Utilization of Nanotechnology in Aquaculture and Seafood sectors

Year 2019, Volume: 3 Issue: 1, 26 - 33, 31.08.2019

Oluwatosin Abidemi Ogunkalu

Abstract

Nanotechnology
is described as newly developed technological aspects of science which
combines the physical, chemical and biological properties and results in an Improve
technology. The Unique ability of nanotechnology includes: Improvement of fish
packaging techniques, enhancement of quality, tastes, texture, flavor, Improve
fish nutrients absorption and ability to detect the pathogen in the system. Nanoencapsulation is technologically
designed to contain substances in a minute and functional way to monitor the
release of the core. Hydrophobic beta-carotene is applied for the preservation of
bioactive compounds like lipids, vitamins, proteins and also a carbohydrate,
Nanotechnology is applied to get color, taste, and odor,  Improve
bioavailability of functional compounds, elimination of decomposition; Encapsulation
and monitoring the release of food materials; Improve bioavailability;
stability, and shelf-life of delicate ingredients;

Preservation of food products from microbial attack; carrier
channels of nutrients, nutraceuticals, food additives, and food antimicrobials; The
aquaculture and seafood sectors can be transformed with the
application of nanotechnology, this techniques helps in detection of disease
quickly and improve the ability of fish to absorb hormones, vaccines,
controlling diseases, and biofouling control processes all these are enhanced
to achieve maximum advantages of nanotechnology.

It also helps in water filtration and thereby making more
successful feed for aquaculture

Positive
results have been recorded for nanotechnology as Antifouling in fishing and
aquaculture nets, antibacterial material for aquaculture tanks and it’s a newly
developed packaging materials for seafood products.

Keywords

Aquaculture, Nanoemulsion, Nanomaterial, Nanotechnology, Seafood products

References

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