A Comprehensive Review on Application of

Nanotechnology in Food Science

1,a)
Monika, 2,b) Kamalesu
1,2)
Department Of Chemistry, University Institute of Sciences,
Chandigarh University, Gharuan-140413, Mohali, Punjab, India
a)
Corresponding Author: monika46269@gmail.com

Abstract. Nanotechnology has revolutionized number in industrial and scientific field, including the food sector. Food
processing and packaging, food safety, detection of food-borne pathogens, nanomaterial in diagnostic applications,
toxicological aspects these are few applications of nanotechnology that help in food industries. Nano encapsulation is most
important food science technology, particularly for bioactive ingredients and flavours. In this review we are discussing about
nanotechnology for the food development, food safety and future prospect of these nanomaterials in the food industries like
in packaging of food, food processing, safety and food storage. Nanotechnology improves and enhancing the food
bioavailability, texture of food and taste. In active food packaging and smart food packaging there are uses of some nano
sensors to regulate the quality of stored food, as well as conventional methods for evaluating the effect of nanomaterial on
biological processes, has been also covered.

INTRODUCTION
Nanotechnology is used for various purposes like in food sector for food safety, improving food quality.
Designed nano meter-sized particles have gained attention in the agriculture sector, medicine, and some other
industries due to their unique properties[1]. The term “nano product” describes food produced with the aid of
nanotechnologies in the areas of food production, processing of food, packaging of food and safety of food.
Nanotechnology used to improve the taste of food, food texture bioavailability of food, size distribution and
change particle size. Adsorption of protein by nanoparticles affects the surface of the particle and activity of
adsorbed protein and structure also. Adsorption of biomolecules can modify effective porosity of nanoparticles
as in biological environment and also affect the surface area[2]. In the field of biological environment,
measuring surface area or porosity is the only solution carried with the help of physiological circumstances. For
the measurement of size and form of using microscopy and other techniques can give rough idea for estimation
surface area[3]. Nanotechnology has enormous potential in various field, by using the application of
nanotechnology we change our world like in food sector, medicine, electronics, information technology and
material science. As such, it helps to accelerate the deployment and development, ensuring America’s leadership
in global development and nanotechnology. Some critics, however, are concerned that the government’s desire
to control the market may divert focus away from environmental and health concerns[4]. The use of the
applications of nanotechnology in food industry with various nanomaterials are also examined in the way of
improving shelf life of food and quality in terms of food processing, food preservation, storage of food as well
security[5]. Development of nanoparticles for diagnosing purposes is one of the medical applications of
nanotechnology[fig1]. For gaining a precise information about the bioactive component and nutrients
nanotechnology application helps the researchers. It is possible to identify nutrients and metabolites with
extreme sensitivity, as well as gain a better knowledge of nutrition and bio molecular interactions with specific
tissues. New nanotechnology helps in the identification and characterization of molecular targets of the nutrients
and biomarkers effect and it also help in the development of personalized. The use of nanotechnology in food
and nutrition for a variety of purpose. Nanotechnology helps to modifying food taste, colour of food, texture,
enhancing nutrition quality of food. Nanotechnology has been used in detection of pathogen[6].
 Nanoparticles
Processing Delivery

Nano-emulsions

Nanotechnology Formulation
Material Product
in food science
Nanocomposites

Packaging
Nanostructured Food safety
material

Nanosensors Nanotracers

FIGURE 1. Nanotechnology in food science

Nanotechnology in Food Processing

Nanotechnology is gaining widespread attention during the last few years due to its surface to volume ratio and
specific size. Nanotechnology has given a potential impact on the food industries. Nanotechnology plays a
major role in enhancing the properties of material structure in different fields such as food industries,
agricultural industries and pharmaceutical industries[7]. Applications of nanotechnology in food sector or food
industries are vast like improving the quality of food enhancing the food taste, packaging and safety of food.
The researchers have observed that the food industries are using compostable polymers for the packing of food
material[8]. As this approach towards the environment is eco-friendly. On the other hand, the consumption of
these nanoparticles causes harm to the environment. Researchers are working on biodegradable polymers which
are used for the packaging material. The main applications include food safety, food processing and food
packaging. Nanoparticles are also used as antimicrobial agents for active packaging. In food processing there are
uses of some food processing techniques like dry jet milling, dry ball milling, high pressure valve
homogenization and ultrasound emulsification[9].

