Journal of Current Research in Food Science
2025, Vol. 6, Issue 1, Part A
A review of nanochemistry and nanotechnology applications in the food industry
Author(s): Ruqaya Salman Mahmoud Abdullah and Ameer Younes Alwan
Abstract: Applications of nanochemistry and nanotechnology in food Nanochemistry and nanotechnology have had a considerable impact on the advancement of the food industry, allowing the development of new technologies to improve the quality, safety and sustainability of food. Now, these technologies have made it possible to create smart packaging materials with improved antimicrobial, antioxidant and oxygen-barrier properties, prolonging shelf life and minimising waste. Nano-encapsulation techniques enable accurate targeting of nutrients, bioactive ingredients and taste enhancers while being stable and controlled released and still staying sensory parameters. In addition, nanotechnology sensors and detection systems have also advanced food safety through real-time monitoring of food contaminants, pathogens, and spoilage indicators. However, the use of nanotechnology in the food sector raises challenges, including regulatory issues, safety concerns, consumer skepticism, and environmental consequences. To date there is no set of harmonized protocols for safety assessment of nanomaterials intended for food use. To do so will involve a joint effort by researchers, policymakers and industry stakeholders to develop proper guidelines and educate the public on the advantages and safety of nanotechnology. This review demonstrates how applications of nanotechnology can contribute to the innovative-future of the food sector, by addressing global challenges of food security and sustainability. With the potential to address current challenges at scale, nanochemistry and nanotechnology solutions could lead to increased food yield, reduced waste, and improved nutrient delivery. In conclusion, innovative technologies are shaping the future of food industries, offering new possibilities and approaches to creating the food people eat.
DOI: 10.22271/foodsci.2025.v6.i1a.184
Pages: 47-54 | Views: 92 | Downloads: 34
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How to cite this article:
Ruqaya Salman Mahmoud Abdullah, Ameer Younes Alwan. A review of nanochemistry and nanotechnology applications in the food industry. J Curr Res Food Sci 2025;6(1):47-54. DOI: 10.22271/foodsci.2025.v6.i1a.184