Nanotechnology in Food Safety and Sustainability
See the new book, edited by Bhanu Prakash and Jackline Freitas Brilhante de São José. This technology has the potential to both improve the quality, safety and sustainability of our food and to offer cost-saving measures for the increase of shareholder profit.
Description: The proliferation of nanotechnology in agriculture, food processing, storage and distribution has allowed for improvements in safety and nutritional preservation across various stages of processing. This technology has the potential to both improve the quality, safety and sustainability of our food and to offer cost-saving measures for the increase of shareholder profit.
Nanotechnology in Food Safety and Sustainability gathers experts from across the globe to offer cutting-edge perspectives on developments in aspects such as pesticide and aflatoxin detection, polymers as nanocarrier agents of bioactive compounds, green technology for the extraction of nanoparticles from natural polymers, the use of fluorescent carbon quantum dots for food safety and more. Unlike existing texts on the subject, Nanotechnology in Food Safety and Sustainability offers a wide-ranging systematic overview of the topic, with a narrowed focus on safety applications, without sacrificing practical guidance. For researchers, industry and policymakers, this book will provide both a historical overview of and actionable guide, including a discussion of legal and regulatory aspects, to the application of nanotechnology in food safety measures.
Chapter 1
Nanotechnology in Food Safety and Sustainability: Historical Perspectives and Recent Trends
In the past few decades, the application of nanotechnology has significantly transformed the area of food safety and security by offering innovative tools and techniques to tackle some major challenges in food safety and sustainability. The nanoencapsulation techniques are often used to enhance the efficacy and delivery of nutrients/bioactive compounds, making them more bioavailable and thus improving food fortification/preservation. Nanoencapsulation in the field of green preservatives is not only helping to address the drawbacks of natural preservative agents but also progressing toward replacing the conventional chemical ensuring a safer and sustainable alternative. Further, nanosensors and nanomaterial-based detection systems ensured the rapid and highly sensitive identification of chemical contaminants, pathogens, and spoilage. Nanotechnology is significantly contributing to food science and technology by improving antimicrobial characteristics and removing present obstacles that extend shelf life, minimize waste, and maintain nutritional quality. However, like every breakthrough, nanotechnology has its shortcomings, which are mainly associated with its unknown long-term side toxicity effects on health and the environment in terms of residual toxicity and bioaccumulation. The chapter highlighted the early emergence of nanotechnology in human civilization and its potential application in food safety and sustainability and discussed regulatory, ethical, and safety concerns to ensure consumer trust and environmental sustainability.
Raghuvanshi, T.S., Gupta, V., Singh, P., Prakash, B. (2026). Nanotechnology in Food Safety and Sustainability: Historical Perspectives and Recent Trends. In: Prakash, B., São José, J.F.B.d. (eds) Nanotechnology in Food Safety and Sustainability. Springer, Cham. https://doi.org/10.1007/978-3-032-09287-8_1
Chapter 3
Biopolymers as Nanocarrier Agents of Marine Bioactive Compounds in Food, Pharmaceutical, and Agricultural Systems
The increasing demand for functional bioactive compounds in the food, pharmaceutical, and agricultural industries has prompted the development of enhanced delivery systems that improve their stability, solubility, and bioavailability. Nanotechnology has emerged as a transformative approach, offering creative answers to these problems by making it possible to create nanoscale delivery systems that enhance the functionality of bioactive compounds. Biopolymers, particularly those derived from marine sources, are becoming popular as excellent nanocarriers due to their biodegradability, biocompatibility, and sustainability. These marine biopolymers, when integrated with nanotechnology, offer enhanced protection against environmental degradation, controlled release mechanisms, and improved absorption in target systems. The applications span across various industries, from functional food fortification to drug delivery and controlled release of agricultural nutrients and pesticides. This approach is crucial for advancing bioactive compound delivery systems and holds significant promise for future innovations in multiple sectors.
Rubeena, M., Stephen, N.M., Jayasri, R., Indumathi, K. (2026). Biopolymers as Nanocarrier Agents of Marine Bioactive Compounds in Food, Pharmaceutical, and Agricultural Systems. In: Prakash, B., São José, J.F.B.d. (eds) Nanotechnology in Food Safety and Sustainability. Springer, Cham. https://doi.org/10.1007/978-3-032-09287-8_3
Chapter 11
Nanotechnology to Improve the Quality and Nutritional Value of Foods
Nanotechnology is a field of science and technology that involves the control of matter at the atomic scale, typically between 1 and 100 nm. Compared with the same substances, nanomaterials can present different physical and chemical properties on a normal scale, such as an increase in chemical reactivity due to a larger surface area. Foods can be fortified with minerals and vitamins at the nanoscale. Nanoencapsulation helps protect these substances within nanometric matrices, increasing the solubility of hydrophobic compounds and preventing degradation caused by external factors such as oxidation, light, pH, and temperature. The encapsulation and controlled release of nutrients could increase the absorption and bioavailability of bioactive substances and minerals in the human body. Nanocapsules serve as protective carriers for nutrients, increasing their stability against environmental factors such as moisture, oxygen, and severe conditions in the gastrointestinal tract. This protection enables nutrients to pass through the stomach and reach the small intestine with minimal degradation. As a result, the integration of nanotechnology into the food sector has demonstrated significant potential for improving nutrient bioavailability and enhancing physiological benefits. This chapter explores the use of nanotechnology to improve the quality and nutritional value of foods.
Lepaus, B.M., Leal, R.M.P., Uliana, D.S., Bonna, L.D., Guimarães, A.P., de São José, J.F.B. (2026). Nanotechnology to Improve the Quality and Nutritional Value of Foods. In: Prakash, B., São José, J.F.B.d. (eds) Nanotechnology in Food Safety and Sustainability. Springer, Cham. https://doi.org/10.1007/978-3-032-09287-8_11
See the full book here
Bhanu Prakash, Jackline Freitas Brilhante de São José, book: Nanotechnology in Food Safety and Sustainability, DOI: https://doi.org/10.1007/978-3-032-09287-8
