Protein-Based Nanostructures: A Promising Trend in Food Industry

Nanotechnology has shown remarkable progressive innovations in the various fields of biology and biochemistry. Worldwide applications of nanotechnology can be best described in the areas of biomedical applications, drug delivery systems, biosensing and biocatalysis, vaccine designing and development etc. Nanotechnology with its recent developments and advancements brings about a huge impact on the food sector. Proteins due to their biocompatibility and biodegradability, are widely used as an essential part of food-grade nanomaterials. Protein-based nanostructures made from different kinds of proteins provide new options for nanotechnology in the food industry through their innovative range of food applications for processing, packaging, the shelf life of foods, quality control and enhancement of nutritional value. This study reviews the highlights of the recent developments of protein-based nanostructures such as nanocapsules, nanoemulsions, nanocoatings, nanohydrogels and nanosensors in the food industry.