Nanotechnology in Food Packaging

In last decade it has been observed that there is increase in the use of active and intelligent packaging systems
for contaminated foods. The purpose of packaging food is to prevent spoilage, prevent contamination and
activate enzyme activity to increase tenderness[10]. The formation of ROS that is reactive oxygen species
reactive with titanium dioxide [TiO2] that is harmful to microbial pathogens, so it is an effective antibacterial
agent. Nano composites improved thermal stability, light weight and mechanical strength can be achieved, as
well as increased barriers to O2, CO2, moisture and UV rays. Nano-composites are widely used in packaging and
coatings[11]. Nanoparticles are introduced into plastics to improve their properties and the size of nanoparticles
that are used in plastics is less than [<] 100nm. Nano composite polymers are basically thermoplastic polymers
and these polymer are composed of 2-8% nanoparticles like; carbon nanoparticles, Nano clays, polymer resins,
and nanoscale metals and oxides[12]. The carbon nanotubes help in the removal of carbon dioxide [CO 2]. In
addition, nano clays in the composition of nano composites used in food packaging material to improve the gas
barrier properties and prevent oxygen and diffusion of moisture, beverages destabilization and food spoilage and
also help in production of bottle[13]. The water-waste nano-composites form a 12 µm thick nano coating on
food packaging that act as an oxygen barrier. Nano emulsion are used to fumigate food packaging and also
equipment that are used in food packaging[14]. The nanotechnology represents a new field that could
revolutionize packaging of food and the food industry worldwide. There are many profits have been proposed
for nanomaterials or particles in the packaging of food, there are potential health risks and harms from
nanomaterials or particles as a result of their migration into food[15]. Plastic food packaging and related fields
use valuable, nonbiodegradable, non-renewable petroleum products. Along with certain changes the exploring of
alternatives to butter substitutes the research is progressively moving towards the creation of biodegradable
food packaging to reduce its negative environmental impact[16]. In the foreseeable future, the main advantage
of nanotechnology in the food industry is innovative food packaging technology. Companies are already
working on packaging materials based on nanotechnology that extend the shelf life of food as well as beverages.
Among the most exciting developments in the smart packaging is utilization of nanotechnology to create
antimicrobial packaging. Packaging incorporating nanomaterials can be “smart,” meaning this can respond to
environmental conditions, or warn customer about contamination and diseases, can be repair itself[17].

Protection Against Chemical Ingredients

Flavours
Flavours are crucial elements in all foods, as they influence sensory quality and food consumption. The
constancy of flavours in different types of food is becoming increasingly important because it affects the dish’s
quality and acceptability. However, controlling and stabilising tastes is difficult, especially during the storage &
manufacturing stages. Encapsulating the flavour before that is used in food improves chemical stability and
provides controlled release, limiting taste degradation and loss during storage and processing[18]. Compounds
are enclosed in nanocarriers by nanoencapsulation, which enables the controlled release of essential components
in the finished product. Flavours can be delivered at the correct time and rate using a proper designed control
release system like sustained release or burst release. Whenever a food product comes into contact with saliva,
the system exhibits a delayed or near-zero release of tastes in solvated circumstances, so there is a rapid release
because of change in ionic strength, pH and temperature. The flavour compounds are released over time by
encapsulating them in nanocarriers, which maintains the flavour quality over shelf life and storage.
Encapsulating a substance in desired nanocarriers which preserve physical stability under predicted performing
conditions & durations can result in sustained release bioavailability of bioactive compound[19].
Antioxidant
It is generally acknowledged that metal or metal oxide [M 2O3] nanoparticles can produce [ROS] reactive oxygen
species and oxidative stress. It has been suggested that polymeric nanoparticles are the best choice for
encapsulating and releasing bioactive compounds in acidic conditions. Fruit juices and other liquids are rich in
antioxidants like polyphenols, vitamin C, vitamin E and beta-carotene[20]. Fresh-cut fruits go through an
oxidation reaction during storage and marketing when colours are created from the oxidation of phenolic
components. Sadly, there aren’t many direct uses for nanoparticles in browning prevention[9]. Fresh-cut "Fuji"
apples can now be stored longer using an alternate active packaging material with a Nano-ZnO coating. Fruits
stored in Nano-Zno packaging had much less pyrogallol peroxidase and polyphenol oxidase activity. It has been
established that the release of EGCG from chitosan (CS)/zein nanoparticles is greater than when the
nanoparticles do not have a chitosan coating. Our results show that the controlled release of EGCG and its
antioxidant properties from chitosan/zein NPs in a 95% ethanol-based fatty simulant contribute to the food
product’s shelf life[21].

