EMERGING NANOTECHNOLOGY STRATEGIES FOR FUNCTIONAL FOOD DEVELOPMENT: ADVANCES, LIMITATIONS, AND COMMERCIAL OUTLOOK

Abstract

Nanotechnology is revolutionizing the food industry by enhancing food quality, safety, packaging and sustainability. With the increasing global population, poor dietary habits and rising health concerns, there is a demand for innovative strategies for food sustainability and functionality. Functional foods also known as nano-fortified foods are enriched with proteins, carbohydrates, lipids, dietary fibers and bioactive micronutrients, offering both nutritional and therapeutic benefits. Advanced techniques, like nano-encapsulation, improve bioavailability and controlled release, while nano-laminates and nano-emulsions improve food texture, stability, and absorption. Active nanocomposites contribute to ecofriendly, biodegradable packaging with antimicrobial properties. Additionally, metal na