Ashique Sumel, Kumar Shubneesh, Sirohi Ekta, Hussain Afzal, Farid Arshad, Faiyazuddin Md, Mishra Neeraj, Garg Ashish
Bharat Institute of Technology (BIT), School of Pharmacy, Meerut, UP 250103, India.
Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh, 11451, Saudi Arabia.
Recent Pat Nanotechnol. 2025;19(2):241-256. doi: 10.2174/1872210517666230825100347.
The food business makes extensive use of lipophilic bioactive substances derived from plants, such as phytosterols, antimicrobials, antioxidants, ω3 fatty acids, tastes, and countless other constituennts. The preponderance of these bioactive substances, nevertheless, is just about unsolvable in hydric solution and unbalanced at a particular eco-friendly provocation, such as sunlight, temperature, and oxygen, in construction, transference, storage, and employment, for example, icy, chilling, desiccation, warm air dealing out, or machine-driven agitation. According to this standpoint, there are high-tech hitches that must be resolved to inform functionality for the social figure due to the lipophilic bioactive dearth of solubilization, bioavailability, and permanency. This leads to failure in commercialization and quality enhancement. Nanotechnology can generally be used to manufacture nano-kinds of stuff like nano-emulsion, nanoparticles, nanostructured materials, and nanocomposites. The creation of functional foods has attracted a huge interest as our consideration of their affiliation with nourishment and human health has grown. There are still a number of problems that need to be fixed, such as finding useful substances, figuring out ideal intake amounts, and fashioning apt food conveyance systems in addition to product compositions. In several of these areas, new methods and materials developed through nanotechnology have the potential to offer fresh explanations. The present article provides a thorough examination of nanotechnologies employed in the development of functional foods. It outlines the current patterns and forthcoming outlooks of sophisticated nanomaterials in the food industry, with particular emphasis on their applications in processing, packaging, safety, and preservation. The utilization of nanotechnologies in the food industry can improve the "bioavailability, taste, texture, and consistency of food products". This is accomplished by manipulating the particle size, potential cluster formation, and surface charge of food nanomaterials. Furthermore, this paper examines the utilization of nano-delivery systems for administering nutraceuticals, the cooperative effects of nanomaterials in safeguarding food, and the implementation of nano-sensors in intelligent food packaging to monitor the quality of stored food. Additionally, the customary techniques employed for evaluating the influence of nanomaterials on biological systems are also addressed. By examining patents, we aim to gain insights into the trends and innovations driving this field forward and assess its implications on the food industry and society.
食品行业广泛使用源自植物的亲脂性生物活性物质，如植物甾醇、抗菌剂、抗氧化剂、ω-3脂肪酸、风味物质以及无数其他成分。然而，这些生物活性物质大多在水溶液中几乎无法溶解，并且在诸如阳光、温度和氧气等特定环境刺激下，在构建、转移、储存和使用过程中，例如冷冻、冷藏、干燥、热风处理或机械搅拌时，性质不稳定。从这个角度来看，由于亲脂性生物活性物质缺乏溶解性、生物利用度和稳定性，存在一些必须解决的高科技难题，这导致商业化失败和质量提升受阻。纳米技术通常可用于制造纳米类物质，如纳米乳液、纳米颗粒、纳米结构材料和纳米复合材料。随着我们对功能性食品与营养和人类健康关系的关注度不断提高，功能性食品的研发引起了极大的兴趣。除了产品成分外，仍有许多问题需要解决，比如寻找有用的物质、确定理想的摄入量以及设计合适的食品递送系统。在其中一些领域，通过纳米技术开发的新方法和材料有可能提供新的解决方案。本文对功能性食品开发中使用的纳米技术进行了全面审视。它概述了食品工业中先进纳米材料的当前模式和未来前景，特别强调了它们在加工、包装、安全和保鲜方面的应用。纳米技术在食品工业中的应用可以改善“食品产品的生物利用度、口感、质地和稠度”。这是通过控制食品纳米材料的粒径、潜在的团聚形成和表面电荷来实现的。此外，本文还探讨了纳米递送系统在营养保健品给药方面的应用、纳米材料在食品保鲜中的协同作用以及纳米传感器在智能食品包装中用于监测储存食品质量的应用。此外，还讨论了用于评估纳米材料对生物系统影响的传统技术。通过研究专利，我们旨在深入了解推动该领域发展的趋势和创新，并评估其对食品工业和社会的影响。
