Skip to content
2000
Volume 21, Issue 5
  • ISSN: 1573-4013
  • E-ISSN: 2212-3881

Abstract

Proportion of children globally experience dietary deficiencies, which have a negative impact on their physical and cognitive growth and heighten their vulnerability to illnesses. In addition, undernutrition worsens the intensity of several infections, such as measles and malaria. Food fortification is an important nutritional strategy that helps to combat micronutrient deficiencies and decrease their occurrence in many low- and middle-income nations. Although there has been a significant rise in recent years, food fortification schemes have also encountered considerable criticism from the scientific community. The present review aimed to clarify the actual influence of food fortification measures on the mitigation of malnutrition. A detailed review of the current state of the art in nanotechnology applications for food enrichment is provided in this manuscript. A comprehensive literature search was conducted utilizing databases such as Web of Science/ Knowledge, Google Scholar, Elsevier ScienceDirect, and Springer Online Journals. The search query included phrases such as food fortification, micronutrient shortages, fortified food, the impact of food fortification, and food-to-food fortification. The paper discusses the nanostructures, such as nanoparticles, nanocapsules, and nanoemulsions, in encapsulating, delivering, and safeguarding bioactive compounds within food matrices, with a particular emphasis on nanofortification. Recent advancements in nano-enabled food fortification are summarised in the manuscript, which also identifies significant challenges and opportunities for future commercialization and research. Food fortification is essential for both developed and developing nations to ensure that processed foods contain the necessary nutrients, hence improving their nutritional value for human consumption. Nanotechnology can be applied to enrich food by improving bioavailability and providing a delivery system for phytochemicals, vitamins, and minerals. This review enhances knowledge regarding the profound consequences it may have on the future of nutrition and food technology.

© 2025 Bentham Science Publishers
Loading

Article metrics loading...

/content/journals/cnf/10.2174/0115734013308306240616081605
2024-07-08
2025-09-11

  • From This Site

    /content/journals/cnf/10.2174/0115734013308306240616081605
    dcterms_title,dcterms_subject,pub_keyword
    -contentType:Contributor -contentType:Concept -contentType:Institution
    10
    5
Loading full text...

Full text loading...

References

  1. ThakurS. SinghA. InsaB. SharmaS. Food fortification in India as malnutrition concern: A global approach.Sustainable Food Technol.20231681695
     [Google Scholar]
  2. GrassoA.C. BesselinkJ.J.F. TyszlerM. BruinsM.J. The potential of food fortification as an enabler of more environmentally sustainable, nutritionally adequate Diets.Nutrients20231511247310.3390/nu1511247337299436
     [Google Scholar]
  3. WHOFood fortification.2023Available From: https://www.who.int/health-topics/food-fortification#tab=tab_1
  4. FSSAIFood Safety and Standards (Fortification of Foods) Regulations, 20182021Available From: https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Food_Fortification_Regulations_30_09_2021.pdf
  5. KapoorP. DhakaR.K. SihagP. MehlaS. SagwalV. SinghY. LangayaS. BalyanP. SinghK.P. XingB. WhiteJ.C. DhankherO.P. KumarU. Nanotechnology-enabled biofortification strategies for micronutrients enrichment of food crops: Current understanding and future scope.NanoImpact20222610040710.1016/j.impact.2022.10040735594741
