Abstract
Nanotechnology in food systems is often linked to the intentional use of engineered nanomaterials. This review presents an alternative approach, described as nonadditive nanotechnology, where nanoscale functionality originates from the controlled structuring of native food components.
Proteins, lipids, and polysaccharides inherently exhibit nanoscale organization that can be modified through standard food processing operations. These processes act as practical tools for nanoscale design. The review examines intrinsic nanostructures formed by food biopolymers, including protein assemblies, lipid nanodomains, and polysaccharide nanonetworks generated without external additives.
It also evaluates how mechanical, thermal, and physicochemical treatments induce nanoscale alignment, phase separation, and self-assembly. Particular attention is given to structure–function relationships that determine colloidal stability, texture, controlled release behavior, and nutrient bioaccessibility. In contrast to nanoingredient-based strategies, structure-driven nanofunctionality limits direct interaction with engineered nanomaterials.
This reduces toxicological uncertainty and supports regulatory acceptance. Native nanostructures produced during processing generally fall outside formal nanomaterial classifications, strengthening clean label positioning and consumer confidence. The review also addresses digestion-related nano-to-micro restructuring and its role in nutrient release and transformation.
Key research needs are outlined, including predictive structure–function models, advanced nanoscale characterization techniques, and scalable processing pathways. By reframing nanotechnology as an outcome of food structuring rather than ingredient inclusion, this review offers a coherent framework for developing functional, safe, and sustainable food systems.
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Singh, L., Deswal, T., Ucbaş, D. et al. Intrinsic Nanostructures in Foods for Clean Label Functional Design: A Review. Food Anal. Methods 19, 257 (2026). https://doi.org/10.1007/s12161-026-03172-y
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