Vol. 11, Issue 11 (2022)

In order to maintain the quality of food, edible coatings are employed, but they also have the potential to immobilise active substances on the food surface. Since the droplet size of nanoemulsions is reduced, the solubility, stability, and potential biological activity of lipophilic active substances are all increased when added in food matrix. The use of nano-silicon based coatings as carriers of functional compounds like antimicrobial component, antioxidants, and texture stimulators as well as significantly enhancing quality of fruits and vegetables are discussed in this review of recent developments for the maintenance of the quality and safety of fresh-cut fruits and vegetables. Nanoemulsion characterization and its preparation as low energy and high energy methods has also been reviewed.