Nanotechnology in the food industry: Current status, applications, safety, and future perspectives

Damla İkballı; Alper Özengül; Ebru Halvacı; Gülsade Şahin; Youssra Saffour; Muhammet Dönmez; Fatih Şen

doi:10.59313/jsr-a.1781679

Nanotechnology in the food industry: Current status, applications, safety, and future perspectives

Abstract

One billionth of a meter is referred to as "nano." When compared to their macroscopic counterparts, the properties of materials at this scale—such as energy levels, reactivity, and surface area—change dramatically. By enabling the creation, design, and control of forms at the atomic and molecular level, nanotechnology, a scientific field that capitalizes on these scale effects, seeks to create new materials that are more favorable, biologically active, or durable. Nanotechnology's growing importance in food science and industry has made it a highly concentrated field of study because of its implications for consumer health, safety, and sustainability as well as the opportunity it offers for creative product development. This review, conducted for this purpose, is an extensive study that encompasses the definition and classification of nanofoods, their current applications, and possible prospects for future developments. The results of the literature review using an intherdisciplinary approach – considering health consequences, application areas and regulatory approaches in comparison. It also reviews the safety and effectiveness properties of nanoparticles used in functional foods, nanoencapsulation technologies, antimicrobial and smart packing solutions adopted in the food industry as well as advantages of nanotechnology for the food market through food supplements. To evaluate the toxicological hazards and health benefits of nanofoods, a comprehensive compilation of data is presented, considering metabolic processes, bioavailability and biotransformation pathways. The other component of this review is the environmental factor as well. The environmental sustainability of nanomaterials from manufacture to consumption is discussed using ecotoxicological impacts and a circular economy viewpoint. Additionally, combining AI-based analyses with nanotechnology is a very interesting way to improve safety evaluations, make production processes more efficient, and make new food products. Furthermore, plant-derived and biotechnology-derived nanofoods offer significant research opportunities for sustainable production frameworks and personalized nutritional approaches. Consequently, this study comprehensively elucidates the present condition of nanofoods, their methodological and legal limitations, and the benefit-risk assessment. It also gives a broad view of future research that is supported by interdisciplinary methods.

Keywords

References

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Details

Primary Language

English

Subjects

Nanobiotechnology, Food Biotechnology, Food Chemistry and Food Sensory Science

Journal Section

Review

Authors

Damla İkballı
0009-0005-5206-8810
Türkiye

Alper Özengül
0009-0008-4261-2263
Türkiye

Ebru Halvacı
0009-0003-2343-0046
Türkiye

Gülsade Şahin
0000-0003-2149-2158
Türkiye

Youssra Saffour
0009-0006-7811-0340
Türkiye

Muhammet Dönmez
0000-0003-0106-2396
Türkiye

Fatih Şen ^*
0000-0001-6843-9026
Türkiye

Publication Date

June 30, 2026

Submission Date

September 10, 2025

Acceptance Date

May 7, 2026

Published in Issue

Year 2026 Number: 065

DOI

https://doi.org/10.59313/jsr-a.1781679

IZ

https://izlik.org/JA28CN98SY

Cite

RIS / Bibtex

APA

İkballı, D., Özengül, A., Halvacı, E., Şahin, G., Saffour, Y., Dönmez, M., & Şen, F. (2026). Nanotechnology in the food industry: Current status, applications, safety, and future perspectives. Journal of Scientific Reports-A, 065, 125-154. https://doi.org/10.59313/jsr-a.1781679

AMA

1.İkballı D, Özengül A, Halvacı E, et al. Nanotechnology in the food industry: Current status, applications, safety, and future perspectives. JSR-A. 2026;(065):125-154. doi:10.59313/jsr-a.1781679

Chicago

İkballı, Damla, Alper Özengül, Ebru Halvacı, et al. 2026. “Nanotechnology in the Food Industry: Current Status, Applications, Safety, and Future Perspectives”. Journal of Scientific Reports-A, nos. 065: 125-54. https://doi.org/10.59313/jsr-a.1781679.

EndNote

İkballı D, Özengül A, Halvacı E, Şahin G, Saffour Y, Dönmez M, Şen F (June 1, 2026) Nanotechnology in the food industry: Current status, applications, safety, and future perspectives. Journal of Scientific Reports-A 065 125–154.

IEEE

[1]D. İkballı et al., “Nanotechnology in the food industry: Current status, applications, safety, and future perspectives”, JSR-A, no. 065, pp. 125–154, June 2026, doi: 10.59313/jsr-a.1781679.

ISNAD

İkballı, Damla - Özengül, Alper - Halvacı, Ebru - Şahin, Gülsade - Saffour, Youssra - Dönmez, Muhammet - Şen, Fatih. “Nanotechnology in the Food Industry: Current Status, Applications, Safety, and Future Perspectives”. Journal of Scientific Reports-A. 065 (June 1, 2026): 125-154. https://doi.org/10.59313/jsr-a.1781679.

JAMA

1.İkballı D, Özengül A, Halvacı E, Şahin G, Saffour Y, Dönmez M, Şen F. Nanotechnology in the food industry: Current status, applications, safety, and future perspectives. JSR-A. 2026;:125–154.

MLA

İkballı, Damla, et al. “Nanotechnology in the Food Industry: Current Status, Applications, Safety, and Future Perspectives”. Journal of Scientific Reports-A, no. 065, June 2026, pp. 125-54, doi:10.59313/jsr-a.1781679.

Vancouver

1.Damla İkballı, Alper Özengül, Ebru Halvacı, Gülsade Şahin, Youssra Saffour, Muhammet Dönmez, Fatih Şen. Nanotechnology in the food industry: Current status, applications, safety, and future perspectives. JSR-A. 2026 Jun. 1;(065):125-54. doi:10.59313/jsr-a.1781679