Vol. 10, Special Issue 7 (2025)

Author(s): Dharmesh R Patel and Binal Prajapati

Abstract: Nanotechnology, which involves manipulating matter at the nanoscale, has the potential to revolutionize food science. Nanomaterials (NMs), owing to their unique physicochemical properties, can significantly enhance food quality, safety, and shelf life. They enable more efficient detection of contaminants, improve the delivery of nutrients and bioactive compounds, and strengthen packaging systems. In agriculture, nano-based innovations such as nano-pesticides and nano-fertilizers offer solutions to food security challenges by boosting crop productivity and resilience. Despite these promising applications, concerns remain about the potential toxicity of NMs. Their small size and high reactivity may lead to oxidative stress and cellular damage. Factors such as composition, size, and surface charge influence their toxicological effects. Therefore, while nanomaterials hold transformative potential for the food sector, it is essential to develop a thorough understanding of how they interact with living organisms and the environment.