Nanotechnology in Food Systems with Applications in Oils and Fats

Abstract

The current review sought to highlight the significance of nanotechnology in food systems with the most recent developments in nanotechnology applications in the oil and fat industries. The definition and classification of nanotechnology (using bottom-up and top-down approaches) are covered first, followed by its importance to the food industry and food safety. The authentication and detection of adulteration are a few applications of nanotechnology that have been addressed in the oils and fats industry. The presence of dangerous chemicals and food packaging byproducts, including, plasticizers, was identified. Some applications of nanotechnology in lipids systems were mentioned.