Protection Against Biological Degradation

Increasing bioavailability
When creating functional foods, the bioavailability of bioactive substances is the most crucial component to
consider. The bioactive molecular that can be react with the Bloodstream is called Bioavailability. So, these
bioactive substances are pass through the mouth, stomach, intestine before reaching the bloodstream. Defences
against digestive enzymes, pH, and temperature are required for resistance to the environment of a
gastrointestinal tract (GIT). Excipient nano-emulsions are utilised to improve oral bioavailability of a variety of
bioactive lipids. Oil-in-water nano-emulsions, for example, have been utilised to boost bio-accessibility of
lycopene in tomato juice. Bioactive substance protect the food against disease and Provide immunity [22]. The
effectiveness of bioactive molecular is lower but in most of the cases the contraction of bioactive molecular is
higher. Low bioavailability is the main reason of this and low solubility and stability in intestine also the
reason[11]. So, there are some healthy ingredients like phenolic compound, minerals and vitamins progressively
in included in functional nutrition foods and drinks designed specifically to improve human health and
productivity. So, incorporating these nutrients into foods is often difficult due to poor solubility, poor taste,
chemical instability, or poor bioavailability. So this issue can be solved by encapsulating bioactive ingredients
in nanoparticle based delivery systems[23].

Antimicrobial Properties
Metals & metal oxide nanoparticles are now widely used in a several applications. The rapid increase in the
manufacture of nanomaterials has fuel the growth of nanotechnology. Although the mechanisms of
nanoparticles’ impact on microbes have not been extensively researched, there are a few that are thought to be
important. Nanoscale materials increase their surface area, which leads to increased reactivity and mobility[24].
Due to small size and increased reactivity of some nanoparticles they are used as antimicrobial and antifungal
agents. By a number of processes, nanoparticles have the potential to be antibacterial. The most prevalent
method of antimicrobial action is thought to include reactive oxygen species and nanoparticle adhesion to
microbial cells and their penetration into cells[25]. The review paper discusses how metal and oxide
nanoparticles work as antimicrobial agents as well as how bacteria develop resistance to their harmful effects.
This article presents a method for developing microbial resistance to the toxic effects of nanoparticles[26].
Surface nanotechnology (antibacterial coating) is one of the most effective ways to inhibit biofilm growth and
improve food quality as well as food safety. The food sector uses nanoscale silver, titanium dioxide [ Tio 2], and
zinc oxide [ ZnO] or nanoscale topography for surface cleaning[27].

Bioactive Incorporation in the food

agent

Dipping

Food

Incorporation into a film

FIGURE 2. Incorporation of active agents in food products

Nano Emulsion
Nanotechnology is a kind of technology or a new technology that has ability to change food industry.
Nanotechnology has control of structures size about 1-100nm. The development of materials in the nano-meter
(10-9 µm) range and technologies for their processing or assembly can be provide commercial, technical and
scientific opportunities to the industry. Nanotechnology application are very useful to food that can change
many of the macroscopic properties of food, including: Texture, taste, other organoleptic properties, colour
intensity, recyclability, and storage stability allow for the production of greater number of the new products.
Water solubility and thermal solubility are also improved with the help of nanotechnology and also improve oral
bioavailability of the function compounds[28]. Nanotechnology has already had a remarkable impact on food
industries. One of the developing fields of nanotechnology in the food business is nano-emulsion synthesis for
encapsulation and delivery of bioactive chemicals. Nano-emulsions are said to be capable of capturing flavour
and protecting it against temperature, enzyme reactions, oxidation and hydrolysis, as well as being
thermodynamically stable over a wide pH range[29]. The three main components of nano-emulsions are an
aqueous component, an oil component, and a surfactant. Nano-emulsions also include a texture adjuster, a
weighing agent, and a ripening retardant in addition to these three basic ingredients. So, there are oil
components are lipophilic materials and other bioactive components. The amphiphilic shell can be formed by
surface-active substances such as phospholipids, proteins, polysaccharides, minerals, and more. Colloidal
dispersions known as nano-emulsions, which have droplet sizes between 50 and 1,000 nm, are used in a variety
of food products, such as flavoured oils, sweeteners, custom beverages, and other applications of food. Nano-
emulsions have the advantages of excellent clarity without compromising product look or flavour, as well as
equipment decontamination[21].

