Sheelendra M BHATT
sant baba bhag singh university



The present manuscript addresses the effect of nanotechnology in various food sectors. Increased
food functionality, enhanced flavor, reduced delivery of food additives are some of the
appealing choices raising plausibility of high health advantages hypothesized in future. At the
face of explosion of information, it is important to monitor them in a brief and updated manner.
In this manner, new nanomaterials like carbon nanotubes, nano-biopolymers have diverse
applications in food packaging, good food release property with enhanced food safety features.
Furthermore, nano-encapsulation of probiotics, nano applications in food processing sector and
other related issues, new functional nanomaterials for use in food along with their properties
have been talked about in this review paper.