Edible coatings and antimicrobial nanoemulsions for enhancing shelf life and reducing foodborne pathogens of fruits and vegetables: A review

In the current review, food preservation methods were studied, as the food industry is facing the challenge of storing and increasing the shelf life of cut fresh fruits and vegetables. Foodborne pathogens have been established as one of the major reasons for the deteriorating human health; therefore, efforts should be made to decrease the foodborne pathogens in fresh fruits and vegetables. The methods in which different coatings are applied to cut fruits and vegetables to prevent the development of foodborne pathogen diseases were reviewed. These methods mainly included coatings based on carbohydrates, proteins, and lipids. For the biocontrol, such as gums as naturally forming polysaccharides or carbohydrate polymers, were acquired from renewable sources. Moreover, the protein coating was found to be a value-added for application that faced less resistance from food authoritative personnel for use in food products. Essential oils (EOs) and its nanoemulsion possess antioxidant and antimicrobial characteristics which considered being unique additives in the food industry. Furthermore, physical stability was provided through nanoemulsions. Utilization of nanoemulsion increased the bioactivity and aimed to reduce the effects on the organoleptic characteristics of food items.