Application of nanotechnology in dairy desserts and ice cream formulation with the emphasize on textural, rheological, antimicrobial, and sensory properties

Abstract

Nanotechnology has emerged as a promising approach for improving the texture, rheology, and antimicrobial aspects of dairy desserts and ice cream. This study presents an overview of how nanotechnology is applied in developing these dairy products, focusing on its impact on texture, flow characteristics, and antimicrobial properties. Furthermore, nanomaterials are crucial in enhancing sensory aspects like taste and overall consumer appeal. The integration of nanostructures in dairy products can modify the structural and functional characteristics of these products, leading to improvements in texture and being nutritious. Moreover, incorporation of nano materials in dairy products could enhance rheological properties by improving emulsion stability and consistency, modifying material viscosity to influence flow behavior, and easily interacting with other components in the product matrix, thereby impacting properties such as creaminess and mouthfeel. Antimicrobial nanomaterials with elevated surface‐to‐volume ratio. play a crucial role in preventing spoilage and ensuring product safety. The potential advantages and challenges linked to using nanotechnology in dairy desserts and ice cream are examined, highlighting the importance of further research in this evolving field.