In today’s world, nanoscience and nanotechnology are persuading almost
every field of research and development including computer science, electrical,
electronics, communications, energy generation, pharmaceuticals, and many more.
Similarly, the food sector is also affected by the impact of nanotechnology.
Nanotechnology has a very significant role in nutraceuticals and functional foods and
covers a wide range of such applications, including the development of nanoparticulate
food materials like liposomes, micelles, nanosuspensions, nanoemulsions and
biopolymeric nanomaterials. Similarly, while considering the production sector,
nanosensors are found to be very helpful in maintaining a prime level of quality
foodstuff. Some fascinating applications of nanotechnology in food industries include
the protection of products due to oxidation, controlled nutrient release, taste screening,
nano-encapsulated nutraceuticals delivery, detection of pathogens detection in food,
food safety, better-quality packaging, an extension of shelf-life, and many more. The
current chapter is based on the role of nanotechnology in nutraceutical and functional
food. Various issues concerned with nanomaterial toxicity toward humans and the
environment are discussed.
Keywords: Functional Foods, Nanotechnology, Nutraceuticals, Nanomaterials, Nano encapsulated nutraceuticals delivery.
