Mostrar el registro sencillo del ítem

Analysis of main trends in food nanotechnology innovation: a technology surveillance-based

Análisis de las principales tendencias de innovación en nanotecnologías de alimentos: una aproximación a su estudio a partir de vigilancia tecnológica

dc.creatorGarcía Mosquera, Jhonjali
dc.creatorVilla Enciso, Eliana María
dc.date2018-08-30
dc.date.accessioned2021-03-18T21:12:39Z
dc.date.available2021-03-18T21:12:39Z
dc.identifierhttps://revistas.itm.edu.co/index.php/revista-cea/article/view/1118
dc.identifier10.22430/24223182.1118
dc.identifier.urihttp://test.repositoriodigital.com:8080/handle/123456789/11878
dc.descriptionThis study analyzes the main trends in scientific and technological production in the field of food nanotechnology. The purpose is to describe their evolution and thus identify potential opportunities for innovation based on their main uses and applications in the food industry. Technology Surveillance, scientometric indicators, and graph and network theory were used to visualize and analyze the behavior of the main research fields and technological development of the subject under study. We identified 8 potential innovation opportunities in the area: nanoparticles, nanomaterials, nanocomposites, nanoemulsions, nanoencapsulation, microencapsulation, nanorecovering, and nanosensors. All of them are significantly influencing the development of the food industry and have become key elements of research and technological progress worldwide. The uses and applications of nanotechnology in the food industry have rapidly expanded in recent decades, and their constant evolution has made a great contribution to the development of this sector.en-US
dc.descriptionen el estudio se analizan las principales tendencias en producción científica y tecnológica en el área de nanotecnología de alimentos. El propósito se centró en conocer su evolución y así poder identificar oportunidades potenciales de innovación, con base en sus principales usos y aplicación en la industria alimenticia. Se utilizó la Vigilancia Tecnológica, indicadores cienciométricos, así como la teoría de redes y grafos para la visualización y análisis del comportamiento de las principales áreas de investigación y desarrollo tecnológico, con base en el tema de estudio. Se identificaron ocho potenciales oportunidades de innovación en el área: nanopartículas, nanomateriales, nanocompuestos, nanoemulsión, nanoencapsulación, microencapsulación, nanorecubrimientos y nanosensores; las cuales están influyendo notablemente en el desarrollo de la industria de alimentos y se han convertido en elementos claves de investigación y desarrollo tecnológico a nivel mundial. El uso y aplicación de la nanotecnología en la industria de alimentos han aumentado rápidamente en las últimas décadas y su constante evolución ha tenido una gran contribución en el desarrollo de la industria.  es-ES
dc.formatapplication/pdf
dc.formattext/html
dc.languagespa
dc.publisherInstituto Tecnológico Metropolitano - ITMes-ES
dc.relationhttps://revistas.itm.edu.co/index.php/revista-cea/article/view/1118/1093
dc.relationhttps://revistas.itm.edu.co/index.php/revista-cea/article/view/1118/1404
dc.relation/*ref*/Andrew, B. (2017). Small Solutions to Large Problems? Nanomaterials and Nanocomposites in Effluent, Water, and Land Management. https://doi.org/10.1016/B978-0-323-42980-1.00003-0
dc.relation/*ref*/Aouada, de M. (2015). Nanotechnology Applied in Agriculture: Controlled Release of Agrochemicals. In: Rai M., Ribeiro C., Mattoso L., DuranN. (eds) Nanotechnologies in Food and Agriculture. Springer, Cham. https://doi-org.itm.elogim.com:2443/10.1007/978-3-319-14024-7_5
dc.relation/*ref*/Amini, Seyed Mohammad; Gilaki, Marzieh; Karchani, M. (2014). Safety of nanotechnology in food industries. Electronic Physician, 6(4), 962–968. https://doi.org/10.14661/2014.962-968
dc.relation/*ref*/Barbosa, A. F. (2012). Vigilancia tecnológica: metodologías y aplicaciones.
