Insight of nanotechnological processing for nano-fortified functional foods and nutraceutical—opportunities, challenges, and future scope in food for better health

The fourth industrial revolution in the food industry—part II: Emerging food trends

“…The interest in development of foods that can positively impact human health beyond basic nutrition is gaining momentum. Although a clear definition of fortified and functional foods has been lacking, there has been a general agreement that these foods have healthy ingredients and/or nutrients (occurring naturally or produced industrially) intended to provide nutritional or health benefits (Aguilar-Pérez et al, 2021;Balthazar et al, 2022). For example, a possible procedure to prevent cardiovascular disease was suggested by Piepoli et al (2016), i.e., that consuming 2 g/day of phytosterol-rich functional foods can reduce low-density lipoprotein cholesterol by 10%.…”

“…One of the most promising trends is the development of innovative and reliable delivery systems based on recent advances in nanotechnology and encapsulation (Aguilar-Pérez et al, 2021;Tripathy et al, 2021). Current research has been focused on the use of encapsulation and micro-and nano-encapsulation to develop new functional and fortified foods, which can be reflected by the increased number of publications on these topics (Figure 1).…”

Formulation of Nutrient Enriched Cookies from Chia (Salvia hispanica L) Seeds - A Pilot Study

“…The use of refined flour results in products lacking the nutritive value of grain in terms of dietary fibres (Crofton and Scannell, 2020). At the same time, achieving the sensory parameters of cookies (taste, texture and colour) that meet consumers expectations, especially while avoiding the use of synthetic additives, can be challenging (Aguilar-Pérez et al, 2021). Antimicrobials, antioxidants, and antibrowning agents are currently used in the food industry as preservative (Bensid et al, 2022).…”

“…It has been reported that the use of synthetic molecules may be linked to carcinogenesis, and this has led to some restraints on their use. Synthetic preservatives can be replaced by natural extracts from plant origin, which provide bioactive properties and thus increase the nutritive value of the final product (Aguilar-Pérez et al, 2021;Bensid et al, 2022;Najjar et al, 2022). Natural extracts from spices, fruit powder, and aromatic plants for antioxidant purposes have been incorporated in bakery, dairy, and meat products (Aguilar-Pérez et al, 2021;Bensid et al, 2022;Najjar et al, 2022).…”

“…Synthetic preservatives can be replaced by natural extracts from plant origin, which provide bioactive properties and thus increase the nutritive value of the final product (Aguilar-Pérez et al, 2021;Bensid et al, 2022;Najjar et al, 2022). Natural extracts from spices, fruit powder, and aromatic plants for antioxidant purposes have been incorporated in bakery, dairy, and meat products (Aguilar-Pérez et al, 2021;Bensid et al, 2022;Najjar et al, 2022). As the food industry generates high amounts of by-products rich in valuable constituents which can be utilised as functional ingredients, such as antioxidants, incorporating these substances in food would be beneficial environmentally and economically while providing healthier options to consumers (Aguilar-Pérez et al, 2021;Bensid et al, 2022;Najjar et al, 2022).…”