Food Testing In Food

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Food Testing is a very important activity done in the food industry; it is done for a variety of reasons, such as testing the physical properties of food, the shelf life of the product, the identification of the chemical components of the food (Food Chemistry Testing). In addition, this is counted as testing the quality of food being served for the consumers in order to know whether the food is safe for them or not. Recently, nanotechnology is being introduced in the food market where many scientists are warning from its serious risks on human and environment due to the concept of manipulation of matter at the scale of atoms and molecules (Miller, G. (2007). Clean Food Organic).
Nanoparticles are being introduced in food in order to change the texture, flavor, and color of food, in addition to offering benefits in food safety and enhancing the health benefits of food.
Food texture, taste and color is changed by applying changes on the nano-size scale; proteins are assembled in order to change the food’s texture such as in yogurt where the protein undergoes denaturation and then reassembling of the components which will form larger structures, these large structures will assemble and form gel networks that are the texture of the product (Nanotechnology in food products, 2009). Some foods for example chocolate shake are coated with cocoa particles in order to change their taste into creamy chocolate.
Our body is in need for many nutrients in order to maintain a good health and a healthy immune system; some of these nutrients are introduced in food via nanotechnology. There are nano-sized capsules designed to carry omega-3 fatty acids, antioxidants, enzymes, and providing the solubility of some vitamins that are being used in food ...

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On the other hand, nanotechnology has disadvantages and risks on the human beings life. Some doctors state that nanoparticles are very small in size so that they can easily cross the blood-brain barrier, the membrane that protects the brain from harmful and toxic chemicals in the bloodstream, where larger molecules cannot pass through. After they cross the blood-brain barrier, the particles will pass to organs such as the kidneys, and liver (R. Smithers, The Guardian, 2010). For example, nano materials present in the food packaging would migrate from the package to the interior of the food which may contain chemicals or molecules that may harm (C. Ortiz, 2014). Although some risks are being discussed but this does not apply to all nano materials and does not reflect the risk of nanotechnology itself since it depends on many different settings.

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