Due to their different properties compared to other materials, nanoparticles of iron and iron oxides are increasingly used in the food industry. Food technologists have especially paid attention to their ease of separation by magnetic fields and biocompatibility. Unfortunately, the consumption of increasing amounts of nanoparticles has raised concerns about their biotoxicity. Hence, knowledge about the applicability of iron nanoparticle-based materials in the food industry is needed not only among scientists, but also among all individuals who are involved in food production. The first part of this article describes typical methods of obtaining iron nanoparticles using chemical synthesis and so-called green chemistry. The second part of this article describes the use of iron nanoparticles and iron nanoparticle-based materials for active packaging, including the ability to eliminate oxygen and antimicrobial activity. Then, the possibilities of using the magnetic properties of iron nano-oxides for enzyme immobilization, food analysis, protein purification and mycotoxin and histamine removal from food are described. Other described applications of materials based on iron nanoparticles are the production of artificial enzymes, process control, food fortification and preserving food in a supercooled state. The third part of the article analyzes the biocompatibility of iron nanoparticles, their impact on the human body and the safety of their use.

The present research attempts to characterize the effect of low temperatures, and the moisture content of maize (Kosmo 230) meant for sowing on its energy and capacity to germinate. Seeds were moistened to varying degrees and stored under various conditions; then, their germination energy and capacity were assessed. Sowing material with 15% moisture content showed slightly declined germination ability when stored at −25–−20 °C for over three days, while the storage of seeds with a 25 and 30% moisture content at −5–0 °C for 1–3 days had the effect of seed conditioning. Seedlings obtained from conditioned seeds showed sustainability characterized by faster growth, and demonstrated nearly twice the size as other plants. Warehousing and storage of maize grains with a 11.12% moisture content at temperatures up to −25 °C did not significantly affect seed germination capacity or energy, irrespective of storage time.

Metal nanoparticles (NPs) are increasingly being used in many areas, e.g., industry, pharmacy, and biomedical engineering. NPs can be obtained through chemical and biological synthesis or using physical methods. AgNPs, AuNPs, CuNPs, FeNPs, MgNPs, SnO₂NPs, TiO₂NPs, and ZnONPs are the most commonly synthesized metal nanoparticles. Many of them have anti-microbial properties and documented activity supported by many tests against some species of pathogenic bacteria, viruses, and fungi. AgNPs, which are used for the production of commercial self-sterilizing packages, are one of the best-explored nanoparticles. Moreover, the EFSA has approved the use of small doses of silver nanoparticles (0.05 mg Ag·kg⁻¹) to food products. Recent studies have shown that metal NPs can be used for the production of coatings to prevent the spread of the SARS-CoV-2 virus, which has caused the global pandemic. Some nanoparticles (e.g., ZnONPs and MgONPs) have the Generally Recognized As Safe (GRAS) status, i.e., they are considered safe for consumption and can be used for the production of edible coatings, protecting food against spoilage. Promising results have been obtained in research on the use of more than one type of nanometals, which prevents the development of pathogen resistance through various mechanisms of inactivation thereof.