Food nanotechnology: opportunities and challenges

Food nanotechnology, which applies nanotechnology to food systems ranging from food production to food processing, packaging, and transportation, provides tremendous opportunities for conventional food science and industry innovation and improvement. Although great progress and rapid growth have bee...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Food & function 2024-09, Vol.15 (19), p.969-976
Hauptverfasser: Yan, Zhiyu, Lin, Songyi, Li, Fanghan, Qiang, Jiaxin, Zhang, Simin
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 976
container_issue 19
container_start_page 969
container_title Food & function
container_volume 15
creator Yan, Zhiyu
Lin, Songyi
Li, Fanghan
Qiang, Jiaxin
Zhang, Simin
description Food nanotechnology, which applies nanotechnology to food systems ranging from food production to food processing, packaging, and transportation, provides tremendous opportunities for conventional food science and industry innovation and improvement. Although great progress and rapid growth have been achieved in food nanotechnology research owing to the unique food features rendered by nanotechnology, at a fundamental level, food nanotechnology is still in its initial stages and the potential adverse effects of nanomaterials are still a controversial problem that attract public attention. Food-derived nanomaterials, compared to some inorganic nanoparticles and synthetic organic macromolecules, can be digested rapidly and produce similar digestion products to those produced normally, which become the mainstream and trend for food nanotechnology in practical applications, and are expected to be a vital tool for addressing the security problem and easing public concerns. These food-derived materials enable the favourable characteristics of nanostructures to be combined with the safety, biocompatibility, and bioactivity of natural food. Very recently, diverse food-derived nanomaterials have been explored and widely applied in multiple fields. Herein, we thoroughly summarize the fabrication and development of nanomaterials for use in food technology, as well as the recent advances in the improvement of food quality, revolutionizing food supply, and boosting food industries based on foodborne nanomaterials. The current challenges in food nanotechnology are also discussed. We hope this review can provide a detailed reference for experts and food manufacturers and inspire researchers to participate in the development of food nanotechnology for highly efficient food industry growth. In order to achieve rapid development of the food industry, this review focuses on the preparation of food nanoparticles and the progress of research on improving quality and food industry development and discusses the current challenges faced.
doi_str_mv 10.1039/d4fo02119c
format Article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_3111174841</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3111174841</sourcerecordid><originalsourceid>FETCH-LOGICAL-c226t-4bd07cec48480506aa770bb5807984087d51d2e6acb5a9c909c3beb596864e3d3</originalsourceid><addsrcrecordid>eNpd0UtLAzEQB_AgipXai3dlwYsIq3ltHt6kWhUKvSh4W7JJ2m7ZJmuye-i3N9qH4FwSyI9h5h8ALhC8Q5DIe0PnHmKEpD4CZxhSnLMCfh7v71SyARjFuIKpiJRCilMwIBIzTBA7A2jivcmccr6zeul84xebh8y3rQ9d7-qutjFTzmR6qZrGuoWN5-BkrppoR7tzCD4mz-_j13w6e3kbP05zjTHrcloZyLXVVFABC8iU4hxWVSEgl4JCwU2BDLZM6apQUksoNalsVUgmGLXEkCG42fZtg__qbezKdR21bRrlrO9jSdL6lArBZaLX_-jK98Gl6ZJKxdMQKKnbrdLBxxjsvGxDvVZhUyJY_mRZPtHJ7DfLccJXu5Z9tbbmQPfJJXC5BSHqw-vfZ5Bvaot2mg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>3111174841</pqid></control><display><type>article</type><title>Food nanotechnology: opportunities and challenges</title><source>MEDLINE</source><source>Royal Society Of Chemistry Journals</source><creator>Yan, Zhiyu ; Lin, Songyi ; Li, Fanghan ; Qiang, Jiaxin ; Zhang, Simin</creator><creatorcontrib>Yan, Zhiyu ; Lin, Songyi ; Li, Fanghan ; Qiang, Jiaxin ; Zhang, Simin</creatorcontrib><description>Food nanotechnology, which applies nanotechnology to food systems ranging from food production to food processing, packaging, and transportation, provides tremendous opportunities for conventional food science and industry