Applications of Nanotechnology in Fruits and Vegetables
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Keywords

Nanotechnology
Nanoparticles
Nanocoating
Food preservation

How to Cite

1.
Bhusare S, Kadam S. Applications of Nanotechnology in Fruits and Vegetables. FASJ [Internet]. 2021 Apr. 30 [cited 2022 Jan. 21];2(02):231-6. Available from: https://fasj.org/index.php/fasj/article/view/51

Abstract

Nanotechnology is one of the emerging techniques of preservation not only in the food industry but in other fields we are aware of Various new and innovative applications about nanotechnology and nanoscience that have been developed in the food industry. Those applications are utilized for the food sector, agriculture, horticulture, food science namely food production, food processing, nano-packaging, nanosensors, and fruits and vegetable packaging. Due to the perishable nature, fruits and vegetables can not be stored in natural conditions for a long period of time. Conventional methods are also applicable for preserving fruits and vegetables but because of a few limitations like high cost, unsatisfactory results, or poor shelf life improvement is 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 the utilization of nanotechnology. Providing safe and sufficient food to the customers, reducing the post-harvest wastages and losses during production has become the native aim of food manufacturers. To reduce the losses and wastages is the major challenge before food industries which has the best solution named nanotechnology or nano-packaging. Nanomaterials are the core of nanotechnology. Nanomaterials play an important role in food preservation due to their unique characteristic of developing numerous abilities 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.

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