Unveiling the cutting-edge applications of nanotechnology in the food industry- from lab to table-a comprehensive review

Abstract

Nanotechnology is a quickly growing field in the modern innovative world with significant applications in the modern food industry, enhancing many aspects of food production, safety, and quality. It introduces innovative solutions to address challenges in processing (nanostructured catalysts are being employed to improve the efficiency and food processing equipment uses nano silver particles for their antibacterial properties), packaging (clay nanoparticles enhance moisture barrier qualities and extend freshness), safety (rapid pathogen detection by nanosensors, such as Salmonella, in food products), nutrition (nanoencapsulation techniques such as omega-3 fatty acids are encapsulated in nanoliposomes to improve stability and solubility) and shelf-life extension (chitosan-based nanocoatings retain moisture longer and prevent it from deterioration). Despite their manifold benefits, some possible health hazards are linked to nanomaterial use. This analysis highlights the revolutionary effects of nanotechnology by including its developments and use in the food industry. It also includes techniques for mitigating risks and safety precautions to ensure that consumers are protected. Prospects like building sturdy regulatory compliance, openness and information for customers, cooperation among industry, regulatory organizations, and academics, manufacturing nanomaterials on a scalable basis, and monitoring of long-term consumer safety must be implemented in the nano sector with the correct dimensions.