Applications of Green Synthesis of Nanoparticles Using Microorganisms in Food and Dairy Products: Review

The swift progression of nanotechnology has transformed the food and dairy industries through the facilitation of functional foods, nutraceuticals, and antimicrobial systems. This review examines the environmentally friendly synthesis of nanoparticles (NPs) through the utilization of microorganisms, offering a sustainable and biocompatible alternative to traditional physical and chemical approaches. This study primarily aims to investigate the contemporary trends, mechanisms, and microbial species associated with NP biosynthesis, as well as to evaluate NPs’ techno-functional applications in food and dairy processing. The specific objectives encompass analysis of the synthesis pathways—both intracellular and extracellular—utilized by bacteria, fungi, yeasts, and algae. Additionally, an evaluation of the physicochemical properties and biological activities (including antibacterial, antioxidant, and antifungal effects) of synthesized NPs will be conducted, alongside the identification of their potential applications in food preservation, packaging, and fortification. The review emphasizes notable advancements in laboratory-scale applications, especially concerning yogurt fortification, biofilm suppression, and antimicrobial food coatings. Nonetheless, commercial application is constrained by issues related to scalability, purification, stability, regulatory adherence, and toxicity evaluation. Future investigations ought to focus on enhancing bioreactor systems, leveraging microbial consortia, utilizing food and agricultural waste as substrates, and implementing omics technologies to elucidate biosynthetic mechanisms. Furthermore, the standardization of synthesis protocols and the improvement of regulatory frameworks will be crucial in closing the divide between experimental achievements and NPs’ application in industry. In a nutshell, the microbial-mediated green synthesis of NPs offers a promising pathway for the advancement of safe, sustainable, and functional innovations within the food and dairy sectors.