Advancements in nanotechnology for food science and industry

Abstract

The food industry will be impacted by the acceleration of nanotechnology, its creative applications and constant advancements. Nanostructured materials are utilized to encapsulate food components, packaging and nanosensors. These materials make the compound more soluble, bioavailable and increase its delivery speed, while also keeping the active components safe throughout production and storage. The review outlines the effects of nanotechnology on food systems and describes the outcomes of antimicrobial nanostructural materials on bacteria. It also highlights the characteristics of food‐nanotechnology along with its existing and possible future applications in food science. The potential for nanoparticles to be used in the food industry to supply customers with safe, contaminant‐free food and to increase the acceptance of the food due to its enhanced functional characteristics has been summarized as well.

Recent advances on the stability of dietary polyphenols

“…Recently, novel technologies have been developing to improve the stability of polyphenols in food processing. Encapsulation, microcapsule, lyophilization, conjugation with biomacromolecules, and cold plasma are typical innovative sustainable technologies that provide significant advantages on processing polyphenols (Cao et al, 2021; Choudhury et al, 2021; Jagtiani, 2022). The interactions between polyphenol and β‐cyclodextrin/protein/polysaccharide via microencapsulation and encapsulation can improve the stability, solubility, safety, bioavailability, biocompatibility, and bioactivity of polyphenols (Figure 6).…”

Polysaccharides Composite Materials as Carbon Nanoparticles Carrier

“…This type of packaging could be produced using easy, cost-effective and eco-friendly techniques. As the food industry generates a huge amount of waste, these solutions would significantly help to reduce environmental pollution [ 62 , 63 , 64 , 65 ]. Biopolymers used as matrices in nanoporous films should be inexpensive, nontoxic, readily available, and completely degradable.…”

“…Carbon nanomaterials are often used as nanofillers. They give the composites suitable mechanical and optical properties as well as gas barrier properties [ 63 ]. Polymer composites, when enriched with nanofillers, acquire a number of new properties that allow them to be used as so-called “active”, “smart” and “enhanced”.…”

“…Such “improved” composites exhibit antimicrobial and antioxidant activities, prevent harmful enzymatic transformations, and protect food from UV radiation. They can be used as nanosensors to detect microbiological and biochemical changes in food products when used in packaging [ 63 , 64 , 65 , 66 , 67 ]. Integrating biological analytical receptors with different types of nanomaterials can significantly increase their sensitivity and specificity.…”

“…They are increasingly used in food and water analysis, replacing the time-consuming, costly and invasive analytical techniques currently used to monitor product suitability. In addition, nanosensors can provide information on environmental changes such as temperature and humidity, providing a complete view of the condition of the food [ 63 , 66 , 70 ].…”