Edible coatings and antimicrobial nanoemulsions for enhancing shelf life and reducing foodborne pathogens of fruits and vegetables: A review

Ultrasound-Assisted Extraction of Anthocyanins Using Natural Deep Eutectic Solvents and Their Incorporation in Edible Films

“…An active edible film is defined as a sheet or thin membrane that is wrapped on the surface of food [ 1 ] to extend its shelf life, reducing the processes of oxidation, antimicrobial spoilage, gas exchange, and moisture loss [ 2 ], in addition to improving sensory characteristics such as color, gloss, roughness, and mechanical properties, among others [ 3 ]. The impetus to create such packaging originated from environmental concerns caused by the use of plastics, in addition to consumer demand for healthier and more natural foods [ 2 , 3 ].…”

“…An active edible film is defined as a sheet or thin membrane that is wrapped on the surface of food [ 1 ] to extend its shelf life, reducing the processes of oxidation, antimicrobial spoilage, gas exchange, and moisture loss [ 2 ], in addition to improving sensory characteristics such as color, gloss, roughness, and mechanical properties, among others [ 3 ]. The impetus to create such packaging originated from environmental concerns caused by the use of plastics, in addition to consumer demand for healthier and more natural foods [ 2 , 3 ]. In this sense, edible films are based on biodegradable compounds that are safe for human consumption, such as polysaccharides, proteins, lipids, or mixtures of these [ 4 , 5 ], together with the addition of other compounds, such as plasticizers; the latter are used in order to modify the functional properties of the films and increase their extensibility, elasticity, and flexibility, as well as other mechanical properties [ 6 , 7 ].…”

Influences of a standardized food matrix and gastrointestinal fluids on the physicochemical properties of titanium dioxide nanoparticles

“…Presently, nanoscale structure materials exhibiting unique physicochemical properties are increasingly being incorporated into commercial food and pharmaceutical products for the purposes of improving the properties of the products, including visual presentation, product quality, food shelf life, safety, and nutritional absorption. [1][2][3][4][5][6] Addition of nanoparticles (NPs) to food and pharmaceutical products enhances the possibility of oral exposure. Aer being ingested, NPs will pass through the human gastrointestinal tract (GIT) before being absorbed and entering the circulatory system (e.g., mouth, esophagus, stomach, small intestine, and large intestine).…”

Nanoemulsions based edible coatings with potential food applications

“…Nanoemulsions used in edible coatings provide a wide range of benefits such as it can help to decrease the wide transmission of essential components, reduce the interaction with other food matrix ingredients and enhance the antimicrobial, antioxidant, and homogeneity of edible coatings [3]. Due to the small droplet size, they can be easily deposited on the substrates which also allow them for evenly spreading due to their low surface tension and low interfacial tension of the droplets.…”

“…Also, nowadays the food industry is facing a major challenge in enhancing the shelf life, maintaining the quality and stability of food products such as fruits and vegetables. So, nanoemulsions in edible coatings act as a preservation technique that can provide additional benefits such as antioxidant and antimicrobial properties beyond basic nutrition [3]. Nanoemulsions fall under nanotechnology which is an emerging technology that can help in incorporating food-grade delivery systems with essential ingredients such as vitamins, antimicrobials, flavors, colors, and nutraceuticals [4].…”