Abstract

Nanotechnology offers transformative potential in the food industry by enhancing food quality, safety, and shelf life through nanoscale innovations. This review highlights the application of nanomaterials, such as nanosilver for antimicrobial packaging, nanoencapsulation for improved bioavailability, nanoparticles, nanoemulsions, nanocomposites, and nanosensors in food processing, packaging, and preservation. Nanocomposites strengthen packaging and inhibit microbial growth, while nanoencapsulation improves the stability, targeted release, and absorption of nutrients and bioactives like vitamins and polyphenols. Additionally, nanosensors integrated into smart packaging enable real-time detection of spoilage and contaminants, enhancing food traceability and consumer safety. However, the adoption of nanotechnology is challenged by concerns related to nanoparticle migration, toxicity, and environmental impacts, which are influenced by their size, shape, source, and synthesis method. Public perception and regulatory uncertainties further limit commercial integration. Further, this review lies in its comprehensive analysis of recent technological advances, safety and toxicological considerations, and both national (India) and international regulatory frameworks (Food and Drug Administration (FDA), European Food Safety Authority (EFSA), and Codex), alongside public perception. This review thus aims to provide a comprehensive overview of recent advancements in food nanotechnology, focusing on packaging, preservation, nanosensors, and nanoencapsulation. It also highlights market products, regulatory roles, challenges, and public perception.

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