Nanoscience and nanotechnology regarding food packaging and nanomaterials to extending the postharvest life and the shelf life of foods

Annually roughly one-third—1.5 billion tons—of the total food produced for human consumption gets lost or wasted worldwide. Food waste arises by different factors that jeopardize the social welfare and therefore hamper the pursuit of the Sustainable Development Goals. The objective of this research is to highlight the cutting-edge knowledge regarding the advantages and drawbacks of the use of nanoscience and nanotechnology in food packaging or in applications to extend the postharvest life of fruit and vegetables. These technologies maintain optimal product quality and increase the shelf life to alleviate global food supply issues. In addition, human and environmental safety concerns are emphasized due to the risks that exposure to these nanomaterials could cause through transferring elements, ions, or by-products to the food.