food sector are changes in food quality (improvement in taste, color, and texture;
longer shelf life; and reduction in the use of preservatives, salts, fats) (Duncan 2011;
Bhushani and Anandharamakrishnan 2014; Ghaani et al. 2016). Thanks to nanotechnology, it is possible to increase the availability of nutrients, dietary
supplements, and fodder for animals (Prasad et al. 2017).
Another direction being focused on by nanotechnology is the creation of a new
generation of packaging (Prasad et al. 2017). Packaging materials with the addition
of nanocomponents are being used to improve protective and mechanical properties
and extend product shelf life and as a factor in preventing the development of
microorganisms (Berekaa 2015). It is possible to obtain a material with antibacterial
properties by coating the surface of packaging with metal NPs, mainly those of silver
(Bumbudsanpharoke and Ko 2015). A decrease in numbers of bacteria was observed
in packages containing AgNPs for fruit and vegetables and in the case of fruit juices
and meat products (Llorens et al. 2012). Positive effects have also been obtained
(Cárdenas et al. 2009; Llorens et al. 2012) in the area of the antibacterial properties
(inhibition of the growth of bacteria by 3–4 orders or magnitude) of packaging
material based on chitosan with the addition of nanocopper with regard to Staphylococcus aureus and Salmonella enterica.
In turn, food products themselves originating from nanotechnology are something of a novelty and may arouse concern among customers. A lack of knowledge
about the potential effects of new technology is widespread, but the awareness of
consumers is growing (Donaldson et al. 2004; Peralta-Videa et al. 2011).
In the food industry, like in agriculture, the breakthrough technology is
nanosensors used in food safety and quality control. Nanosensors are used for
monitoring food ingredients (e.g., sugars, amino acids, alcohol, vitamins, and
minerals), detecting harmful pathogens and pollutants, e.g., pesticides, heavy metals,
and mycotoxins (Sertova 2015; Fraceto et al. 2016). Nanosensors are employed in
the monitoring of the quality of food products during transport and storage
(Vanderroost et al. 2014). Nanosensors embedded into food packaging may prove
to be an excellent system for monitoring physical product parameters (humidity, pH,
temperature, exposure to light), as well as for detecting pathogens and toxins or
checking freshness (Fraceto et al. 2016). Nanosensors may also be used to warn
consumers, if the food product is not safe for consumption (Sorrentino et al. 2007).
Sensors based on NPs can be used to check for food oxidation. This technology has
already been applied successfully in milk and meat packaging (Bumbudsanpharoke
and Ko 2015). Currently, the only restriction on the deployment of nanosensors in
the food sector is the cost of such technology (Fogel and Limson 2016).
1.4
Nanoremediation
The soil environment is a complex system, and its quality depends on biological and
biochemical processes and chemical composition. Water guarantees that reactions
and the development of organisms take place correctly, forms part of the composition of organisms, transports compounds, dissolves them, and thus is necessary for
1 Nanotechnology in Agriculture, the Food Sector, and Remediation: Prospects,. . .
11
longer shelf life; and reduction in the use of preservatives, salts, fats) (Duncan 2011;
Bhushani and Anandharamakrishnan 2014; Ghaani et al. 2016). Thanks to nanotechnology, it is possible to increase the availability of nutrients, dietary
supplements, and fodder for animals (Prasad et al. 2017).
Another direction being focused on by nanotechnology is the creation of a new
generation of packaging (Prasad et al. 2017). Packaging materials with the addition
of nanocomponents are being used to improve protective and mechanical properties
and extend product shelf life and as a factor in preventing the development of
microorganisms (Berekaa 2015). It is possible to obtain a material with antibacterial
properties by coating the surface of packaging with metal NPs, mainly those of silver
(Bumbudsanpharoke and Ko 2015). A decrease in numbers of bacteria was observed
in packages containing AgNPs for fruit and vegetables and in the case of fruit juices
and meat products (Llorens et al. 2012). Positive effects have also been obtained
(Cárdenas et al. 2009; Llorens et al. 2012) in the area of the antibacterial properties
(inhibition of the growth of bacteria by 3–4 orders or magnitude) of packaging
material based on chitosan with the addition of nanocopper with regard to Staphylococcus aureus and Salmonella enterica.
In turn, food products themselves originating from nanotechnology are something of a novelty and may arouse concern among customers. A lack of knowledge
about the potential effects of new technology is widespread, but the awareness of
consumers is growing (Donaldson et al. 2004; Peralta-Videa et al. 2011).
In the food industry, like in agriculture, the breakthrough technology is
nanosensors used in food safety and quality control. Nanosensors are used for
monitoring food ingredients (e.g., sugars, amino acids, alcohol, vitamins, and
minerals), detecting harmful pathogens and pollutants, e.g., pesticides, heavy metals,
and mycotoxins (Sertova 2015; Fraceto et al. 2016). Nanosensors are employed in
the monitoring of the quality of food products during transport and storage
(Vanderroost et al. 2014). Nanosensors embedded into food packaging may prove
to be an excellent system for monitoring physical product parameters (humidity, pH,
temperature, exposure to light), as well as for detecting pathogens and toxins or
checking freshness (Fraceto et al. 2016). Nanosensors may also be used to warn
consumers, if the food product is not safe for consumption (Sorrentino et al. 2007).
Sensors based on NPs can be used to check for food oxidation. This technology has
already been applied successfully in milk and meat packaging (Bumbudsanpharoke
and Ko 2015). Currently, the only restriction on the deployment of nanosensors in
the food sector is the cost of such technology (Fogel and Limson 2016).
1.4
Nanoremediation
The soil environment is a complex system, and its quality depends on biological and
biochemical processes and chemical composition. Water guarantees that reactions
and the development of organisms take place correctly, forms part of the composition of organisms, transports compounds, dissolves them, and thus is necessary for
1 Nanotechnology in Agriculture, the Food Sector, and Remediation: Prospects,. . .
11