본 리뷰 논문은 식품 산업에서 나노 기술의 활용에 관한 보고이다. 식품 병원균에 대한 항균 활성을 갖는 생리 활성 성분은 식품 보존시 효율성을 향상시키고 보존성을 증진시키기 위해 나노입자(NPs)로 캡슐화된다. 그러나, 이러한 NPs는 인간에게 생체 적합성과 무독성을 지녀야 된다. 식품 보존분야의 발전은 일부 산업 분야에서 식품 포장용 NPs의 개발을 가져왔다. 식품 산업 분야에서 가장 일반적으로 사용되는 NPs 그룹은 금속 산화물이다. 산화 아연과 이산화 티타늄 같은 금속 산화물 NPs는 식품 재료에 서 항균 활성을 나타내기 때문에, NPs는 강화된 기능적 특성으로 식품 보존에 사용될 수 있다. 식품 영양과 관능적 특성과 관련된 나노 기술의 적용은 나노 기반 식품 제조 및 보존에 관한 안전규제를 중심으로 간략하게 정리하였다.

This study focuses on the role of nanotechnology in the field of food industries. Bioactive components with antimicrobial activity against food pathogens are encapsulated into nanoparticles (NPs) to improve and extend their efficiency in food preservation. However, these NPs should be biocompatible and nontoxic for humans. Advancement in this field has resulted in the development of NPs for food packaging in some industries. The most commonly used group of NPs in the food industry is metal oxide. As metal oxide NPs such as zinc oxide and titanium dioxide exhibit antimicrobial activity in food materials, the NPs can be used for food preservation with enhanced functional properties. The application and effects of nanotechnology in correlation with the nutritional and sensory properties of foods were briefly discussed with a few insights into safety regulations on nano-based food formulation and preservation.

ABSTRACT
    Synthesis methods for nanomaterials
    Hydrothermal synthesis
    Sol gel synthesis
    Wet chemical synthesis
Biological applications of nanotechnology
Cancer therapy
Smart drug delivery system
Magnetic resonance imaging (MRI)contrast enhancement
Gene therapy
Nanoparticles for food preservation
    Silver nanoparticles
    Nanomaterials in food packing
    Carbon based nanomaterials
    Zinc oxide nanoparticles
    Silver nanoparticle in food packaging
Biosensors
The role of metallic nanoparticlesin the food industries
Conclusion
국문요약
References

• Prakash J.(Department of Nanotechnology, SRM University)
• Vignesh K.(Department of Physics, SRM University)
• Anusuya T.(Department of Nanotechnology, SRM University)
• Kalaivani T.(Department of Physics, SRM University)
• Ramachandran C.(Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University) Co-corresponding Author to
• Sudha Rani R.(School of Food Technology and Biotechnology, Kyungpook National University)
• Momna Rubab(Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University)
• Imran Khan(Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University)
• Fazle Elahi(Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University)
• Deog-Hwan Oh(Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University)
• DevanandVenkatasubbu G.(Department of Nanotechnology, SRM University) Corresponding Author to