Application of nanobiotechnology in the dairy industry: from production to consumption

Abstract

Nanotechnology is the technological application of nanoscience, where nanostructures are being developed and applied in several areas. Nanobiotechnology is a branch of this science that encompasses the broad areas of engineering and molecular biology, developing devices for biological and chemical analysis. In the food industry, this technology aims to increase production, shelf life, and bioavailability of nutrients and can be applied in the manufacture of packaging. In addition, nanomaterials can be used as sensors in the diagnosis of food quality and safety, as well as potential substitutes for traditional food preservatives. Thus, the objective of the study in question is to highlight the applications of nanobiotechnology in the dairy sector, throughout the production chain to consumption. Thus, it was found during this study that the use of nanomaterials has been applied in the production chain, in the replacement of traditional preservatives, in the development of packaging, in the monitoring of quality, and in the detection of contaminants in dairy products. Therefore, it is remarkable that the applications and impacts of this technology are unquestionable due to its great potential, revealing a promising future in the dairy industry and other sectors.