Advances in Food Nanotechnology
Nanotechnology is an emerging revolution having tremendous potential for advancing food science. The nanostructured materials used in the food industry include polymeric nanoparticles, nanoemulsions, solid lipid nanoparticles, nanoliposomes, inorganic nanomaterials, and so forth. There are numerous areas in food industry where nanotechnology can be utilized. A novel application is the nanoencapsulation technology that has attracted increasing interests in functional foods due to improved sensory acceptance, stability, uptake, absorption, and bioavailability of micronutrients and nutraceuticals. Food active packing is another important application of nanotechnology that helps to prevent spoilage or nutritional loss of food products and prolong their shelf life. Besides, nanosensors are used to monitor food pathogens and pollutants during production, transportation, and storage, as well as monitoring environmental stresses such as temperature, pH, and humidity. With the rapid development of nanotechnology, more focus needs to be paid on the migration behaviors of nanomaterials in food matrix, and potential toxicity risk on human and environment.
This special issue aims to bring new innovations of nanotechnology in the food industry, especially for food quality, food safety, and food packaging. We welcome the authors to contribute with original research and review articles covering various spheres of disciplines. The research topics include but not limit to the following:
● Emerging nanotechnology
● Nanoencapsulation
● Nanodelivery systems
● Smart packaging nanosensors
● Edible nanocoating
● Antimicrobial nanoparticles
● Toxicity assessment of nanomaterials
Guest Editors
Prof. Dr. Chen Tan School of food and health, Beijing Technology and Business University, China Interests: nanoencapsulation, precision nutrition, interfacial chemistry, controlled delivery Email: tanchen@btbu.edu.cn | |
Prof. Dr. Hang Xiao Department of food science, University of Massachusetts Amherst, USA Interests: nutraceutical bioavailability and metabolism, nanotoxicology, inorganic nanoparticles, gut microbiome Email: hangxiao@foodsci.umass.edu | |
Prof. Dr. Hualu Zhou Department of food science & technology, University of Georgia, USA Interests: food nanotechnology, nanodelivery systems, nanoemulsions, digestion Email: hualuzhou@uga.edu | |
Prof. Dr. Boce Zhang Department of food science & technology, University of Georgia, USA Interests: food safety, food microbiology, transcriptomics, machine learning, nanotechnology Email: boce.zhang@ufl.edu | |
Deadline
The deadline for manuscript submissions is 30 June 2025, but we can accommodate extensions on a case-by-case basis.
Submission Instructions
Please submit the full manuscript to Food Innovation and Advances via our online submission system and select the topic of this special issue (Advances in food nanotechnology). In case of any queries, please contact Guest Editors directly:
Prof. Dr. Chen Tan: tanchen@btbu.edu.cn
Prof. Dr. Hang Xiao: hangxiao@foodsci.umass.edu
Prof. Dr. Hualu Zhou: hualuzhou@uga.edu
Prof. Dr. Boce Zhang: boce.zhang@ufl.edu
During the Tang Dynasty, Yang Guifei was renowned for her fondness for lychees. However, the perishable nature of lychees, which "lose their color in one day, their fragrance in two, and their flavor in three," made it extremely challenging to preserve their freshness even with the swiftest horses and relay stations during long-distance transportation. Nowadays, the advent of edible packaging film technology has revolutionized the preservation of fruits and vegetables. This study provides a comprehensive review of the fabrication techniques, properties, and applications of edible films in fruits and vegetables preservation. From solution casting and extrusion to electrospinning and 3D printing, a variety of fabrication methods have enabled the optimization of edible film performance. By incorporating nanoparticles, natural additives, and crosslinking agents, these films have demonstrated significant improvements in mechanical strength, water vapor permeability, antioxidant activity, and antimicrobial properties, offering robust technical support for the preservation of fruits and vegetables. With its environmentally friendly and highly efficient preservation capabilities, edible film technology is paving the way for a new chapter in food preservation.
Food Innovation and Advances 4(1): 43−52 doi: 10.48130/fia-0025-0003
Apples (Malus × domestica Borkh.), a symbol of health and heritage, nourish billions worldwide. Yet their hidden biochemical symphony—shaped by genes and geography—remains a scientific frontier. Leveraging 1H NMR metabolomics, this study deciphers the metabolic fingerprints of 22 apple cultivars across Shanxi Province, China, unearthing striking diversity in sugars, amino acids, and organic acids. ‘Xinhongxing’ dazzles with asparagine-rich profiles, while high-altitude ‘Hongjiangjun’ accumulates malate, a testament to terroir’s invisible hand. Discover how condensed polyphenols dance with asparagine, and quinic acid partners with phenylalanine—correlations rewriting the playbook for quality-driven breeding. Bridging metabolomics with environmental analytics, this work illuminates precision agriculture strategies to tailor apples for global palates.
Food Innovation and Advances 4(1): 116−126 doi: 10.48130/fia-0025-0012