innovation and improvement. Although great progress and rapid growth have been achieved in food nanotechnology research owing to the unique food features rendered by nanotechnology, at a fundamental level, food nanotechnology is still in its initial stages and the potential adverse effects of nanomaterials are still a controversial problem that attract public attention. Food-derived nanomaterials, compared to some inorganic nanoparticles and synthetic organic macromolecules, can be digested rapidly and produce similar digestion products to those produced normally, which become the mainstream and trend for food nanotechnology in practical applications, and are expected to be a vital tool for addressing the security problem and easing public concerns. These food-derived materials enable the favourable characteristics of nanostructures to be combined with the safety, biocompatibility, and bioactivity of natural food. Very recently, diverse food-derived nanomaterials have been explored and widely applied in multiple fields. Herein, we thoroughly summarize the fabrication and development of nanomaterials for use in food technology, as well as the recent advances in the improvement of food quality, revolutionizing food supply, and boosting food industries based on foodborne nanomaterials. The current challenges in food nanotechnology are also discussed. We hope this review can provide a detailed reference for experts and food manufacturers and inspire researchers to participate in the development of food nanotechnology for highly efficient food industry growth. In order to achieve rapid development of the food industry, this review focuses on the preparation of food nanoparticles and the progress of research on improving quality and food industry development and discusses the current challenges faced.</description><identifier>ISSN: 2042-6496</identifier><identifier>ISSN: 2042-650X</identifier><identifier>EISSN: 2042-650X</identifier><identifier>DOI: 10.1039/d4fo02119c</identifier><identifier>PMID: 39262316</identifier><language>eng</language><publisher>England: Royal Society of Chemistry</publisher><subject>Biocompatibility ; Biological activity ; Fabrication ; Food ; Food industry ; Food Packaging ; Food processing ; Food processing industry ; Food production ; Food quality ; Food Safety ; Food supply ; Food technology ; Food Technology - methods ; Humans ; Industrial development ; Nanomaterials ; Nanoparticles ; Nanostructures - chemistry ; Nanotechnology ; Nanotechnology - methods ; Natural &amp; organic foods ; Plant layout</subject><ispartof>Food &amp; function, 2024-09, Vol.15 (19), p.969-976</ispartof><rights>Copyright Royal Society of Chemistry 2024</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c226t-4bd07cec48480506aa770bb5807984087d51d2e6acb5a9c909c3beb596864e3d3</cites><orcidid>0000-0001-6449-1548</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39262316$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yan, Zhiyu</creatorcontrib><creatorcontrib>Lin, Songyi</creatorcontrib><creatorcontrib>Li, Fanghan</creatorcontrib><creatorcontrib>Qiang, Jiaxin</creatorcontrib><creatorcontrib>Zhang, Simin</creatorcontrib><title>Food nanotechnology: opportunities and challenges</title><title>Food &amp; function</title><addtitle>Food Funct</addtitle><description>Food nanotechnology, which applies nanotechnology to food systems ranging from food production to food processing, packaging, and transportation, provides tremendous opportunities for conventional food science and industry innovation and improvement. Although great progress and rapid growth have been achieved in food nanotechnology research owing to the unique food features rendered by nanotechnology, at a fundamental level, food nanotechnology is still in its initial stages and the potential adverse effects of nanomaterials are still a controversial problem that attract public attention. Food-derived nanomaterials, compared to some inorganic nanoparticles and synthetic organic macromolecules, can be digested rapidly and produce similar digestion products to those produced normally, which become the mainstream and trend for food nanotechnology in practical applications, and are expected to be