dc.relation/*ref*/Bautista, L., Molina, L., Niembro, S., García, J. M., López, J., & Vílchez, A. (2017). Coatings and Inks for Food Packaging Including Nanomaterials. Emerging Nanotechnologies in Food Science. Elsevier Inc. https://doi.org/10.1016/B978-0-323-42980-1.00008-X
dc.relation/*ref*/Bowman, D. M., & Ludlow, K. (2017). Ensuring Food Safety: General Principles for Safeguarding What You Eat Including the Role of Food Labels. Emerging Nanotechnologies in Food Science. Elsevier Inc. https://doi.org/10.1016/B978-0-323-42980-1.00009-1
dc.relation/*ref*/Bouwmeester, H., Dekkers, S., Noordam, M., Hagens, W., Bulder, A., Heer, C. De, ... Sips, A. (2007). Health impact of nanotechnologies in food production, 1–91. Recuperado de www.rivm.nl
dc.relation/*ref*/Busquets, R. (2017). Analysis of Nanomaterials in Food. Emerging Nanotechnologies in Food Science. Elsevier Inc. https://doi.org/10.1016/B978-0-323-42980-1.00004-2
dc.relation/*ref*/Busquets, R., & Mbundi, L. (2017). Concepts of Nanotechnology. Emerging Nanotechnologiesin Food Science. Elsevier Inc. https://doi.org/10.1016/B978-0-323-42980-1.00001-7
dc.relation/*ref*/Cerqueira, M. Â., Pinheiro, A. C., Ramos, O. L., Silva, H., Bourbon, A. I., & Vicente, A. A. (2017). Advances in Food Nanotechnology. Emerging Nanotechnologies in Food Science. Elsevier Inc. https://doi.org/10.1016/B978-0-323-42980-1.00002-9
dc.relation/*ref*/Changan Li, Hai Chen, Bin Chen & Guanghua Zhao (2017). Highly fluorescent gold nanoclusters stabilized by food proteins: From preparation to application in detection of food contaminants and bioactive nutrients. Critical Reviews in Food Science and Nutrition, 58(5), 689-699. https://doi.org/10.1080/10408398.2016.1213698
dc.relation/*ref*/Colica, C., Aiello, V., Boccuto, L., Vecchio, I., Abenavoli, L. (2018). The role of Nanotechnology in food safety. Minerva Biotecnologica 30(2), 69-73.
dc.relation/*ref*/Cundy, A. B. (2017). Small Solutions to Large Problems? Nanomaterials and Nanocomposites in Effluent, Water, and Land Management. Emerging Nanotechnologies in Food Science. Elsevier Inc. https://doi.org/10.1016/B978-0-323-42980-1.00003-0
dc.relation/*ref*/Cummings, C. L., Chuah, A. S. F., & Ho, S. S. (2018). Protection Motivation and Communication through Nanofood Labels: Improving Predictive Capabilities of Attitudes and Purchase Intentions toward Nanofoods. Science Technology and Human Values, 1–29. https://doi.org/10.1177/0162243917753991
dc.relation/*ref*/Dilmaçünal, T. (2017). Intelligent Systems in the Food Packaging Industry: Contaminant Sensors and Security/Anticounterfeiting Devices. https://doi.org/10.1016/B978-0-12-811942-6.00014-5
dc.relation/*ref*/Drew, R., & Hagen, T. (2016). Potential Health Risks Associated with Nanotechnologies in Existing Food Additives.
dc.relation/*ref*/Echegoyen, Y. (2015). Nano-developments for Food Packaging and Labeling Applications. In: Rai M., Ribeiro C., Mattoso L., Duran N. (eds). Nanotechnologies in Food and Agriculture. Springer, Cham. https://doi-org.itm.elogim.com:2443/10.1007/978-3-319-14024-7_7
dc.relation/*ref*/Eduok, S., & Coulon, F. (2017). Microbiological Toxicity of Nanoparticles. Emerging Nanotechnologies inFood Science. Elsevier Inc. https://doi.org/10.1016/B978-0-323-42980-1.00006-6
dc.relation/*ref*/Elango, B., Rajendran, P., & Bornmann, L. (2015). A scientometric analysis of international collaboration and growth of literature at the macro level. Malaysian Journal of Library and Information Science, 20(2), 41–50.
