Nanoemulsions as edible coatings: A potential strategy for fresh fruits and vegetables preservation

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)-
Autor(es): dc.contributorof Agriculture-
Autor(es): dc.creatorFilho, Josemar Gonçalves de Oliveira-
Autor(es): dc.creatorMiranda, Marcela-
Autor(es): dc.creatorFerreira, Marcos David-
Autor(es): dc.creatorPlotto, Anne-
Data de aceite: dc.date.accessioned2025-08-21T15:25:59Z-
Data de disponibilização: dc.date.available2025-08-21T15:25:59Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2021-10-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/foods10102438-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/222746-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/222746-
Descrição: dc.descriptionFresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled atmosphere. In recent years, nanotechnology has emerged as a new strategy for improving coating properties. Coatings based on plant-source nanoemulsions in general have a better water barrier, and better mechanical, optical, and microstructural properties in comparison with coatings based on conventional emulsions. When antimicrobial and antioxidant compounds are incorporated into the coatings, nanocoatings enable the gradual and controlled release of those compounds over the food storage period better than conventional emulsions, hence increasing their bioactivity, extending shelf life, and improving nutritional produce quality. The main goal of this review is to update the available information on the use of nanoemulsions as coatings for preserving fresh fruits and vegetables, pointing to a prospective view and future applications.-
Descrição: dc.descriptionSchool of Pharmaceutical Sciences São Paulo State University (UNESP), Rodovia Araraquara—Jaú Km 1-
Descrição: dc.descriptionEmbrapa Instrumentação, Rua XV de Novembro, 1452-
Descrição: dc.descriptionARS Horticultural Research Laboratory United States Department of Agriculture, 2001 South Rock Road-
Descrição: dc.descriptionSchool of Pharmaceutical Sciences São Paulo State University (UNESP), Rodovia Araraquara—Jaú Km 1-
Idioma: dc.languageen-
Relação: dc.relationFoods-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectBioactive compounds-
Palavras-chave: dc.subjectEssential oils-
Palavras-chave: dc.subjectNanocoatings-
Palavras-chave: dc.subjectNanomaterials-
Palavras-chave: dc.subjectNanotechnology-
Palavras-chave: dc.subjectNatural antimicrobials-
Palavras-chave: dc.subjectPost-harvest-
Palavras-chave: dc.subjectPreservation methods-
Palavras-chave: dc.subjectQuality-
Palavras-chave: dc.subjectWax coating-
Título: dc.titleNanoemulsions as edible coatings: A potential strategy for fresh fruits and vegetables preservation-
Tipo de arquivo: dc.typevídeo-
Aparece nas coleções:Repositório Institucional - Unesp

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