Application of Nanoparticles to Enhance the Microbial Quality and Shelf Life of Food Products

The rapid development of nanotechnology in recent years has impacted a number of elements of food science, including production, packaging, preservation, transportation, functioning, and safety. For example, nanotechnology is more effective than traditional food processing methods with regard to extending the storage life of food items, reducing contaminants, and enhancing product quality. Moreover, nanoparticles may enhance the sensory qualities of food products by introducing innovative structure, color, and appearance. Numerous studies have demonstrated the prospective use of nanoparticles for improving the qualities of packaging and edible coatings owing to their antibacterial activity, higher specific surface area, and high physiochemical resilience. Nanoparticles assist not only in the destruction of pathogens but dangerous fungi and viruses as well. Nano-emulsions and nano-encapsulation of bioactive food components are examples of developing nanotechnology uses in the food industry. The present study focuses on the practical applications of antimicrobial nanoparticles primarily in food packaging and production for a variety of food items, in addition to the advantages and hazards connected with their use.