dc.relation/*ref*/Eleftheriadou, M., Pyrgiotakis, G., & Demokritou, P. (2017). Nanotechnology to the rescue: using nano-enabled approaches in microbiological food safety and quality. Current Opinion in Biotechnology, 44, 87–93. https://doi.org/10.1016/j.copbio.2016.11.012
dc.relation/*ref*/Elsevier. (2015). Funcionalidades avanzadas en Scopus, 1–58.
dc.relation/*ref*/Erdem, S. (2015). Consumers’ Preferences for Nanotechnology in Food Packaging: A Discrete Choice Experiment. Journal of Agricultural Economics, 66(2), 259–279. https://doi.org/10.1111/1477-9552.12088
dc.relation/*ref*/Foladori, G., & Invernizzi, N. (2012). Implicaciones sociales y ambientales del desarrollo de las nanotecnologías en América Latina y el Caribe. México y Curitiba, Brasil: ReLANS e, IPEN. Recuperado de http://www6.rel-uita.org/nanotecnologia/Nanotecnologia-2.pdf
dc.relation/*ref*/Fornari, E., Fornari, D., Grandi, S., Menegatti, M., & Hofacker, C. F. (2016). Article information. https://doi.org/10.1108/IJRDM-07-2015-0103
dc.relation/*ref*/Fundación Vasca para la Seguridad Alimentaria. (2012). La aplicación de las nuevas tecnologías en la industria alimentaria. Recuperado de http://www.elika.eus/datos/articulos/Archivo993/Artículo_nanotecnología alimentaria.pdf
dc.relation/*ref*/Gomes, R. C., Pastore, V. A. A., Martins, O. A., & Francisco, G. (2015). Aplicações da nanotecnologia na indústria de alimentos. Uma Revisão, 8, 1–8.
dc.relation/*ref*/Granqvist, N., & Ritvala, T. (2016). Beyond Prototypes: Drivers of Market Categorization in Functional Foods and Nanotechnology. Journal of Management Studies, 53(2), 210–237. https://doi.org/10.1111/joms.12164
dc.relation/*ref*/Hamad, A. F., Han, J. H., Kim, B. C., & Rather, I. A. (2018). The intertwine of nanotechnology with the food industry. Saudi Journal of Biological Sciences, 25(1), 27–30. https://doi.org/10.1016/j.sjbs.2017.09.004
dc.relation/*ref*/He, X., & Hwang, H. M. (2016). Nanotechnology in food science: Functionality, applicability, and safety assessment. Journal of Food and Drug Analysis, 24(4), 671–681. https://doi.org/10.1016/j.jfda.2016.06.001
dc.relation/*ref*/Jurewicz, M. (2017). Uregulowania prawne wykorzystania nanotechnologii w produkcji materiałów i wyrobów z tworzyw polimerowych przeznaczonych do kontaktu z żywnością, (2), 144–148.
dc.relation/*ref*/Kalpana Sastry, R., Anshul, S., & Rao, N. H. (2013). Nanotechnology in food processing sector-An assessment of emerging trends. Journal of Food Science and Technology, 50(5), 831–841. https://doi.org/10.1007/s13197-012-0873-y
dc.relation/*ref*/Kuswandi, B., Futra, D., & Heng, L. Y. (2017). Nanosensors for the Detection of Food Contaminants. Nanotechnology Applications in Food: Flavor, Stability, Nutrition and Safety. Elsevier Inc. https://doi.org/10.1016/B978-0-12-811942-6.00015-7
dc.relation/*ref*/Lacey, J. (2017). Bioavailability of Nanomaterials and Interaction With Cells. Emerging Nanotechnologies in Food Science. Elsevier Inc. https://doi.org/10.1016/B978-0-323-42980-1.00005-4
dc.relation/*ref*/Lauterwasser, C. (2016). Small sizes that matter: Opportunities and risks of Nanotechnologies. Allianz, 46.
dc.relation/*ref*/Macías. (2001). Papel de la informetría y de la cienciometría y su perspectiva. Scielo, 35–41.