     [Google Scholar]
  6. VishwakarmaS. Genu DalbhagatC. MandliyaS. Niwas MishraH. Investigation of natural food fortificants for improving various properties of fortified foods: A review.Food Res. Int.202215611118610.1016/j.foodres.2022.11118635651044
     [Google Scholar]
  7. PreethiR. DuttaS. MosesJ.A. AnandharamakrishnanC. Green nanomaterials and nanotechnology for the food industry.Green functionalized nanomaterials for environmental applications: Micro and nano technologiesAmsterdamElsevier202221525610.1016/B978‑0‑12‑823137‑1.00008‑7
     [Google Scholar]
  8. GharibzahediS.M.T. MoghadamM. AmftJ. TolunA. HasabnisG. AltintasZ. Recent advances in dietary sources, health benefits, emerging encapsulation methods, food fortification, and new sensor-based monitoring of vitamin B12: A critical review.Molecules20232822746910.3390/molecules2822746938005191
     [Google Scholar]
  9. MattarG. HaddarahA. HaddadJ. PujolaM. SepulcreF. New approaches, bioavailability and the use of chelates as a promising method for food fortification.Food Chem.2022373Pt A13139410.1016/j.foodchem.2021.13139434710689
     [Google Scholar]
  10. PatelA. DesaiS.S. ManeV.K. EnmanJ. RovaU. ChristakopoulosP. MatsakasL. Futuristic food fortification with a balanced ratio of dietary ω-3/ω-6 omega fatty acids for the prevention of lifestyle diseases.Trends Food Sci. Technol.202212014015310.1016/j.tifs.2022.01.006
     [Google Scholar]
  11. MinochaN. Polycystic ovarian disease or polycystic ovarian syndrome: How to identify and manage- a review.Arch Pharma Pract2020112102106
     [Google Scholar]
  12. RaoK. BansalN. YadavN. MinochaN. Essential herbal plants for the clinical management of polycystic ovary syndrome and patents for the same.Curr. Womens Health Rev.2024204e26062321824410.2174/1573404820666230626110413
     [Google Scholar]
  13. MannarM.V. WesleyA.S. Food fortification global mapping study 2016.2016Available From: https://www.gainhealth.org/sites/default/files/publications/documents/food-fortification-global-mapping-study-2016.pdf
  14. CashmanK.D. KielyM. Vitamin D and food fortification.Feldman and Pike’s Vitamin DAmsterdamElsevier2024113516010.1016/B978‑0‑323‑91338‑6.00008‑2
     [Google Scholar]
  15. ShendeP. TrivediR. Nanotech-based food: An initiative for alternative pharmaceuticals.Curr. Pharm. Biotechnol.202223141739174910.2174/138920102366622011416332335034589
     [Google Scholar]
  16. Aguilar-PérezK.M. Ruiz-PulidoG. MedinaD.I. Parra-SaldivarR. IqbalH.M.N. Insight of nanotechnological processing for nano-fortified functional foods and nutraceutical—opportunities, challenges, and future scope in food for better health.Crit. Rev. Food Sci. Nutr.202363204618463510.1080/10408398.2021.200499434817310
     [Google Scholar]
  17. MohammadZ.H. AhmadF. IbrahimS.A. ZaidiS. Application of nanotechnology in different aspects of the food industry.Discover Food2022211210.1007/s44187‑022‑00013‑9
     [Google Scholar]
  18. SharmaA. NagarajanJ. GopalakrishnanK. BodanaV. SinghA. PrabhakarP.K. SuhagR. KumarR. Nanotechnology applications and implications in food industry.Nanotechnology applications for food safety and quality monitoring.AmsterdamElsevier202317118210.1016/B978‑0‑323‑85791‑8.00016‑1
     [Google Scholar]
  19. JayaweeraY. UndugodaL. SandaruwanC. PriyadarshanaG. Nanotechnology trends in food processing and food packaging.Nanosci. Nanotechnol. Asia20231312640
