Vol. 12, Issue 8 (2023)

Author(s):
Harpreet Kaur and Dr. Neha Sharma

Abstract:
Berries already have a “health halo” that is in part due to the widespread acceptance of the health benefits of fruit and the fact that they are a delicious and popular way to enhance dietary intake of fruits and vegetables. However, due to their delicate skin, high moisture, and abundant nutrition, they are highly sensitive to decay and deterioration during the postharvest phase. Thus there is a need to preserve their postharvest attributes during storage. In this situation, essential oils have been researched for their potential to preserve berries instead of the customary synthetic preservatives. However, their application as natural preservatives is constrained by their high volatile nature, strong sensory qualities, low solubility in water and instability to heat, oxygen, and moisture. The development of nanoemulsion offers solution to this issue. By forming a strong barrier that increases antibacterial qualities, lowers water loss, slows respiration, and prevents loss of firmness, nanoemulsions increase the functional properties of edible coatings that integrate essential oils and thereby lengthen the shelf life of berries. This paper summarises how essential oil nanoemulsions used in edible coating matrix ameliorates decay and deterioration of berries during post-harvest period and suggests utilizing them to preserve berries.