NANOCHEMISTRY IN FOOD SCIENCE: DEVELOPMENT OF NUTRIENT DELIVERY SYSTEMS FOR ENHANCED BIOEFFICACY

Abstract

Nanochemistry has emerged as a transformative field in food science, offering innovative solutions for enhancing the bioefficacy of nutrients. The development of nutrient delivery systems at the nanoscale enables precise control over the release, absorption, and bioavailability of essential nutrients. This paper explores the design and application of nanocarriers, such as liposomes, nanoemulsions, and polymeric nanoparticles, engineered to improve the stability and targeted delivery of vitamins, minerals, and bioactive compounds in food products. The integration of nanotechnology in food science not only addresses the challenges associated with nutrient degradation during processing and storage but also enhances the solubility and absorption of poorly soluble compounds. Moreover, the paper examines the safety and regulatory aspects of nano-enabled nutrient delivery systems, considering their interaction with biological systems and potential implications for human health. Through comprehensive analysis and case studies, this work demonstrates the potential of nanochemistry to revolutionize nutrient delivery, leading to improved dietary supplements and functional foods that contribute to better health outcomes. The findings underscore the importance of continued research and innovation in this interdisciplinary field, aiming to overcome current limitations and fully harness the benefits of nanotechnology in food science.