Examples of types, synthesis methods, applications, crops, and efficiency of some nanomaterials packaging used in postharvest preservation of fresh crops.
| Materials | Synthesis and types | Applications | Effects | References |
|---|---|---|---|---|
| Organics | Chitosan nanoparticles–ChNPs (Ionic gelation method) | Edible coating of fresh crops (e.g., pineapple, banana, coriander, basil) | Shelf-life extension, preserve freshness, and control of microbial growth | [104–107] |
| Nanoemulsion-based (emulsion + ultrasonication, high-pressure homogenization and microfluidization methods) | Edible coating of fresh crops (e.g., apple, tomato, banana) | Preserve freshness, control of microbial growth | [108–113] | |
| Cellulose nanocrystals–CNCs (melting and acid hydrolysis methods) | Edible coating of fresh crops (e.g., pear, nectarine, strawberry) | Control of microbial growth | [114–118] | |
| Lipid–LNs and solid-lipid nanoparticles–SLNs | Edible coating of fresh crops (e.g., guava, tomato) | Shelf-life extension | [119, 120] | |
| Inorganics | Silver-based nanoparticles–AgNPs (co-precipitation, sol-gel and microwave irradiation methods) | Edible coating (apricot, grapes, mulberry leaf) | Shelf-life extension, control of microbial spoilage | [121–126] |
| Titanium dioxide nanoparticles–TiO-NPs (Solvothermal and microwave irradiation methods) | Edible coating (e.g., cucumber, peach, blackcurrant | Shelf-life extension, ethylene decomposition | [127–131] | |
| Copper oxide nanoparticles CuO NPs (co-precipitation, sol-gel and sonochemical methods) | Modified atmosphere packaging (MAP) (e.g., tomato, avocado, mango) | Gas diffusion barrier, control of microbial growth | [132–135] | |
| Zinc oxide nanoparticles–ZnO NPs (co-precipitation and sol-gel methods) | MAP, edible coating (e.g., tomato, banana, mango, strawberry) | Shelf-life extension, control of microbial growth | [136–141] | |
| Graphene oxide–GO | MAP, edible coating (e.g., mango, apple, plum) | Shelf-life extension, control of microbial growth | [142–146] | |
| Carbon nanotubes–CNTs (chemical vapor deposition, arc discharge and laser ablation methods) | MAP, edible coating (e.g., jujube, avocado, litchi) | Shelf-life extension, control of microbial growth | [147–152] | |
| Hybrids | ZnO/CuO nanoparticle-biopolymer-based; chitosan-graphene oxide nanoparticles-beeswaxTiO2/SiO2 nanoparticles–gum arabic (electrospinning, extrusion, LbL assembly, sol-gel mixing and solution-casting/mixing methods) | MAP, edible coating (e.g., guava, sapota, dates) | Shelf-life extension, control of microbial growth | [153–155] |
During the preparation of this work, the author(s) used the FigureLabs AI website (https://www.figurelabs.ai/) to create the figures. The authors reviewed and edited the content as necessary and assume full responsibility for the final content of the publication.
NB: Conceptualization, Data curation, Writing—original draft, Writing—review & editing. The author read and approved the submitted version.
Noureddine Benkeblia, who is an Editorial Board Member of Exploration of Foods and Foodomics, had no involvement in the decision-making or the review process of this manuscript.
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