Nanotechnology: A Pioneering Rebellion for Food Diligence

Abstract The emergence of nanotechnology has opened up new horizons for plausible applications in the field of food science and technology by providing a sound framework for understanding the interactions and behaviors of food components at nanoscale. Nanoscience, being an emerging area, has diverse potentials to generate novel food products and processes that influence the structural, rheological, and functional properties of food at the macroscopic level. Nanotechnology enables food manufacturers to develop innovative and interactive foods that are even capable of communicating with the consumer. Protection of sensitive food ingredients, such as nutraceutics can be ensured by employing nanoencapsulation techniques resulting in better and improved stability, efficacy, and bioavailability of active compounds. The main emphasis of this chapter is on the delivery mechanisms and the role of nanotechnology in food packaging and quality monitoring. This chapter will also focus on increasing enzyme efficiency using nanobiocatalysts and improving food flavor, taste, and color, and mimicking animal products. Nanotechnology has great potential to transform conventional foodstuff into modern safe and nutritious products. However, sound research and regulations are required to ensure the safety and suitability of nanoengineered products.