The Sustainability Challenge of Food and Environmental Nanotechnology: Current Status and Imminent Perceptions

Gitishree Das, Jayanta Kumar Patra, Spiros Paramithiotis and Han-Seung Shin
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Gitishree Das: Research Institute of Biotechnology & Medical Converged Science, Dongguk University-Seoul, Ilsandong-gu, Gyeonggi-do 10326, Korea
Jayanta Kumar Patra: Research Institute of Biotechnology & Medical Converged Science, Dongguk University-Seoul, Ilsandong-gu, Gyeonggi-do 10326, Korea
Spiros Paramithiotis: Department of Food Science and Human Nutrition, Agricultural University of Athens, GR-11855 Athens, Greece
Han-Seung Shin: Department of Food Science and Biotechnology, Dongguk University-Seoul, Ilsandong-gu, Gyeonggi-do 10326, Korea

IJERPH, 2019, vol. 16, issue 23, 1-21

Abstract: Nanotechnology is a connection among various branches of science with potential applications that extend over a variety of scientific disciplines, particularly in the food science and technology fields. For nanomaterial applications in food processing, such as antimicrobials on food contact surfaces along with the improvement of biosensors, electrospun nanofibers are the most intensively studied ones. As in the case of every developing skill, an assessment from a sustainability point of view is necessary to address the balance between its benefits to civilization and the unwanted effects on human health and the environment. The current review aimed to provide an update regarding the sustainability of current nanotechnology applications in food science technology, environment, and public health together with a risk assessment and toxicity evaluation.

Keywords: antimicrobials; biosensors; electrospun nanofiber; food processing; nanotechnology; sustainability; environment; human health (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2019
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