Table 1.

List of selected nanotechniques used by different food industries for food processing.

Nanotechniques	Examples with its compositions	Used in	Advantages	References
	Nanocapsules	Food processing	Enhanced stability, protection against oxidation, and retention of volatile ingredients	[21]
			Taste making and moisture triggered controlled release
			pH triggered controlled release
	Nanoliposomes (zein fibres loaded with gallic acid)	Food processing	Enhanced bioavailability and efficacy	[22]
			Entrapment of the odour and unwanted components in the food
			Delivery of enzymes, additives, vitamins, and so forth in the food
			Delivery of pesticides, fertilizers, and vaccines to the plants
Nanoencapsulation	Colloidosomes	Food processing	Delivery of vitamin and minerals in the food	[23]
			Increasing the nutrient content of the food
	Nanocochleates (soy based phospholipids)	Food processing	Help in improving the quality of the processed food	[2]
	Archaeosomes (archaebacterial membrane lipids)	Food processing	Delivery system for antioxidants	[24]
	Daily Boost	Food processing	Used for the nanoencapsulation of fortified vitamin or bioactive components beverage	[25]
	Colour emulsion	Food processing	Used for the production of Beta-carotenal, apocarotenal, or paprika nanoemulsions	[26]
	Nanoceuticals Slim Shake Chocolate & Nanotea	Food processing	Used for the nanoencapsulation of the nanoclusters that help enhance the flavour of the shake without having to add sugar to the drink	[27]
Nanoemulsions	Nanoemulsions	Food processing	Produce food products for salad dressing, flavoured oils, sweeteners, personalized beverages, and other processed foods	[28]
	In the form of proteins (egg, milk, and vegetable protein) & carbohydrates (starch, pectin, alginate, carrageenan, xanthan, and guar gum)	Food processing	Help in improving the texture and uniformity of the ice creams	[29]
	Brominated vegetable oil, ester gum, dammar gum and sucrose-acetate isobutyrate	Food processing	Used as weighting agent	[30]
			Used to reduce creaming and sedimentation	[31]
			Help in the dispersion and availability of the nutrients in the food	[31]