Atomic force microscopy in food industry: Bridging nanoscale analysis and real-world applications

Background Food's physical, chemical, and mechanical properties originate from its molecular-level organization, yet analyzing these in complex, hydrated systems is challenging. Nanoscale phenomena influence macroscopic texture, stability, and digestibility. Atomic Force Microscopy (AFM) uniquely bridges this gap by visualizing and probing materials in near-native liquid environments without destructive preparation. Scope and Approach This review critically analyzes AFM’s expanding role across the food production chain, from biopolymer characterization to complex systems like emulsions and foams. We highlight emerging applications in the nanomechanics of mouthfeel, active packaging, and sustainable agriculture. Unlike reviews focused on static imaging, this article emphasizes AFM's transition to a predictive tool, connecting nanomechanical data (elasticity, adhesion) to sensory perception and processing behavior. Key Findings and Conclusions AFM is evolving into a predictive analytical platform for controlling textural attributes and ingredient performance. Key advancements, relevant for process efficiency, include quantifying pico-Newton forces to model texture and detecting microbial biofilms for safety assurance. Integration with techniques like Raman spectroscopy offers simultaneous chemical-mechanical mapping. Finally, AI and automation are transforming AFM into a high-speed standard for industrial formulation, quality control, and shelf-life prediction.