ReviewPharmaceutical nanotechnology2025
Emerging Nanotechnological Applications in Preserving and Improving the Shelf Life of Food.
Review in Pharmaceutical nanotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed, 7 citations in OpenAlex.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The ever-growing demand for safe and nutritious food has activated the scrutinization of innovative approaches to enhance food preservation and extended shelf life. Nanotechnology has progressed by making a significant contribution to the food industry at the nanoscale level and appeared as a promising avenue for these challenges. Various nanomaterials have been employed to preserve and extend the shelf life of a variety of food products. Since most harvested fruits and vegetables have a perishable nature, they cannot be preserved in natural circumstances for a long period. Due to a range of unique qualities, nanotechnology-related shelf life extension technologies can compensate for the limitations of normal preservation procedures. The encapsulation of nutraceuticals increases their stability and bioavailability, resulting in beneficial effects on humans. Nanoparticles are used as carriers of health-promoting and/or functional substances in product formulations. They have shown excellent effectiveness in encapsulating bioactive substances and retaining their qualities to ensure their functioning (antioxidant and antibacterial) in food products. This review focuses on the current developments in nanotechnology and their application for improving shelf life and food preservation techniques. Here we excavated the implementation of different types and forms of nanostructured materials (NSMs), from inorganic metals, metal oxides, and their nanocomposites to nano-organic materials incorporating bioactive chemicals in the food system. This review also focuses on exploring the slow and sustainable release of the bioactive compounds, and nutrients enriching the taste and sensory characteristics of the food. Throughout the paper, we dug deep into the regulatory, food safety, and assessment concerns about nanotechnology. The review provides a deep understanding of the developing landscape of nanotechnological applications, challenges, and future opportunities revolutionizing the preservation and extended shelf life of food products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.