Issue

Vol. 12 (2020)

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

https://doi.org/10.1007/s40820-020-0383-9
Shivraj Hariram Nile
Laboratory of Medicinal Plant Biotechnology, College of Pharmacy, Zhejiang Chinese Medical University, Hangzhou 310053, Zhejiang, People’s Republic of China
Venkidasamy Baskar
Plant Genetic Engineering Laboratory, Department of Biotechnology, Bharathiar University, Coimbatore, Tamil Nadu, India
Dhivya Selvaraj
Plant Genetic Engineering Laboratory, Department of Biotechnology, Bharathiar University, Coimbatore, Tamil Nadu, India
Arti Nile
Department of Bioresources and Food Science, Sanghuh College of Life Sciences, Konkuk University, Seoul 05029, Republic of Korea
Jianbo Xiao
Institute of Chinese Medical Sciences, State Key Laboratory of Quality Control in Chinese Medicine, University of Macau, Macau, Macau SAR, People’s Republic of China
Guoyin Kai
Laboratory of Medicinal Plant Biotechnology, College of Pharmacy, Zhejiang Chinese Medical University, Hangzhou 310053, Zhejiang, People’s Republic of China

Corresponding Author: Guoyin Kai

kaiguoyin@163.com

Nano-Micro Letters, Vol. 12 (2020), Article Number: 45

Abstract

Nanotechnology is a 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 superior 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 nanodelivery-mediated nutraceuticals, synergistic action of nanomaterials in food protection, and the application of nanosensors 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.


Highlights:


1 Different nanotechnologies and nanomaterials with their efficient applications in functional food development are summarized.
2 Nanotechnologies boosted the food, medicine, and biotechnology sector through enhanced food bioavailability, food processing, packaging, and preservation are also reviewed.
3 This comprehensive review on nanotechnologies in food science describes the recent trend and future perspectives for future functional nanofood research and development.

Keywords

Nanomaterials Functional food Food processing Nanodelivery Bioavailability
Nile, Shivraj Hariram, Venkidasamy Baskar, Dhivya Selvaraj, Arti Nile, Jianbo Xiao, and Guoyin Kai. 2020. “Nanotechnologies in Food Science: Applications, Recent Trends, and Future Perspectives”. Nano-Micro Letters 12 (February):45. https://doi.org/10.1007/s40820-020-0383-9.
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