dc.relation/*ref*/Masami et al. (2013). Nanotechnology and Public Health: Contributions, Promises, and Premises. https://doi.org/10.1002/9781118451915.ch3
dc.relation/*ref*/Molina, J. L. (2004). La ciencia de las redes. Apuntes deCiencia y Tecnologia, (11), 36-42.
dc.relation/*ref*/Molins, R. (2008). Oportunidades y amenazas de la nanotecnología. Comuniic4, 38–53. Retrieved from ricardo.molins@iica.int
dc.relation/*ref*/Noormans, A. G. (2010). Impact of Nanotechnology in Food Production Impacto de la Nanotecnología en la Producción de Alimentos. Lámpsakos, (4), 2145–4086.
dc.relation/*ref*/Naranjo, M., Cecilia, K., Palacios, C., Lorena, M., Correa, B., Mesa, R., Palacios, C. (2014). Tendencias investigativas de la nanotecnología en empaques y envases para alimentos.
dc.relation/*ref*/Otles S., Yalcın, B. (2015). Papel estratégico del nanobiosensor en los alimentos: beneficios y cuellos de botella. En: Rai M., Ribeiro C., Mattoso L., Duran N. (eds). Nanotecnologías en alimentación y agricultura. Springer, Cham. https://doi-org.itm.elogim.com:2443/10.1007/978-3-319-14024-7_8
dc.relation/*ref*/Pathak (2017). Nanoemulsions and Their Stability for Enhancing Functional Properties of Food Ingredients. Nanotechnology Applications in Food. Flavor, Stability, Nutrition and Safety. https://doi.org/10.1016/B978-0-12-811942-6.00005-4
dc.relation/*ref*/Peter Viberg. (2017). Emerging Nanotechnologies in Food Science. https://doi.org/10.1016/B978-0-323-42980-1.00010-8
dc.relation/*ref*/Pinto, A. L., & González-Aguilar, A. (2014). Visibilidad de los estudios en análisis de redes sociales en América del Sur: Su evolución y métricas de 1990-2013. Transinformação, Campinas, 26(3), 253–267.
dc.relation/*ref*/Robledo, S., Osorio, G. A., & López, C. (2014). Networking en pequeña empresa: una revisión bibliográfica utilizando la teoria de grafos. Revista Vínculos, 11(2), 6–16. https://doi.org/https://doi.org/10.14483/issn.2322-939X
dc.relation/*ref*/Robles-García, M. A., Rodríguez-Félix, F., Márquez-Ríos, E., Aguilar, J. A., Barrera-Rodríguez, A., Aguilar, J., ... Del-Toro-Sánchez, C. L. (2016). Applications of Nanotechnology in the Agriculture, Food, and Pharmaceuticals. Journal of Nanoscience and Nanotechnology, 16(8), 8188–8207. https://doi.org/10.1166/jnn.2016.12925
dc.relation/*ref*/Rolando, C. (2016). Nanotecnología en la industria alimentaria. Universidad Politécnica de Madrid, 1–32.
