Application of Nanocomposites from Biopolymers and Plant Extracts Mediated Nanoparticles as Food Bio preservatives for Fruits and Dairy Products

Abstract

Nanotechnology approaches could involve in numerous disciplines, including food processing/ preservation. The discussion of this review is focused on identifying the utilization of nanocomposites developed from biopolymers and nanoparticles prepared by plant extract on improving food shelf life especially fruits and dairy products. These nanocomposites take advantage at the biocompatibility,
antimicrobial, and antioxidative features of biopolymers, oil additives and plant-derived nanoparticles, making them more environmental friendly for use in food packaging. The addition of these oils adds a functional value to these materials by providing protection against microbial decay as well as oxidation. The review is used to analyze synthesis, action plan, and probable uses of these bio-nanocomposites focusing on shelf life, quality of foods, and the environmental conservation. Moreover, it discusses some recent issues, such as limitations in the scale-up and regulation constraints and proposes possible future studies on how to enhance these environmentally friendly food packaging technologies. This extensive commentary thus illuminates the lifesaving possibilities of plant-based nanotechnology delivery in resolving these pertinent questions of food security and producers’ prospect.