Nano for Food

Nanotechnology can offer some exciting potential benefits for the quality and safety of our foods. Top 10 Uses of NanoTechnology in Food are:

1. Contamination sensor: Flash a light to reveal the presence of E.coli bacteria.

2. Antimicrobial Packaging: Edible food films made with cinnamon or oregano oil, or nano particles of zinc, calcium other materials that kill bacteria.

3. Improved Food Storage: Nano-enhanced barrier keeps oxygen-sensitive foods fresher.

4. Enhanced Nutrient Delivery: Nano-encapsulating improves solubility of vitamins, antioxidants, healthy omega oils and other ‘nutraceuticals’.

5. Green Packaging: Nano-fibers made from lobster shells or organic corn are both antimicrobial and biodegradable.

6. Pesticide Reduction: A cloth saturated with nano fibers slowly releases pesticides, eliminating need for additional spraying and reducing chemical leakage into the water supply.

7. Tracking, Tracing, Brand Protection: Nanobarcodes can be created to tag individual products and trace outbreaks.

8. Texture: Food spreadability and stability improve with nano-sized crystals and lipids for better low-fat foods.

9. Flavor: Trick the tongue with bitter blockers or sweet and salty enhancers.

10. Bacteria Identification and Elimination: Nano carbohydrate particles bind with bacteria so they can be detected and eliminated.

From Website>> http://www.environmentalleader.com/2009/02/24/top-10-uses-of-nanotechnology-in-food/