A Review of Nanotechnology Applications in Food Processing, Packaging, and Preservation

Abstract

Nanotechnology has certainly become a phenomenon that is of great significance in many regions such as the pharmaceutical, cosmetic and in particular the food sector, over the years. This is because nanotechnology overlaps with pharmaceutical sciences which involve the structural modification of materials to the nano level, increasing the dissolution rate, stability, and functionality of a variety of food safety and quality applications. The novel food supply frameworks enable firms within the food sector to emerge sustainability focused innovations, which tackle safety and nutrition deficiencies within the food industry. Narrowing down on the supply chain, this review seeks to highlight nanotechnology applications across food supply chains, stressing the importance of advancements in bioavailability, nutrition, and safety. In aid of nutrient delivery, overcoming shelf life and packaging issues – development in nanoencapsulation technology and new packaging materials have enhanced mechanical properties, antibacterial properties. Moreover, nanodevice-based smart packaging is considered as valuable tools for real-time monitoring of food safety and quality. Despite these benefits, degenerative concerns about nanoparticles health risks underscore the importance of sound regulatory approaches. While nanotechnology shows considerable potential for enhancing food sustainability and quality, the study ultimately finds that comprehensive regulation and increased public awareness of potential risks are necessary first steps. Continued research and global collaboration may be vital to really unlock the potential of nanotechnology in food systems while safeguarding public health.