Applications of Nanotechnology in Fruits and Vegetables
Keywords:Nanotechnology, Nanoparticles,, Nanocoating, Fruits and vegetables, Food preservation, Nanolaminates, Nanofood, Nanosensors
Nanotechnology is one of the emerging technique of preservation not only in food industry but in other fields we are aware of Various new and innovative applications about nanotechnology and nanoscience has been developed in the food industry.Those applications are utilized for food sector, agriculture , horticulture, food science namely food production, food processing, nano-packaging, nanosensors and fruits and vegetable packaging. Due to the perishable natures, fruits and vegetables can not be stored in natural conditions for long period of time. Conventional methods are also applicable for preserving fruits and vegetables but because of few limitations like high cost, unsatisfactory results, or poor shelf life improvement are not preferred. Nanotechnology has not reported any harmful effects till now hence it can be effectively utilized in the food industry. Also, the shelf life of fruits and vegetables can be effectively improved by utilization of nanotechnology. Providing safe and sufficient food to the customers, reducing the post harvest wastages and the losses during production has became the native aim of food manufacturers. To reduce the losses and wastages is the major challenge before food industries which has a best solution named nanotechnology or nano-packaging. Nanomaterials are the core of the nanotechnology . Nanomaterials plays an important role in food preservation due to its unique characteristic of developing enamerous ability to increase the physical properties of the food as well as packaging materials. Nanopacking or nano-packaging is useful for lowering the relative humidity, oxygen transmission rate and water vapor transmission rate. Hence, it consequently improves the shelf life of the product. This review gives the idea about overall scope and demand of nanotechnology in the packaging sector to improve shelf lives of the products and liase for safety and quality of the food products.
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