     [Google Scholar]
  20. AbinashV. RahulT. AntonirajM.G. MosesJ.A. AnandharamakrishnanC. Nanotechnology approaches for food fortification.Food, medical, and environmental applications of polysaccharidesAmsterdamElsevier2021161186
     [Google Scholar]
  21. RoyS. SarkarT. UpadhyeV.J. ChakrabortyR. Comprehensive review on fruit seeds: Nutritional, phytochemical, nanotechnology, toxicity, food biochemistry, and biotechnology perspective.Appl. Biochem. Biotechnol.2023202317210.1007/s12010‑023‑04674‑937755640
     [Google Scholar]
  22. NileS.H. BaskarV. SelvarajD. NileA. XiaoJ. KaiG. Nanotechnologies in food science: Applications, recent trends, and future perspectives.Nano-Micro Lett.20201214510.1007/s40820‑020‑0383‑934138283
     [Google Scholar]
  23. SinghA. ChughS. SinhaD. DeA. Role of nanotechnology in fortifying nutraceuticals.Nanotechnol Funct Foods202226256010.1002/9781119905059.ch2
     [Google Scholar]
  24. NaskarA. RoyS.R. ChakrabortyI. BhattacharyaT. Advancement of nanotechnology in developing functional foods.Nanotechnology in Functional FoodsHoboken, New JerseyWiley202212410.1002/9781119905059.ch1
     [Google Scholar]
  25. DimaC. AssadpourE. DimaS. JafariS.M. Bioavailability and bioaccessibility of food bioactive compounds; overview and assessment by in vitro methods.Compr. Rev. Food Sci. Food Saf.20201962862288410.1111/1541‑4337.1262333337033
     [Google Scholar]
  26. RatheeS. NayakV. SinghK.R.B. OjhaA. Nanofortification of vitamin B-complex in food matrix: Need, regulations, and prospects.Food Chem: Molecul Sci2022410010010.1016/j.fochms.2022.10010035769403
     [Google Scholar]
  27. SridharK. SharmaM. Editorial: Recent advances in nanofabricated delivery systems of bioactive components for food applications.Front. Nutr.20239112448710.3389/fnut.2022.112448736687695
     [Google Scholar]
  28. SuQ. ZhaoX. ZhangX. WangY. ZengZ. CuiH. WangC. Nano functional food: Opportunities, development, and future perspectives.Int. J. Mol. Sci.202224123410.3390/ijms2401023436613678
     [Google Scholar]
  29. GhoshS. SikdarD. BandyopadhyayK. Nanofortification: An emerging technique for enhancement of the functionality of foods with ample future scopes.Nanotechnology in functional foodsHoboken, New JerseyWiley202235939410.1002/9781119905059.ch14
     [Google Scholar]
  30. GhoshP. GhoshP.K. Regulatory guidelines and protocols for food fortification and enrichment by liposomes.Liposomal encapsulation in food science and technologyAmsterdamElsevier202325526810.1016/B978‑0‑12‑823935‑3.00002‑3
     [Google Scholar]
  31. MorrisV.J. ParkerR. Natural and designed self-assembled nanostructures in foods.The World of Food Science: Food Nanotechnology2008Available From: http://www.worldfoodscience.org/cms/?pid=1004050
    [Google Scholar]
  32. BugusuB. MejiaC. MagnusonB. TafazoliS. Global regulatory food policies on nanotechnology.Food Technol.20096352429
     [Google Scholar]
  33. SemoE. KesselmanE. DaninoD. LivneyY. Casein micelle as a natural nano-capsular vehicle for nutraceuticals.Food Hydrocoll.2007215-693694210.1016/j.foodhyd.2006.09.006
     [Google Scholar]
  34. OlsonR. Gavin-SmithB. FerraboschiC. KraemerK. Food fortification: The advantages, disadvantages and lessons from sight and life programs.Nutrients2021134111810.3390/nu1304111833805305
     [Google Scholar]
  35. MandalD. SarkarT. ChakrabortyR. Critical review on nutritional, bioactive, and medicinal potential of spices and herbs and their application in food fortification and nanotechnology.Appl. Biochem. Biotechnol.202319521319151310.1007/s12010‑022‑04132‑y36219334
