Prospects of nanotechnology advances in food adulterant detection, spoilage detection, packaging and preservation applications

Abstract

Abstract Food is essential for the development and essential functions of our lives. Our typical dietary intake consists of vegetables, fruits, legumes, pulses, grains, and other similar foods. These ingredients can be consumed in their raw form or transformed into delicious recipes. Food adulteration refers to the deliberate introduction of potentially hazardous substances into food or food products to contaminate or adulterate them. Prolonged storage of food without sufficient preservation leads to spoilage, which poses a health risk. Food undergoes degradation over an extended duration of storage, leading to the proliferation of germs on its surface. Nanotechnology revolutionizes food safety by employing precise detection and preservation methods. Nanoparticles play a crucial role in expediting the detection of adulterants, enabling the identification of even minute amounts of contaminants like pesticides or hazardous compounds. This, in turn, ensures the preservation of the quality and safety of food items. Nanosensors are used to identify spoilage by monitoring microbial activity or changes in pH levels, to prevent the intake of spoiled food. Nano-emulsions and coatings can extend the shelf life of products by establishing protective barriers that hinder the ingress of oxygen, moisture, and microbial growth. This process effectively preserves the freshness and nutritional value of the products. In this review, we have discussed the role of nanotechnology in detecting food adulteration, food spoilage, food preservation and food packaging techniques.