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Juice nanotechnology: A mini review

https://doi.org/10.21323/2618-9771-2021-4-4-255-258

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Abstract

In the past two decades, nano-science is widely used in different applications and the increased interest in the utilization of nanoparticles in food processing is clear. Such applications include processing, packaging, development of functional food, safety, foodborne pathogens detection, and shelf-life extension. In this article, the essential facts and the latest uses of nano-science in fruit and vegetable juices were described. The green synthesis of nanoparticles with antioxidant, antibacterial and antifungal characteristics is of great interest in food preservation. These nanoparticles such as metals, oxidized metals and its bioactivity in juice were reviewed. The current procedures to prepare nanojuice including nanofiltration and the most recent nanomilling were presented. Beside the preparation, special emphasis has also been given to the chemical as well as the biological (microbial and enzymatic) quality of the produced nanojuice. The role of nanotechnology in the development of the smart and the active food packaging systems for the improvement of food shelf- life and quality was also discussed. Since the physical and chemical characteristics of nanoparticles are completely different from those of macro-size. Therefore, special and urgent attention by responsible authorities should be given and effective policies should be applied for food products to ensure product quality, customer health and safety as well as the environmental protection.

About the Authors

A. S. Ammar
Cairo University
Egypt

Abdalla S. Ammar, Professor, Department of Food Science, Faculty of Agriculture

Gamaa Street, Giza, 12613
Tel.: +2–0101–997–17–99



W. A. Bazaraa
Cairo University
Egypt

Wael A. Bazaraa, Professor, Department of Food Science, Faculty of Agriculture

Gamaa Street, Giza, 12613
Tel.: +2–0100–415–49–49



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Review

For citations:


Ammar A.S., Bazaraa W.A. Juice nanotechnology: A mini review. Food systems. 2021;4(4):255-258. https://doi.org/10.21323/2618-9771-2021-4-4-255-258

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