Application of nanotechnology in agriculture, postharvest loss reduction and food processing: food security implication and challenges

Abstract

Ensuring food security in developing countries is highly challenging due to low productivity of the agriculture sector, degradation of natural resources, high post farming losses, less or no value addition, and high population growth. Researchers are striving to adopt newer technologies to enhance supply to narrow the food demand gap. Nanotechnology is one of the promising technologies that could improve agricultural productivity via nano fertilizers, use of efficient herbicides and pesticides, soil feature regulation, wastewater management, and pathogen detection. It is equally beneficial for industrial food processing with enhanced food production with excellent market value, elevated nutritional and sensing property, improved safety, and better antimicrobial protection. Nanotechnology can also reduce post-farming losses by increasing the shelf life with the aid of nanoparticles. However, further investigation is required to solve the safety and health risks associated with the technology.

Harnessing the Known and Unknown Impact of Nanotechnology on Enhancing Food Security and Reducing Postharvest Losses: Constraints and Future Prospects

“…Edible coatings are applied on food in the form of a liquid, usually by immersing the agricultural product in a material-providing solution created via a structural medium (protein, lipid, carbohydrate or a mixture). They prevent untreated foods from deteriorating by reducing respiration, preventing dehydration, preserving volatile fragrance molecules, inhibiting microbial development and refining textural qualities [45]. Nano-coatings with edible properties deposited on a variety of foods create a barrier to moisture and gas exchange, while also delivering enzymes, colors, antioxidants, browning-resistant chemicals, and tastes which may extend the shelf life of foods produced synthetically [45].…”

“…They prevent untreated foods from deteriorating by reducing respiration, preventing dehydration, preserving volatile fragrance molecules, inhibiting microbial development and refining textural qualities [45]. Nano-coatings with edible properties deposited on a variety of foods create a barrier to moisture and gas exchange, while also delivering enzymes, colors, antioxidants, browning-resistant chemicals, and tastes which may extend the shelf life of foods produced synthetically [45]. The method allows for the creation of nanoscale coatings with a thickness of up to 5 (5) nm [46].…”

“…Atomic force microscopy is a powerful tool for studying food assemblages and chemical interactions that occur at the nanoscale level [59]. It is also a very useful tool for studying fine food assemblages and chemical interactions at the nanoscale level [45,59].…”

“…When compared to traditional packing materials, material for nano-packaging generated a superior sensory quality [70]. A nano-polymer including zinc oxide and polylactic acid nanoparticles was used to produce a highly functional material for food packaging [45]. A coating with zinc oxide-treated semolina protein was evaluated for the packaging of food and produces a significant reduction in oxygen absorption as well as increased resistance to heat [71].…”

Bell Shape Curves of Hemolysis Induced by Silver Nanoparticles: Review and Experimental Assay

“…Nanotechnology offers numerous metallic nanoparticles (Ag, Zn, Au, Cu, etc.) for their applications in different areas, such as agriculture [ 1 , 2 , 3 ], veterinary [ 4 , 5 ], textiles [ 6 , 7 ], and medicine [ 8 , 9 , 10 , 11 , 12 ]. Within medicine, nanotechnology is presented with a capacity for use in such important areas as cancer diagnosis and therapy, antibacterial, antiviral, and antifungal agents, bioimaging and molecular diagnosis, drug and gene delivery carriers, etc.…”