dc.relation/*ref*/Rodríguez, J. (2015). A critical review of SCImago Journal & Country Rank. Research Evaluation, 24(4), 343–354. https://doi.org/10.1093/reseval/rvu008
dc.relation/*ref*/Sadeghi, R., Rodríguez, R. J., Yao, Y., & Kokini, J. L. (2017). Advances in Nanotechnology as they Pertain to Food and Agriculture : Benefits and Risks, (January), 1–26. https://doi.org/10.1146/annurev-food-041715-033338
dc.relation/*ref*/Serena, P. A. (2002). Nanociencia y nanotecnología: aspectos generales. Encuentros Multidisciplinares, 1–12. https://doi.org/https://dialnet.unirioja.es/servlet/articulo?codigo=285405
dc.relation/*ref*/Shankar, S., & Rhim, J.-W. (2016). Polymer Nanocomposites for Food Packaging Applications. Functional and Physical Properties of Polymer Nanocomposites. Elsevier Inc. https://doi.org/10.1002/9781118542316.ch3
dc.relation/*ref*/Singh, H. (2016). Review Article Nanotechnology Applications in Functional Foods ; Opportunities and Challenges, 21(February), 1–8. https://doi.org/10.3746/pnf.2016.21.1.1
dc.relation/*ref*/Singh, T., Shukla, S., Kumar, P., Wahla, V., & Bajpai, V. K. (2017). Application of nanotechnology in food science: Perception and overview. Frontiers in Microbiology, 8(AUG), 1–7. https://doi.org/10.3389/fmicb.2017.01501
dc.relation/*ref*/Smith, A., & Raven,R. (2012). What is protective space? Reconsidering niches in transitions to sustainability. Research Policy, 41(6), 1025–1036. https://doi.org/10.1016/j.respol.2011.12.012
dc.relation/*ref*/Sodano, V., Gorgitano, M. T., Quaglietta, M., & Verneau, F. (2016). Regulating food nanotechnologies in the European Union: Open issues and political challenges. Trends in Food Science and Technology, 54, 216–226. https://doi.org/10.1016/j.tifs.2016.05.022
dc.relation/*ref*/Sougata., Gandhi & Jana (2017). Nanotechnology in Bioactive Food Ingredients: Its Pharmaceutical and Biomedical Approaches. Nanotechnology Applications in Food. Flavor, Stability, Nutrition and Safety. Pages 21-41. https://doi.org/10.1016/B978-0-12-811942-6.00002-9
dc.relation/*ref*/Steenis, N., & Fischer, A. (2016). Consumer attitudes towards nanotechnology in food products: an attribute-based analysis. British Food Journal, 118, 1254–1267. https://doi.org/10.1108/BFJ-09-2015-0330
dc.relation/*ref*/Thiruvengadam, M., Rajakumar, G., & Chung, I.-M. (2018). Nanotechnology: current uses and future applications in the food industry. 3 Biotech, 8(1), 74. https://doi.org/10.1007/s13205-018-1104-7
dc.relation/*ref*/Tomiko (2013). The Challenge of Nanotechnology‐Derived Food: Addressing the Concerns of the Public. https://doi.org/10.1002/9781118451915.ch2
dc.relation/*ref*/Wasserman, S., & Faust, K. (2011). Social network analysis: Methods and applications. Cambridge University Press, 1, 116. https://doi.org/10.1525/ae.1997.24.1.219
dc.relation/*ref*/Veiga-Álvarez, Á., Sánchez-de-Alcázar, D., Martínez-Negro, M., Barbu, A., González-Díaz, J. B., & Maquea-Blasco, J. (2015). Riesgos para la salud y recomendaciones en el manejo de nanopartículas en entornos laborales. Medicina y Seguridad Del Trabajo, 61(239), 143–161. https://doi.org/10.4321/S0465-546X2015000200002
dc.relation/*ref*/WIPO.(2017). Guía del usuario.Recuperado de:http://www.wipo.int/hague/es/guide/
dc.relation/*ref*/Yandy, O., & Goyeneche, R. (2015). Instituto de Estudios Ambientales (IDEA), Facultad de Ciencias Económicas Universidad Nacional de Colombia. Bogotá, Colombia.
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/es-ES
dc.sourceRevista CEA; Vol. 4 No. 8 (2018); 95-115en-US
dc.sourceRevista CEA; Vol. 4 Núm. 8 (2018); 95-115es-ES
dc.source2422-3182
dc.source2390-0725
dc.subjectnanotechnologyen-US
dc.subjectinnovationen-US
dc.subjectfooden-US
dc.subjectscientific productionen-US
dc.subjecttechnological developmenten-US
dc.subjectnanotecnologíaes-ES
dc.subjectinnovaciónes-ES
dc.subjectalimentoses-ES
dc.subjectproducción científicaes-ES
dc.subjectdesarrollo tecnológicoes-ES
dc.titleAnalysis of main trends in food nanotechnology innovation: a technology surveillance-baseden-US
dc.titleAnálisis de las principales tendencias de innovación en nanotecnologías de alimentos: una aproximación a su estudio a partir de vigilancia tecnológicaes-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeArticlesen-US
dc.typeArtículoses-ES


Ficheros en el ítem

FicherosTamañoFormatoVer

No hay ficheros asociados a este ítem.

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem