Abstract
Nanomaterials have been widely used in a diverse of different fields because of their excellent physicochemical properties, such as food functional materials and food safety testing and analysis. For this reason, nanotechnology in the food business is rising in popularity since it provides numerous new possibilities in this dynamic sector. Applying nanotechnology to the food sector can improve flavor and color, increase barrier characteristics, and boost food safety by detecting bacteria in packaging. In addition, nanofoods have numerous potential advantages, but there are also risks that should be considered. Contents of the piece using a combination of journal and online resources, this article explores the features and benefits of nanotechnology in food packaging, discusses its application in other areas of the food industry, and discusses the potential health risks that food nanotechnology may pose. The article concludes with predictions about the future of nanotechnology, and it is expected to provide a new idea for the application of nanomaterials in the food field.
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