Work

Narrative review: Food packaging using nanotechnology in fruits and vegetables

Year: 2025

Type: review

Abstract: Food, horticulture, agriculture, and food science are among the industries that are using nanotechnology more and more to preserve fruits and vegetables. Cost and inadequate shelf-life improvement are two disadvantages of conventional approaches. By extending these products' shelf lives, nanotechnology can reduce manufacturing and post-harvest losses. Because of their special properties, nanoparticles are important in food packaging and storage as they improve food quality and lower the rates at which oxygen, water vapour, and relative humidity are transmitted.

Source: Zenodo (CERN European Organization for Nuclear Research)

DOI: 10.5281/zenodo.15245150

Author: Sanjana Goyal

Language: English

Topic: Nanocomposite Films for Food Packaging

Subfield: Biomaterials

Field: Materials Science

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W6967784514

FWCI:

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