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Nanotechnology is a novel frontier transforming traditional food sector into an emergent, dynamic and innovative food industry. The swift advancement of nanotechnology has been expediating the alterations of conventional food principally the creation of elegant and vibrant packaging and for betterment of quality of food and its safety, various new nanomaterials have been created. Advances in nano-packaging, nano-biosensors, and nanofood are the foremost recent progressions of nanoscience. Technology based on nanoscience has a vital impact on the quality, safety, and packing of food materials. Nanotechnology application enables preservation of food, increases shelf life, and facilitates nutrition enrichment. In spite of the enormous benefits of nanotechnology, there are vital concerns regarding its usage; since the accumulation of nanoparticles (NPs) in human beings and environment can result in various safety and health hazards. In the present article, current trends in nanotechnology are examined, and the utmost difficult tasks and favorable prospects in the food sectors are focused. The toxicological basics and risk evaluation of nanomaterials in these novel foods are also reviewed. For balanced and sustainable advancement, the possible use of bio-inspired and biosynthesized nanomaterials is emphasized. Though, vital queries regarding higher performing, lesser noxious nanomaterials should be focused to enable dynamic progress and use of nanotechnology. In order to manage the usage, production, handling, treatment, and discarding of nanomaterials; legislation and regulation are of great importance. To reinforce awareness among public and acknowledgement of the new nano-enabled foods, hard work needs to be done. In conclusion, nanotechnology proposes an overabundance of prospects, by delivering a new and workable substitute in the food industry.
Siddiqui et al. (Tue,) studied this question.