Nanotechnology in food safety and preservation

• Published in: Innovative Food Packaging and Processing Technologies: Present and Future
• Main Author: Ahmad N.H.; Rukayadi Y.; Khan S.; Parmin N.A.; Nizar N.N.A.; Mohammad Z.H.
• Format: Book chapter
• Language: English
• Published: Elsevier 2024
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85218382847&doi=10.1016%2fB978-0-323-91742-1.00015-5&partnerID=40&md5=8ec01ddf20c40436f23fefa19127d58a

Nanotechnology has been widely expanded over the last decades in developed and developing countries due to its promising and innovative applications in all aspects, especially in the food and health sectors. This revolution has attracted more of the scientific community and industries to expand their nanotechnological research. This chapter explores the basic principles of nanotechnology, active compounds used for food nanotechnology applications, and how nanotechnology can help in food safety hazards diagnostic, food quality, and food packaging improvement. Regulatory challenges and consumer perception of nanotechnology are also highlighted. © 2025 Elsevier Inc. All rights are reserved, including those for text and data mining, AI training, and similar technologies.