Applications of Nanotechnology in Food Microbiology

Life secrets lie in invisible world which excites imagine to study. Nowadays, nanotechnology became public terminology for applications of nano-size (nm = 10 meter) in all sciences. Nano-particles already present in nature such as living cell structures (proteins, DNA, polysaccharides, membranes, etc.) and natural structures such as casein micelles or starch, the folding of globular proteins and protein aggregates are examples of self-assembly structures that create stable entities, but these questions need answer: How can the nano-size change properties of the same active material and how can it be mimicked to get additional benefits for application in life? Moreover is it true or false? Most of the nanoparticles were traditionally used belong to the group of colloids (i.e. emulsions, micelles, monoand bi-layers). One of the first colloidal gold dispersions was prepared by Michael Faraday in the middle of the 18th century. The particles were attracted to each other through Van der Waals forces, which give them colloidal stability. In colloidal particles, steric stabilization is achieved by adsorbing polymers and surfactants on the surface. Nanoparticles could be further stabilized by coating them with molecules that can form chemical bonds (Fendler, 2001). Owing to the greater surface area of nanoparticles per mass unit, they are expected to be more biologically active than larger sized particles ISSN: 2319-7706 Volume 4 Number 4 (2015) pp. 846-853 http://www.ijcmas.com