Nanoemulsions based edible coatings with potential food applications

Figures & data

Figure 1. Conventional strategy of edible coating of fruits [7]

Table 1. Nanoemulsions in edible coatings in different food products

Type of food products	Conditions	Nanoemulsion	Properties affected	Researchers
Chicken fillets	Extension of shelf life	Curcumin-cinnamon essential oil, curcumin-garlic essential oil, curcumin-sunflower oil	Microbiological, sensory, physical, chemical and rheological properties, droplet size, morphology of nanoemulsion	[1]
Green beans	Preservation	Mandarin essential oil	Microbial analysis, antimicrobial effect, firmness, color	[11]
Tomatoes	Destruction of planktonic and sessile cells of food-borne pathogens and enhance the quality characteristics of tomatoes	Sweet orange essential oil	Nanoemulsion characterization, its antimicrobial and antibiofilm properties, tomatoes quality characteristics	[22]
Pork loin	Effect on preservation of pork loin in modified atmosphere packaging	Oregano essential oil and resveratrol	pH, color, lipid and protein oxidation, texture, microbiological analysis	[29]
Fresh-cut cucumber slices	Impact of pulsed light with antimicrobial coatings	Carvacrol	Microbial analysis against Escherichia coli and Listeria innocua	[30]
Plum	Microbial stability and physicochemical storage qualities	Lemongrass oil	Emulsion stability, sensory evaluation, antimicrobial effects, microbiological analysis, color, firmness, weight loss, respiration rate, phenolic compounds	[41]
Grape berry	Shelf life and microbiological safety	Lemongrass oil	Sensory analysis, emulsion stability, firmness, antioxidant activity, total anthocyanin, microbial analysis, color, weight loss, phenolic compounds, total soluble solid content, pH,	[42]
Okra	Shelf life extension	Basil oil	Moisture, color, firmness, physiological loss in weight, antifungal properties, sensory analysis	[50]

Figure 2. Formation of nanoemulsions based edible coating by different methods

Hasan SMK, Ferrentino G, Scampicchio M. Nanoemulsion as advanced edible coatings to preserve the quality of fresh-cut fruits and vegetables: a review. Int J Food Sci Technol. 2019;1–10. DOI:https://doi.org/10.1111/ijfs.14273.

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Abdou ES, Galhoum GF, Mohamed EN. Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets. Food Hydrocoll. 2018;83:445–453.

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Donsi F, Marchese E, Maresca P, et al. Green beans preservation by combination of a modified chitosan based-coating containing nanoemulsion of mandarin essential oil with high pressure or pulsed light processing. Postharvest Biol Technol. 2015;106:21–32.

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Das S, Vishakha K, Banerjee S, et al. Sodium alginate-based edible coating containing nanoemulsion of Citrus sinensis essential oil eradicates planktonic and sessile cells of food-borne pathogens and increased quality attributes of tomatoes. Int J Biol Macromol. 2020;162:1770–1779.

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Xiong Y, Li S, Warner RD, et al. Effect of oregano oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging. Food Control. 2020;114:1–10.

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Tastan O, Pataro G, Donsi F, et al. Decontamination of fresh-cut cucumber slices by a combination of a modified chitosan coating containing carvacrol nanoemulsions and pulsed light. Int J Food Microbiol. 2017;260:75–80.

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Kim IH, Lee H, Kim JE, et al. Plum coatings of lemongrass oil-incorporating carnauba wax-based nanoemulsion. J Food Sci. 2013;78(10):E1551–E1559.

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Kim IH, Oh YA, Lee H, et al. Grape berry coatings of lemongrass oil-incorporating nanoemulsion. LWT – Food Sci Technol. 2014;58:1–10.

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Gundewadi G., Rudra SG, Sarkar DJ, Singh D, et al. Nanemulsion based alginate organic coating for shelf life extension of okra. Food Packaging and Shelf Life. 2018;18:1–12.

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