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<p>Nanotechnology has introduced transformative advancements in the food industry, significantly improving food safety, quality, and sustainability. This review provides a comprehensive review of the role of nanotechnology in various aspects of food development, including packaging, processing, storage, and safety protocols. It highlights the innovative applications of nanomaterials in enhancing food bioavailability, optimizing texture, and refining taste. The synthesis of magnetic nanoparticles (MNPs) and encapsulation technologies are explored for their role in preserving and delivering bioactive ingredients and flavours. Additionally, the integration of nano sensors into smart and active packaging systems offers new opportunities for real-time monitoring of food quality and safety. The review also discusses the toxicological impacts of nanomaterials and emphasizes the need for continued research in this rapidly evolving field. Overall, nanotechnology has the potential to revolutionize food production, ensuring improved safety and sustainability while meeting the growing global demand for quality food products.</p>

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Revolutionizing food science: a review on the role of nanotechnology in enhancing safety, quality, and sustainability

  • 期刊论文

  • 发表日期：

    2026年5月20日

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  • Karuppiah Nagaraj,
  • Monika Sharma,
  • Thesingu Rajan Arun,
  • Subramaniam Kamalesu,
  • Logesh Babu,
  • K. Raja,
  • R. Subramanian,
  • T. Manimegalai,
  • L. Archana Devi,
  • Vanitha Umapathy

摘要

Nanotechnology has introduced transformative advancements in the food industry, significantly improving food safety, quality, and sustainability. This review provides a comprehensive review of the role of nanotechnology in various aspects of food development, including packaging, processing, storage, and safety protocols. It highlights the innovative applications of nanomaterials in enhancing food bioavailability, optimizing texture, and refining taste. The synthesis of magnetic nanoparticles (MNPs) and encapsulation technologies are explored for their role in preserving and delivering bioactive ingredients and flavours. Additionally, the integration of nano sensors into smart and active packaging systems offers new opportunities for real-time monitoring of food quality and safety. The review also discusses the toxicological impacts of nanomaterials and emphasizes the need for continued research in this rapidly evolving field. Overall, nanotechnology has the potential to revolutionize food production, ensuring improved safety and sustainability while meeting the growing global demand for quality food products.