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Nanoparticles in Food: Sources, Application, Health Risks, and Regulations

Nanoparticles in Food: Sources, Application, Health Risks, and Regulations

Kingsley Erhons Enerijiofi, Ndukwe Maduka, Ruth Chiamaka Osaro-Matthew, Cyril Ohikhatemen Ahonsi
Copyright: © 2024 |Pages: 27
ISBN13: 9798369318904|ISBN13 Softcover: 9798369346587|EISBN13: 9798369318911
DOI: 10.4018/979-8-3693-1890-4.ch018
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MLA

Enerijiofi, Kingsley Erhons, et al. "Nanoparticles in Food: Sources, Application, Health Risks, and Regulations." Harnessing NanoOmics and Nanozymes for Sustainable Agriculture, edited by Vishnu D. Rajput, et al., IGI Global, 2024, pp. 373-399. https://doi.org/10.4018/979-8-3693-1890-4.ch018

APA

Enerijiofi, K. E., Maduka, N., Osaro-Matthew, R. C., & Ahonsi, C. O. (2024). Nanoparticles in Food: Sources, Application, Health Risks, and Regulations. In V. Rajput, A. Singh, K. Ghazaryan, A. Alexiou, & A. Said Al-Tawaha (Eds.), Harnessing NanoOmics and Nanozymes for Sustainable Agriculture (pp. 373-399). IGI Global. https://doi.org/10.4018/979-8-3693-1890-4.ch018

Chicago

Enerijiofi, Kingsley Erhons, et al. "Nanoparticles in Food: Sources, Application, Health Risks, and Regulations." In Harnessing NanoOmics and Nanozymes for Sustainable Agriculture, edited by Vishnu D. Rajput, et al., 373-399. Hershey, PA: IGI Global, 2024. https://doi.org/10.4018/979-8-3693-1890-4.ch018

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Abstract

The advent of nanotechnology in the twentieth century and its application in various aspects of food production, processing, and packaging offers a lot of benefits to the increasing world population facing food shortages, malnutrition, hunger, and foodborne illnesses, especially in developing countries. However, public health concerns, ethical considerations, and arguments over labeling of food products containing nanoparticles could influence the level of acceptability of the product by consumers. There are many commercial nanofoods of high quality manufactured by leading food companies in the world. The various types of nanomaterials used in the food industry, research findings from recent studies on nanomodified foods, and public health risk associated with ingestion of nanoparticles in foods are discussed. In addition, the permissible limit of some nanoparticles in food, existing laws and regulations on nanofoods, and the challenges limiting wide availability of nanofoods in developing countries are looked into in detail.

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