Abstract
The essential oils (OEs) are oily liquids extracted from plant materials that have been used as flavoring and antimicrobial agents in the food and agricultural industry. However, its application in food preservation has been limited due to its low water solubility. One way to incorporate OEs in food packaging is through the formation of nanoemulsions: drop size between 20 and 200 nm. Nanoemulsions are stable and transparent systems, which have been shown to have an increase in the biological activity of the encapsulated lipophilic compound. In recent years, the development of edible and biodegradable films incorporating EO nanoemulsions and their application in the preservation of food, especially fruits and vegetables has been of increasing interest. The objective of this chapter was to summarize and analyze recent publications on edible and biodegradable food packaging and its application in the conservation of fruits and vegetables.
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