a vital tool for addressing the security problem and easing public concerns. These food-derived materials enable the favourable characteristics of nanostructures to be combined with the safety, biocompatibility, and bioactivity of natural food. Very recently, diverse food-derived nanomaterials have been explored and widely applied in multiple fields. Herein, we thoroughly summarize the fabrication and development of nanomaterials for use in food technology, as well as the recent advances in the improvement of food quality, revolutionizing food supply, and boosting food industries based on foodborne nanomaterials. The current challenges in food nanotechnology are also discussed. We hope this review can provide a detailed reference for experts and food manufacturers and inspire researchers to participate in the development of food nanotechnology for highly efficient food industry growth. In order to achieve rapid development of the food industry, this review focuses on the preparation of food nanoparticles and the progress of research on improving quality and food industry development and discusses the current challenges faced.</description><subject>Biocompatibility</subject><subject>Biological activity</subject><subject>Fabrication</subject><subject>Food</subject><subject>Food industry</subject><subject>Food Packaging</subject><subject>Food processing</subject><subject>Food processing industry</subject><subject>Food production</subject><subject>Food quality</subject><subject>Food Safety</subject><subject>Food supply</subject><subject>Food technology</subject><subject>Food Technology - methods</subject><subject>Humans</subject><subject>Industrial development</subject><subject>Nanomaterials</subject><subject>Nanoparticles</subject><subject>Nanostructures - chemistry</subject><subject>Nanotechnology</subject><subject>Nanotechnology - methods</subject><subject>Natural &amp; organic foods</subject><subject>Plant layout</subject><issn>2042-6496</issn><issn>2042-650X</issn><issn>2042-650X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpd0UtLAzEQB_AgipXai3dlwYsIq3ltHt6kWhUKvSh4W7JJ2m7ZJmuye-i3N9qH4FwSyI9h5h8ALhC8Q5DIe0PnHmKEpD4CZxhSnLMCfh7v71SyARjFuIKpiJRCilMwIBIzTBA7A2jivcmccr6zeul84xebh8y3rQ9d7-qutjFTzmR6qZrGuoWN5-BkrppoR7tzCD4mz-_j13w6e3kbP05zjTHrcloZyLXVVFABC8iU4hxWVSEgl4JCwU2BDLZM6apQUksoNalsVUgmGLXEkCG42fZtg__qbezKdR21bRrlrO9jSdL6lArBZaLX_-jK98Gl6ZJKxdMQKKnbrdLBxxjsvGxDvVZhUyJY_mRZPtHJ7DfLccJXu5Z9tbbmQPfJJXC5BSHqw-vfZ5Bvaot2mg</recordid><startdate>20240930</startdate><enddate>20240930</enddate><creator>Yan, Zhiyu</creator><creator>Lin, Songyi</creator><creator>Li, Fanghan</creator><creator>Qiang, Jiaxin</creator><creator>Zhang, Simin</creator><general>Royal Society of Chemistry</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T5</scope><scope>7T7</scope><scope>7TO</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>P64</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-6449-1548</orcidid></search><sort><creationdate>20240930</creationdate><title>Food nanotechnology: opportunities and challenges</title><author>Yan, Zhiyu ; Lin, Songyi ; Li, Fanghan ; Qiang, Jiaxin ; Zhang, Simin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c226t-4bd07cec48480506aa770bb5807984087d51d2e6acb5a9c909c3beb596864e3d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Biocompatibility</topic><topic>Biological activity</topic><topic>Fabrication</topic><topic>Food</topic><topic>Food industry</topic><topic>Food Packaging</topic><topic>Food processing</topic><topic>Food processing industry</topic><topic>Food production</topic><topic>Food quality</topic><topic>Food Safety</topic><topic>Food supply</topic><topic>Food technology</topic><topic>Food Technology - methods</topic><topic>Humans</topic><topic>Industrial development</topic><topic>Nanomaterials</topic><topic>Nanoparticles</topic><topic>Nanostructures - chemistry</topic><topic>Nanotechnology</topic><topic>Nanotechnology - methods</topic><topic>Natural &amp; organic foods</topic><topic>Plant layout</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yan, Zhiyu</creatorcontrib><creatorcontrib>Lin, Songyi</creatorcontrib><creatorcontrib>Li, Fanghan</creatorcontrib><creatorcontrib>Qiang, Jiaxin</creatorcontrib><creatorcontrib>Zhang, Simin</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Oncogenes