Nanotechnology and food science: current and trend

Nanotechnology is an advanced technology that contributes to sustainable development and impact in the food sector as well as in other fields such as medicine and agriculture. Nanomaterials have the potential to enhance the qualitative and quantitative production of functional foods, making them healthier, safer, and of higher quality. Furthermore, nanotechnology offers several advantages over conventional food processing technologies, as it operates at the molecular level. The use of nanotechnology can improve the bioavailability, flavor, texture, and consistency of foods by modifying particle size, possible aggregation, and surface charge of food nanomaterials. This is possible because nanomaterials provide a greater surface area in contact with the active target site. Currently, there are nanocarrier-mediated nutraceuticals and nanosensors integrated into smart food packaging to monitor food quality during storage. However, common assessment methods are still used to evaluate the impact of nanomaterials on biological systems. A major challenge is the lack of food regulations in many countries due to limited information on exposure, bioavailability, and toxicity in humans. Consequently, several countries have demanded regulatory frameworks to manage the risks associated with nanofoods.