“…In the specific case of edible coatings for fresh food products, nanoemulsions are being implemented, as they can be formulated with natural food‐grade ingredients and their production process is easily scalable in the industry by high‐pressure homogenization process (Donsì, Annunziata, Sessa, & Ferrari, ). The layer‐by‐layer methodology has also received great interest as a new tool to create multilayer nanocoatings to extend the shelf life of perishable foods (Fabra et al., ; Mantilla, Castell‐Perez, Gomes, & Moreira, ; Moreira et al., ; Sipahi, Castell‐Perez, Moreira, Gomes, & Castillo, ). Recent developments in active food packaging include the use of active labels, surface modification, or incorporation of the biocide agents either included in coatings or in the adhesives of multilayer structures (Akrami et al., ; Gherardi et al., ; Han et al., ; Narayanan, Neera, Mallesha, & Ramana, ; Otero et al., ).…”