Nanostructured materials in food science: Current progress and future prospects

Abstract

Nanostructured materials have become a disruptive force in the food sector due to their special features and nanoscale size. They have been deliberately modified at the nanoscale, opening the door to superior sensory experiences, extended shelf life, and safer packaging. These materials, which include nanoparticles, nanocomposites, and nanoemulsions, provide greater solubility, stability, and other distinctive features. The primary objective of this study is to comprehensively review and analyze the various nanostructured material techniques, including nanoencapsulation, electrospinning, spray drying, and the use of nanocomposites and nanoparticles (SiO2, TiO2, Cu, Au, Ag, ZnO, CuO), in the context of their applications within food science. The focus is on understanding how these techniques contribute to bioactive compound encapsulation, facilitate gradual and controlled release of compounds, enhance antimicrobial activity, and improve the mechanical stability of food formulations. By addressing these objectives, the study aims to provide valuable insights that can inform the development of innovative and functional food products with improved properties and extended shelf life. When its full potential is achieved, nanotechnology has the power to completely transform the way we grow, prepare, and consume food while also advancing food science and catering to changing consumer demands.