Nanotechnology-Based Edible Coatings: An Innovative Solution for Fruit Preservation. Benefits and Challenges

Abstract

Nanotechnology significantly enhances the efficacy of edible coatings for postharvest fruit preservation. By incorporating nanomaterials, such as nanoparti-cles and nanoemulsions, into the coating matrix, key properties like barrier function, antimicrobial activity, and controlled release of bioactive compounds are signifi-cantly improved. The integration of nanodevices enhances desirable edible coating properties while introducing novel functionalities. Challenges associated with tradi-tional coatings, including off-flavours and uneven application, can be effectively addressed through nanotechnology. Nanodevices improve the physical, chemical, and technological properties of coatings, enabling controlled release of bioactive compounds with minimal sensory impact. This technology offers promising solutions for extending shelf-life while ensuring food safety and quality. Factors such as appli-cation techniques, edible coating formulations, and the intrinsic characteristics of the fruit must be carefully considered when selecting an appropriate coating system. The core focus of this chapter lies in the integration of nanotechnology into edible coatings. It discusses the advantages of utilizing nanoparticles, such as improved barrier properties, enhanced antimicrobial activity, and controlled release of bioac-tive compounds. The chapter explores various types of nanomaterials employed in edible coatings, including nanoemulsions, nanoparticles, and nanofibers. It also high-lights the potential of these nano-enhanced coatings in addressing key postharvest challenges, such as microbial spoilage, enzymatic browning, and water loss.