TY - JOUR
T1 - Most recent and emerging technologies for enhancing the nutritional characteristics of food, challenges and future directions
T2 - A Review
AU - Areche, Franklin Ore
AU - Dominguez, Juan Alberto Julcahuanga
AU - Yapias, Rafael Julian Malpartida
AU - Vilca, Olivia Magaly Luque
AU - Flores-Miranda, Candelaria
AU - Otivo, Jorge Manuel Montalvo
AU - Calderon, Godofredo Roman Lobato
AU - Mendoza, Pedro Córdova
AU - Mendoza, Teresa Oriele Barrios
AU - Barrios, Isis Cristel Córdova
AU - Lizarme, Ronald Henry Mejía
AU - Pardavé, Luis Alberto Astuhuamán
N1 - Publisher Copyright:
© 2024, Editorial board of Journal of Experimental Biology and Agricultural Sciences. All rights reserved.
PY - 2024
Y1 - 2024
N2 - 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.
AB - 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.
KW - Food Fortification
KW - Gene Editing
KW - Nanotechnology
KW - Nutrient Bioavailability
KW - Personalized Nutrition
KW - Precision Fermentation
KW - Sustainable Food Systems
UR - https://www.scopus.com/pages/publications/85217873424
U2 - 10.18006/2024.12(6).784.799
DO - 10.18006/2024.12(6).784.799
M3 - Artículo
AN - SCOPUS:85217873424
SN - 2320-8694
VL - 12
SP - 784
EP - 799
JO - Journal of Experimental Biology and Agricultural Sciences
JF - Journal of Experimental Biology and Agricultural Sciences
IS - 6
ER -
