406
A. P. Ingle et al.
2018). Other characteristics such as sensorial attributes (texture, taste, and flavoring)
as well as process ability and stability may increase the shelf life of a determined
product (Huang et al. 2010). The development of nanoparticles for the utilization
in food processing can be elaborated by the utilization of synthetic nanoparticles or
biosynthesized materials. The biosynthesized nanomaterials (or green synthesized)
can be elaborated from plants, presenting some advantages, such as (1) decrease use
of hazardous materials, as employed biological systems act like capping, reducing,
and stabilizing agents; (2) reduction of energy resources and chemicals, as biosynthesis reactions usually occur in neutral pH, room temperature and pressure; and
(3) biocompatibility and low toxicity of most synthesized materials, due to surface
functionalization (He et al. 2018). Figure 1 depicts some properties and applications
of traditional and biosynthesized nanoparticles.
Fig. 1 Properties and applications of traditional and biosynthesized nanoparticles