ABSTRACT
The use of nanotechnology in the agri-food industry is growing rapidly and overcoming paradigms. The fields of chemistry, food science, and technology are closely linked to nanotechnology for various applications. In this chapter, some areas of nanotechnology are covered. Current issues in nanotechnology in the food packaging sector and the recent uses in intelligent packaging are described, together with the antimicrobial activity of nanomaterials and their influence on the shelf life of packaged foods while preserving sensory characteristics. The advantages and limitations of including nanosized materials in formulations intended for the prevention, control, and treatment of postharvest fungal diseases and the use of these nanoformulations to minimize the damage caused to the environment and health by the continued use of synthetic fungicides are also discussed. Finally, this chapter reviews nanomaterial safety and toxicity concerns and the current state of food safety regulations.
