Prospecting the role of nanotechnology in extending the shelf-life of fresh produce and in developing advanced packaging

Fruits and vegetables contain excellent amounts of nutritional and bioactive compounds. The maintenance their shelf-life and prevention from decay, quality deterioration, and microbial spoilage of the fresh produce are the major challenges for food processing industries. Several techniques such as physical, chemical, and bio-preservation are used to extend the shelf-life of fresh produce. However, these techniques could not fully sustain because of their higher cost, and side-effects. In past few decades, nanotechnology came into existence, which provides a green, novel and cutting-edge solution to preserve fresh produce. Organic, inorganic, and combined engineered nanomaterials (nano-particles, nano-composites, nano-emulsion, nano-tracers, nano-packaging, and nano-sensors) are broadly used in shelf-life improvement of fresh produce because of their broad surface to volume ratio, higher barrier property, and better antimicrobial spectrum. This review comprehensively discusses various methods, components, and roles of nanotechnology for extending the shelf-life of fresh produce and scope of developing advanced packaging.