     [Google Scholar]
  36. ChadareF.J. IdohouR. NagoE. AffonfereM. AgossadouJ. FassinouT.K. KénouC. HonfoS. AzokpotaP. LinnemannA.R. HounhouiganD.J. Conventional and food-to-food fortification: An appraisal of past practices and lessons learned.Food Sci. Nutr.2019792781279510.1002/fsn3.113331576203
     [Google Scholar]
  37. CardosoR.V.C. FernandesÂ. Gonzaléz-ParamásA.M. BarrosL. FerreiraI.C.F.R. Flour fortification for nutritional and health improvement: A review.Food Res. Int.201912510857610.1016/j.foodres.2019.10857631554122
     [Google Scholar]
  38. WhitingS.J. KohrtW.M. WarrenM.P. KraenzlinM.I. BonjourJ-P. Food fortification for bone health in adulthood: A scoping review.Eur. J. Clin. Nutr.201670101099110510.1038/ejcn.2016.4227026430
     [Google Scholar]
  39. DhankharJ. KunduP. MehlaR. Nanoformulation: A promising approach towards food fortification.Nanotechnology Horizons in Food Process EngineeringNew JerseyApple Academic Press2023229253
     [Google Scholar]
  40. DwyerJ.T. WiemerK.L. DaryO. KeenC.L. KingJ.C. MillerK.B. PhilbertM.A. TarasukV. TaylorC.L. GaineP.C. JarvisA.B. BaileyR.L. Fortification and health: Challenges and opportunities.Adv. Nutr.20156112413110.3945/an.114.00744325593151
     [Google Scholar]
  41. BiswasR. AlamM. SarkarA. HaqueM.I. HasanM.M. HoqueM. Application of nanotechnology in food: Processing, preservation, packaging and safety assessment.Heliyon2022811e1179510.1016/j.heliyon.2022.e1179536444247
     [Google Scholar]
  42. PandeyP. PurohitD. SharmaS. LambaA.K. SainiS. MinochaN. VashistN. KaushikD. Nanocrystals: A deep insight into formulation aspects, stabilization strategies, and biomedical applications.Recent Pat. Nanotechnol.202317430732610.2174/187221051666622052312031335616680
     [Google Scholar]
  43. MinochaN. PandeyP. SharmaN. SainiS. Development of Wheatgrass (Triticum aestivum) Extract loaded solid lipid nanoparticles using central composite design and its characterization- its in-vitro anti-cancer activity.Curr. Nanomater.20249433935410.2174/0124054615266447231107070012
     [Google Scholar]
  44. AttriM. RaghavA. RaoK. PandeyP. MinochaN. A review on nanosponges: An idiosyncratic approach for delivery of proactive molecules.Curr. Nanomater.20249319320810.2174/2405461508666230726163944
     [Google Scholar]
  45. MinochaN. SharmaN. VermaR. KaushikD. PandeyP. Solid lipid nanoparticles: Peculiar strategy to deliver bio-proactive molecules.Recent Pat. Nanotechnol.202317322824210.2174/187221051666622031714335135301957
     [Google Scholar]
  46. SinghA. PatelA. ChaudharyH. YadavK. MinochaN. Nanotheranostics: The fabrication of theranostics with nanoparticles and their application to treat the neurological disorders.Recent Pat. Nanotechnol.202320231837464820
     [Google Scholar]
  47. MinochaN. KumarV. Nanostructure system: Liposome – A bioactive carrier in drug delivery systems.Mater. Today Proc.20226961461910.1016/j.matpr.2022.09.494
     [Google Scholar]
  48. KumarV. MinochaN. GargV. DurejaH. Nanostructured materials used in drug delivery.Mater. Today Proc.20226917418010.1016/j.matpr.2022.08.306
     [Google Scholar]
  49. MinochaN. SharmaN. PandeyP. Wheatgrass: An epitome of nutritional value.Curr. Nutr. Food Sci.2022181223010.2174/1573401317666210906140834
     [Google Scholar]
  50. MinochaN. SainiS. PandeyP. Nutritional prospects of wheatgrass (Triticum aestivum) and its effects in treatment and chemoprevention.Explor Med2022343244210.37349/emed.2022.00104
     [Google Scholar]
