Edible coatings with micro/nanostructured materials for fruits and vegetables preservation: a review
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Edible coatings as a postharvest preservation technique for fruits and vegetables, is considered safe and ecological, which offers advantages for the preservation and shelf life of food. Edible coatings based on polysaccharides or proteins, which incorporate lipids and plasticizers in their formulation, serve as a barrier for gas exchange, protect foods due to their mechanical properties, reduce nutritional and organoleptic losses, do not alter the physical-chemical composition and add antimicrobial protection. Currently, edible coatings are made of biphasic or triphasic compounds, combined in a polymeric matrix, which potentiate, functionalize or add new properties to coatings, which together with the use of nanotechnology in the food industry have allowed to obtain new coatings edible, incorporating antimicrobial, antioxidant and bioactive potential compounds into the polymeric matrix. Additionally, the use of homogenization methods such as microfluidization and ultrasonication allow to obtain nanoemulsions with a uniform and nanometric droplet size, providing the coating with new characteristics, used with electrospinning as a physical method of coating application, is possible to obtain nanofibers with high potential for microbiological, organoleptic and nutritional control, useful to preserve fruits and vegetables. This article reviews some development at nanotechnology innovations.
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