Nanoemulsion edible coating for shelf-life improvement and quality control in perishable products

Abstract

The perishable nature of a wide range of food commodities including horticultural produce is a challenge to global food and nutritional security and a hindrance in the target of zero hunger by 2030 (The United Nations Sustainable Development Goals). Nanoemulsion edible coating is an emerging technique for creating lipophilic active ingredient delivery systems to facilitate their integration with edible coatings applied over perishable horticultural produce. The current review provides insight into the formulation techniques, characteristics, stability, and application of nanoemulsion edible coatings to improve the quality and shelf-life of perishable horticultural produce. The nanoemulsion coatings on fruits and vegetables are analogous to modified atmosphere packaging, as these coatings create physical barriers to alter the gaseous exchange between the fruit’s internal and external atmosphere, increase the CO₂ concentration, lower the O₂ concentration, and reduce the respiration rate. The nanoscale droplets in the emulsion increase the surface area, allowing for improved coverage of the food surface and improving the barrier to prevent moisture loss, microbiological contamination, and oxidative deterioration and extending the freshness of fruits, vegetables, and other perishable foods. The nanoemulsion-based edible packaging/coating has the potential to revolutionize the food business by addressing issues such as food waste, sustainability, and consumer demand for healthier and longer-lasting products.