  51. KumariA. ChauhanA.K. Iron nanoparticles as a promising compound for food fortification in iron deficiency anemia: A review.J. Food Sci. Technol.20225993319333510.1007/s13197‑021‑05184‑434219805
     [Google Scholar]
  52. ZimmermannM.B. MuthayyaS. MorettiD. KurpadA. HurrellR.F. Iron fortification reduces blood lead levels in children in Bangalore, India.Pediatrics200611762014202110.1542/peds.2005‑244016740843
     [Google Scholar]
  53. RandallP. JohnsonQ. VersterA. Fortification of wheat flour and maize meal with different iron compounds: Results of a series of baking trials.Food Nutr. Bull.2012334 Suppl.S344S35910.1177/15648265120334S31123444716
     [Google Scholar]
  54. GanmaaD. TserendolgorU. FrazierL. NakamotoE. JargalsaikhanN. Rich-EdwardsJ. Effects of vitamin D fortified milk on vitamin D status in Mongolian school age children.Asia Pac. J. Clin. Nutr.2008171687118364329
     [Google Scholar]
  55. ChengS. LyytikäinenA. KrögerH. Lamberg-AllardtC. AlénM. KoistinenA. WangQ.J. SuuriniemiM. SuominenH. MahonenA. NicholsonP.H.F. IvaskaK.K. KorpelaR. OhlssonC. VäänänenK.H. TylavskyF. Effects of calcium, dairy product, and vitamin D supplementation on bone mass accrual and body composition in 10–12-y-old girls: A 2-y randomized trial.Am. J. Clin. Nutr.20058251115112610.1093/ajcn/82.5.111516280447
     [Google Scholar]
  56. KancherlaV. BottoL.D. RoweL.A. ShlobinN.A. CaceresA. Arynchyna-SmithA. ZimmermanK. BlountJ. KibruyisfawZ. GhotmeK.A. KarmarkarS. FieggenG. RoozenS. OakleyG.P.Jr RosseauG. BerryR.J. Preventing birth defects, saving lives, and promoting health equity: An urgent call to action for universal mandatory food fortification with folic acid.Lancet Glob. Health2022107e1053e105710.1016/S2214‑109X(22)00213‑335617975
     [Google Scholar]
  57. RoweL.A. Addressing the fortification quality gap: A proposed way forward.Nutrients20201212389910.3390/nu1212389933419334
     [Google Scholar]
  58. NairK.M. AugustineL.F. Food synergies for improving bioavailability of micronutrients from plant foods.Food Chem.201823818018510.1016/j.foodchem.2016.09.11528867091
     [Google Scholar]
  59. DuggalM. SesikeranB. ArlappaN. NairS. ShekharV. SabharwalV. Large-scale staple food fortification as a complementary strategy to address vitamin and mineral vulnerabilities in India: A critical review.Indian J. Public Health202266331332010.4103/ijph.ijph_708_2236149111
     [Google Scholar]
  60. BourassaM.W. AtkinR. GorsteinJ. OsendarpS. Aligning the epidemiology of malnutrition with food fortification: Grasp versus reach.Nutrients2023159202110.3390/nu1509202137432175
     [Google Scholar]
  61. WirakartakusumahM.A. HariyadiP. Technical aspects of food fortification.Food Nutr. Bull.199819210110810.1177/156482659801900203
     [Google Scholar]
  62. TimotijevicL. TimmerA. OgunladeA. Food fortification as a global public health intervention: Strategies to deal with barriers to adoption, application and impact assessment.Handbook of Food Fortification and Health: From Concepts to Public Health ApplicationsChamSpringer2013
     [Google Scholar]
  63. SinghT. ShuklaS. KumarP. WahlaV. BajpaiV.K. RatherI.A. Application of nanotechnology in food science: Perception and overview.Front. Microbiol.20178150110.3389/fmicb.2017.0150128824605
     [Google Scholar]
  64. KaurN. AgarwalA. SabharwalM. Food fortification strategies to deliver nutrients for the management of iron deficiency anaemia.Curr Res Food Sci202252094210710.1016/j.crfs.2022.10.02036387591
     [Google Scholar]
  65. KrishnaA.R. GurumoorthyS. ElayappanP. SakthivadivelP. KumaranS. PushparajP. A review on the application of nanotechnology in food industries.Curr. Res. Nutr. Food Sci.202210387188310.12944/CRNFSJ.10.3.5
     [Google Scholar]
  66. GhoshR. ArcotJ. Fortification of foods with nano-iron: Its uptake and potential toxicity: Current evidence, controversies, and research gaps.Nutr. Rev.20228091974198410.1093/nutrit/nuac01135263423
     [Google Scholar]
  67. BarrosoL. ViegasC. VieiraJ. Ferreira-PêgoC. CostaJ. FonteP. Lipid-based carriers for food ingredients delivery.J. Food Eng.202129511045110.1016/j.jfoodeng.2020.110451
     [Google Scholar]
  68. LuH. ZhangS. WangJ. ChenQ. A review on polymer and lipid-based nanocarriers and its application to nano-pharmaceutical and food-based systems.Front. Nutr.2021878383110.3389/fnut.2021.78383134926557
     [Google Scholar]
  69. SampathkumarK. TanK.X. LooS.C.J. Developing nano-delivery systems for agriculture and food applications with nature-derived polymers.iScience202023510105510.1016/j.isci.2020.10105532339991
     [Google Scholar]
  70. ShafeyA.M.E. Green synthesis of metal and metal oxide nanoparticles from plant leaf extracts and their applications: A review.Green Process Synth20209130433910.1515/gps‑2020‑0031
     [Google Scholar]
  71. RazackS.A. SureshA. SriramS. RamakrishnanG. SadanandhamS. VeerasamyM. NagalamadakaR.B. SahadevanR. Green synthesis of iron oxide nanoparticles using Hibiscus rosa-sinensis for fortifying wheat biscuits.SN Appl Sci20202589810.1007/s42452‑020‑2477‑x
     [Google Scholar]
  72. SahooM. VishwakarmaS. PanigrahiC. KumarJ. Nanotechnology: Current applications and future scope in food.Food Front.20212132210.1002/fft2.58
     [Google Scholar]
  73. GuptaR.K. Abd El GawadF. AliE.A. KarunanithiS. YugianiP. SrivastavP.P. Nanotechnology: Current applications and future scope in food packaging systems.Measurement: Food202331100131
     [Google Scholar]
  74. GharekhaniM. AlirezaluK. RoufegarinejadL. Enrichment of buckwheat and lentil based fermented beverages with vitamin E and vitamin C Nano liposomes.J Food Sci Technol202219128193205
     [Google Scholar]
  75. BanasazS. Optimizing a nano emulsion system for encapsulation of bioactive compounds for food fortification.Doctor of Philosophy (PHD), Free University of Bozen-Bolzano2021
     [Google Scholar]
  76. ChoudharyM. KaurA. KaurP. Recent development in nanoencapsulation of β-sitosterol and γ-oryzanol and food fortification.Handbook of NanoencapsulationMilton Park, Abingdon, OxfordshireRoutledge20236581
     [Google Scholar]
  77. ChaudhryQ. ScotterM. BlackburnJ. RossB. BoxallA. CastleL. AitkenR. WatkinsR. Applications and implications of nanotechnologies for the food sector.Food Addit. Contam. Part A Chem. Anal. Control Expo. Risk Assess.200825324125810.1080/0265203070174453818311618
     [Google Scholar]
  78. KhandsurenB. ProkischJ. Preparation of red and grey elemental selenium for food fortification.Acta Aliment.202150228929810.1556/066.2020.00332
     [Google Scholar]
  79. ElshaybO.M. FarrohK.Y. AminH.E. AttaA.M. Green synthesis of zinc oxide nanoparticles: Fortification for rice grain yield and nutrients uptake enhancement.Molecules202126358410.3390/molecules2603058433499293
     [Google Scholar]
  80. HoppeP.P. KrämerK. van den BergH. SteengeG. van VlietT. Synthetic and tomato-based lycopene have identical bioavailability in humans.Eur. J. Nutr.200342527227810.1007/s00394‑003‑0421‑714564460
     [Google Scholar]
  81. SekhonB.S. Food nanotechnology - an overview.Nanotechnol. Sci. Appl.2010311524198465
