A comprehensive review on green technology based nontoxic metal oxide derived edible nano preparations and their applications in food preservation

Technology plays a crucial role in fighting COVID‐19 pandemic. The COVID‐19 pandemic impacts all facets of human life, including food preservation and supply chain. The changes in the food processing and preservation brings changes to the global food choice. In the age of the COVID‐19 pandemic scare, the present article explores the framework for food security. It offers insights into food security with a focus on renewable energy to help rural farmers, besides, exploring the possibility of the diffusion of COVID‐19 via food chain. This article indicates that the implementation of stand‐alone and hybrid renewable energy systems is relatively fresh in food processing, preservation, and transportation chain. Green food preservation may be a revolutionary idea to address the challenges of the future to secure both producers and customers, besides, to improve the attractiveness of the ecological, economic, and creative sectors. This study reveals that the transformation can be achieved from a technological and economic point of view with the key steps to fulfill this goal in a cost‐effective manner. The observation also shows a suitable methodology to identify the best energy, economic and environmental scenario towards fulfilling the energy needs in isolated areas.

Chapter 8 - Green technology in food processing and preservation

Chapter 8 - Ecofriendly Synthesis of Metal/Metal Oxide Nanoparticles and Their Application in Food Packaging and Food Preservation

This study focuses on the role of nanotechnology in the field of food industries. Bioactive components with antimicrobial activity against food pathogens are encapsulated into nanoparticles (NPs) to improve and extend their efficiency in food preservation. However, these NPs should be biocompatible and nontoxic for humans. Advancement in this field has resulted in the development of NPs for food packaging in some industries. The most commonly used group of NPs in the food industry is metal oxide. As metal oxide NPs such as zinc oxide and titanium dioxide exhibit antimicrobial activity in food materials, the NPs can be used for food preservation with enhanced functional properties. The application and effects of nanotechnology in correlation with the nutritional and sensory properties of foods were briefly discussed with a few insights into safety regulations on nano-based food formulation and preservation.

Microbe-fabricated nanoparticles as potent biomaterials for efficient food preservation

This article focuses on the role of nanotechnology in the field of food industries. Bioactive components with an antimicrobial activity such activity against food pathogens are encapsulated into nanoparticles to improve and extend their efficiency in food preservation. However, these Nano particles are to be biocompatible and nontoxic for humans. Advancement during this field has resulted within the development of Nano particles for food packaging in some industries. The most commonly used group of Nano particles s within the food industry is metal oxide. As metal oxide Nano particles such as zinc oxide and titaniumdioxide exhibit antimicrobial activity in food materials, the NPs can be used for food preservation with enhanced func-tional properties. The application and effects of nanotechnology in correlation with the nutritional and sensory properties of foods were briefly discussed with a couple of insights into safety regulations on nano-based food formulation and preservation.

As a key driver of the global economy, the food industry relies on food preservation technologies not only to minimize food losses, but also to align with global sustainability efforts such as promoting food security, reducing waste, and mitigating environmental impact. Additionally, the deterioration of food quality and the negative health impacts associated with synthetic additives have prompted the food industry to research alternative food preservation techniques. In this context, green technologies in food preservation serve as a promising solution providing ecological, economical, and innovative approaches. Hence, this review aims to examine recent advances in sustainable food preservation techniques and their role in improving food safety and extending shelf life. Ozone-based preservation, encapsulated essential oils, curcumin-based photosensitization, chitosan-based coatings and films, and the use of algae as preservatives are currently employed viable green technologies that manifest effective antimicrobial properties, extended shelf life, absence of toxic chemical residues, and preserved natural properties. By preserving food safety, nutritional quality, and appealing sensory properties, green technologies not only meet dynamic and evolving consumer preferences but also promote sustainability and eco-friendliness within the food industry. Further developments and optimization of these green technologies could transform food preservation by offering sustainable alternatives to conventional methods while creating new insights for research to enhance food safety and food security.

