Based on the advantages and disadvantages of natural self-assembled nanostructures Many natural food products contain nanoscale components, and the structure of these components determines their quality. For generations, these have been consumed safely. In fact, during typical food processing, some of the most significant food basic elements (proteins, carbohydrates, and lipids) undergo structural changes at the nanoscale and micrometer scale. Denatured components (through pressure, heat, pH, etc.) reassemble to create bigger structures such as fibrils or aggregates, which can then form gel networks. larger (for example, yogurt) to collectSelf-assembled nanotubes of hydrolyzed milk protein-lactalbumin have been reported as a promising novel carrier for nanoencapsulation of nutrients, vitamins, and medicines. Casein micelles have the potential to be used as nanovehicles to entrap, preserve, and transport delicate hydrophobic nutrients in other nutrients. products of food. 6. In a continuous phase, protein-polysaccharide mixed solutions can spontaneously disperse into a single phase with nano or micro droplets. When starch granules are heated and hydrated, they release biopolymers that can recrystallize into nanoscale structures (for example, regions of recrystallized amylose may be about 10–20 nm). Extrusion degradation products such as dextrins can be employed to encapsulate bioactive compounds in microspheres, for example. In the case of fats, for example, monoglycerides can transition into different morphologies at the nano level, and the hierarchical structure of triglycerides can be crystallites (10). -100 nm), followed by huge clusters, flocs, and eventually lipid crystal networks. Microscopic screening of pea types has revealed commercial cultivars, such as Greenshaft, that have a combination of traditional starches and these new "naturally resistant" starches. 
Foods nanostructured with the promise of improved taste, texture, and consistency are being produced. Some proteins and carbohydrates in our diets create natural nanostructures. Food digestion and food structure-building processes, such as the arrangement of amylose and amylopectin in a starch grain, are examples. Bovine udder was used as an example of a nanodevice for the aqueous phase production, assembly, and distribution of proteins and lipids, which eventually become building blocks for a variety of protein structures. Microstructural changes in food are caused by such processes as homogenization and fine grinding. Homogeneous milk has a droplet nanostructure of 100 nm. 8. The dairy industry makes all kinds of emulsions (butter), foams (ice cream and frozen cream), complicated liquids (milk), plastic solids (cheese), and gel networks using three primary micro and nano structures (casein micelles, fat globules, and whey proteins) (yogurt). 9. Dairy technology, in fact, is not only a microtechnology but also a nanotechnology that has been around for a long time. Natural nanostructures in food research are primarily aimed at improving food functionality. The current research is centered on modifying food to develop nanoparticles that perform a different function than the original ingredient. A number of oxides, such as titanium dioxide and silicon dioxide, were early examples in patent literature and marketing brochures. The former is often employed as a colorant in foods, whereas the latter is utilized as a flow agent. 10. Nanotechnology can be used at every stage of the food chain, from farm to fork. 11. Nanotechnology is employed in a variety of industries, including food packaging. They keep their promises, and nanocomposites are a burgeoning field. Metal or oxide particles, or, more typically, nanoclays, are used in the majority of food packaging applications created to date. Understanding food and food processing at the nanoscale is critical for developing new and better food products. Furthermore, the potential for nanotechnology in food looks to be infinite. Businesses in the food industry have piqued the interest of nanotechnology as prospective applications such as recognizing microorganisms in packaging and producing stronger flavors and colors are being investigated. Currently, the number of food products that use nanotechnology of any type is modest. Much of nanotechnology is still a few years away from enabling novel food products. Nanotechnology has the potential to change the food system and have a positive impact on food science by enabling advances in texture, taste, processability, and shelf-life stability. 
nano based food products
Food products based on nano technology based on food applications Several recent reports and reviews have identified current and anticipated near-term applications of nanotechnology in the food sector. 31-36 Food packaging and food products containing nano or encapsulated substances and additives are the primary areas of application. The potential for food nanotechnology applications appears to be limitless. Nanotechnology applications are currently being sought in all aspects of the food industry, from ingredients to packaging to food analysis methods. These result in a plethora of promising applications for improving food production, processing, packaging, and storage. Biosensors are used to identify bacteria and monitor food quality. Food packaging systems that are active, intelligent, and intelligent; A few examples of emerging nanotechnology applications for the food industry include nanoencapsulation of bioactive food compounds. Carbon nanotubes have recently been discovered to have powerful antimicrobial properties, and Escherichia coli bacteria are killed when they come into direct contact with carbon nanotube aggregates. 44. Long and thin nanotubes, in fact, puncture E. coli cells and cause cell damage. 45. Because there is little information about the impact of nanotechnology on the environment and human health, its use in organic food production should be approached with caution. A nanoproduct certification system is also mentioned. 47, 48 It has been reported that the use of nanotechnology-developed tools and techniques for the detection of carcinogenic pathogens and biosensors for improved and contamination-free food is increasing. Many sectors of the food industry use functional nanostructured materials, such as novel nanosensors, new packaging materials with improved mechanical and barrier properties, and efficient and targeted nutrient delivery systems. 
