Journal of Pharmaceutical Research International

Food science has seen a revolution because of nanotechnology, which uses materials at the nanoscale to improve quality, safety, and usefulness. With sizes ranging from 1 to 100 nm, nanoparticles (NPs) have special physical and chemical characteristics that set them apart from their bulk counterparts. These substances are used in packaging for antibacterial and preservation reasons, as well as in food systems to enhance texture, stability, colour, and nutrition delivery. However, there are serious safety and toxicological issues, frame work and risk Factors with the increasing use of engineered nanomaterials (ENMs) in food and feed items. Both inorganic (like silver, titanium dioxide, iron oxide, and zinc oxide) and organic (like lipid, protein, and carbohydrate- based nanoparticles) food-related nanoparticles are classified in this review, along with their fate and possible toxicity in the gastrointestinal tract (GIT). Organic nanoparticles are often less harmful because of enzymatic breakdown, whereas inorganic nanoparticles have demonstrated variable levels of accumulation and organ toxicity based on size, solubility, and reactivity. Limited and contradictory toxicological data highlight the urgent need for thorough long-term studies on nanoparticle exposure through diet, medicines, despite promised functional improvements. The fast-developing nano-enabled food technology and feed, it is crucial to comprehend the risk factors, the nanoparticles interact with biological systems in order to create appropriate regulatory frameworks and guarantee consumer safety.