Browsing by Author "Prabhakar Butti"

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Nanoadditives in food products
(Elsevier, 2024) Shalini Singh; Prabhakar Butti; Rama Mohan Poludasu; Kumari Amita Singh; Falguni Patra; Raj Kumar Duary
Nanotechnology has revolutionized various areas and/or fields including agriculture, food, and medicine, since its invention with the application and development of systems with novel properties along with components and structural arrangements. In the food industry, nanotechnology has offered exceptional solution in the areas of food development and processing of functional foods, quality, and safety monitoring of foods, food packaging, and shelf-life extension of food products. Nanoadditives are materials available at nanoscales levels, where nanosized bioactive compounds are entrapped in nanocarriers which are added to foods and packaging systems to exert various activities. Unique characteristics of the nanoadditives are beneficial to enhance the nutritional value of the foods, sensory properties, and absorption of components into the body. Nanoadditives that are currently available for application in foods are vitamins, antioxidants, colors, flavors, preservatives, etc. The application of these nanoadditives in foods has to be thoroughly regulated before being released into the market as there are several concerns over use of nanomaterials or nanoparticles fractions and their impacts on human health and environment. © 2025 Elsevier Inc. All rights are reserved, including those for text and data mining, AI training, and similar technologies.