Nanobiotechnology: A Recipe for Food Revolution

Nanobiotechnology is primarily driving the reshaping of food geography, distribution, and consumption. These factors investigate the far-reaching effects of nanobiotechnology on the quality and composition of food, providing insight into its role. Additionally, it is transforming food supply chains from farm to plate, streamlining products, distribution processes, and reducing waste. Furthermore, nanobiotechnology has the potential to extend shelf life and reduce food waste. Nanoclay and nanobiosensors play an important role in food quality preservation by detecting food toxins and pollutants in real-time. The struggle against foodborne illnesses takes center stage, demonstrating how nanoparticles can be used as powerful pathogen bombs. The ethical constraints and safety implications of adopting nanobiotechnology into our food system are promoted, as well as a focus on food nanotechnology norms. Finally, this review concluded by projecting unborn developments, stressing nanobiotechnology’s undiscovered potential in influencing the food attention. In substance, it offers a taste of the continuing nanobiotechnological food revolution, applying revolutionary power, promising results to major difficulties in food production and consumption. HIGHLIGHTS This paper explains about the usage of nanobiotechnology in food, which makes a massive revolution in food sectors. The paper focuses on the nanomaterials such as nanoclays and nanobiosensors that may be utilized in food to improve its nutritional value and shelf life. The development of food packaging methods using nanobiotechnology have also been explained in this paper. It also explains about the ethics and safety issues in food nanobiotechnology. GRAPHICAL ABSTRACT