Sustainable bio-nanocomposite edible coatings for fresh produce preservation

Edible coatings (ECs) are an effective strategy to extend the shelf life of fresh fruits and vegetables by acting as barriers against moisture loss and gas exchange. This helps slow down ripening and reduce product spoilage. These coatings are made from natural materials such as hydrocolloids, lipids, proteins, and polysaccharides, making them biodegradable, non-toxic, and environmentally friendly alternatives.

However, single-biopolymer coatings present important limitations, particularly in mechanical strength, water barrier properties, and lack of antimicrobial activity. To overcome these issues, nanomaterials such as metallic nanoparticles, metal oxides, nanoclays, and other nanoscale materials are incorporated to reinforce the coating structure.

The addition of nanomaterials significantly improves mechanical strength and reduces oxygen and water vapor permeability, while also introducing antimicrobial properties. As a result, bio-nanocomposite edible coatings represent an innovative and sustainable solution for postharvest preservation of fresh produce.

The study also examines safety concerns, regulatory frameworks, and challenges associated with the use of nanomaterials in food applications, highlighting the need for further research to ensure safe and sustainable implementation in the food industry.

Source

Buthelezi, N. M. D., Manganyi, M. C., & Lebepe, J. (2026). Bio-nanocomposite edible coatings: A sustainable strategy for postharvest preservation of fresh produce. Frontiers in Food Science and Technology.