Food Nanotechnology: Opportunities and Challenges

Abstract

Food nanotechnology, which applies nanotechnology into food system ranging from food production to food processing, packaging, transportation, is producing tremendous opportunities for conventional food science and industry innovation and improvement. Although the great progress and rapid growth have been obtained in food nanotechnology research owing to the unique food features taken by nanotechnology, at a fundamental level, food nanotechnology is still in its intial stages and potential adverse effect of nanomaterials is still a controversial problem that gain public attention. In practical applications, food-derived nanomaterials become the mainstream and trend for food nanotechnology, expects to be a vital tool for addressing the security problem and easing public concerns. These food-derived materials enable the favourable characteristics of nanostructures to be combined with the safety, biocompatibility, and bioactivity of natural food. Very recently, diverse food-derived nanomaterials have been exploited and widely applied for multiple uses. Herein, we thoroughly summarize the fabrication, development of nanotechnology in food, as well as the recent advance of in improving food quality, revolutionizing food supply, boosting food industries based on foodborne nanomaterials. The current challenges in food nanotechnology are also discussed. We hope this review can provide a detailed reference for experts, food manufacturers and inspire researchers to participate in the development of food nanotechnology for highly efficient food industry growth.