nanosafety in food industry: an overview

Aim and background: the incorporation of nanoparticles in food products has increased significantly in recent years. however, there are concerns regarding the safety of these nanoparticles on human health and the environment. the aim of this study is to provide an overview of the current knowledge on nanosafety in the food industry.methods: this study reviews the literature on the use of nanoparticles in food and the potential risks associated with their use.results and discussion: the results show that the use of nanoparticles in food has both potential benefits and risks. while nanoparticles can enhance the sensory properties, shelf life, and nutritional value of food products, they can also have adverse effects on human health and the environment. the potential risks of nanoparticles in food include toxicity, accumulation in the body, and environmental pollution. therefore, it is important to evaluate the safety of nanoparticles before their use in food products.conclusion: in conclusion, nanosafety is a critical issue in the food industry. the use of nanoparticles in food products should be carefully evaluated to ensure the safety of consumers and the environment. future research should focus on the development of standardized methods for evaluating the safety of nanoparticles in food products.