Journal of Food Nutrition and Health

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.
Reach Us +1 (202) 780-3397

Opinion Article - Journal of Food Nutrition and Health (2025) Volume 8, Issue 1

Food Nanotechnology: Applications, Benefits, and Safety Concerns

Shanghua Liu *

Department of Anthropology, McMaster University, Canada

*Corresponding Author:
Shanghua Liu
Department of Anthropology, McMaster University, Canada
E-mail: s.liu@mcmaster.ca

Received: 1-Feb-2025, Manuscript No. aajfnh-25-161762; Editor assigned: 3-Feb-2025, PreQC No. aajfnh-25-161762 (PQ) Reviewed:17-Feb-2025, QC No. aajfnh-25-161762 Revised:24-Feb-2025, Manuscript No. aajfnh-25-161762; Published:28-Feb-2025, DOI: 10.35841/aajfnh-8.1.251

Citation: Liu S. Food nanotechnology: Applications, benefits, and safety concerns. J Food Nutr Health. 2025;8(1):251

Visit for more related articles at Journal of Food Nutrition and Health

Introduction

Nanotechnology, the manipulation of materials at the nanoscale (1-100 nanometers), has found widespread applications in various fields, including medicine, electronics, and agriculture. In recent years, food nanotechnology has emerged as a revolutionary innovation, offering solutions for food preservation, quality enhancement, and safety. However, despite its promising benefits, concerns regarding its safety and regulatory challenges persist. This article explores the applications, benefits, and safety considerations of food nanotechnology [1].

Food nanotechnology has numerous applications, spanning from food processing to packaging and safety. One of the most notable applications is in food packaging, where nanomaterials are used to enhance barrier properties, prevent spoilage, and detect contamination. For instance, nanosensors embedded in packaging can monitor freshness and alert consumers about spoilage [2].

Another significant application is food fortification, where nano-encapsulation improves the bioavailability of nutrients such as vitamins, minerals, and antioxidants. This allows for better absorption and targeted delivery of essential nutrients, making functional foods more effective in addressing dietary deficiencies [3].

Additionally, nanoemulsions are used to improve the texture, taste, and stability of food products. These nano-sized emulsions are commonly found in salad dressings, beverages, and dairy products, where they enhance solubility and extend shelf life [4].

One of the primary advantages of food nanotechnology is extended shelf life. By incorporating antimicrobial nanomaterials in packaging, food spoilage caused by bacterial contamination is significantly reduced, decreasing food waste and economic losses [5].

Another key benefit is enhanced food safety. Nanosensors can detect harmful pathogens and contaminants, ensuring food products meet safety standards before reaching consumers. This is particularly useful in preventing foodborne illnesses caused by bacteria such as Salmonella and E. coli [6].

Food nanotechnology also contributes to improved nutritional content. By enhancing nutrient bioavailability, nanotechnology ensures better absorption of vitamins and minerals, promoting overall health and wellness. This is especially beneficial in addressing malnutrition and micronutrient deficiencies in developing regions [7].

Moreover, better food texture and taste is achieved through nanostructured ingredients. Nano-additives enhance the creaminess of dairy products, improve the consistency of beverages, and enhance the flavor profile of processed foods, leading to a more enjoyable eating experience [8].

Despite its numerous benefits, food nanotechnology raises concerns regarding its potential health risks. Due to their small size, nanoparticles can penetrate biological membranes, possibly leading to unknown toxicological effects. There is ongoing debate about whether some nanoparticles could accumulate in the body and cause long-term health issues [9].

Additionally, there is a lack of comprehensive regulations governing the use of nanotechnology in food. While some regulatory agencies, such as the FDA and EFSA, provide guidelines on nanomaterials, there is still no global consensus on safety assessments and labeling requirements. This regulatory gap raises concerns about consumer awareness and informed decision-making [10].

Conclusion

Food nanotechnology presents groundbreaking advancements in food safety, quality, and nutrition. From antimicrobial packaging to enhanced nutrient delivery, its applications are transforming the food industry. However, safety concerns and regulatory challenges must be addressed to ensure its responsible use. As research progresses, a balanced approach—maximizing benefits while minimizing risks—will be crucial in integrating nanotechnology into the food sector sustainably.

References

  1. Powell M, Colin M. Nanotechnology and food safety: Potential benefits, possible risks?. CABI Rev. 2008 (2008):16-pp.

    2. Indexed at, Google Scholar, Cross Ref

  2. Coles D, Frewer LJ. Nanotechnology applied to European food production–A review of ethical and regulatory issues. Trends Food Sci Technol. 2013;34(1):32-43.

    3. Indexed at, Google Scholar, Cross Ref

  3. Sekhon BS. Food nanotechnology–an overview. Nanotechnol Sci Appl. 2010:1-5.

    4. Indexed at, Google Scholar, Cross Ref

  4. Farhang B. Nanotechnology and applications in food safety. InGlobal issues in food science and technology 2009 (pp. 401-410). Academic Press.

    5. Indexed at, Google Scholar, Cross Ref

  5. Khezri S, Kia EM, Seyedsaleh MM, et al. Application of nanotechnology in food industry and related health concern challenges. Int J Adv Biotechnol Res. 2016;7:1370-82.

    6. Indexed at, Google Scholar, Cross Ref

  6. Buzby JC. Nanotechnology for food applications: More questions than answers. J Consum Aff. 2010;44(3):528-45.

    7. Indexed at, Google Scholar, Cross Ref

  7. Handford CE, Dean M, Henchion M, et al. Implications of nanotechnology for the agri-food industry: Opportunities, benefits and risks. Trends Food Sci Technol. 2014;40(2):226-41.

    8. Indexed at, Google Scholar, Cross Ref

  8. Bouwmeester H, Dekkers S, Noordam MY, et al. Review of health safety aspects of nanotechnologies in food production. Regul Toxicol Pharmacol. 2009;53(1):52-62.

    9. Indexed at, Google Scholar, Cross Ref

  9. Singh T, Shukla S, Kumar P, et al. Application of nanotechnology in food science: Perception and overview. Front Microbiol. 2017;8:1501.

    10. Indexed at, Google Scholar, Cross Ref

  10. Kulkarni AS, Ghugre PS, Udipi SA. Applications of nanotechnology in nutrition: Potential and safety issues. Novel Approaches of Nanotechnology in Food. 2016:509-54.

    11. Indexed at, Google Scholar, Cross Ref

Get the App