Abstract
Fresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled atmosphere. In recent years, nanotechnology has emerged as a new strategy for improving coating properties. Coatings based on plant-source nanoemulsions in general have a better water barrier, and better mechanical, optical, and microstructural properties in comparison with coatings based on conventional emulsions. When antimicrobial and antioxidant compounds are incorporated into the coatings, nanocoatings enable the gradual and controlled release of those compounds over the food storage period better than conventional emulsions, hence increasing their bioactivity, extending shelf life, and improving nutritional produce quality. The main goal of this review is to update the available information on the use of nanoemulsions as coatings for preserving fresh fruits and vegetables, pointing to a prospective view and future applications.
Highlights
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The effectiveness of coatings in preserving fresh fruits and vegetables is influenced by the application method, which will be chosen according to the nature of the food to be coated, the surface attributes, the rheological properties of the solution, and the main purpose of the coating [45]
The use of substances obtained from plant-based natural sources has emerged as a trend in the fresh fruit and vegetable market for coating applications
Summary
Fruits and vegetables are important sources of minerals, vitamins, and fibers, which are essential for human’s well-being, and their consumption has been associated with several beneficial effects on human health. The demand for those benefits has considerably increased over the years due to consumer preference for natural products and changes in lifestyle [1]. In this sense, fruits and vegetables are an important component of the human diet
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