Plant‐Derived Nanoparticles (PDNPs) in Food Safety and Preservation: Pros and Cons

ABSTRACT

Ensuring food safety and extending shelf life across fresh produce, processed foods, packaging systems, and food supply chains remain major priorities in modern food systems. Plant‐derived nanoparticles (PDNPs), synthesized using green methods, have emerged as innovative tools in food preservation owing to their natural origin and multifunctional properties. This review critically examines the advantages of green synthesis and characterization of PDNPs, along with their food‐related mechanisms of action, applications, and limitations from a balanced perspective. A structured literature search (2010–2026) was conducted to identify studies on PDNP synthesis, characterization, mechanisms of action, food applications, toxicity, and regulatory considerations. Representative evidence indicates that PDNPs—including Ag, Au, ZnO, CuO, TiO ₂ , Fe ₃ O ₄ , and other plant‐derived nanomaterials—exhibit antimicrobial and antioxidant activities in fresh produce, meat, dairy, edible coatings, and food‐packaging systems, while selected nanoformulations enhance the bioaccessibility and bioavailability of food components. These effects are mainly attributed to reactive oxygen species (ROS) generation and associated cellular disruption mechanisms, leading to reduced microbial contamination, delayed oxidative spoilage, and improved stability and nutrient retention in food matrices. Their emerging applications in edible coatings, active and intelligent packaging, food additives, delivery systems, and biosensor‐based monitoring are also discussed. Beyond these advantages, challenges remain in the reproducibility of green synthesis, scalability, cost‐effectiveness, stability in complex food matrices, toxicity, migration behavior, and regulatory limitations. A key research gap is the lack of standardized safety assessment protocols linking physicochemical properties with long‐term food safety. By comparing both the opportunities and constraints of PDNPs, this review provides a comprehensive framework for their responsible integration into sustainable food safety and preservation strategies.