Oil
components

Aqueous
Core-shell
component

.
Aqueous
Surfactant
component

FIGURE 3. Component of Nano- emulsion

Nano Encapsulation
Encapsulation is a technology which is growing rapidly and have wide range of potential use in pharmaceutical
industries and food industries. This method creates capsules by packing tiny bits of the core elements inside the
wall material. The encapsulating method was used to shelter bioactive compounds from the environment.
Microcapsules are the small particles and have a diameter of 3-800 micrometres. Nanoparticles are colloidal
particles having 10 to 1000nm size range, as it may be described as nanospheres or nano-capsules [30].The
encapsulation layer forms a protective covering around the food or flavour ingredients or substances and is
obviously nanoscale in scale. The active ingredient is frequently present as a molecule or nanoscale structure.
The main advantage is the homogeneity it creates, which improves physical and chemical qualities as well as
encapsulation effectiveness[31]. It Is common practise to produce nanomaterials in two steps: first, the particle
is generated in an aqueous or organic solvent; second, the solvent may be removed; and third, the particle
agglomerates with other particles. In nanoencapsulation there are production of nanoparticles by “top- down”
and “bottom up” techniques The advantages of nanoencapsulation is they increase the surface area to improve
the bioavailability of flavour and food ingredients.[32]

Nano-Sensors
Nano-sensor and the nanodevice are mainly used to monitor food and also monitoring contaminants during the
transportation and storage of food. The freshness and originality of the food are both safeguarded through clever
packaging. These tools can also track time, temperature, and expiration date. Many studies conducted recently
have shown that nano-sensors can identify toxins and food pathogens in packaging. Nano-sensors are also
employed in clinical diagnostics, flavour analysis in food and beverages, and water analysis[33]. In food science
there are use of many nanoparticles that helps to storages of foods and detection against pathogens and helps in
food processing as well as food packaging. Gold nano particles are the small size particle size ranges between
one and hundred nano meters in diameter. There are few analytes which are used in gold nano particles such as
DNA, enzyme and anti-bodies. These analytes are integrated with gold nano particles. Gold nano particles have
variety of applications in nano technology. These applications include food storage in dairy industries and also
use in fruit juice and meat etc[34]. There is other class of nano materials named silver nano particles having size
4-30nm. It functions as an antibacterial agent in fruits and vegetable, absorbs ethylene and decompose it. And it
also helps in preservation of food[35]. The size of carbon nano particles ranges from 4-30 nm. In this carbon
nano tubes the food packaging is vacuum-sealed[36]. Zinc nano particles have broad size like 30-150nm. Due to
their size, they had different shapes. Zinc oxide nano particles helps reduce the amount of oxygen in tightly
packed containers and help in packaging of food as well preservation[37]. Silicon dioxide nanoparticles are very
small in size. Their size lies between 15-35 nano meters. This silicon dioxide nano particles act as drying agent,
anticaking agent and food colouring agent. It helps in packaging of food[38].
TABLE 1. Biosensors applications in food science and those biosensor are based on nanomaterial are listed I below
table[35][37][36][34][38].

Nanomaterials Analytes Samples

Gold nanoparticles
Silver nanoparticles
Carbon nanotubes
Silicon dioxide (SiO2)
DNA, enzymes, and
antibodies are integrated with
gold nanoparticle (AuNP)
It functions as an
antibacterial agent in fruits
and vegetables, absorbs
ethylene, and decomposes it.
Conductivity in the thermal,
mechanical, electrical, and
optical domains.
Act as a drying agent,
hygroscopic agent, anti-
caking agent, and food
colourant.
Applications for food storage
like in dairy industries and also
use in fruit juice or meat etc.
Preservation of food and
packaging of food
Food packaging that is
vacuum-sealed and food
inspection
Preservation of food and also
help in packaging of food.

