Nanotechnology in post-harvest and shelf life enhancing: Revolutionizing food preservation

Nanotechnology, a rapidly evolving discipline, shows remarkable promises for revolutionizing a wide range of industries, offering innovative solutions to long-lasting challenges. In the research Within the food sector, packaging and preservation, the application of nanoparticles (NPs) represents a significant breakthrough, enhancing product freshness, safety and reducing waste. Widely studied NPs such as copper oxide (CuO), silver (Ag), magnesium oxide (MgO), titanium dioxide (TiO2), silicon dioxide (SiO2), zinc oxide (ZnO), carbon dots, graphene, chitosan and mesoporous particles have demonstrated remarkable potential in extending product’s freshness and reduce safety risks by inhibiting microbial growth and lowering spoilage in tomato, broccoli, spinach and other green vegetables. This review highlights the utilization of NPs, including Ag, ZnO, TiO2, SiO2, nanoclay and nanochitosan as well as nanoencapsulation techniques, in food systems. Furthermore, it explores how nanotechnology can revolutionize food packaging and preservation by enabling more effective, efficient and environmentally sustainable practices, ultimately contributing to a greener and more secure global food supply chain.