Nutrition and Food Chemistry

Food Nanotechnology and Innovative Delivery Systems

Food nanotechnology involves the application of nanoscale science and engineering to develop novel solutions for food processing, preservation, packaging, safety, and nutrient delivery. By manipulating materials at the nanometer level, researchers can enhance the functional properties of food ingredients, improve the bioavailability of nutrients, and extend shelf life without compromising quality. One of the most significant applications of nanotechnology in nutrition is the development of nanoencapsulation systems, which protect sensitive bioactive compounds such as vitamins, antioxidants, and polyunsaturated fatty acids from degradation and ensure targeted release within the digestive system. Nanosensors are being integrated into packaging materials to detect spoilage, microbial contamination, or temperature fluctuations in real time, enhancing food safety and consumer trust. Nanostructured films and coatings, often derived from natural polymers like chitosan or cellulose, are also being developed as biodegradable packaging alternatives with antimicrobial and oxygen-barrier properties. Moreover, the use of nanoparticles such as silver, titanium dioxide, and zinc oxide in food additives and preservation agents is growing, although their safety, bioaccumulation, and potential toxicological effects remain areas of active investigation. Regulatory frameworks are gradually being updated to assess the safety and labeling of nano-enabled food products, as transparency and risk assessment are crucial for consumer acceptance. The application of nanotechnology is also expanding into functional beverages, dairy products, and nutraceuticals, where solubility and controlled absorption are key to enhancing efficacy. With growing interest in personalized nutrition, nanotechnology may soon enable precision nutrient delivery based on individual metabolic needs. However, ethical concerns, environmental impact, and regulatory challenges must be addressed through interdisciplinary research and dialogue. As the field evolves, food nanotechnology is expected to play a transformative role in optimizing food functionality, ensuring quality, and meeting the demands of modern consumers seeking convenience, safety, and health benefits.