Nanotechnology in Food: Processing, Packaging, and Preservation

Nanotechnology entails creating, characterizing, and employing structures with sizes ranging from 1 to 100, significantly influencing medicine, engineering, agriculture, and food. Nanomaterials hold potential for the development of high-quality, healthier, and safer foods improving shelf life and reducing contaminations. Food safety and security are gaining much attention globally to maintain a consistent supply of nutrient-rich and safe food. Many disciplines of food science have been changed by the rapid growth of nanotechnology, particularly those involving food storage, processing, functioning, packaging, transportation, and other safety considerations. This review focuses on current advancements in food nano-packaging, such as active, smart, and improved packing. Nano-encapsulation improves food processing by releasing bioactive chemicals, increasing bioavailability, and extending shelf life. Additionally, applications of nanotechnology in agriculture and food, including nano-sensors, nano-encapsulation, nanocomposites, food packaging, and nano-emulsions are discussed. Despite tremendous advancements in nanotechnology in food items, nanomaterials and nanoparticle toxicity are not fully understood. If the chemical mechanisms through which nanomaterials interact with food are not completely understood, we may face a nano-toxicity catastrophe, hence they must be further characterized and their usage must be carefully controlled.