“…[8,11,71] With the rise of functional foods, MNPs have also been described as complementary ingredients, dietary supplements, prebiotics, and nutraceuticals. [8,[71][72][73][74][75] A myriad of compounds may be applied in food industry such as polysaccharides, polyunsaturated fatty acids, phenolics, pigments, proteins, and other metabolites from numerous biological sources such as prokaryotes, micro-and macroalgae, seaweeds, crustaceans, sponges, and sea cucumbers. [8,[71][72][73][74][75][76][77] Despite the vast application of MNPs in the food industry, its implementation in food science is still in an early stage.…”