• Anjali Tiwari

In reducing food spoilage, applications of biotechnological methods in food preservation have shown promising results. One of the main success factors in this application area is the design and production of highly efficient food preservatives. However, due to the inherent limitations of the bulk formulations of these preservatives, research has been under way to identify acceptable alternatives to replace traditional modalities. In almost every area of food security, the intervention of nanotechnology has made this method feasible.In the last few decades, this interface domain of nanobiotechnology has been very well explored and vast literature has been published. For diverse applications, researchers have developed powerful nano preservatives (NPRs). However, molecular perspectives involved in food preservation are not included in the literature available on nano-based food preservation. In the interface area, there is a significant knowledge gap in the physics of intermolecular and interfacial forces and nanotechnology, which play a crucial role in the design of edible coatings (ECs).

Applications, Food, Nanobiotechnology, Nano, NPRs, Preservation.

"A Review Paper on Application of Nanobiotechnology in Food Preservation", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 11, page no.406-410, November-2018, Available :http://www.jetir.org/papers/JETIREP06103.pdf

"A Review Paper on Application of Nanobiotechnology in Food Preservation", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 11, page no. pp406-410, November-2018, Available at : http://www.jetir.org/papers/JETIREP06103.pdf