IFST Winning Articles

Cross-linked biopolymeric films by citric acid for food packaging and preservation

ABSTRACTCitrus EOs is an economic, eco-friendly and natural alternatives to chemical preservatives and other synthetic antioxidants, such as sodium nitrites, nitrates or benzoates, commonly utilized in food preservation. Citrus based EOs is obtained mainly from the peels of citrus fruits which are largely discarded as wastes and cause environmental problems. The extraction of citrus oils from the waste peels not only saves environment but can be used in various applications including food preservation. The present article presents elaborated viewpoints on the nature and chemical composition of different EOs present in main citrus varieties widely grown across the globe; extraction, characterization and authentication techniques/methods of the citrus EOs; and reviews the recent advances in the application of citrus EOs for the preservation of fruits, vegetables, meat, fish and processed food stuffs. The probable reaction mechanism of the EOs based thin films formation with biodegradable polymers is presented. Other formulation, viz., EOs microencapsulation incorporating biodegradable polymers, nanoemulsion coatings, spray applications and antibacterial action mechanism of the active compounds present in the EOs have been elaborated. Extensive research is required on overcoming the challenges regarding allergies and obtaining safer dosage limits. Shift towards greener technologies indicate optimistic future towards safer utilization of citrus based EOs in food preservation.

Essential oils (EOs) have gained increasing attention as natural alternatives to synthetic food preservatives due to their broad-spectrum antimicrobial, antioxidant, and antigenotoxic properties. Derived from aromatic plants, EOs possess complex chemical compositions rich in bioactive compounds such as terpenes, phenolics, and aldehydes, which contribute to their effectiveness against foodborne pathogens, oxidative spoilage, and genotoxic contaminants. This review provides a comprehensive examination of the potential of EOs in food preservation, highlighting their mechanisms of action, including membrane disruption, efflux pump inhibition, and reactive oxygen species scavenging. Standard assays such as disk diffusion, MIC/MBC, time-kill kinetics, and comet and micronucleus tests are discussed as tools for evaluating efficacy and safety. Additionally, the use of EOs in diverse food matrices and the reduction in reliance on synthetic additives support cleaner-label products and improved consumer health. The review also examines the sustainability outlook, highlighting the potential for extracting EOs from agricultural byproducts, their integration into green food processing technologies, and alignment with the circular economy and the Sustainable Development Goals. Despite promising results, challenges remain in terms of sensory impact, regulatory approval, and dose optimization. Overall, EOs represent a multifunctional and sustainable solution for modern food preservation systems.

Biocompatible formulation of cationic antimicrobial peptide Polylysine (PL) through nanotechnology principles and its potential role in food preservation — A review

Numerous studies have found that some food preservatives are hazardous to human health and can lead to cancer in the long run. Plant extracts are becoming increasingly popular and garnering the attention of researchers due to their important antibacterial and antioxidant components. In this review, we will focus on some chemical preservatives, the potential health risks of nitrate and nitrite, sodium benzoate, and potassium sorbate in food processing. Natural plant extracts are also discussed as antimicrobials and antioxidants, as well as their potent roles as medicinal plants and antimicrobial agents that can be employed to reduce the percentage of food preservatives. Data reveals that synthetic chemicals in food additives can promote obesity, cancer, asthma, and heart problems. Natural plant extracts have antibacterial and antioxidant characteristics, making them a partially viable alternative to synthetic preservatives. Bioactive compounds, agro-industrial processes, and green processing technologies that are environmentally friendly are important for improving food products.

Chapter Eight - Metallic silver and copper oxide nanoparticles: Uses in food preservation and impacts on the environment

Public health, production and preservation of food, development of environmentally friendly (cosmeto-)textiles and plastics, synthesis processes using green technology, and improvement of water quality, among other domains, can be controlled with the help of chitosan. It has been demonstrated that this biopolymer exhibits advantageous properties, such as biocompatibility, biodegradability, antimicrobial effect, mucoadhesive properties, film-forming capacity, elicitor of plant defenses, coagulant-flocculant ability, synergistic effect and adjuvant along with other substances and materials. In part, its versatility is attributed to the presence of ionizable and reactive primary amino groups that provide strong chemical interactions with small inorganic and organic substances, macromolecules, ions, and cell membranes/walls. Hence, chitosan has been used either to create new materials or to modify the properties of conventional materials applied on an industrial scale. Considering the relevance of strategic topics around the world, this review integrates recent studies and key background information constructed by different researchers designing chitosan-based materials with potential applications in the aforementioned concerns.