Review of Potential Use, Benefits and Risks of Nanosensors and Nanotechnologies in Food

Usage of nanotechnology in food with all of its possible different applications has potential to significantly change today’s ways of food manufacturing and packaging as well as to alter fundamental functionality of food. Application of nanotechnology in food increases food safety, allows better delivery of new functional ingredients and extends product life. Food nanotechnology implies nanotechnology application in food package manufacturing and nanotechnology application directly to food products. Production of nanopackages implies usage of nanosensors for detection of contaminants and pathogens, nanosensors for product tracking and control, nanoparticles for improvement of mechanical properties and biodisintegration of a package. New food ingredients in food can be delivered by means of colloids, liposomes, nanoemulsions or nanolaminats, thus transforming food products into health preparation or a medicine. Increased research in the field of nanofood application and a possible nanofood mass production can perhaps lead to health risk for consumers ; hence it is important to pass new scientifically based regulations which will define usage of food nanotechnology.