Hi Moina Akhtar Moghal,

Nanoparticles are used in the food industry for their properties. For example, silver nanoparticles have antimicrobial and antifungal properties. They can be incorporated into the materials that make up food packaging and gradually released to extend its expiration date.

To prevent fungal toxin formation during food storage, it is crucial to implement appropriate strategies like GMP guidelines work, QC measures, Monitoring and Testing or use of natural antifungal agents (such as plant extracts or essential oils). I recommend reading the book "Mycotoxins in Food and Beverages Innovations and Advances":

Chapter Mycotoxins during Consumer Food Storage

Best regards

Dear Prof.Jakub thanks & high regards for great response 👍🏻

Dear doctor

Go To

he Potential Application of Nanoparticles on Grains during Storage: Part 2 – An Overview of Inhibition against Fungi and Mycotoxin Biosynthesis

DOI:10.5772/intechopen.93213

Nsengumuremyi et al. (2020)

"Mycotoxins are secondary metabolites synthesized by filamentous fungi. They are common food contaminants that cause mycotoxicosis in humans and animals. Due to the severity of health risk pose by these mycotoxins, many countries have enacted strict measures to curb this menace. One promising measure is the use of nanoparticles. Herein, we present an overview of the application of titanium dioxide, chitosan, ultradisperse humic sapropel suspension, and carbon-based nanoparticles, a novel and innovative method of reducing mycotoxin production and the subsequent contamination of grains. All nanoparticles considered enhanced cell permeability by disrupting the membrane, resulting in the outflow of cellular materials. However, concentration, volume, type, and illumination (sunlight) influenced the fungicidal potential of NPs."

Dear Dr.sundas 😊 thanks for awesome response

high regards 😇

You can use nano particles prepared by green syenthisis that have biological effeciency by two methods first one doping the original plastic or by coated it

Nanoparticles have gained significant attention in various fields, including food science and technology. When it comes to food storage, nanoparticles can potentially have both positive and negative impacts, depending on their properties and usage. Here are some considerations regarding the impact of nanoparticles on food storage and how to prevent fungal toxin growth:

Potential Impacts of Nanoparticles on Food Storage:

Preventing Fungal Toxin Growth During Storage:

Fungal toxins, also known as mycotoxins, can develop in stored food products under certain conditions. To prevent their growth, consider the following measures: