The objective of this review was to study the applications of nanotechnology in foods, emphasizing the use of solid lipid nanoparticles, nanoemulsions, nanocapsules and nanocomposites for food packaging and also review the production methods, functionality and characteristics. Nanotechnology in foods is new as compared to the biomedical area and information technology industries, where nanotechnology has been used in the manufacture of materials. However, there are many opportunities that can be explored, such as the development of products with functional and nutraceutical characteristics, process development and intelligent packaging. In this review, solid lipid nanoparticles, nanoemulsions, nanocapsules and nanocomposites for use in packaging, will be examined, as also the risks and legislation regarding nanotechnology. Solid lipid nanoparticles are colloidal transport systems developed to encapsulate, protect and deliver functional components. Nanoemulsions are a very fine dispersion consisting of an oil phase and an aqueous phase with a droplet size on a nanometric scale. Due to their characteristic size, these emulsions are transparent or translucent and present stability against sedimentation. Nanocapsules are composed of an active central core surrounded by a thin polymeric wall, providing protection of the active compound against oxygen, water and/or light, allowing for a controlled release of the substance and/or preventing contact with other components in a mixture. The use of nanoparticles such as cellulose nanofibres and nanoclays in packaging nanotechnology will be discussed; and also the application of nanomaterials with nutritional and/or antimicrobial properties; and the application of nanosensors. Issues related to the legislation and risks of food nanotechnology will also be discussed.
Nanoparticles; Nanoemulsions; Nanoencapsulation; Nanocomposites
