Abstract
The food industry is dealing with the challenge of preserving fruits and vegetables and extending their shelf life, so the methods of food preservation have been investigated. Pathogens causing intestinal infections have been identified as a major cause of human disease; therefore, efforts should be made to reduce these pathogens in fruits and vegetables. Essential oils extracted from herbs and edible plants have natural antimicrobial additives. Due to their low water solubility, high volatility, and strong organoleptic qualities, essential oils are not commonly used to reduce microbial growth in fruits and vegetables. To overcome these challenges, encapsulation of essential oils in nanoemulsions plays an important role as a potential solution. Nanoemulsions prepared from essential oils have both antioxidant and antimicrobial properties that make them stand out among food additives. Nanoemulsions are often used to provide physical stability. The use of nanoemulsions improves bioactivity while also reducing the impact on food organoleptic characteristics. This review paper discusses the recent advances in the preparation and stability of EO-based nanoemulsions, their antibacterial efficacy, and their application in fruit and vegetable products. In addition, this paper discusses the antibacterial mechanism of action of EO-based nanoemulsions and the applications of nanoemulsions in various sectors.
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Sharma, K., Babaei, A., Oberoi, K. et al. Essential Oil Nanoemulsion Edible Coating in Food Industry: a Review. Food Bioprocess Technol 15, 2375–2395 (2022). https://doi.org/10.1007/s11947-022-02811-6
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DOI: https://doi.org/10.1007/s11947-022-02811-6