NOVEL APPLICATION OF NANOTECHNOLOGY IN DAIRY AND FOOD INDUSTRY: NANO INSIDE

P.J. CHAVADA¹, M.M. CHUDASAMA²*, A.R. BARIYA³, Y.H. GADHVI⁴, S.B. NALWAYA⁵, S.S. DEOKAR⁶, D.B. SADHU^7
1Polytechnic in Animal Husbandry, Khadasali, 364530, Gujarat, India
²Polytechnic in Animal Husbandry, Khadasali, 364530, Gujarat, India
³Riddhi Polytechnic in Animal Husbandry, Motipura, 383001, Gujarat, India
⁴Department of Animal Genetics and Breeding, Vanbandhu College of Veterinary Science and A.H., Navsari Agricultural University, Navsari, Gujarat 396445, India
⁵Department of Livestock Products Technology, College of Veterinary Science and A.H., Sardarkrushinagar Dantiwada Agricultural University, 385506, Gujarat, India
⁶Department of Livestock Products Technology, College of Veterinary Science and A.H., Sardarkrushinagar Dantiwada Agricultural University, 385506, Gujarat, India
⁷Polytechnic in Animal Husbandry, Khadasali, 364530, Gujarat, India
* Corresponding Author : milan.chudasama.1989@gmail.com

Received : 16-10-2016     Accepted : 24-10-2016     Published : 06-11-2016
Volume : 8     Issue : 54       Pages : 2920 - 2922
Int J Agr Sci 8.54 (2016):2920-2922

Keywords : Nanotechnology, Fortification, Capsulation, Nanoinside
Academic Editor : Dr Nischay K. Patel
Conflict of Interest : None declared
Acknowledgements/Funding : None declared
Author Contribution : None declared

The term ‘nano’ is a Greek word, means dwarfand signifying 1 billionth of a meter (1 nm = 10-9m). “Bottom up” and “top down” are two potential approaches of nanotechnology in food and dairy processing. In food processing and preservation, nanotechnology has earned many expectations from world. Flavour and colour Improvement, safety and packaging. Basic component of food like Protein, Fat, carbohydrates are very useful in the engineering of nano foods through various approach. α-lactalbumin is also used to develop nanotubes through hydrolyzation by bottom up approach. Nanoparticles are very useful as delivery vehicle of Functional ingredients. Nanofibres with diameters from 10 to 1000 nm, produced from synthetic polymer through electrical spinning. Because of fiber from not a food grade biopolymer, it is limited used in food industry. A novel approach is using casein micelle for capsulation of hydrophobic molecules and for enrichment of high fat or low fat food products .Nanotechnology based projects are trying to fortify processed dairy and food products with nano-encapsulated nutrients. It may successfully influence the texture, flavor, nutritional quality & even detect pathogen. The concept of “nanoceuticals” is gaining popularity and commercial dairy/food and food supplements containing nanoparticles are available.