Nanostructured foods for improved sensory attributes

Abstract Background Advancements in nanotechnology are predicted to revolutionize the food industry. The potential applications of nanotechnology in food production are diverse, including packaging, food safety, functional foods, and nutrition. Another, less explored opportunity, is for the use of nanotechnology to improve sensory attributes. Scope and approach We have identified four nanostructures that are likely to impact consumer perception: nanoparticles, nanoemulsions, nanocapsulations, and nanofibers. For this review, we focus on the available literature that has evaluated qualitative, quantitative, or affective responses to foods prepared with these nanotechnologies. Key findings and conclusions Two key areas of the available literature focus on the use of nanofoods to enhance sensory attributes (e.g., saltiness) or deliver similar sensory profiles while improving their nutritional value (e.g., fat substitute or fortification). Studies focusing on improving the healthfulness, targeted reducing the addition of salt or fat, or the incorporation of beneficial compounds (i.e., calcium fortification). While these data are promising, there is relatively few studies empirically evaluating the sensory attributes or consumer acceptance of nanofoods. Nanotechnology has the potential to improve many facets of product development, but there are limited studies demonstrating the capabilities and implications on the perception and oral processing of foods. Future work should focus on sensory and quality attributes in addition to consumer acceptance of these technologies and novel food ingredients in commercial products. This will allow for a greater understanding of the full potential of this technology to improve the sensory and quality attributes of food and beverages.