TY - JOUR
T1 - Essential oil-nanoemulsion based edible coating: innovative sustainable preservation method for fresh/fresh-cut fruits and vegetables
AU - Sharma, Ramesh
AU - Nath, Pinku Chandra
AU - Das, Puja
AU - Rustagi, Sarvesh
AU - Sharma, Minaxi
AU - Sridhar, Natarajan
AU - Kumar Hazarika, Tridip
AU - Rana, Priya
AU - Nayak, Prakash Kumar
AU - Sridhar, Kandi
PY - 2024/12/1
Y1 - 2024/12/1
N2 - Utilizing plant-based sources for the preservation of fresh and fresh-cut fruits and vegetables offers a natural and chemical-free method. However, the inherent instability of plant bioactive compounds underscores the necessity for encapsulation techniques. Essential oil-based nanoemulsions (EO-NEs) stand out among food additives due to their distinctive antibacterial and antioxidant properties. This review delves into recent advancements in the application of EO-NEs as edible coatings for fresh and fresh-cut produce. It examines the efficacy of EO-NEs in enhancing the preservation of fruits and vegetables by harnessing their bioactive compounds for antibacterial, antifungal, and antioxidant activities. Additionally, the review accentuates the efficacy of EO-NEs in inhibiting biofilm formation on fruits and vegetables. It reveals that coatings derived from plant-source nanoemulsions exhibit exceptional mechanical, optical, and microstructural qualities, as well as superior water barrier properties. In contrast to conventional emulsions, nanocoatings facilitate the gradual and controlled release of antimicrobial and antioxidant compounds during food storage. This feature enhances bioactivity, extends shelf life, and enhances the nutritional profile of products. By preserving and protecting shelf stability, EO-NEs contribute to the maintenance of vegetable freshness. Nonetheless, ensuring their commercial viability necessitates additional research into the toxicity of EO-based nanoemulsions.
AB - Utilizing plant-based sources for the preservation of fresh and fresh-cut fruits and vegetables offers a natural and chemical-free method. However, the inherent instability of plant bioactive compounds underscores the necessity for encapsulation techniques. Essential oil-based nanoemulsions (EO-NEs) stand out among food additives due to their distinctive antibacterial and antioxidant properties. This review delves into recent advancements in the application of EO-NEs as edible coatings for fresh and fresh-cut produce. It examines the efficacy of EO-NEs in enhancing the preservation of fruits and vegetables by harnessing their bioactive compounds for antibacterial, antifungal, and antioxidant activities. Additionally, the review accentuates the efficacy of EO-NEs in inhibiting biofilm formation on fruits and vegetables. It reveals that coatings derived from plant-source nanoemulsions exhibit exceptional mechanical, optical, and microstructural qualities, as well as superior water barrier properties. In contrast to conventional emulsions, nanocoatings facilitate the gradual and controlled release of antimicrobial and antioxidant compounds during food storage. This feature enhances bioactivity, extends shelf life, and enhances the nutritional profile of products. By preserving and protecting shelf stability, EO-NEs contribute to the maintenance of vegetable freshness. Nonetheless, ensuring their commercial viability necessitates additional research into the toxicity of EO-based nanoemulsions.
U2 - 10.1016/j.foodchem.2024.140545
DO - 10.1016/j.foodchem.2024.140545
M3 - Review article
SN - 0308-8146
VL - 460
JO - Food Chemistry
JF - Food Chemistry
IS - part 1
M1 - 140545
ER -