Nanomaterials in Food: Toxicological Aspects

Nanotechnology is revolutionising the global with hopeful innovations that make people’s lives easier, and
there’s little doubt that the same will be true for food and agriculture in te future. Food packaging materials and
toxicological issues of nanotechnology-based food products like, nanofoods, nutraceuticals, and functional
foods are of increased importance. The physicochemical features of nanoparticles have an impact on their
toxicity in plants when they are ingested. The toxicity of NPs is controlled by their shape, size, and
composition[39]. The field of nanotechnology is expanding, and public concern about the toxicity & impact on
the environment of nanomaterials is developing alongside it. Due to a lack of consumer awareness, policies,
government laws, and detection technologies for nanotechnology risk assessment, better understanding of
nanomaterial-based toxicity characterization and regulatory process is required. As the size of the metal-based
nano particles diminishes, the toxicity increases. The inflammatory, immunological, and cardiovascular systems
are all affected by frequent exposure to nanoparticle [NP]. Geno toxicity are two types primary and secondary.
Primary genotoxicity is basically defined as direct interaction between the nanoparticles and the genomic DNA
without the formation of inflammatory response[40]. ZnO NP has a number of distinct features, including
semiconductor, biocompatibility, pyroelectric, & piezoelectric capabilities. They’re employed in the food
business in food packaging, smart packaging, and nutritional additives because of their antibacterial properties.
When compared to other nanoparticles utilised in the food sector, ZnO NP is less hazardous. However, it was
shown that Cu-Zn nanoparticle alloys may have caused single- or double DNA damage, as well as possible
chromosomal damage. In biological systems, NP absorption causes the formation of oxidative stressors (ROS,
RNS) & lipid peroxidation, which are important in DNA damage, membrane disintegration, or cell death. To
eliminate the difficulties related with nanotechnology in the food sector, the bioavailability, behaviour or
toxicity of nanoparticals [NPs] in the environment should be thoroughly investigated[41].

Safety Concern
The food industry can use nanotechnology for a variety of purposes, from ingredients to packaging to food
product analysis. Besides their potential applications, their connection with the food system poses health
concerns for humans and animals. The nano formulated compounds are harmful to animals and plants, and there
are currently no standard regulatory standards governing their usage in food and agriculture. As a result,
effective rules and policies are needed to assure the safe use of NPs in the food business [18]. Due to the
subsequent transfer of particle nanomaterials from of the packaging in to food as a result of bad packing
performance, consuming foods in association with the nano-packaging that will present an exposure pathway
and constitute a major health risk. The toxicity of a nanomaterial utilised, the type of the packaging matrix, the
degree of migration, as well as the ingestion rate of a particular food would all play a role in this outcome. Some
studies have indicated that Packaging material accommodate silver nano particles that can migrate into food and
consumed by human, although there is little information on their toxicity[5]. According to the EFSA (European
Food Safety Authority’s) re-evaluation programme, permitted nano-additives used before 2009, as well as food
packaging materials, should be addressed accordingly. While Japan are the leading producers of nanomaterials,
they lack comprehensive nanotechnology-specific rules[42]. Food laws are lacking in numerous nations due to a
lack of information about human exposure, availability, and the toxicity. Due to the growing regulatory
difficulties, several governments have a claimed regulatory framework to address the risks associated with
nanofood in-depth toxicological screening methods are necessary for legal application of nanotechnology, as are
rigorous government regulations and laws. An internationally recognised regulatory framework with broad
support is essential for regulating the use of nanoparticles in the food industry[43].

Future Prospects
Applications of nanotechnology in food science and research have made significant progress. Nanotechnology
assists in the detection of pesticides, infections, toxins as well as the tracking, tracing, and monitoring of food
quality. Nanotechnology is not hampered by a lack of trained personnel, the cost of analysis, or the acquisition
of high-end technological equipment. Some nano-systems, on the other hand, are still in their infancy or are
being developed as powerful nanocomponents. Nanocomposites are biodegradable carbon-neutral polymers. As
a result, their use in food packaging materials may be possible in the near future. Similarly, nano-silica as the
surface coating material for improved barrier qualities can be investigated for commercial use. The
revolutionary concepts of “smart packaging,” “antigen specific biomarkers,” and “amalgamation of
nanoparticles to make nanocomposite polymeric films” are gradually coming to fruition[44]. Consumers will be
interested in the use of nano-sensors in the film packaging for the detection of gases product that can result as
food spoiling. Such sensors can identify spoilage at any point throughout the food chain, reducing overall food
loss and benefiting food producers, merchants, and consumers. Carbon nanotubes are also being utilised to
embed sensors in packaging materials, primarily for the bacterial detection, hazardous chemicals, and food
deterioration. Foods created from nanotechnology are expected to expand the field of functional food
manufacturing in the upcoming years. If specific laws and regulations for nanotechnology are established to
address the myriad safety concerns that this technology raises, it has the potential to control the entire food
processing area. Nanotechnology is expected becoming the advanced technology including an unending
development rate by 2050, resolving the bulk of industrial & societal problems because of its potential to
observed workable solutions at the micro and macro levels, according to new predictions[5].

CONCLUSION
Nanotechnology plays a very important role in food industry. Food production, packaging, processing, or safety
are all areas where nanotechnology has already proven useful. However, the use of nanotechnology is
proceeding per year. Moreover, the implementation of nanoparticles in food packaging are proven to be
harmless than the usage of nanoparticles as a food constituent. In nanotechnology more research is needed to
optimise the several number of applications that we can use food business or food industries. Although, assured
concern the intake of nano materials in the food article must be inscribe before introducing it in the market. So,
these nanomaterials will play a very important role in boosting the potency of bioactive ingredients in functional
food. Nanotechnologies can significantly improve food processing and quality of product, which improve
human health and safety, if they are properly overseen and regulated.

