Abstract
Nanotechnology recently emerged among the most exciting science-related innovations. Nanotechnology-produced metal nanoparticles got a lot of attention. This is emerging as a rapidly developing field due to its effective applications that targeted the manufacturing of new materials at the nanoscale level. There is considerable interest in the application of nanomaterials in many areas of industry including agrifood and biomedical products. In the agrifood area, nanomaterials have benefits in diverse areas which include fertilizers, herbicides, pesticides, sensors, and quality stimulants, among other food processing, food packaging, and nutraceuticals to improve nutritional value. These applications in agriculture result in enhanced quality and crop yield, reduction in pollution caused by various chemicals, etc. In the pharmaceutical area, nanomaterials are claimed to ameliorate drug safety and efficacy, as well as bioavailability. They are utilized for targeting various drugs to a specific location in the body. However, there are also concerns that some nanoparticles may have adverse effects on human health. These include titanium dioxide, copper oxides, and other nanomaterials which lead to liver damage, skin damage, lung damage, and various other human health-related problems. This review is aimed at presenting a briefing on the state of the art in the application of nanotechnology in food and human nutrition and drug administration, consumer attitudes, and their challenges and opportunities with future perspectives.
Highlights
In today’s society, consumer demand for higher quality, safer, and healthier food and natural products is increasing [1,2,3]
Nanoparticles are a particular type of nanomaterial that can occur naturally, be created unintentionally, or be engineered on purpose. Benefits of these engineered nanoparticles (ENPs) are well recognised in many industries, more attention is needed on potential toxicity and its adverse effects [19]
Advances in nanotechnology have been made in a number of areas; development and acceptance of the technology are slow in the food industry [23]
Summary
In today’s society, consumer demand for higher quality, safer, and healthier food and natural products is increasing [1,2,3]. Nanoparticles are a particular type of nanomaterial that can occur naturally, be created unintentionally, or be engineered on purpose. Benefits of these engineered nanoparticles (ENPs) are well recognised in many industries, more attention is needed on potential toxicity and its adverse effects [19]. Advances in nanotechnology have been made in a number of areas; development and acceptance of the technology are slow in the food industry [23]. This is mainly due to a mixed consensus from the public; many are unaware and do not understand nanotechnology as a science [24]. This study will provide an overview of the current state of the art in the use of nanotechnology in food and human nutrition, medication administration, consumer attitudes, difficulties, and possibilities, as well as future prospects
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