数字农科院2.0

Advances in Nanotechnology Research in Food Production, Nutrition, and Health

文献类型： 外文期刊

作者： Kangran Han;Haixia Yang;Daidi Fan;Jianjun Deng

作者机构：

关键词： food production;human health;nanotechnology;nutritional delivery;safety

期刊名称： Nutrients

ISSN： 2072-6643

年卷期： 2025 年 17 卷 15 期

页码：

收录情况： SCIE（2025版）

摘要： Nanotechnology, as a burgeoning interdisciplinary field, has a significant application potential in food nutrition and human health due to its distinctive structural characteristics and surface effects. This paper methodically examines the recent advancements in nanotechnology pertaining to food production, functional nutrition delivery, and health intervention. In food manufacturing, nanoparticles have markedly enhanced food safety and quality stability via technologies such as antimicrobial packaging, intelligent sensing, and processing optimization. Nutritional science has used nanocarrier-based delivery systems, like liposomes, nanoemulsions, and biopolymer particles, to make active substances easier for the body to access and target. Nanotechnology offers innovative approaches for chronic illness prevention and individualized treatment in health interventions by enabling accurate nutritional delivery and functional regulation. Nonetheless, the use of nanotechnology encounters hurdles, including safety evaluations and regulatory concerns that require additional investigation. Future research should concentrate on refining the preparation process of nanomaterials, conducting comprehensive examinations of their metabolic mechanisms within the human body, and enhancing pertinent safety standards to facilitate the sustainable advancement of nanotechnology in food production, nutrition, and health.

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