Recent Advances in the Application of Nanoparticles and Essential Oils for Extending the Shelf-Life of Fruits and Vegetables

Abstract

The global demand for fresh fruits and vegetables has increased, necessitating innovative preservation techniques to extend their shelf life while maintaining quality. Traditional methods often involve chemical preservatives, raising health concerns among consumers. Due to its many applications and unique qualities, recent advancements in nanotechnology and the use of essential oils present promising alternatives for enhancing the longevity of produce. However, there is a lack of comprehensive reviews synthesizing these approaches and existing studies often focus on either nanoparticles (NPs) or essential oils (EO) separately, neglecting the potential synergistic effects when used in combination. Hence, this review aims to critically evaluate recent advances in the application of NPs and EOs for extending the shelf life of fruits and vegetables, identifying gaps in current research, highlighting successful case studies, and proposing future directions for investigation. A systematic review methodology was employed, involving a comprehensive search of peer-reviewed articles published within the last ten years. NP-EO combinations reduced microbial load by 30–50% and delayed spoilage by up to 40% in strawberries, tomatoes, and leafy greens compared to conventional methods. Both approaches offer innovative solutions to extend the shelf life of fruits and vegetables while addressing consumer demand for safety and sustainability. These hybrids also improved sensory attributes (flavor retention, color stability) while offering eco-friendly, sustainable alternatives. Future efforts must prioritize standardized regulatory frameworks for NP-EO synergy, particularly addressing safety thresholds and scalability. Key challenges include optimizing NP-EO formulations for diverse produce types, assessing long-term human health impacts, and advancing cost-effective production methods. By bridging these gaps, researchers can accelerate the transition from lab-scale innovation to industry-wide adoption, reshaping food preservation practices.