Abstract
Nanotechnology is gaining momentum and becoming a worldwide important tool for the food and bioprocessing industry. Smart delivery of nutrients, nanoencapsulation of nutraceuticals, bioseparation of proteins, and rapid sampling of biological and chemical contaminants are some of the emerging topics of nanotechnology. Nanomaterials are also being improved for highly sensitive biosensors that can be used to detect pathogenic microorganisms, allergens, and contaminants that can affect quality and safety of food. As changing the size of fabricated materials into nanoscale, the stability and the solubility of valuable nutrients can be tremendously improved; and their effective and controlled delivery via nanovehicles can be provided. Facilitating a precise control of properties and functionality at the molecular level, nanotechnology enables the development of highly effective encapsulation and delivery systems. Nanoformulations can be used to improve the uptake, absorption, and bioavailability of nutrients and supplements in the body. Designing and developing of functional food ingredients with improved bioavailability, solubility, thermal stability, organoleptic attributes, and physiological performance are important applications of nanotechnology in food technology and nutrition. This chapter discusses some design and applications of nanonutraceutical products.
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