Contaminations and spoilage of food are the major concern in the food processing industry that affects the standards and overall safety of food. Numerous researches have focused on the synthesis of nanomaterial via utilization of agro-waste such as pulp, stem, leaves, bagasse, seeds, flower petals which is considered as a green approach system with low cost and energy consumption. However, nanomaterial contains a wide range of entities that improve the quality of packaging and edible coatings, as well as high antioxidative and antimicrobial properties, as well as high physiochemical resilience and specific surface area. Nanomaterials have attracted the scientific field due to their prominent chemical, physical, and biological characteristics, including the photocatalytic, optical, magnetic, and sensing properties. Furthermore, nanomaterials contain phytochemical compounds which have a potential role in fortification, food processing, and maintenance of its food quality. Currently, the sustainable nanomaterial, sourced from plant extracts, is widely acknowledged as safe (GRAS) owing to its environmentally friendly and non-toxic characteristics. Plant extracts constitute certain molecular substances such as terpenoids, flavonoids, sugars, alcohols, polyphenols, and carbohydrates that provide reducing and stabilizing characteristics for nanomaterial production. Thus, the wide range of sustainable nanomaterials applied through various techniques for food preservation. This chapter will delve into the attention on the classification of nanoparticles based on plant origin, the overall properties, chemical compositions, and its numerous methodologies to extend the longevity of food products.