Nanotechnology-based methods for food augmentation

Author(s): Iqra James*

Large segments of the population have been declining in their intake of micronutrients including vitamins and minerals in recent years. Therefore, food fortification adds necessary micronutrients to common foods. Carotenoids, essential oils, antioxidants, and chemicals commonly added to food to enhance its nutritional and health characteristics are examples of bioactive substances that have an impact on the body. These nutrients are often found in trace amounts in plant-based meals, yet they have numerous advantages for human health. The functional needs for bioactive substances are not entirely satisfied by conventional techniques of food fortification. They also have low stability and bioavailability, as well as inferior flavour characteristics.

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