2024/09/07 by Fakhar Islam, Ali Imran, Muhammad Afzaal +9 · 1 voice
Agricultural and Biological Sciences · Chemistry · Medicine · #Consumer Attitudes and Food Labeling #Dye analysis and toxicity #Seed and Plant Biochemistry
paper · doi:10.1080/23311932.2024.2398857
openalex publication_date 2024/09/07 · openalex created_date 2025/10/10 · openalex updated_date 2026/06/15
Nanotechnology is a critical emerging technology that enables contributions, innovation and long-term impact in food, medicine and agriculture. Nanomaterials can improve the quantitative and qualitative development of safer, healthier and higher-quality semi-perishable or perishable functional foods. Nanotechnologies outperform traditional food manufacturing techniques in extending the shelf life of the food product, reducing contamination and producing higher-quality food. Nanotechnology applications improve the bioavailability, flavor, texture and stability of food by altering the particle diameter, potential clustering and charge density of food nanoparticles. The present review article highlights the role of nanotechnology in product development and quality maintenance as well as its potential role in agriculture.