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Nov 12-13, 2018 | Paris, France
Nutraceuticals and Food Sciences
International Conference on 27th International Conference on
Nursing and Healthcare &
Joint Event
Journal of Food science and Nutrition | Volume 1
Exposure of food grade nanoparticles inNutraceuticals and their potential implications onHumanHealth
Balunkeswar Nayak
University of Maine, USA
Nutraceuticals and bioactive compounds are currently
a popular topic in scientific research and with the
public as natural ways to help treat many ailments including
inflammation, prevent or treat cancer, and as antioxidants.
Unfortunately, many of these bioactive compounds have very
low bioavailability and, therefore, fail to show any significant
benefits in these areas. Nanotechnology involves the use of very
small particles ranging in size from just a few nanometers (nm)
to hundreds of nanometers. The nanoparticle life cycle begins
with manufacturing, continues with transport and processing,
transport of the finished product, consumption by humans or
other living organisms, and ends with recycling or disposal of
nanoparticles or the products in which they are present. It is
important to understand the potential hazards of nanoparticles
in the environment and in our food to avoid potential adverse
effects. The research that is currently available does not
specifically determine if the use of engineered nanoparticles is
hazardous or beneficial to human health that has not stopped
the food industry from actively incorporating such ingredients
into their products. The way a nanoparticle behaves in a
biological system depends on many different factors, mainly
what type of nanoparticle the system is being exposed to.
These particles vary in chemical structure, composition, and
size; therefore, a reaction from one specific nanoparticle may
be different from another. Very small particles have the ability
of passing through the cellular barriers in the body and reaching
multiple organs as well as accumulating in the body. Many
consumers are unaware of the nanoparticles that may be in
their foods that they are ingesting every day. This talk will focus
on the food grade nanoparticles and related factors that impact
human health.
Speaker Biography
Balunkeswar Nayak is an Associate Professor, Food Science and Human Nutrition in the
School of Food & Agriculture, University of Maine, Orono, United States. He received
his Ph.D. in Food Engineering from Washington State University, Pullman, WA. He has
more than 16 years of experience on the food process engineering and nanotechnology
on the safety, quality and functionality of health benefitting compounds in fruits,
vegetables and grains. He has published his research in many reputed journals and is a
scientific editor for the Journal of Food Processing and Technology and Trends in Post-
harvest Technology. He has served in many scientific committees of IFT and ASABE.
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