Green Nanotechnology and Functional Foods: Emerging Opportunities in Human Health

Abstract

Green nanotechnology has evolved as a novel and eco-friendly platform to improve the development of functional foods and human health. The present review is designed to highlight the recent developments in the synthesis of food-grade nanomaterials (food nanoparticles) with plant extract, microorganisms, algae, and other natural resources, with emphasis on their application in functional food systems in an environmentally friendly manner. Green synthesis of nanoparticles and nano-delivery systems with bioactive compounds like polyphenols, flavonoids, carotenoids, vitamins, probiotics, and essential fatty acids improves stability, solubility, and bioavailability, and helps with the controlled release of these compounds, thus enhancing their nutritional and therapeutic value. The review also covers the scope of the challenges and opportunities of Green Nanotechnology in improving the quality, shelf life, and antimicrobial packaging, as well as in designing intelligent food systems. The biomedical applications and antioxidant and anti-inflammatory properties of nanotechnology in functional foods for the prevention and management of chronic diseases are also summarized. Safety evaluation, toxicological aspects, regulatory concerns, new technical developments, and current and future research challenges are also critically discussed. Overall, green nanotechnology offers the potential to produce sustainable, safe, and (2nd) generation functional food for promoting precision nutrition and health.