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<p>Plant-derived nanoparticles have emerged as promising next-generation functional ingredients capable of overcoming the inherent limitations of conventional phytochemicals in food systems. While plant bioactives possess well-documented antioxidant, antimicrobial, anti-inflammatory, and immunomodulatory activities, their direct application in foods is often restricted by poor stability, low solubility, and limited bioavailability. Advances in food nanotechnology—particularly green synthesis approaches utilizing plant materials—have enabled the development of biocompatible nanoparticles and nanocarriers that enhance the physicochemical stability, controlled release, and biological performance of these compounds. This review critically examines the production, mechanisms, functional applications, safety, toxicological, and regulatory dimensions of plant-derived nanoparticles in functional food systems. Emphasis is placed on nanoparticle–biological interactions, oxidative stress induction, inflammatory signaling, biodistribution, and potential organ accumulation under chronic exposure. Physicochemical variability (such as size, surface charge, and coating composition) is discussed as a determinant of both functionality and risk. Current regulatory frameworks are comparatively analyzed, highlighting inconsistencies in nano-specific definitions, safety assessment requirements, and labeling policies. Translational challenges, including reproducibility of green synthesis, scalability, matrix stability, sustainability, and consumer acceptance, are addressed. Future priorities focus on standardized risk assessment, integrated in vitro/in vivo and computational toxicology, and harmonized global regulations to enable responsible and sustainable industrial application.</p>

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Plant-Derived Extract-Loaded Nanocarriers and Green-Synthesized Nanomaterials in Functional Foods: Applications, Challenges, and Safety Perspectives

  • 期刊论文

  • 发表日期：

    2026年5月1日

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  • Hamed Ahari,
  • Fatemeh Kalateh-Seifari,
  • Yashar Salimi Galangashi

摘要

Plant-derived nanoparticles have emerged as promising next-generation functional ingredients capable of overcoming the inherent limitations of conventional phytochemicals in food systems. While plant bioactives possess well-documented antioxidant, antimicrobial, anti-inflammatory, and immunomodulatory activities, their direct application in foods is often restricted by poor stability, low solubility, and limited bioavailability. Advances in food nanotechnology—particularly green synthesis approaches utilizing plant materials—have enabled the development of biocompatible nanoparticles and nanocarriers that enhance the physicochemical stability, controlled release, and biological performance of these compounds. This review critically examines the production, mechanisms, functional applications, safety, toxicological, and regulatory dimensions of plant-derived nanoparticles in functional food systems. Emphasis is placed on nanoparticle–biological interactions, oxidative stress induction, inflammatory signaling, biodistribution, and potential organ accumulation under chronic exposure. Physicochemical variability (such as size, surface charge, and coating composition) is discussed as a determinant of both functionality and risk. Current regulatory frameworks are comparatively analyzed, highlighting inconsistencies in nano-specific definitions, safety assessment requirements, and labeling policies. Translational challenges, including reproducibility of green synthesis, scalability, matrix stability, sustainability, and consumer acceptance, are addressed. Future priorities focus on standardized risk assessment, integrated in vitro/in vivo and computational toxicology, and harmonized global regulations to enable responsible and sustainable industrial application.