     [Google Scholar]
  82. McClementsD.J. XiaoH. Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles.NPI Sci Food.201716
     [Google Scholar]
  83. de Oliveira MalliaJ. GaleaR. NagR. CumminsE. GattR. ValdramidisV. Nanoparticle food applications and their toxicity: Current trends and needs in risk assessment strategies.J. Food Prot.202285235537210.4315/JFP‑21‑18434614149
     [Google Scholar]
  84. RatheeS. OjhaA. UpadhyayA. XiaoJ. BajpaiV.K. AliS. ShuklaS. Biogenic engineered nanomaterials for enhancing bioavailability via developing nano-iron-fortified smart foods: Advances, insight, and prospects of nanobionics in fortification of food.Food Funct.202314209083909910.1039/D3FO02473C37750182
     [Google Scholar]
  85. OhS. CaveG. LuC. Vitamin B12 (Cobalamin) and micronutrient fortification in food crops using nanoparticle technology.Front. Plant Sci.20211266881910.3389/fpls.2021.66881934497618
     [Google Scholar]
  86. ElemikeE. UzohI. OnwudiweD. BabalolaO. The role of nanotechnology in the fortification of plant nutrients and improvement of crop production.Appl. Sci.20199349910.3390/app9030499
     [Google Scholar]
  87. KumarP. MahajanP. KaurR. GautamS. Nanotechnology and its challenges in the food sector: A review.Mater. Today Chem.20201710033210.1016/j.mtchem.2020.10033232835156
     [Google Scholar]
  88. HosseiniS.F. RamezanzadeL. McClementsD.J. Recent advances in nanoencapsulation of hydrophobic marine bioactives: Bioavailability, safety, and sensory attributes of nano-fortified functional foods.Trends Food Sci. Technol.202110932233910.1016/j.tifs.2021.01.045
     [Google Scholar]
  89. KissÉ. Nanotechnology in food systems: A review.Acta Aliment.202049446047410.1556/066.2020.49.4.12
     [Google Scholar]
  90. Ter-BekkeJ.H. KuttschreuterM.W. HilverdaM.D. Nanotechnology in food, care products, and medicine: Public perception of risks and benefits.University of Twente Student Thesis2014
     [Google Scholar]
  91. KnijnenburgJ.T. PosavecL. TelekiA. Nanostructured minerals and vitamins for food fortification and food supplementation.Nanomaterials for Food Applications: Micro and Nano TechnologiesAmsterdamElsevier20196398
     [Google Scholar]
  92. WyserY. AdamsM. AvellaM. CarlanderD. GarciaL. PieperG. RennenM. SchuermansJ. WeissJ. Outlook and challenges of nanotechnologies for food packaging.Packag. Technol. Sci.2016291261564810.1002/pts.2221
     [Google Scholar]
  93. AnsariM.A. Nanotechnology in food and plant science: Challenges and future prospects.Plants20231213256510.3390/plants1213256537447126
     [Google Scholar]
  94. DasguptaN. RanjanS. GandhiM. Nanoemulsions in food: Market demand.Environ. Chem. Lett.20191721003100910.1007/s10311‑019‑00856‑2
     [Google Scholar]
  95. Molet-RodríguezA. Turmo-IbarzA. Salvia-TrujilloL. Martín-BellosoO. Incorporation of antimicrobial nanoemulsions into complex foods: A case study in an apple juice-based beverage.Lebensm. Wiss. Technol.202114111092610.1016/j.lwt.2021.110926
     [Google Scholar]
  96. SaariN.H. ChuaL.S. Nano-based products in beverage industry.Nanoengineering in the Beverage IndustryAmsterdamElsevier2020405436
     [Google Scholar]
  97. BrandelliA. LopesN.A. PinillaC.M.B. Nanostructured antimicrobials for quality and safety improvement in dairy products.Foods20231213254910.3390/foods1213254937444286
     [Google Scholar]
  98. EorJ.Y. LeeC.S. MoonS.H. CheonJ.Y. PathirajaD. ParkB. ShinM.J. KimJ.Y. KimS. NohY. KimY. ChoiI.G. KimS.H. Effect of probiotic-fortified infant formula on infant gut health and microbiota modulation.Food Sci. Anim. Resour.202343465967310.5851/kosfa.2023.e2637484007