REFERENCES
1. X. He and H. M. Hwang, “Nanotechnology in food science: Functionality, applicability, and safety
assessment,” J. Food Drug Anal., vol. 24, no. 4, pp. 671–681, 2016, doi: 10.1016/j.jfda.2016.06.001.
2. S. A. D. N. bin Shuhaimi, D. Kanakaraju, and H. Nori, “Growth performance of roselle (Hibiscus
sabdariffa) under application of food waste compost and Fe3O4 nanoparticle treatment,” Int. J. Recycl.
Org. Waste Agric., vol. 8, pp. 299–309, Dec. 2019, doi: 10.1007/s40093-019-00302-x.
3. K. W. Powers, S. C. Brown, V. B. Krishna, S. C. Wasdo, B. M. Moudgil, and S. M. Roberts, “Research
strategies for safety evaluation of nanomaterials. Part VI. characterization of nanoscale particles for
toxicological evaluation,” Toxicol. Sci., vol. 90, no. 2, pp. 296–303, Apr. 2006, doi:
10.1093/toxsci/kfj099.
4. B. ( Macdonald and ) Sandoval, “Perspectives on FDA’s Regulation of Nanotechnology: Emerging
Challenges and Potential Solutions.”
5. S. H. Nile, V. Baskar, D. Selvaraj, A. Nile, J. Xiao, and G. Kai, “Nanotechnologies in Food Science:
 Applications, Recent Trends, and Future Perspectives,” Nano-Micro Letters, vol. 12, no. 1. Springer,
Jan. 01, 2020. doi: 10.1007/s40820-020-0383-9.
6. P. R. Srinivas et al., “Nanotechnology research: Applications in nutritional sciences,” Journal of
Nutrition, vol. 140, no. 1. pp. 119–124, Jan. 2010. doi: 10.3945/jn.109.115048.
7. A. Sm and A. A. Elneshwy, “USE OF NANOTECHNOLOGY IN FOOD PROCESSING,
PACKAGING AND SAFETY-REVIEW,” 2010.
8. R. Ravichandran, “Nanotechnology Applications in Food and Food Processing: Innovative Green
Approaches, Opportunities and Uncertainties for Global Market,” International Journal of Green
Nanotechnology: Physics and Chemistry, vol. 1, no. 2. Taylor and Francis Inc., pp. P72–P96, 2010. doi:
10.1080/19430871003684440.
9. E. Jagtiani, “Advancements in nanotechnology for food science and industry,” Food Front., vol. 3, no.
1, pp. 56–82, 2022, doi: 10.1002/fft2.104.
10. M. Primožiˇ, “( Bio ) Nanotechnology in Food Science — Food Packaging,” pp. 1–29, 2021.
11. A. Kumar, A. Pratush, and S. Bera, “Significance of Nanoscience in Food Microbiology: Current Trend
and Future Prospects,” 2021, pp. 249–267. doi: 10.1007/978-981-15-9916-3_10.
12. A. L. Brody, B. Bugusu, J. H. Han, C. K. Sand, and T. H. McHugh, “Innovative food packaging
solutions,” Journal of Food Science, vol. 73, no. 8. Oct. 2008. doi: 10.1111/j.1750-3841.2008.00933.x.
13. D. Enescu, M. A. Cerqueira, P. Fucinos, and L. M. Pastrana, “Recent advances and challenges on
applications of nanotechnology in food packaging. A literature review,” Food Chem. Toxicol., vol. 134,
no. September, p. 110814, 2019, doi: 10.1016/j.fct.2019.110814.
14. J. W. Rhim, H. M. Park, and C. S. Ha, “Bio-nanocomposites for food packaging applications,”
Progress in Polymer Science, vol. 38, no. 10–11. Elsevier Ltd, pp. 1629–1652, 2013. doi:
10.1016/j.progpolymsci.2013.05.008.
15. S. A. O. Adeyeye, “Food packaging and nanotechnology: safeguarding consumer health and safety,”
Nutrition and Food Science, vol. 49, no. 6. Emerald Group Holdings Ltd., pp. 1164–1179, Dec. 12,
2019. doi: 10.1108/NFS-01-2019-0020.
16. N. Kumar, P. Kaur, and S. Bhatia, “Advances in bio-nanocomposite materials for food packaging: a
review,” Nutrition and Food Science, vol. 47, no. 4. Emerald Group Publishing Ltd., pp. 591–606,
2017. doi: 10.1108/NFS-11-2016-0176.
