ABSTRACT
Bionanotechnology helps in developing various “nanofunctional foods” using different functional components such as vitamins, minerals, and bioactive compounds in foods to improve human health and fulfill consumers’ current demand. However, it is challenging to incorporate them into a food matrix due to less solubility, instability, poor flavor, and low bioavailability. This problem can be overcome by using different food-grade nanomaterial-based delivery systems in the food matrix. This book chapter reviews various fabrication methods for developing food-grade nanomaterials used in the food processing industry such as lipid-based nanomaterials, nature-inspired nanomaterials, specialized equipment-based nanomaterials, and biopolymer-based nanomaterials. The two existing fabrication approaches used are discussed here in detail. Further potential risks, safety, toxicity assessments, and prospects of this fast-growing field are also highlighted.
