Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life

[Display omitted] •Egg white protein nanoparticle (EWPn) and bioactive compounds (BC) nanocomplexes were produced.•EWPn-BC nanocomplexes were applied as antifungal coatings on preservative-free bread.•Physicochemical properties of bread were not modified by EWPn-BC nanocomplex coatings.•Coatings extended the shelf life of preservative-free bread after 7 days of storage. This work is aimed to obtain nanocomplexes based on egg white protein nanoparticles (EWPn) and bioactive compounds (BC), carvacrol (CAR), thymol (THY) and trans-cinnamaldehyde (CIN), and evaluate their application as antifungal edible coatings on preservative-free breads. The nanocomplex formation was studied through stoichiometry, affinity, colloidal behavior, morphology, and encapsulation efficiency (EE, %). Rounded-shape nanocomplexes with particle sizes 83%). Furthermore, the in vitro antifungal activity of the nanocomplexes was verified using the Aspergillus niger species. The nanocomplexes were applied as coatings onto the crust of preservative-free breads, which were stored for 7 days (at 25 °C). The coatings had no impact on the physicochemical properties of the bread loaves (moisture, aw, texture, and color). Finally, the coatings based on EWPn-THY and EWPn-CAR nanocomplexes showed higher antifungal efficacy, extending the bread shelf life after 7 days.