Significant accomplishments include the inhibition of casein micelles, a natural nanocarrier of nutrients, in order to provide hydrophobic bioactive materials. The discovery of novel nanotubes based on a-lactalbumin enzymatic hydrolysis New encapsulation techniques based on cold gelation are being developed for the delivery of heat-sensitive bioactives such as probiotics. development and application of Maillard reaction-based conjugates of milk proteins and polysaccharides for bioactive substance encapsulation. -lactoglobulin-pectin nanocomplexes are introduced for the delivery of hydrophobic nutrients in clear acidic beverages. development of heat-aggregated beta-lactoglobulin core-shell nanoparticles nanocoated with beet pectin for bioactive delivery. Surface properties of whey proteins interact with polysaccharide stabilizing properties in advanced W/O/W and O/W/O double emulsions. In addition, milk proteins, such as lactoferrin or bovine serum albumin-conjugated nanoparticles, are being used for drug targeting in order to achieve efficient in vivo drug delivery across the blood-brain barrier. There have been reports of beta-casein nanoparticles for targeting gastric cancer, fatty acid-coated bovine serum albumin nanoparticles for intestinal delivery, and Maillard conjugates of casein and resistant starch for colonic targeting. The use of DNA microarrays, microelectromechanical systems, and microfluidic technologies enables the realization of nanotechnology's potential for food applications. Nanocharcoal adsorbent has applications such as food product decolorization. 
advantages of nano based food products
Nano-based food products offer several advantages . Nanomaterials deviate from the norm in significant ways. advantages of this tech are They have a surface-to-volume ratio greater than 100 and are smaller than 100 nm in size, which gives them unique solubility, strength, permeability, toxicity, and thermodynamic properties. In addition to being stable under extreme conditions (high temperature and pressure), several of these materials also include inert basic components.
- Using nanotechnology in the food business
Since nanomaterials have never been used before, the food industry is still learning about their benefits. Changes in presentation, like new colors and packaging, can have a big impact. The application of nanotechnology in the food industry can be broken down into two distinct categories:
- Microcomposites with nanostructures for food
- Microsensors based on nanostructures for food
Composition, the introduction of food particles into manufacturing, packaging, and food additives. An intelligent source of nutrients and antimicrobials for the end user. Increases in both quality and safety can be attained with the aid of nanostructured sensors in the food industry. 
- Sensor capsules for food quality and nanotechnology
Food quality sensors, such as smell and taste receptors, are crucial because they influence food intake. It is understood that there is a complex procedure involved in the production and upkeep of products, particularly in regards to the issue of quality sensors and their stability and stabilization. The problem can be solved by enclosing the flavor before adding it to food. It's safe to say that nanocapsules are the single most important technological advancement in the field of food science that allows for precise regulation of flavor release. As an added bonus, they help prevent taste loss during processing and storage.
- The characteristics of nanocapsules
To release the food's flavor, saliva can explosively activate the nanocapsules. Further, they can ensure the right time and quantity for each flavor over a specified period. Using this method, the amount of active substances taken in by the body can be optimized. This category includes nutrients like vitamins, lipids, and flavonoids. To avoid breakdown by enzymes, these substances are best kept in the stomach's highly acidic environment. These nanocarriers have the potential to preserve materials, improve their solubility, and extend their shelf life. To avoid altering the flavor and consistency of the food, the right system should be chosen and developed. The size of the particles is crucial. To achieve our goal, these particles must be able to deliver the active compounds with pinpoint accuracy. 
Furthermore, they need to be able to keep the desired active ingredients for a very long time without compromising quality. By slowing down spoilage, nanocapsules extend the useful life of perishable foods. As an illustration, nano food coatings can prevent the absorption of unwanted moisture and vapors/gases that lead to food spoilage, in addition to facilitating the efficient transfer of color, flavor, antioxidants, and anti-discoloring agents. As a result, nanotechnology in the food industry has contributed to a longer shelf life for perishable items, and further improvement in this regard is possible even after the packaging has been opened.
- Packaging and nanosensors
Packaging industries play an important role in keeping food fresh. Protective measures for food are getting better every day thanks to advancements in nanotechnology in the food industry. With this information, we can make sure the food is safe and fresh for longer. The biodegradability of the packaging materials should be minimized while their resistance to damage is maximized. They can also prevent the penetration of various vapors and moisture into the food. Nano composites and nano laminates are used for this purpose in packaging. This creates a barrier to thermal shocks and strong impacts and increases the shelf life of food. In addition to being a gauge of food safety, smart or active packaging based on nanotechnology boasts increased durability and airtightness. Intelligent packaging can make use of nanosensors. This allows for the rapid, precise, and reliable detection of residual microbes, pathogens, harmful chemicals, and toxins in food. 
disadvantages of nano based food products
If you haven't heard of anything about the disadvantages of nano technology based on food products, you will. Why is nanotechnology popular? Researchers can boost its powers by manipulating its chemical characteristics. Our bodies don't work this way naturally. Nanotechnology can extend the shelf life of food, distribute nutrients to specific places, and Nanotechnology is helpful in many fields, such as cancer treatment, because it targets the problem area without hurting the rest of the body. Does nanotechnology affect food companies? Nanosensors and antimicrobial activators in smart packaging indicate food degradation. Smart packs can boost osteoporosis patients' calcium levels. Nanocapsules injected into food make them nutritious, so chocolate chips or ketchup may be healthy in the future. Nestlé is developing interactive smart food. Smart food lets users personalize colors and flavors. Smart food can identify food allergies. Companies are eager to invest in nanorobots that can make food by assembling atoms and molecules of nutrition. Nanorobots can harvest steak and flour from carbon, hydrogen, and oxygen in the air as water and carbon dioxide. 
Nanotechnology pros/cons? The above nanotechnology applications appear exciting and useful, and food producers will try to prove their point by claiming that nanoengineered meals improve nutritional factors, but do they? Yes. Unnatural food additives? Nanoparticles can cause health problems. Our natural system replaces food growth with nanorobot-processed food. Several cells and complicated organs rely on the body's inherent intelligence process. Too many nutrients can be detrimental to the body and disrupt its activities. Several goods contain nanotechnology. They have great benefits for our bodies, but if you want a long-term remedy, think carefully. We shouldn't tamper with our natural development because too much of something might be dangerous.