Bionanomaterials in Food Systems: Sources, Synthesis, Properties and Opportunities

The integration of bionanomaterials into food systems represents a significant advancement in enhancing food properties, safety and quality. This review article provides a comprehensive overview of bionanomaterials, encompassing their definition, sources, synthesis methods, properties and applications within food systems. Various synthesis methods, green synthesis, physical methods and chemical methods are reviewed in this article. Key properties of bionanomaterials relevant to food systems are detailed. Applications of these materials are vast, ranging from improved food packaging with enhanced barrier properties to antimicrobial food preservation, nutrient delivery systems for food fortification and sensors for quality monitoring. The article also addresses future perspectives and opportunities in the field. The conclusion summarizes the key findings and underscores the importance of continued research and development to fully realize the benefits of bionanomaterials in enhancing food systems.