The future of food colloids: Next-generation nanoparticle delivery systems

The area of food colloids is rapidly evolving. Food researchers are continuing to use theoretical, modeling, and experimental approaches to understand colloidal phenomena in foods and in the gastrointestinal tract, as well as to use colloid science to design foods with novel or improved functional attributes. In this article, a brief survey of potential topics of future study in food colloids is given, including the application of colloid science in improving food security, enhancing human health, and ensuring food quality and safety. Special emphasis is given to the development of next-generation delivery systems, such as mixed nanoparticle systems, nanoclusters, Trojan-horse nanoparticles, and environmentally responsive nanoparticles.