The Role of Nanoparticles in Enhancing Preservation, Antimicrobial Protection and Packaging Innovations

In the pursuit of ensuring global food security, enhancing food safety has emerged as a critical endeavor. Nanotechnology, with its multifaceted applications, has demonstrated significant potential in revolutionizing food safety measures. This paper presents a comprehensive overview of the utilization of nanoparticles to enhance food safety across various dimensions. The antimicrobial activities of nanoparticles stand out as a promising approach to combat foodborne pathogens. Their unique physicochemical properties enable targeted and effective antimicrobial actions, mitigating microbial contamination in food products. This review delves into the diverse types of nanoparticles employed, highlighting their mode of action and outcomes in different food matrices. Another pivotal facet explored herein is the incorporation of nanoparticles in food packaging materials. This innovation addresses challenges related to shelf life extension and preservation of food quality. By imparting barrier properties, nanoparticles prevent the permeation of gases and moisture, thereby retarding spoilage and maintaining product freshness. Preservation of food quality, a paramount concern in the food industry, is also tackled within this discourse. The potential of nanoparticles to enhance sensory attributes, nutrient retention and texture of food products is elucidated. The review also contemplates future directions and research gaps in the realm of nanoparticle-based food safety strategies.