17. R. Singh et al., “Future of Nanotechnology in Food Industry: Challenges in Processing, Packaging, and
Food Safety,” Glob. Challenges, vol. 2200209, 2023, doi: 10.1002/gch2.202200209.
18. H. Yu, J. Y. Park, C. W. Kwon, S. C. Hong, K. M. Park, and P. S. Chang, “An overview of
nanotechnology in food science: Preparative methods, practical applications, and safety,” Journal of
Chemistry, vol. 2018. Hindawi Limited, 2018. doi: 10.1155/2018/5427978.
19. N. K. Mohammed, C. P. Tan, Y. A. Manap, B. J. Muhialdin, and A. S. M. Hussin, “Spray Drying for the
Encapsulation of Oils—A Review / N. K. Mohammed, C. P. Tan, Y. A. Manap,” Molecules, vol. 25
(17), pp. 1–16, 2020.
20. D. Tsoukalas et al., “A novel nutraceutical formulation can improve motor activity and decrease the
stress level in a murine model of middle-age animals,” J. Clin. Med., vol. 10, no. 4, pp. 1–17, 2021,
doi: 10.3390/jcm10040624.
21. I. R. S. Vieira, A. P. A. de de Carvalho, and C. A. Conte-Junior, “Recent advances in biobased and
biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and
antioxidant food packaging applications,” Compr. Rev. Food Sci. Food Saf., vol. 21, no. 4, pp. 3673–
3716, 2022, doi: 10.1111/1541-4337.12990.
22. D. J. McClements and B. Öztürk, “Utilization of nanotechnology to improve the handling, storage and
biocompatibility of bioactive lipids in food applications,” Foods, vol. 10, no. 2. MDPI AG, pp. 1–17,
Feb. 01, 2021. doi: 10.3390/foods10020365.
23. E. Assadpour and S. Mahdi Jafari, “A systematic review on nanoencapsulation of food bioactive
ingredients and nutraceuticals by various nanocarriers,” Critical Reviews in Food Science and
Nutrition, vol. 59, no. 19. Taylor and Francis Inc., pp. 3129–3151, Oct. 28, 2019. doi:
10.1080/10408398.2018.1484687.
24. M. W. Siddiqui et al., “Antimicrobial Properties of Teas and Their Extracts in vitro,” Crit. Rev. Food
Sci. Nutr., vol. 56, no. 9, pp. 1428–1439, 2016, doi: 10.1080/10408398.2013.769932.
25. K. Mahmood, H. Kamilah, A. K. Alias, F. Ariffin, and A. Mohammadi Nafchi, “Functionalization of
electrospun fish gelatin mats with bioactive agents: Comparative effect on morphology, thermo-
mechanical, antioxidant, antimicrobial properties, and bread shelf stability,” Food Sci. Nutr., vol. 10,
no. 2, pp. 584–596, 2022, doi: 10.1002/fsn3.2676.
26. A. Staroń and O. Długosz, “Antimicrobial properties of nanoparticles in the context of advantages and
potential risks of their use,” J. Environ. Sci. Heal. - Part A Toxic/Hazardous Subst. Environ. Eng., vol.
56, no. 6, pp. 680–693, 2021, doi: 10.1080/10934529.2021.1917936.
27. M. Hoseinnejad, S. M. Jafari, and I. Katouzian, “Inorganic and metal nanoparticles and their
antimicrobial activity in food packaging applications,” Crit. Rev. Microbiol., vol. 44, no. 2, pp. 161–
181, 2018, doi: 10.1080/1040841X.2017.1332001.
28. H. D. Silva, M. Â. Cerqueira, and A. A. Vicente, “Nanoemulsions for Food Applications: Development
and Characterization,” Food and Bioprocess Technology, vol. 5, no. 3. Springer New York LLC, pp.
854–867, 2012. doi: 10.1007/s11947-011-0683-7.
29. J. S. Komaiko and D. J. Mcclements, “Formation of Food-Grade Nanoemulsions Using Low-Energy
Preparation Methods: A Review of Available Methods,” Compr. Rev. Food Sci. Food Saf., vol. 15, no.
2, pp. 331–352, Mar. 2016, doi: 10.1111/1541-4337.12189.
30. P. N. Ezhilarasi, P. Karthik, N. Chhanwal, and C. Anandharamakrishnan, “Nanoencapsulation
