Organic Nanomaterials and Their Synthesis

Organic nanoparticles are prepared from carbohydrates, proteins, and fats for food applications. Organic nanoparticles are developed by top-down and bottom-up methods depending on the type of source of nanoparticles and the required characteristics. Organic nanoparticles have various advantages such as ease of preparation, biocompatibility, sustainability, renewability, eco-friendliness, and non-toxicity. They can also be prepared from the biopolymer generated as by-products from food industries. Foods are most used to improve food products’ taste, texture, appearance, and nutritional properties. Encapsulation of bioactive compounds in nanoparticles improves their stability and bioavailability. Encapsulated bioactive compounds prepare functional food products to fulfill nutritional demands. This chapter summarizes the synthesis, types, and their application in foods.