Sustainable Functional Nanofoods: Formulation Opportunities and Application Challenges

Abstract

Nanotechnologies are an emerging scientific field that refers to the science of nanosized materials and structures. They can provide numerous innovative opportunities within the food industry, with applications in areas such as food production, processing, packaging, preservation, agriculture, water treatment, etc. In the food industry, organic or mineral nanoparticles measuring between 1 and 100 nanometers demonstrate significantly improved properties —often enhanced by a factor of ten— compared to conventional materials. Nevertheless, the use of materials at the nanoscale can also present challenges related to potential impacts on human health, the environment and regulatory challenges, akin to those faced by other emerging technologies. The integration of nanofoods requires careful evaluation of the risks associated with new products. Nonetheless, the benefits of food nanotechnology are gaining momentum. Regulations must become more stringent regarding the use of nanomaterials or nanofoods, particularly concerning safety protocols. The modernization of food production still has to face some drawbacks of the new approaches to be implemented for routine production. Scientific research must provide the expected solutions to these limitations for making functional nanofoods more sustainable.