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Utilization of nanosensors and nanomaterials to revolutionize the food industry: boosting product safety, quality, and sustainability

El-Sayed SM, Youssef AM

RSC advances, 2026

Abstract

Nanotechnology is revolutionizing the food industry by improving safety, quality, and sustainability through the use of nanosensors and nanomaterials. Several nanosensors are employed, including biosensors for rapid pathogen detection, nanocomposite indicators for food freshness, and quantum dot-based sensors for heavy metal and pesticide detection. Other types include cantilever-based sensors, carbon nanotube-based electrochemical sensors, nanowires, nano-electromechanical systems (NEMS), and luminous nanoparticle labels for targeted detection. These nanosensors outperform standard processes in terms of sensitivity, speed, and selectivity, allowing for real-time food quality monitoring, contamination detection, and spoiling indication. They also provide temperature monitoring, microbiological detection, and color change indicators in smart packaging. Some of the key benefits include improved quality through freshness monitoring, reduced food waste through accurate shelf-life indications, and increased food safety through early pathogen and toxin detection, and support for sustainability through improved supply chain management and safer packaging solutions. However, there are significant barriers to the application of nanotechnology in food and its integration into existing food industry operations.

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