Food nanotechnology: opportunities and challenges

Area of Science:

• Food Science
• Nanotechnology
• Materials Science

Background:

• Nanotechnology presents significant opportunities for innovation in food production, processing, packaging, and transportation.
• Despite rapid growth, food nanotechnology is nascent, with public concerns regarding nanomaterial safety persisting.
• Food-derived nanomaterials offer a promising avenue, combining nanostructure benefits with natural food safety and bioactivity.

Purpose of the Study:

• To review the fabrication and development of nanomaterials for food technology.
• To summarize recent advances in food quality improvement, supply chain revolution, and industry growth using foodborne nanomaterials.
• To discuss current challenges in the field of food nanotechnology.

Main Methods:

• Comprehensive literature review on food nanotechnology.
• Analysis of fabrication methods for food-derived nanomaterials.
• Evaluation of applications in food quality, supply, and industry.

Main Results:

• Food-derived nanomaterials demonstrate rapid digestion and safety, comparable to conventional food components.
• Diverse applications of food-derived nanomaterials have been explored across various food technology fields.
• Significant potential exists for enhancing food quality, revolutionizing supply chains, and boosting food industries.

Conclusions:

• Food-derived nanomaterials are a key trend in food nanotechnology, addressing safety concerns and public apprehension.
• Continued research and development are crucial for overcoming challenges and realizing the full potential of food nanotechnology.
• This review serves as a reference for experts and manufacturers, encouraging further research and development in food nanotechnology for efficient industry growth.