Application of Nanotechnology in Nutraceuticals and Functional Foods

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.