Food nanotechnology

Nanotechnology is having an impact on food science by different means, from production till package. Nano based companies are developing nanomaterial that will make a difference in the taste of food and also in the food safety, and the health benefits of food. Recent research has shown the useful applications of nanotechnology for functional foods and nutraceuticals by making use of the new concepts and engineering approaches involved in nanomaterials to for targeted delivery of micronutrients. It allow better encapsulation and release efficiency of the active food ingredients compared to traditional encapsulating agents, and the development of nano-emulsions, liposomes, micelles, biopolymer complexes and cubosomes have led to improved properties for bioactive compounds protection, controlled delivery systems, food matrix integration, and masking undesired flavors.