Besides medicine, engineering, military, applications of nanotechnology are also being adopted by food industry. We find various nanotechnology applications used in different products such as plastic containers, lunch packs, beverage cans, etc. Most of the company claims that nanotechnology applications in food will make the food safe for consumption. But the risk of consuming nano-engineered food is still unknown. However, “there is little progress” on the research, learning about the health effects of nanotechnology on humans.
Nanotechnology applications are being used in diverse sectors such as medicine, robotics or food. In food industry, applications of nanotechnology are implemented to increase efficiency of food ingredients and prevent growth of bacteria and strengthen food safety.
Is the food safe after using nanotechnology?
Nanoparticles are used in various nanotechnology applications due to a number of reasons for example, its suitable surface-to-volume ratio, strength and reactivity. These properties enable them to create applications which are beneficial for humans, but also at the same time they can bring along certain health risks as well.
Nanoparticles are so tiny that they can enter our body through different ways, such as inhalation or ingestion. These gave rise to the stream- nanotoxicity, the study of nanoparticles and its impact, depending on their size, composition, surface area, reactivity, etc.
Toxicity of a nanoparticle highly depends on its level of penetration; other significant features which play an important role in determining the toxicity of a particle are assembly and movement inside the body. The nano size of the particle plays a pivotal role behind allowing them to move freely or pass easily through cell membranes, entering inside the organisms causing dysfunction.
The most dangerous effect of nanoparticles is the production of ROS (reactive oxygen species), other relevant particles such as Superoxide anion radicals, singlet oxygen, hydroxyl radicals and hydrogen peroxide (H2O2) plays a crucial role in the functioning of the cell system. Over production of ROS can affect physiological functions in a body.
Oxidative stress caused by nanoparticles can cause serious internal injuries such as unregulated cell signaling. Cell death, DNA-strand breaks, and even production of cancer cells. Apart from the internal injuries, degenerative diseases like amyotrophic lateral sclerosis (ALS), Alzheimer’s disease, diabetes, cancer, cardiovascular disease are also caused due to excessive production of ROS.
Similar Topic - Impact of Nanotechnology in medical science
ROS is a result of nanoparticles which are commonly transferred through food directly goes into our system. One can limit the damages caused by ROS by consuming antioxidant enzymes such as peroxidases, catalases and superoxide dismutase (SOD).Tag(s) : nanotechnology application, nanotechnology application in food, nano-food,