Recent Patents on Food, Nutrition & Agriculture

Bing-Huei Chen  
Department of Nutrition and Food Science
Fu Jen University


Nanotechnology in the Development of Novel Functional Foods or their Package. An Overview Based in Patent Analysis

Author(s): Edgar Perez-Esteve, Andrea Bernardos, Ramon Martinez-Manez, Jose M. Barat.


In recent years nanotechnology has become a significant component in food industry. It is present in all food chain steps, from the design of new ingredients or additives, to the most modern systems of food quality methods or packaging, demonstrating the great potential of this new technology in a sector as traditional as food. However, while interest by industry in nanotechnology increases, the rejection by consumers, concerned about the potential risk, does too. The aim of this review is to evaluate the development of food nanotechnology by means of a patent analysis, highlighting current applications of nanotechnology along the whole food chain and contextualizing this evolution in the social scene.

Keywords: Additive, antimicrobial agents, food control, immobilized enzymes, nanosensors, nanotechnology, novel food, packaging, Nanoingredients, Nanoadditives.

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Article Details

Year: 2013
Page: [35 - 43]
Pages: 9
DOI: 10.2174/2212798411305010006