Physicochemical and microbiological properties of fruits enriched by nanoparticles as an edible coating

Abstract

One of the promising technologies on fruit treatment is packed under the edible coating enriched by nanoparticles. It has many strength benefit, namely to extend shelf life, inhibit quality changes, maintain nutritional composition, increase antimicrobial and antioxidant activity, reduce the rate of respiration, inhibit ethylene formation, weight loss, pH, hardness, and total soluble solids. This review content summarized the effect of the treatment of edible coating enriched by nanoparticles on the physicochemical and microbiological properties of bananas, grapes, guava, tomatoes, mangoes, strawberries, and fresh-cut apples. Enriched nanoparticles edible coating treatment produces a longer shelf life by increasing antimicrobial activity. It could be applied on fruit industry to improve the physicochemical and microbiological properties of the fruit. Fruit treated with an edible coating enriched with nanoparticles retains more hardness, ascorbic acid, antioxidants, anthocyanin, and sensory quality than untreated fruit. Therefore, enriched nanoparticles edible coating technology can be an alternative for getting fruit with high nutritional quality and longer shelf life.