EMERGING APPLICATIONS OF NANOTECHNOLOGY IN THE FOOD INDUSTRY: INNOVATIONS IN FOOD PACKAGING, SAFETY, QUALITY AND PRESERVATION

Nanotechnology, the design and application of materials with at least one dimension in the nanometre range, has become one of the most active areas of food science and technology. This narrative review synthesises peer-reviewed literature on the use of engineered nanomaterials (ENMs) in five domains: (i) active, intelligent and barrier-improved food packaging; (ii) food preservation and shelf-life extension; (iii) food safety, pathogen detection and biosensing; (iv) food processing, nanoencapsulation and quality monitoring; and (v) the toxicological, regulatory and societal issues that condition commercial adoption. Evidence indicates that polymer nanocomposites containing layered silicates, nanocellulose, silver, zinc oxide and titanium dioxide can improve gas and moisture barrier properties, mechanical strength and antimicrobial performance. Nanoemulsions and other nanocarriers improve the dispersibility, stability and delivery of lipophilic bioactives and antimicrobials, and nanoparticle-based biosensors (gold, quantum dots, magnetic and carbon-based materials) offer rapid, sensitive detection of pathogens, toxins and chemical contaminants. However, migration of nanoparticles from packaging, uncertain gastrointestinal fate, and incomplete toxicological datasets remain key concerns, exemplified by the European Union's withdrawal of titanium dioxide (E171) as a food additive. Most published evidence derives from laboratory-scale or in vitro studies, and standardised characterisation, migration testing and life-cycle assessment are needed before widespread commercialisation. Priorities for future research include biodegradable and bio-based nanomaterials, safe-and-sustainable-by-design strategies, and harmonised regulation.