Nanotechnology in the food industry

Nanotechnology has revolutionized the food sector by providing precious materials to be guaranteed food quality, safety, and management. It is used in all stages of food production. Nanotechnology enhances quality, avoids decay by microbial contamination, and can reveal food spoilage. The application of nanomaterials in food processing offered a choice for modifying foods based on the consumers’ nutritional needs and tastes. The nanozymes (nanomaterials engineered) are used to create biosensors that can detect heavy metals, mycotoxins, food contaminants, and adulterants with sensitivity, ability to recognize the target, and detection time better than immunological and chromatographic tests. The nanocomposites are used to extend the shelf life of fruit, prevent enzyme activities, and decrease the decay and browning of fruit. The nanoparticles inserted into biodegradable biopolymer-based films give good mechanical and barrier properties. Nanomaterials are employed in edible coatings to increase food preservation and packing performance. Using nanomaterials in the recycling units of food industries sustains valuable energy resources and decreases waste. Bio-nanomaterials are employed in active and intelligent packaging to avoid interactions between active molecules. The nanoparticles can have toxic effects and an environmental impact. Unfortunately, the detection of chronic exposure to these nanomaterials in food products is little studied. It should be intensified to assure food safety.