Abstract
Edible coatings are used to preserve food quality but may serve to immobilize active ingredients on the food surface. Nanoemulsions are effective systems for encapsulating lipophilic active ingredients since the reduction of droplet size increases their solubility, stability and may enhance their biological activity. Therefore, this review aims to highlight the most important aspects in designing food nanoemulsions for active substances delivery and the recent advances in their application as edible coatings. Up to date, research studies confirm that nanoemulsion-based edible coatings can enhance the transport of antimicrobial substances to solid foods extending their shelf life. However, future studies should be oriented to assess the impact of nanoemulsions on the organoleptic properties of coated foods and their potential toxicity.
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