Table 2.
Application of several types of nano techniques for food processing and production in certain fields of various unit operations.
| Nano-structured materials/particles | Techniques | Activity | Applications in Food Technology | Reference |
|---|---|---|---|---|
| Starch, carrageenan, pectin, alginate, guar gum, and xanthan gum are examples of carbohydrates and proteins (vegetable protein, milk, and egg) | Nano emulsions | assist in enhancing the texture and consistency of ice creams | food processing (usages in homogenization, emulsification, capsulation, additivities, nutritional supplementation, fortification, food components preservation, and various types of unit operations), development and production | (Mohammed et al., 2020) |
| Dammar gum, ester gum, and sucrose-acetate iso-butyrate and some of other ingredients like brominated vegetable oil | facilitate in the distribution and availability of nutrients in food; supports in as a balancing agent; creaming and sedimentation are decreased by using this technique | (Liu et al., 2019) | ||
| Nano emulsions | produce more food for customized drinks, salad dressings, sweeteners, flavored oils, and other processed foods | (Pathakoti et al., 2017) | ||
| Liposomes composed of nanoparticles zein fibers loaded with gallic acid as a nanoliposomes | Nano encapsulation | fertilizers, insecticides, and vaccinations are delivered to the plants; vitamins, additives, enzymes, and other nutrients are delivered through food | (Thakur et al., 2022) | |
| Colloidosomes | boosting the food's nutritional quality; vitamins and minerals are delivered in food | (Boonlao et al., 2022) | ||
| Nano capsules | bioavailability and effectiveness have been improved; improved oxidation resistance, stability, and preservation of volatile components; fragrance and unpleasant ingredients are trapped in the food; controlled release induced by pH; controlled release induced by taste and moisture | |||
| Nano cuticles (slim shake chocolate & nano tea) | used to nano encapsulate nanoclusters that assist improve the aroma of the shake without adding sugar | (Subhashree & Kumar, 2022) | ||
| Daily Boost | used to nano encapsulate enriched vitamins or biologically active ingredients in drinks | (Mohammadi et al., 2022) | ||
| Color emulsion | beta-carotene, apo carotene, and paprika nano emulsions are all made with this technique | (Atencio et al., 2022) | ||
| Archaeosomes are microorganisms that include archaebacterial membrane lipids | antioxidant distribution mechanism | (Alfadul and Elneshwy, 2010) | ||
| Nano cochleates are a type of nanomaterial that may be used to soy-based phospholipids | facilitate in the enhancement of processed food quality | (Abbas et al., 2009; Dib et al., 2022) |