Techniques for Food Bioactive Components: A Review,” Food and Bioprocess Technology, vol. 6, no.
3. Springer Science and Business Media, LLC, pp. 628–647, Mar. 01, 2013. doi: 10.1007/s11947-012-
0944-0.
31. D. Jones, S. Caballero, and G. Davidov-Pardo, “Bioavailability of nanotechnology-based bioactives
and nutraceuticals,” in Advances in Food and Nutrition Research, vol. 88, Academic Press Inc., 2019,
pp. 235–273. doi: 10.1016/bs.afnr.2019.02.014.
32. A. R. Khare and N. Vasisht, Nanoencapsulation in the Food Industry: Technology of the Future.
Elsevier Inc., 2014. doi: 10.1016/B978-0-12-404568-2.00014-5.
33. K. Muthumalai, G. Nagaraj, Y. Haldorai, and R. Rt, Nanosensors for crop protection : design and
fabrication, no. January. 2022. doi: 10.1016/B978-0-12-824554-5.00041-0.
34. M. Marin, M. V. Nikolic, and J. Vidic, “Rapid point-of-need detection of bacteria and their toxins in
food using gold nanoparticles,” Compr. Rev. Food Sci. Food Saf., vol. 20, no. 6, pp. 5880–5900, Nov.
2021, doi: 10.1111/1541-4337.12839.
35. M. Guilger-Casagrande and R. de Lima, “Synthesis of Silver Nanoparticles Mediated by Fungi: A
Review,” Frontiers in Bioengineering and Biotechnology, vol. 7. Frontiers Media S.A., Oct. 22, 2019.
doi: 10.3389/fbioe.2019.00287.
36. J. Simon, E. Flahaut, and M. Golzio, “Overview of carbon nanotubes for biomedical applications,”
Materials, vol. 12, no. 4. MDPI AG, Feb. 20, 2019. doi: 10.3390/ma12040624.
37. V. A. Senapati, A. Kumar, G. S. Gupta, A. K. Pandey, and A. Dhawan, “ZnO nanoparticles induced
inflammatory response and genotoxicity in human blood cells: A mechanistic approach,” Food Chem.
Toxicol., vol. 85, pp. 61–70, Nov. 2015, doi: 10.1016/j.fct.2015.06.018.
38. M. Younes et al., “Re-evaluation of silicon dioxide (E 551) as a food additive,” EFSA J., vol. 16, no. 1,
pp. 1–70, 2018, doi: 10.2903/j.efsa.2018.5088.
39. R. Rienzie and N. M. Adassooriya, “Toxicity of Nanomaterials in Agriculture and Food,” in
Nanomaterials: Ecotoxicity, Safety, and Public Perception, Springer International Publishing, 2018, pp.
207–234. doi: 10.1007/978-3-030-05144-0_11.
40. Z. Magdolenova, A. Collins, A. Kumar, A. Dhawan, V. Stone, and M. Dusinska, “Mechanisms of
genotoxicity. A review of in vitro and in vivo studies with engineered nanoparticles,” Nanotoxicology,
vol. 8, no. 3. pp. 233–278, May 2014. doi: 10.3109/17435390.2013.773464.
41. V. Stone et al., “Nanomaterials versus ambient ultrafine particles: An opportunity to exchange
toxicology knowledge,” Environmental Health Perspectives, vol. 125, no. 10. Public Health Services,
US Dept of Health and Human Services, Oct. 01, 2017. doi: 10.1289/EHP424.
42. N. O’brien and E. Cummins, “Ranking initial environmental and human health risk resulting from
environmentally relevant nanomaterials,” J. Environ. Sci. Heal. - Part A Toxic/Hazardous Subst.
Environ. Eng., vol. 45, no. 8, pp. 992–1007, Jan. 2010, doi: 10.1080/10934521003772410.
43. C. Buzea, I. I. Pacheco, and K. Robbie, “Nanomaterials and nanoparticles: Sources and toxicity,”
Biointerphases, vol. 2, no. 4, pp. MR17–MR71, Dec. 2007, doi: 10.1116/1.2815690.
44. S. K. Bajpai, N. Chand, and V. Chaurasia, “Nano Zinc Oxide-Loaded Calcium Alginate Films with
Potential Antibacterial Properties,” Food Bioprocess Technol., vol. 5, no. 5, pp. 1871–1881, Jul. 2012,
doi: 10.1007/s11947-011-0587-6.