A Comprehensive Review on Recent Developments in Nano-Food Industry and Food Science in Processing and Safety

Abstract

Food science is emerging in a fast way with collaboration of nanotechnology. The food market demands technologies, which are essential to keep market leadership in the food processing industry to produce fresh authentic, convenient and flavorful food products and nanotechnology is the answer to it. With the fast technological evaluation, nanotechnology keeps a leadership role and largely contributes to the food industry in different aspects. Nanotechnology is transforming food science by introducing ground-breaking solutions that improve food safety, quality, and sustainability. This study examines the cutting-edge uses of nanotechnology in food systems, with an emphasis on nutrition delivery, packaging innovation, contaminant detection, and agricultural breakthroughs. The application of nano-encapsulation enables the controlled release of bioactive compounds, improving the stability, bioavailability, and targeted delivery of essential nutrients, antioxidants, and probiotics. This advancement is particularly beneficial in fortifying functional foods and beverages without compromising sensory attributes. Additionally, nanostructured emulsions and liposomes have revolutionized fat replacement strategies, enabling healthier formulations with improved texture and stability. This report finishes by outlining possible future uses for nanotechnology, establishing it as a cornerstone of modern food systems. Nanotechnology has prospective revolution in food industry by design of nutrient delivery system to produce nano-formulated agrochemicals, enrich nutritional values and generation of novel products through bioactive encapsulation. It has been used in innovative development of biosensors for detection of pathogens and chemical contaminants. Beyond safety and quality, nano engineered food structures contribute to superior food processing techniques by enhancing emulsification, gelling properties, and controlled moisture retention. These innovations ensure improved texture, flavor retention, and prolonged stability across a range of food products. This new technology also raises a serious concern about toxicological aspects of nanoparticles in food, with emphasis on the risk assessment and safety issues. Also, it reflects the urgent need for regulatory framework capable of managing any risks associated with implementation of nanoparticles in food technology. Different applications of nanoparticles in food industry are explained in brief which makes a path to nanotechnology, am emerging field in food industry.