Bio-nanocomposite edible coatings: a sustainable strategy for postharvest preservation of fresh produce

Résumé

Edible coatings (EC) such as hydrocolloids, lipids, proteins, polysaccharides and composite material, are effective in improving the shelf life of fresh produce by acting as barriers to moisture and gas exchange, thereby slowing down the ripening process and reducing spoilage. These coatings are biodegradable, non-toxic, and environmentally friendly, making them a sustainable option for postharvest management. However, the limitations of EC derived from single biopolymers primarily stem from their insufficient mechanical and moisture barrier properties (due to high hydrophilicity in proteins/polysaccharides), as well as their lack of intrinsic antimicrobial activity. The incorporation of nanomaterials (NMs) such as inorganic nanoparticles (NPs) (metal/metal oxide), organic/biopolymer-based NMs and nanoclays and layered silicates significantly enhances coating performance by reinforcing the structural matrix, contributing to improved preservation of fresh produce. These NMs improve mechanical strength (tensile strength) and barrier properties (reducing oxygen/water vapor permeability) of the coating while adding functional traits such as antimicrobial activity. Thus, bio-nanocomposite edible coatings (BNECs) are a promising, sustainable food preservation innovation, combining natural biopolymers with NMs to create active, biodegradable barriers on the surface of fresh produce. This paper provides a comprehensive review of the types of nanomaterials used in BNECs, their efficiency and mechanism of action, as well as the safety concerns, regulatory framework, and challenges emanating from their use. Moreover, research gaps are also emphasized to guide future studies and policy frameworks to ensure sustainability in food production and preservation.

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