Food science is being impacted by nanotechnology in a number of ways, including how food is grown and processed. In addition to improving food safety and health advantages, businesses are working on nanoparticles that will alter how food tastes. One of the potential fields in which new products for use in agriculture, food, water, the environment, medicine, energy, and electronics can be developed is nanotechnology. With the aid of new scientific studies using nanotechnology and biotechnology in foodstuffs, increasing production and reducing post-harvest expenditures may be the best solutions. In a few newly emerging disciplines in agriculture, nanomaterials are being employed to enhance output through pest and nutrient control, reduce the amount of dispersed insecticides, and prevent nutrient losses in fertilisation. The use of nanotechnology in food includes the strengthening of bioactive components to alter their biological accessibility and barrier against various chemical or environmental changes. It improves food consistency and induces improved sensory qualities like colour, flavour, and texture. It also made nutraceutical more biologically convenient.

Fundamentals of nanotechnology

"The synthesis, design, characterization, and use of assemblies, tools, and systems directing the morphology and size variation at nanometer level from 1-100 nm" is what is meant by the term "nanotechnology." For your information, a nanometer is one billion 10⁹ of a metre, indicating that technology may be applied at this scale. When it comes to understanding the wonders and how things work at the atomic, molecular, or macromolecular levels where their characteristics differ greatly from those at the bulk level nano science and nanotechnology are considered to be new attitudes in developmental study. The resulting product’s biological, chemical, and physical characteristics are very different from those of the bulk material. Nanoscale quality research produces shifting characteristics that can be used to develop novel materials with improved structures, improved tools, and more effective goods.

At the Nanoscale, the many revealed characteristics of materials provided novel traits such improved superconductivity, improved optical capabilities, modified antibacterial potential, and higher strength. Some of the shapes they can take include nanotubes, nanoparticles, nanofibers, fullerenes, nanosheets, and nano whiskers. According to a published European Commission (EC) directive, a nanomaterial is "a natural, accidental, or industrial material possessing particles, in an unbound condition, or in the shape of aggregate."

Approaches of nanotechnology

Even in the field of food technology, nanotechnology can be applied using two opposing strategies known as "bottom-up" or "top-down." The physical method used for food and materials derived from agriculture can use the top-down approach. Currently, commercially viable methods for producing nanoscale materials include size reduction of bulk precursors, milling, nanolithography, and precision engineering. Using top-down strategies will increase green tea's antioxidant capacity. According to a study, green tea powder with particles smaller than 1000 nm has a stronger capacity to break down nutrients, which increases the dismutase enzyme's capacity to remove oxygen and, in turn, increases antioxidant activity. The antioxidant effects of green tea can be enhanced via a top-down strategy.

Nano technology in food processing

The food companies are working to enhance the nutritional value, food competency, and food safety. For the food industry to increase productivity, market price, and quality, new technologies are needed. Numerous applications of nanotechnology are being explored for the manufacturing and processing of food, including nano-based food additives, Nano sensors, smart distribution systems based on nanoparticles, nano-packing, as well as medications and healthcare. Additionally, biopolymer matrices, emulsions, simple solutions, and associated colloids provide efficient delivery mechanisms for its uses in the construction of encapsulations. Particularly for flavour encapsulation or odour enhancement, texture modification or value enhancement, and novel gelation or viscosity raising agents, industrial food processing with nanotechnology is gaining traction.