The effects of nano-edible coating on shelf life, physicochemical, microbial and sensory properties in food preservation and horticulture: A mini review

Abstract

Packaging with a nano-edible coating is a relatively new food preservation technique. Previous research has shown that nano-edible coating has the potential to maintain quality attributes and could extend the shelf life of food. The nano-edible coating was proven to have better capabilities than the edible coating. The structure of nanoparticles in the coating material can increase the ability of antioxidants, antibacterial, surface area, and mechanical properties to maintain the color and weight of the product. The materials used in making nano-edible coating are the safest potential and have been widely studied, namely starch-based, pectin, essential oils, honey, and chitosan. This review comprehensively describes the latest studies of functional additives and their mechanisms. In addition, this article provides insight into the potential application of the nano-edible coating in food preservation and horticulture.