Nanoparticles for Food Packaging and Preservation
DOI:
https://doi.org/10.54097/kawepc38Keywords:
Nanoparticles, Food packaging, Preservation.Abstract
As global food consumption patterns shift toward convenience and safety, extending shelf life while maintaining nutritional quality has become critical. Traditional packaging materials and preservation techniques often fail to meet these needs, creating a niche market for innovative nanotechnology solutions. This paper explores the transformative potential of nanoparticles in food packaging and preservation, focusing on their applications, mechanisms and impacts. Nanoparticles such as ZnO, Ag and TiO₂ offer unparalleled antimicrobial properties, enhancing food safety by reducing pathogens like Salmonella and Listeria. They also extend shelf life by preventing oxidative degradation and delaying spoilage. Additionally, iron oxide nanoparticles show promise in nutritional fortification, improving iron bioavailability in deficient populations. This paper also addresses significant challenges, including cytotoxicity risks, environmental persistence, and bioaccumulation. Regulatory frameworks vary globally, creating hurdles for commercialization. By synthesizing empirical data from peer-reviewed research, this review provides actionable insights for researchers, industry professionals, and policymakers, balancing technological innovation with risk management to advance sustainable food systems.
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