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Nanotechnology is one of the advanced fields of science recently and successfully used in food, medicine, and agriculture sectors. Nanoprotein molecules are useful in the food industry due to their nutritional value, non-toxicity, biodegradability, high encapsulation efficiency, and relatively low cost. Nanoproteins can increase shelf life of food products, preventing microbial contamination, and enhanced food quality. Nanoprotein molecules are able to enhance bioavailability, taste, texture, and consistency of food material. Efficiency of nanoprotein molecules depends upon size, structure, surface area, pH level, thermal exposure of the particular nano molecule. Nanoproteins can be synthesized from protein like albumin, gelatin, whey protein, gliadin, legumin, elastin, zein, soy protein, and milk protein by different techniques. These nanoparticles are used in loading and delivery of physiologically active compounds like nutraceutical. Nanoprotein formation is also helpful to combat global food security challenges which are related with increased global population, unstable world economy and climate changes. Physicochemical properties of nanomaterials may contribute toxicitiy. Excess usage and inhalation of ultrafine nanomolecules can accumulate in various organs and causes health problems. The main content of this review article is to point out different kinds of nanoproteins and their usage in food processing, preservation, packaging. Different techniques to obtain protein-based nanostructures and their expected toxicity impact on human health also briefly described in this article based on some currently reported data on nanotoxicity.

Application of Nanoprotein in Food Industry and Its Potential Toxicity related Health Issues