Nanotechnology has long been present at every stage of the food supply chain—from plant growth and livestock feed to the processing, transformation, and packaging of food. Consider agricultural production, which utilizes nanosensors to detect pesticides and nanocapsules to increase efficacy while reducing dosages. On our tables, nanotechnology intervenes to optimize flavor, taste, color, and food texture, as well as to improve the absorption and bioavailability of certain nutrients and supplements. In short, nanotechnology is a powerful ally that must be used consciously in this sector as well. The lingering question remains: is it possible for nanotechnological interventions to pass into or remain in food, and what are the potential risks to the health of the final consumer? Let’s find out together.

How is nanotechnology applied in the food sector?

To provide a complete and accurate picture, we must emphasize that we have always dealt with entirely natural nanocompounds in our daily diet. The size of proteins, oligosaccharides, vitamins, and all the nanovesicles that our body produces for proper functioning—including during nutrition—are proof of this. In practice, humanity has interacted with nanoparticles since the invention of grain milling, which includes the entire category of flours. Finally, coming to the present day, think of the most common sauce paired with a plate of French fries. Yes, mayonnaise is, for all intents and purposes, a nanoemulsion.

How do nanoparticles modify food?

It is important to become aware of what is in our food: many of the organoleptic and nutritional characteristics that define major food categories are actually nanoformulations of additives. Don’t believe it? The fluidity of creams or the crunchiness of biscuits is achieved thanks to nanocompounds. The brilliant coloring of yogurt and glazes or the glossiness of chocolate can be the result of nano-ingredients. Even low-calorie products with a creamy appearance, or those low in salt or sugar yet sweet and savory to the palate, as well as dietary foods that induce satiety, are the result of adding nano-additives.

Medicine and nutraceuticals are also involved in the search for better additives. Recent studies have proposed using iron nanoparticles mixed into food, which could be more accessible at a cellular level, helping to treat various forms of anemia. Omega-3 fatty acids from fish oils, which are often unpleasant to the taste, can be nano-encapsulated to hide their flavor and promote assimilation. But nanotechnology is not strictly limited to the food itself.

How is nanotechnology used in food preservation?

It’s not just about the food. Nanotechnology finds an interesting and highly advantageous use in food packaging. Nanotechnology in packaging allows for a significant increase in the quality with which food can be preserved in an optimal state. Here are some examples:

• Improved mechanical and barrier performance: Functional, active, and “intelligent” packaging is created. Nanoparticles mixed with traditional polymers increase stiffness, resistance, and ductility, while nanocoatings perfect the barrier against gases and temperature.
• Creation of new FCM (Food Contact Materials): These allow for better protection of food and, through specific nanoparticles, serve antimicrobial functions and absorb gases like oxygen and ethylene, preserving and extending food shelf life.
• Monitoring and detection: Specific nanopolymers allow for the monitoring of the condition of packaged goods to ensure higher quality for the consumer.

Clay-based nanocompounds are used to minimize the loss of carbon dioxide and prevent oxygen from entering packages of carbonated drinks, such as certain types of beer. To further extend the shelf life of a beverage, plastic bottles (PET) can be coated with nanosilica—which is transparent and inert—making them more impermeable to gases. Kaolinite, modified with iron nanoparticles, is added to standard polyethylene to capture oxygen molecules inside the packaging. Meanwhile, titanium dioxide nanoparticles can be integrated into packaging to eliminate ethylene; if activated by UV light, these can act as an indicator of the amount of oxygen present.

Lamellar nanoclays can react colorimetrically with microbial metabolites present during food degradation, allowing one to deduce the freshness of the product. Using the same mechanism, thiolated nanosilver present in the packaging allows for the colorimetric detection of when a food item has reached or exceeded a certain temperature. And that’s not all. Even tableware, refrigerators, and cutting boards feature nanoparticles—particularly silver—to improve their antimicrobial properties. In the near future, nanoscopic barcodes are being designed to be inserted into food for more efficient traceability throughout the entire supply chain.

Food nanotechnology: What does the law establish?

Anyone wishing to use nanotechnology in the food sector must submit scientific documentation to the European Food Safety Authority (EFSA) regarding the efficacy and, above all, the safety of the “nano” substance they intend to use. EFSA continuously updates its scientific studies, technological developments, exposure assessments, and hazard characterizations regarding nanomaterials. After careful study and following current guidelines, EFSA issues a formal opinion, which the EU Commission then receives and discusses with experts from Member States to reach an agreement and potential authorization. Regulation 1169/2011 on food information to consumers requires producers to indicate the presence of nanomaterials on food labels.

As we have seen, nanotechnology now intervenes—more or less consciously—in multiple fields of the food world. They can be natural as well as human-synthesized in a biocompatible manner. Therefore, they should not be feared or banned outright. What is certainly necessary is continuous research to deepen and promote the understanding of these elements for consumers. At Nanomnia, we choose to use only biocompatible and biodegradable nano- and microparticles, sharing a focus on safety and health with our partners.

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