Encapsulation can be defined as a process of entrapping one substance within another substance producing particles with diameters of a few nm to a few mm. The entrapped material is usually a liquid, but may be a solid or a gas. The main reason of using encapsulation is the fact that some nutrients do not remain in the food for a significant amount of time or may react with the other food components causing undesirable effects. It is possible to use micro- and nanoencapsulation techniques. The first one, microencapsulation, is a technology that can improve the retention time of the nutrient in the food and allow controlled release at specific times, during food consumption or in the intestinal gut (microencapsulation of vitamin). Nanoencapsulation has the potential to protect sensitive bioactive food ingredients from unfavourable environmental conditions, enhance solubilisation, improve taste and odour masking, and enhance bioavailability of poorly absorbable function ingredients. In this review, some relevant aspects of encapsulation methodologies, coating materials and their uses in food technology were discussed.

Today nanotechnology has become a top research field in the world. The present review covers classification and different applications of nanomaterials including catalysis, water treatment, sensors, energy storage and nanomedicine, as well as their positive and negative impacts on the environment. Increased attention needs to be directed towards the new nanomaterials because the development of knowledge of these nanoparticles is still in its infancy. Nanoparticles are ultra-small particles with exceptional properties, but some nanoparticles and nanomaterials also exhibit harmful properties. This is the reason why we must continue to study them and their potentially damaging effects.

The problem of environmental pollution is more expressed and more present by the development of the industry and the growth of the human population. Pollution of natural and wastewater is most often due to the release of heavy metals into watercourses. The greatest challenge for researchers is choosing the right biomass from a large number of low-cost biomaterials, and availability and price are very important selection factors. Microbial biomass, forestry waste and agroindustrial complexes are most frequently examined, as well as various macromolecules of natural origin. In this paper, barley straw that arises as agricultural waste product in barley production in Bosnia and Herzegovina, was used as a biosorbent. In the experimental part, physical and chemical characterization of  barley straw was performed, after which the efficiency of removing Cd(II) and Ni(II) from aqueous solutions, using barley straw, and the influence of process parameters (pH value of aqueous solution, biosorbent size, interaction of metal ions) on the biosorption capacity were tested. It can be concluded that barley straw has good adsoption characteristics for the use as a low-cost natural sorbent for the removal of heavy metals from water.

Summary The term "nano" refers to nano particle size from 1 to 100 nanometers. The term "nanotechnology" was first introduced by Norio Taniguchi in 1974. Nanotechnology may be used to improve the taste and texture of food and for the production of packaging that maintain fresh product. The primary function of packaging is to maintain the quality and safety of products during transport and storage period, as well as to extend its viability by preventing unwanted effect agents such as microorganisms, chemical contaminants, oxygen, moisture and light. The aim of this paper is to point out the achievements of nanotechnology in terms of food packaging with an overview of polymers that are commonly used in food packaging, as well as strategies to improve the physical properties of polymers, including mechanical strength, thermal stability and barrier to gases. By studing of recently published literature, it was clear that nanomaterials such as nano polymers are trying to replace conventional materials in food packaging. Nanosensors can be used to prove the presence of contaminants, microtoxins and microorganisms in food.

The fluoride element is found in the environment and constitutes 0.06 – 0.09 % of the earth’s crust. Fluoride is not found naturally in the air in large quantities. Average concentration of fluoride in air are in the magnitude of 0.5 ng/m3.[1] Fluoride is found more frequently in different sources of water but with higher concentrations in groundwater due to the presence of fluoride-bearing minerals. Average fluoride concentrations in see water are approximately 1.3 mgL-1. Water is vitally important to every aspect of our lives. Water is a risk because of the possible input and transmission of infectious pathogens and parasitic diseases. We use clean water to drink, grow crops for food and operate factories. The most common pollutants in water are chemicals (pesticides, phenols, heavy metals and bacteria). [2] According to the US Environmental Protection Agency, there are 6 groups which cause contamination of drinking water: microorganisms, disinfectants, disinfection byproducts, inorganic chemicals, organic chemicals, radioactive substances. This chapter concerns the importance of continuously monitoring of fluoride and chloride in drinking water by using a fluoride (F-ISE) and chloride (Cl-ISE) ion-selective electrodes. Disinfectants that are added to reduce the number of microorganisms, as well as disinfection byproducts can cause a series of disorders in body (anaemia, impaired function of liver, kidneys, nervous system). Chemical disinfection is economically most favourable when it comes to processing large amounts of water, for the preparation of drinking water and wastewater treatment. That is why this type of disinfection is used almost exclusively in Bosnia and Herzegovina. Chlorine is one of the most widely used disinfectants. Water monitoring information helps us to control pollution level. In this context, our work concerns the determination of fluoride in spring waters from different villages in Tuzla's Canton in Bosnia and Herzegovina, and chloride in drinking tap water from Tuzla and Gradacac as well as one sample of bottled water. Spring water sample from “Tarevcica” is designed by SW1, from “Zatoca” by SW2, from “Sedam vrela” by SW3 and “Toplica” by SW4 while a tap water from Tuzla by TW and tap water from Gradacac by GW and bottled water by FW. The development of potentiometric ion-selective electrode has a wide range of applications in determining ions in water and other mediums. These electrodes are relatively free from interferences and provide a rapid, convenient and non-destructive means of quantitatively determining numerous important anions and cations. [3] The use of ion-selective electrodes