Nanoemulsions based edible coatings with potential food applications

ABSTRACT

With the advancement in the technologies and globalization, people are now focusing more on healthy products such as fruits, vegetables having good nutrition capability with enhanced shelf life. The edible coating is one such technique that can be used to enhance the shelf life of fruits, vegetables, and other food products. Various types of edible coatings such as protein based, lipid based, pectin based, and chitosan based are used in food products. However, edible coatings sometimes provide unpleasant flavor and toxicity to the food products. Thus, to overcome this problem newly developed design of active edible coatings to encapsulate the lipophilic active compounds in the form of nanoemulsions plays a vital role in increasing the functionality of the food product and acts as a newer approach in edible packaging. Many active ingredients are used to preserve the quality and provide nutritional benefits to food products such as antimicrobial activity by nanoemulsions containing essential oils. Therefore, the major aim of this review is to study and highlight the newer alternative approach of using nanoemulsions based edible coatings in food products. It also emphasizes on the recent advances for improving the quality and shelf life of food products.

KEYWORDS:

• Edible coating
• nanoemulsions
• fruits
• vegetables
• antimicrobials

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Notes on contributors

Abhishek Dutt Tripathi

Dr. Abhishek Dutt Tripathi is Assistant Professor in Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, India. He has published 65 research papers and articles in journals of national and international repute. His field of specialization is Food Chemistry, Enzyme Technology, Fermentation Technology and Food Microbiology. He has also published 02 books, 02 manuals and many book chapters associated with food and bioprocess technology. He has received several prestigious national and international awards and also serving as editor and reviewers many international and national journals.

Ruchi Sharma

Ruchi Sharma holds B.Tech in Food Technology from Bhaskaracharya College of Applied Sciences, University of Delhi and M.Tech in Food Supply Chain Management from National Institute of Food Technology Entrepreneurship and Management. She is currently a PhD Research Scholar in Indian Institute of Technology (IIT), Delhi.

Aparna Agarwal

Aparna Agarwal is B.Tech (Dairy Technology), M.Tech and Ph.D. in Dairy  Chemistry from National Dairy Research Institute, Karnal. Her areas of interest include Dairy and Food Chemistry, Functional foods, Bioactive peptides and proteins. She has published several research papers and book chapters in national and international journals She has completed one research project funded by Delhi University Innovation Project on trans fatty acid in cooking oils.

Dr Rizwana Haleem

Dr Rizwana is Associate Professor and has more than 25 years  experience in teaching Food Science and Technology at the Department of Food Technology at Bhaskaracharya College of Applied Sciences, (University of Delhi) India. Presently her research interest is Packaging Technology and  Agro waste based green nano composite development and applications, especially utilization of rice husk as a packaging material  for food. She along with team members received the Teaching Excellence Award for Innovation from University of Delhi , for the innovation project “Agro-Waste Material Management: From Waste to Wealth”.