Nanotechnological Applications in Current Innovative Approaches in Dairy Technology- A review
Nanotechnology offers significant potential in the dairy industry, influencing a range of products such as milk, cheese, yogurt, butter, fermented milk, and buttermilk. The use of both bottom-up and top-down processing approaches yields extensive insights into the intrinsic and extrinsic characteris...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Faculty of Agriculture, Ankara University
2025-01-01
|
| Series: | Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/en/download/article-file/4023904 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832576125163798528 |
|---|---|
| author | Binnur Kaptan |
| author_facet | Binnur Kaptan |
| author_sort | Binnur Kaptan |
| collection | DOAJ |
| description | Nanotechnology offers significant potential in the dairy industry, influencing a range of products such as milk, cheese, yogurt, butter, fermented milk, and buttermilk. The use of both bottom-up and top-down processing approaches yields extensive insights into the intrinsic and extrinsic characteristics of dairy products. A variety of nano-techniques including nanoemulsion, nanoencapsulation, nanoliposomes, nanotubes, nanofibers, and nanocapsules are employed within the dairy industry. These methods, in conjunction with nanosensors, nanolaminates, and nanocoatings, act as efficient packaging solutions, providing critical information on product safety, stability, and quality. Nanotechnology is also highly effective in detecting foodborne pathogens and excels in pathogen control. It plays an essential role in food fortification by encapsulating nutrients, ingredients, and compounds, thus enhancing the texture, taste, aroma, quality, and nutritional value of food. Notably, nanoparticles such as zinc oxide, silver, and titanium demonstrate potent mechanisms for disrupting bacterial cell walls, aiding in compound absorption, and improving physiological functions. This review presents the applications of nanotechnology in the dairy industry, along with pertinent studies and their outcomes regarding the utilization of these technologies in dairy products. |
| format | Article |
| id | doaj-art-5121d4b087d34a54a9db181efcee8228 |
| institution | Kabale University |
| issn | 1300-7580 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Faculty of Agriculture, Ankara University |
| record_format | Article |
| series | Journal of Agricultural Sciences |
| spelling | doaj-art-5121d4b087d34a54a9db181efcee82282025-01-31T10:57:51ZengFaculty of Agriculture, Ankara UniversityJournal of Agricultural Sciences1300-75802025-01-0131111110.15832/ankutbd.150536745Nanotechnological Applications in Current Innovative Approaches in Dairy Technology- A reviewBinnur Kaptan0https://orcid.org/0000-0002-6268-7245TEKİRDAĞ NAMIK KEMAL ÜNİVERSİTESİNanotechnology offers significant potential in the dairy industry, influencing a range of products such as milk, cheese, yogurt, butter, fermented milk, and buttermilk. The use of both bottom-up and top-down processing approaches yields extensive insights into the intrinsic and extrinsic characteristics of dairy products. A variety of nano-techniques including nanoemulsion, nanoencapsulation, nanoliposomes, nanotubes, nanofibers, and nanocapsules are employed within the dairy industry. These methods, in conjunction with nanosensors, nanolaminates, and nanocoatings, act as efficient packaging solutions, providing critical information on product safety, stability, and quality. Nanotechnology is also highly effective in detecting foodborne pathogens and excels in pathogen control. It plays an essential role in food fortification by encapsulating nutrients, ingredients, and compounds, thus enhancing the texture, taste, aroma, quality, and nutritional value of food. Notably, nanoparticles such as zinc oxide, silver, and titanium demonstrate potent mechanisms for disrupting bacterial cell walls, aiding in compound absorption, and improving physiological functions. This review presents the applications of nanotechnology in the dairy industry, along with pertinent studies and their outcomes regarding the utilization of these technologies in dairy products.https://dergipark.org.tr/en/download/article-file/4023904nanoparticlesnanosensornanoemulsionnanoencapsulationnanopackagingdairy echnology |
| spellingShingle | Binnur Kaptan Nanotechnological Applications in Current Innovative Approaches in Dairy Technology- A review Journal of Agricultural Sciences nanoparticles nanosensor nanoemulsion nanoencapsulation nanopackaging dairy echnology |
| title | Nanotechnological Applications in Current Innovative Approaches in Dairy Technology- A review |
| title_full | Nanotechnological Applications in Current Innovative Approaches in Dairy Technology- A review |
| title_fullStr | Nanotechnological Applications in Current Innovative Approaches in Dairy Technology- A review |
| title_full_unstemmed | Nanotechnological Applications in Current Innovative Approaches in Dairy Technology- A review |
| title_short | Nanotechnological Applications in Current Innovative Approaches in Dairy Technology- A review |
| title_sort | nanotechnological applications in current innovative approaches in dairy technology a review |
| topic | nanoparticles nanosensor nanoemulsion nanoencapsulation nanopackaging dairy echnology |
| url | https://dergipark.org.tr/en/download/article-file/4023904 |
| work_keys_str_mv | AT binnurkaptan nanotechnologicalapplicationsincurrentinnovativeapproachesindairytechnologyareview |