Nano-Micro Letters

Nanotechnologies in Food Science: Applications, Recent Trends and Future Perspectives

Shivraj Hariram Nile1, *, #, Venkidasamy Baskar2, #, Dhivya Selvaraj2, Arti Nile3, Jianbo Xiao4, Guoyin Kai1, *

icon-htmlFull Text Html
icon-pdf-smPDF w/ Links
icon-citExport Citation
+Show more

Nano-Micro Lett. (2020) 12: 45

First Online: 04 February 2020 (REview)


*Corresponding author. E-mail: nileshivraj@yahoo.com (Shivraj Nile); kaiguoyin@163.com (Guoyin Kai)





Nanotechnology, key advanced technology enabling contribution, development, and sustainable impact on food, medicine, and agriculture sectors. Nanomaterials have potential to lead qualitative and quantitative production of healthier, safer, and high-quality functional foods which are perishable or semi-perishable in nature. Nanotechnologies are superiorer than conventional food processing technologies with increased shelf life of food products, preventing contamination, and production of enhanced food quality. This comprehensive review on nanotechnologies for functional food development describes the current trends and future perspectives of advanced nanomaterials in food sector considering processing, packaging, security, and storage. Applications of nanotechnologies enhance the food bioavailability, taste, texture, and consistency; achieved through modification of particle size, possible cluster formation and surface charge of food nanomaterials. In addition, the nano-delivery mediated nutraceuticals, synergistic action of nanomaterials in food protection and the application of nano sensors in smart food packaging for monitoring the quality of the stored foods and the common methods employed for assessing the impact of nanomaterials in biological systems are also discussed.



Nanomaterials; Functional food; Food processing; Nano-delivery; Bioavailability

 View: Full Text HTML | PDF w/ Links