Nanomaterials in food: From functional applications to toxicological outcomes–A review

Nanotechnology is a game-changing technology for food processing, preserving, packaging, and food fortification. Utilization of nanomaterials like organic, inorganic and hybrid composites has emerged as a promising method to improve nutritional bioavailability, shelf life, sensory properties and smart and active packaging technology. They interact with proteins, lipids and carbohydrates in a size-, shape- and surface-chemistry-dependent manner, with implications for their stability and functional properties during processing and storage. Even though these positive applications exist, the high prevalence of nanomaterials in food systems is dangerous, such as causing cytotoxicity, genotoxicity, oxidative stress, bioaccumulation and disruption of gut microbiota. Other environmental concerns, including ecotoxicity, persistence and difficulties with life-cycle assessment, further highlight the importance of strong regulatory structures and safety assessment policies. Current deficiencies in mass production, risk assessment and publicity highlight the need to conduct interdisciplinary studies, risk management and communicate openly. The potential for the implementation of safer, more efficient and environmentally friendly nano-enabled food technologies is bright, as demonstrated by the sustainable and biodegradable nanomaterials, AI and digital food systems, and advanced nanosensors for smart packaging. The review provides an in-depth overview of the applications, potential health risks, regulations, challenges, and emerging trends in food nanotechnology.