Comparison of nanomaterial Ag and nanomaterial TiO2 in food fields

With the development of society, nanotechnology is being used in all aspects of life. Con-cerns about the application and safety of nanotechnology in the food industry are also in-creasing. In this study, the hidden risks and benefits of nanotechnology in the food indus-try will be analyzed and discussed in depth. The main purpose of the study is to research the uses, benefits and drawbacks of two nanomaterials, Ag and TiO2, in the food sector. This paper initially discusses the use of Ag and TiO2 in three distinct food-related do-mains and the advantages and disadvantages of nanomaterials Ag and TiO2 in this field. Finally, the benefits and drawbacks of the two materials in three different sectors are con-trasted. According to the studys findings, each of the two nanoparticles has benefits over the other when it comes to fighting bacteria in food. The whitening qualities of TiO2 na-noparticles make them excellent food additives. For storing and preserving food, experts prefer to choose Ag nanoparticles. TiO2 nanoparticles may effectively destroy harmful germs in contact with food when exposed to ultraviolet light, enhancing food safety. Ac-cording to this study, scientists can further allay public concerns about nanoparticle tech-nology and increase the safety of using nanotechnology in food in the future.