Nanoemulsion as advanced edible coatings to preserve the quality of fresh‐cut fruits and vegetables: a review

Summary The increasing consumer's demand regarding the healthy diet has promoted the research towards novel approaches for preserving minimally processed fruits and vegetables without the necessity of using preservatives. Emulsion‐based edible coatings technology is considered a valuable altern...

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Veröffentlicht in:	International journal of food science & technology 2020-01, Vol.55 (1), p.1-10
Hauptverfasser:	Hasan, S. M. Kamrul, Ferrentino, Giovanna, Scampicchio, Matteo
Format:	Artikel
Sprache:	eng
Schlagworte:	Additives Antimicrobial agents Antimicrobials Antioxidants Coatings Emulsions Food preservation Fruits fruits and vegetables minimally processed nanoemulsion Nanoemulsions Preservation Preservatives texture enhancers Vegetables
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