Nanotechnology in Food Matrices: Optimizing Stability, Nutrient Bioavailability, and Product Longevity

Abstract

Incorporation of nanotechnology in food systems has become a revolution strategy in solving the severe issues of food quality, nutrition, and preservation. This review offers an in-depth discussion of the recent developments in nanoscale interventions that aim at enhancing the stability, bioavailability and shelf life of food products. Nanocarriers such as nanoemulsions, liposomes, solid lipid nanoparticles, and polymeric nanoparticles have distinct benefits in entrapment of bioactive substances such as vitamins, antioxidants, antimicrobials, and flavors. These systems enhance the dispersion and physicochemical stability of labile ingredients through reduction of particle size and increase in the ratio of surface area to volume during the processing and storage environment. Moreover, nanoencapsulation also allows controlled release and targeted delivery, which greatly improves the oral bioavailability of poorly soluble nutraceuticals and functional additives. Nanomaterials with inherent antimicrobial or oxygen-scavenging properties (e.g. nano-silver, nano-zinc oxide and nanoclay compounds) are also utilized in active and intelligent packaging systems in the context of preservation. Such innovations do not only increase microbial and oxidative shelf life, but also allow the real time monitoring of food freshness. Critical safety, regulatory and consumer acceptance concerns related to the application of nanotechnology in food are also covered in the review. Altogether, nanotechnological approaches provide a possible avenue towards more resilient, nutritional, and sustainable food systems, although additional studies on the potential long-term toxicological outcomes as well as standard risk assessment platforms are necessary.