APPLICATION OF NANOTECHNOLOGY IN SUSTAINABLE FOOD SYSTEMS: ENHANCING NUTRIENT BIOAVAILABILITY AND SHELF LIFE

Abstract

Background: Micronutrient deficiencies and food spoilage remain major global public health challenges. Nanotechnology‑enabled food packaging, particularly silver nanoparticle (AgNP)‑coated films, offers a promising strategy to preserve nutrient content and ensure microbial safety. However, integrated evidence linking improved nutrient stability in packaged foods to measurable human health outcomes is limited. Aims & Objective: This mixed‑methods study aimed to evaluate the impact of AgNP‑coated packaging on the clinical bioavailability of iron, vitamin D, and vitamin A, and to assess its effects on in vitro nutrient release, microbiological quality, and shelf‑life of commonly consumed liquid foods. Methodology: A multicenter investigation combined a single‑arm clinical component and a parallel laboratory study. Eighty‑seven adults (mean age 34.2 ± 9.8 years; BMI 24.6 ± 3.4 kg/m²) with mild‑to‑moderate micronutrient deficiencies consumed milk and mango juice stored in AgNP‑coated packaging daily for four weeks. Biochemical markers (hemoglobin, serum ferritin, 25‑hydroxyvitamin D, and serum retinol) were measured pre‑ and post‑intervention. In vitro gastrointestinal digestion (INFOGEST protocol) assessed bioaccessible iron, vitamin A, and vitamin D from nano‑packaged versus conventionally packaged samples. Microbiological safety was evaluated through total viable counts and pathogen detection, while shelf‑life and sensory attributes were monitored under ambient and refrigerated conditions. Statistical analyses included paired t‑tests, independent t‑tests, ANOVA, and multiple linear regression. Results & Findings: Clinically, significant improvements were observed for all biomarkers: hemoglobin increased by 1.2 g/dL, serum ferritin by 9.2 ng/mL, 25‑hydroxyvitamin D by 8.5 ng/mL, and serum retinol by 0.26 µmol/L (all p < 0.001). In vitro, nano‑packaging enhanced iron bioaccessibility by 35–41%, vitamin A by 28–30%, and vitamin D by 31–72% (p < 0.01). Microbiologically, AgNP‑packaging suppressed total viable counts by up to 3.0 log₁₀ CFU/mL, prevented pathogen proliferation, and extended shelf‑life by 5–12 days. Sensory acceptability was maintained throughout extended storage. Conclusion: AgNP‑coated food packaging significantly improves micronutrient bioavailability, enhances food safety, and extends shelf‑life without compromising sensory quality. This dual‑function intervention offers a scalable approach to combat hidden hunger and food waste simultaneously. Further randomized controlled trials and safety assessments are warranted to support translation into policy and practice