     [Google Scholar]
  99. GuptaV. RebekahG. SudhakarY. SanthanamS. KumarM. ThomasN. A randomized controlled trial comparing the effect of fortification of human milk with an infant formula powder versus unfortified human milk on the growth of preterm very low birth weight infants.J. Matern. Fetal Neonatal Med.202033152507251510.1080/14767058.2018.155404630486700
     [Google Scholar]
  100. GoktasZ. ZuY. AbbasiM. GalyeanS. WuD. FanZ. WangS. Recent advances in nanoencapsulation of phytochemicals to combat obesity and its comorbidities.J. Agric. Food Chem.202068318119813110.1021/acs.jafc.0c0013132633507
     [Google Scholar]
  101. DelshadiR. BahramiA. TaftiA.G. BarbaF.J. WilliamsL.L. Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles.Trends Food Sci. Technol.2020104728310.1016/j.tifs.2020.07.004
     [Google Scholar]
  102. McClementsD.J. ÖztürkB. Utilization of nanotechnology to improve the application and bioavailability of phytochemicals derived from waste streams.J. Agric. Food Chem.202270236884690010.1021/acs.jafc.1c0302034304565
     [Google Scholar]
  103. PuttasiddaiahR. LakshminarayanaR. SomashekarN.L. GuptaV.K. InbarajB.S. UsmaniZ. RaghavendraV.B. SridharK. SharmaM. Advances in nanofabrication technology for nutraceuticals: New insights and future trends.Bioengineering20229947810.3390/bioengineering909047836135026
     [Google Scholar]
  104. BhattacharyaT. AhmedS. Nanotechnology in functional foodsHoboken, New JerseyJohn Wiley & Sons202210.1002/9781119905059
     [Google Scholar]
  105. NgoT.V. KusumawardaniS. KunyaneeK. LuangsakulN. Polyphenol-modified starches and their applications in the food industry: Recent updates and future directions.Foods20221121338410.3390/foods1121338436359996
     [Google Scholar]
  106. DehnadD. GhoraniB. EmadzadehB. EmadzadehM. AssadpourE. RajabzadehG. JafariS.M. Recent advances in iron encapsulation and its application in food fortification.Crit. Rev. Food Sci. Nutr.2023202311710.1080/10408398.2023.225600437703437
     [Google Scholar]
  107. McClementsD.J. Recent advances in the production and application of nano-enabled bioactive food ingredients.Curr. Opin. Food Sci.202033859010.1016/j.cofs.2020.02.004
     [Google Scholar]
  108. RanjhaM.M.A.N. ShafiqueB. RehmanA. MehmoodA. AliA. ZahraS.M. RoobabU. SinghA. IbrahimS.A. SiddiquiS.A. Biocompatible nanomaterials in food science, technology, and nutrient drug delivery: Recent developments and applications.Front. Nutr.2022877815510.3389/fnut.2021.77815535127783
     [Google Scholar]
  109. SinghR. DuttS. SharmaP. SundramoorthyA.K. DubeyA. SinghA. AryaS. Future of nanotechnology in food industry: Challenges in processing, packaging, and food safety.Glob. Chall.202374220020910.1002/gch2.20220020937020624
     [Google Scholar]
/content/journals/cnf/10.2174/0115734013308306240616081605
Loading
Nano-Fortifying the Future Plate: A Critical Review of Nanotechnology Applications in Food Enrichment
Curr. Nutr. Food Sci. 21, 532 (2025); https://doi.org/10.2174/0115734013308306240616081605
/content/journals/cnf/10.2174/0115734013308306240616081605
/content/journals/cnf/10.2174/0115734013308306240616081605
Loading

Data & Media loading...


  • Article Type:     Review Article
Keyword(s): food fortification; fortificant; malnutrition; nanofortification; Nanotechnology; polycystic ovary syndrome

Most Cited Most Cited RSS feed

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error
Please enter a valid_number test