Title:A Comprehensive Update on Nanotechnology in Functional Food
Developments: Recent Updates, Challenges, and Future Perspectives
Volume: 19
Issue: 2
Author(s): Sumel Ashique*, Shubneesh Kumar, Ekta Sirohi, Afzal Hussain, Arshad Farid, Md. Faiyazuddin, Neeraj Mishra and Ashish Garg
Affiliation:
- Bharat Institute of Technology (BIT), School of Pharmacy, Meerut, UP 250103, India
Keywords:
Functional foods, delivery systems, nanotechnology, nanoencapsulation, bioactive compounds, hydric solution.
Abstract: The food business makes extensive use of lipophilic bioactive substances derived from
plants, such as phytosterols, antimicrobials, antioxidants, ω3 fatty acids, tastes, and countless other constituennts.
The preponderance of these bioactive substances, nevertheless, is just about unsolvable in
hydric solution and unbalanced at a particular eco-friendly provocation, such as sunlight, temperature,
and oxygen, in construction, transference, storage, and employment, for example, icy, chilling, desiccation,
warm air dealing out, or machine-driven agitation. According to this standpoint, there are high-tech
hitches that must be resolved to inform functionality for the social figure due to the lipophilic bioactive
dearth of solubilization, bioavailability, and permanency. This leads to failure in commercialization and
quality enhancement. Nanotechnology can generally be used to manufacture nano-kinds of stuff like
nano-emulsion, nanoparticles, nanostructured materials, and nanocomposites. The creation of functional
foods has attracted a huge interest as our consideration of their affiliation with nourishment and human
health has grown. There are still a number of problems that need to be fixed, such as finding useful substances,
figuring out ideal intake amounts, and fashioning apt food conveyance systems in addition to
product compositions. In several of these areas, new methods and materials developed through nanotechnology
have the potential to offer fresh explanations. The present article provides a thorough examination
of nanotechnologies employed in the development of functional foods. It outlines the current
patterns and forthcoming outlooks of sophisticated nanomaterials in the food industry, with particular
emphasis on their applications in processing, packaging, safety, and preservation. The utilization of
nanotechnologies in the food industry can improve the "bioavailability, taste, texture, and consistency of
food products". This is accomplished by manipulating the particle size, potential cluster formation, and
surface charge of food nanomaterials. Furthermore, this paper examines the utilization of nano-delivery
systems for administering nutraceuticals, the cooperative effects of nanomaterials in safeguarding food,
and the implementation of nano-sensors in intelligent food packaging to monitor the quality of stored
food. Additionally, the customary techniques employed for evaluating the influence of nanomaterials on
biological systems are also addressed. By examining patents, we aim to gain insights into the trends and innovations
driving this field forward and assess its implications on the food industry and society.
