Application of the Active Edible Film Reinforced With Nanoparticles and Nanoemulsions as the Coating Systems to Improve the Quality and Shelf Life of Fruits and Vegetables

The increasing consumer interest in maintaining a nutritious diet has prompted scholarly investigation into innovative methodologies for the preservation of fruits and vegetables, aiming for minimal processing and the omission of preservatives. Emulsion‐based food coating technology emerges as a significant and promising alternative for safeguarding the quality of freshly cut vegetables and fruits. This review endeavors to elucidate some of the contemporary advancements in ensuring the safety and quality of fresh cut fruits and vegetables through the utilization of emulsions as edible coatings that serve as carriers for functional constituents, including antimicrobial and antioxidant agents. Notably, there is a pronounced emphasis on the identification and application of natural functional compounds in food preservation as a substitute for synthetic additives. Essential oils (EOs)–characterized nanoemulsions (NEs) possess antimicrobial and antioxidant attributes, which are recognized as pivotal indicators within the realm of food studies. The concept underlying active edible films (AEFs) fundamentally revolves around the preservation of food while providing a robust protective barrier. Serving as a natural substitute for synthetic preservatives, edible oils exhibit environmentally sustainable and cost‐effective properties, aimed at fostering sustainable food safety, security, packaging, and storage. Edible EOs demonstrate the capacity to supplant artificial antimicrobials and possess characteristics that contribute to the reduction of environmental pollution. The antimicrobial efficacy of AEF integrated with nanoparticles such as TiO 2 , silver (Ag nanoparticle), and zinc oxide (ZnO nanoparticles), as developed by various researchers, has been scrutinized. Researchers have documented the antimicrobial activity of AEF containing nanoparticles against the microorganisms subjected to testing. Furthermore, the attributes encompassing gas modification, induced defense mechanisms, and ion release from AEF with nanoparticles have also been examined. Conversely, findings from supplementary research suggest that the applications of AEF incorporating diverse nanoparticles may offer a viable and effective strategy to mitigate quality degradation in postharvest fruits and vegetables.