Food proteins should not only provide nutrition but should also have specific functional properties that facilitate processing and enhance product performance. These functional properties refer to the physicochemical characteristics that govern the behavior of proteins in food. In this context, this article delves into the impact of extraction techniques on functional properties of protein, like solubility, emulsifying, foaming, and oil and water holding capacity. Novel extraction methods can boost extraction yield and enhance technological, functional, and nutritional properties of protein. Protein solubility was found to be significantly impacted by the application of novel extraction methods. Studies also concluded that enhancing the solubility of commercial protein isolates may lead to better functional properties. However, excessive use of extraction techniques can result in protein aggregation, which can negatively impact the foaming properties. Exposing hydrophobic groups and enhancing flexibility are the effects of novel treatment on different proteins resulting in an improvement in their functional properties. Similarly alkaline and micellized extraction also enhance the proteins properties. These findings will result in a further enrichment of the research on the functional properties of protein and provide information to help in the development of protein enriched food products.

The swift progression of nanotechnology has transformed the food and dairy industries through the facilitation of functional foods, nutraceuticals, and antimicrobial systems. This review examines the environmentally friendly synthesis of nanoparticles (NPs) through the utilization of microorganisms, offering a sustainable and biocompatible alternative to traditional physical and chemical approaches. This study primarily aims to investigate the contemporary trends, mechanisms, and microbial species associated with NP biosynthesis, as well as to evaluate NPs’ techno-functional applications in food and dairy processing. The specific objectives encompass analysis of the synthesis pathways—both intracellular and extracellular—utilized by bacteria, fungi, yeasts, and algae. Additionally, an evaluation of the physicochemical properties and biological activities (including antibacterial, antioxidant, and antifungal effects) of synthesized NPs will be conducted, alongside the identification of their potential applications in food preservation, packaging, and fortification. The review emphasizes notable advancements in laboratory-scale applications, especially concerning yogurt fortification, biofilm suppression, and antimicrobial food coatings. Nonetheless, commercial application is constrained by issues related to scalability, purification, stability, regulatory adherence, and toxicity evaluation. Future investigations ought to focus on enhancing bioreactor systems, leveraging microbial consortia, utilizing food and agricultural waste as substrates, and implementing omics technologies to elucidate biosynthetic mechanisms. Furthermore, the standardization of synthesis protocols and the improvement of regulatory frameworks will be crucial in closing the divide between experimental achievements and NPs’ application in industry. In a nutshell, the microbial-mediated green synthesis of NPs offers a promising pathway for the advancement of safe, sustainable, and functional innovations within the food and dairy sectors.