237
and nutrients added to their diet with the intervention of nanotechnology (Ötleş and
Şahyar 2017). Certain nanoparticles are applied as feed additives (Gangadoo et al.
2016; Gopi et al. 2017; Peters et al. 2016; Zhao et al. 2014). Some nanoparticles
help increase the absorption of nutrients, such as selenium and iron, in order to
improve digestion in sheep (Pelyhe and Mézes 2013). Furthermore, selenium plays
a significant role as an antioxidant and has positive effects on the growth, fertility,
and immune system of farm animals. These nanoparticles are highly bioavailable
nutrients with applications in broilers, livestock, and goats (Peters et al. 2016;
Pelyhe and Mézes 2013). In some cases, nanoparticles can be used to enhance the
bioactivity in functional foods (Chau et al. 2007). They can be used to promoting
the efficiency of bioactive compounds such as omega-3 acid from salmon oil by
increasing their solubility, bioavailability, and stability during processing, storage,
and distribution (Chen et al. 2006). For instance, polymeric nanoparticles are suitable for the bioactive compounds encapsulation (e.g., vitamins and flavonoids) and
releasing them in acidic environments (i.e., stomach) (Pool et al. 2012). Bioactive
packaging materials can preserve the bioactive compounds, such as prebiotics, probiotics, encapsulated vitamins, or bioavailable flavonoids, in an optimum condition
till their controlled release into the food product. Carrageenan, alginate, gelatin,
chitosan, polylactic acid, and polyglycolic acid are approved food additives for the
nano-encapsulation (Lopez-Rubio et al. 2006). Protecting antimicrobial agents by
nano-encapsulation and increasing their delivery improves cell absorption and their
antimicrobial activity (Blanco-Padilla et al. 2014). The nano-encapsulation technology is also used in aquatic feed production to provide nutrients such as destructible
fatty acids or fat-soluble vitamins, which are not sufficiently soluble and absorbed
in the fish intestine (Handy et al. 2011).
Today, the application of nanocapsules containing additives is also expanding.
Self-assembled nanotubes made of hydrolyzed milk protein and α-lactalbumin in
the form of nanocapsules can carry nutrients, additives, and supplements (Chaudhry
et al. 2008).
Food packaging is part of the food industry. Despite the conventional food storage methods and different food packages that can ensure the quality of food, nanoscience with its various capacities opens its way into the food packaging technology
(Scott and Chen 2013; Magnuson et al. 2011; Baeumner 2004; Su et al. 2013;
Hamad et al. 2018). Nanomaterials and bionanocomposites, as hybrid nanostructured materials, in food industry enhances thermal, mechanical, and gas exchange
properties of food packages (Darder et al. 2007). In this way, even the sensory and
physicochemical properties of fruits such as strawberry could be preserved using
nano-packages (Yang et al. 2010). Furthermore, freshness maintenance of apple
slices exposed to nanomaterials in comparison to low-density polyethylene (LDPE)
along with the anti-browning activity of these tiny materials are some other examples (Li et al. 2011; Zambrano-Zaragoza et al. 2014; Zhou et al. 2011; Ekielski et al.
2015). Nanomaterial application in food packaging not only preserve food quality
and safety but also reduces the usage of plastic bags (Suyatma et al. 2004; Sorrentino
et al. 2007).
9 Impact of Nanomaterials on the Food Chain
and nutrients added to their diet with the intervention of nanotechnology (Ötleş and
Şahyar 2017). Certain nanoparticles are applied as feed additives (Gangadoo et al.
2016; Gopi et al. 2017; Peters et al. 2016; Zhao et al. 2014). Some nanoparticles
help increase the absorption of nutrients, such as selenium and iron, in order to
improve digestion in sheep (Pelyhe and Mézes 2013). Furthermore, selenium plays
a significant role as an antioxidant and has positive effects on the growth, fertility,
and immune system of farm animals. These nanoparticles are highly bioavailable
nutrients with applications in broilers, livestock, and goats (Peters et al. 2016;
Pelyhe and Mézes 2013). In some cases, nanoparticles can be used to enhance the
bioactivity in functional foods (Chau et al. 2007). They can be used to promoting
the efficiency of bioactive compounds such as omega-3 acid from salmon oil by
increasing their solubility, bioavailability, and stability during processing, storage,
and distribution (Chen et al. 2006). For instance, polymeric nanoparticles are suitable for the bioactive compounds encapsulation (e.g., vitamins and flavonoids) and
releasing them in acidic environments (i.e., stomach) (Pool et al. 2012). Bioactive
packaging materials can preserve the bioactive compounds, such as prebiotics, probiotics, encapsulated vitamins, or bioavailable flavonoids, in an optimum condition
till their controlled release into the food product. Carrageenan, alginate, gelatin,
chitosan, polylactic acid, and polyglycolic acid are approved food additives for the
nano-encapsulation (Lopez-Rubio et al. 2006). Protecting antimicrobial agents by
nano-encapsulation and increasing their delivery improves cell absorption and their
antimicrobial activity (Blanco-Padilla et al. 2014). The nano-encapsulation technology is also used in aquatic feed production to provide nutrients such as destructible
fatty acids or fat-soluble vitamins, which are not sufficiently soluble and absorbed
in the fish intestine (Handy et al. 2011).
Today, the application of nanocapsules containing additives is also expanding.
Self-assembled nanotubes made of hydrolyzed milk protein and α-lactalbumin in
the form of nanocapsules can carry nutrients, additives, and supplements (Chaudhry
et al. 2008).
Food packaging is part of the food industry. Despite the conventional food storage methods and different food packages that can ensure the quality of food, nanoscience with its various capacities opens its way into the food packaging technology
(Scott and Chen 2013; Magnuson et al. 2011; Baeumner 2004; Su et al. 2013;
Hamad et al. 2018). Nanomaterials and bionanocomposites, as hybrid nanostructured materials, in food industry enhances thermal, mechanical, and gas exchange
properties of food packages (Darder et al. 2007). In this way, even the sensory and
physicochemical properties of fruits such as strawberry could be preserved using
nano-packages (Yang et al. 2010). Furthermore, freshness maintenance of apple
slices exposed to nanomaterials in comparison to low-density polyethylene (LDPE)
along with the anti-browning activity of these tiny materials are some other examples (Li et al. 2011; Zambrano-Zaragoza et al. 2014; Zhou et al. 2011; Ekielski et al.
2015). Nanomaterial application in food packaging not only preserve food quality
and safety but also reduces the usage of plastic bags (Suyatma et al. 2004; Sorrentino
et al. 2007).
9 Impact of Nanomaterials on the Food Chain