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Most recent and emerging technologies for enhancing the nutritional characteristics of food, challenges and future directions: A Review
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by
Franklin ORE ARECHE,
JUAN ALBERTO JULCAHUANGA DOMÍNGUEZ,
RAFAEL JULIAN MALPARTIDA YAPIAS,
OLIVIA MAGALY LUQUE VILCA,
Candelaria Flores-Miranda,
Jorge Manuel Montalvo Otivo,
GODOFREDO ROMAN LOBATO CALDERON,
Pedro Córdova Mendoza,
Teresa Oriele Barrios Mendoza,
Isis Cristel Córdova Barrios,
Ronald Henry Mejía Lizarme,
Luis Astuhuamán
Published
in Journal of Experimental Biology and Agricultural Sciences
by Journal of Experimental Biology and Agricultural Sciences.
2025 Volume 12, Issue 6, p784-799
Abstract
The rapid advancement of emerging technologies is transforming the food industry, especially in enhancing the nutritional qualities of food. These innovations have significant potential for tackling global nutritional deficiencies and promoting public health. Key technologies include precision fermentation, which enables the production of high-quality proteins and micronutrients while minimizing environmental impact. Additionally, gene editing techniques such as CRISPR allow for the development of crops with improved nutrient profiles and enhanced resistance to pests and diseases. Furthermore, advancements in nanotechnology enhance the fortification of foods with essential vitamins and minerals, improving their bioavailability and stability. Personalized nutrition, driven by big data and artificial intelligence, customizes dietary recommendations based on individual genetic profiles, optimizing nutrient intake and health outcomes. This review article overviews these cutting-edge technologies and their applications in creating a more nutritious and sustainable food system.
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