Emerging Nanotechnological Applications in Preserving and Improving the Shelf Life of Food.

The ever-growing demand for safe and nutritious food has activated the scrutinization of innovative approaches to enhance food preservation and extended shelf life. Nanotechnology has progressed by making a significant contribution to the food industry at the nanoscale level and appeared as a promising avenue for these challenges. Various nanomaterials have been employed to preserve and extend the shelf life of a variety of food products. Since most harvested fruits and vegetables have a perishable nature, they cannot be preserved in natural circumstances for a long period. Due to a range of unique qualities, nanotechnology-related shelf life extension technologies can compensate for the limitations of normal preservation procedures. The encapsulation of nutraceuticals increases their stability and bioavailability, resulting in beneficial effects on humans. Nanoparticles are used as carriers of health-promoting and/or functional substances in product formulations. They have shown excellent effectiveness in encapsulating bioactive substances and retaining their qualities to ensure their functioning (antioxidant and antibacterial) in food products. This review focuses on the current developments in nanotechnology and their application for improving shelf life and food preservation techniques. Here we excavated the implementation of different types and forms of nanostructured materials (NSMs), from inorganic metals, metal oxides, and their nanocomposites to nano-organic materials incorporating bioactive chemicals in the food system. This review also focuses on exploring the slow and sustainable release of the bioactive compounds, and nutrients enriching the taste and sensory characteristics of the food. Throughout the paper, we dug deep into the regulatory, food safety, and assessment concerns about nanotechnology. The review provides a deep understanding of the developing landscape of nanotechnological applications, challenges, and future opportunities revolutionizing the preservation and extended shelf life of food products.