and Growth Factors Abstracts</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Food &amp; function</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yan, Zhiyu</au><au>Lin, Songyi</au><au>Li, Fanghan</au><au>Qiang, Jiaxin</au><au>Zhang, Simin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Food nanotechnology: opportunities and challenges</atitle><jtitle>Food &amp; function</jtitle><addtitle>Food Funct</addtitle><date>2024-09-30</date><risdate>2024</risdate><volume>15</volume><issue>19</issue><spage>969</spage><epage>976</epage><pages>969-976</pages><issn>2042-6496</issn><issn>2042-650X</issn><eissn>2042-650X</eissn><abstract>Food nanotechnology, which applies nanotechnology to food systems ranging from food production to food processing, packaging, and transportation, provides tremendous opportunities for conventional food science and industry innovation and improvement. Although great progress and rapid growth have been achieved in food nanotechnology research owing to the unique food features rendered by nanotechnology, at a fundamental level, food nanotechnology is still in its initial stages and the potential adverse effects of nanomaterials are still a controversial problem that attract public attention. Food-derived nanomaterials, compared to some inorganic nanoparticles and synthetic organic macromolecules, can be digested rapidly and produce similar digestion products to those produced normally, which become the mainstream and trend for food nanotechnology in practical applications, and are expected to be a vital tool for addressing the security problem and easing public concerns. These food-derived materials enable the favourable characteristics of nanostructures to be combined with the safety, biocompatibility, and bioactivity of natural food. Very recently, diverse food-derived nanomaterials have been explored and widely applied in multiple fields. Herein, we thoroughly summarize the fabrication and development of nanomaterials for use in food technology, as well as the recent advances in the improvement of food quality, revolutionizing food supply, and boosting food industries based on foodborne nanomaterials. The current challenges in food nanotechnology are also discussed. We hope this review can provide a detailed reference for experts and food manufacturers and inspire researchers to participate in the development of food nanotechnology for highly efficient food industry growth. In order to achieve rapid development of the food industry, this review focuses on the preparation of food nanoparticles and the progress of research on improving quality and food industry development and discusses the current challenges faced.</abstract><cop>England</cop><pub>Royal Society of Chemistry</pub><pmid>39262316</pmid><doi>10.1039/d4fo02119c</doi><tpages>17</tpages><orcidid>https://orcid.org/0000-0001-6449-1548</orcidid></addata></record>
fulltext fulltext
identifier ISSN: 2042-6496
ispartof Food & function, 2024-09, Vol.15 (19), p.969-976
issn 2042-6496
2042-650X
2042-650X
language eng
recordid cdi_proquest_journals_3111174841
source MEDLINE; Royal Society Of Chemistry Journals
subjects Biocompatibility
Biological activity
Fabrication
Food
Food industry
Food Packaging
Food processing
Food processing industry
Food production
Food quality
Food Safety
Food supply
Food technology
Food Technology - methods
Humans
Industrial development
Nanomaterials
Nanoparticles
Nanostructures - chemistry
Nanotechnology
Nanotechnology - methods
Natural & organic foods
Plant layout
title Food nanotechnology: opportunities and challenges
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-03T02%3A29%3A45IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Food%20nanotechnology:%20opportunities%20and%20challenges&rft.jtitle=Food%20&%20function&rft.au=Yan,%20Zhiyu&rft.date=2024-09-30&rft.volume=15&rft.issue=19&rft.spage=969&rft.epage=976&rft.pages=969-976&rft.issn=2042-6496&rft.eissn=2042-650X&rft_id=info:doi/10.1039/d4fo02119c&rft_dat=%3Cproquest_cross%3E3111174841%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=3111174841&rft_id=info:pmid/39262316&rfr_iscdi=true