Abstract
The rapid and broad adoption of nanotechnology in multiple industries is due to its numerous uses in our daily lives. Food and nutrition delivery is one of the most affected sectors by nanotechnology in all aspects, impacting even the structure of food itself. Whether it's farming, packaged food, or microbial contamination prevention, the large food sectors have seen substantial changes as a result of nanotechnology. This review discusses the implications of nanotechnology on functional foods and the effects of antimicrobial nano- structured materials on bacteria. It also emphasises the properties of food nanotechnology, as well as its current and potential future food science applications. The possibilities for nanomaterials to use in the food business to provide consumers with secure, decontaminated food and to raise food acknowledgement due to improved functional properties.
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