Chapter 2: Nanotechnology: A Boon for Sustainable Development of Functional Foods

In the present age and the foreseeable future, nanotechnology plays a crucial role on numerous fronts in propelling the discipline of food science and technology forward. Recently, the application of nanotechnology for the development of functional foods has emerged as a prominent trend within the food industry. Owing to their smaller size and enhanced ability to permeate biological structures, nanomaterials play a significant role in optimizing the delivery systems for nutraceuticals, essential nutrients, and active compounds. Furthermore, nanotechnology acts as a keynote player in the realm of nanofood packaging, especially in the development of active and intelligent packaging solutions that cater to diverse needs including nanosensing, oxygen removal, integrated antimicrobial systems, enhancements in shelf life etc. Consequently, nanofood products have been produced with a range of effective features, presenting the potential to supplant traditional food items available in the market. However, the majority of nanotechnological research with potential applications in the food industry is primarily limited to laboratory experimentation and these innovations need scaling up to an industrial level. This chapter covers the current research trends along with toxicity and regulatory concerns, especially on the applications of nanotechnology in the development of functional foods.