Department of Food Science & Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan HP, 173230, India.
Department of Food Science & Technology, Punjab Agricultural University, Ludhiana. Punjab, 141027, India.
Environ Res. 2024 Jan 1;240(Pt 1):117450. doi: 10.1016/j.envres.2023.117450. Epub 2023 Oct 22.
Fruits and vegetables (F&V) are highly perishable and have important contributions to nutritional and economic sustainability. Although the developing nations have shown an immense increase in the production of horticultural commodities, the post-harvest losses are significant and have an adverse impact on the resources, economy, and environment as well. Nanoemulsion-based carriers are recognized for their diversity, natural origin, and immense potential to restrict losses while boosting the functional attributes of produce. The recent findings attest to nanoemulsions potential for extending the shelf life, managing quality, and reducing the losses of the perishables for sustainable livelihood of the farmers. However, further studies are required to evaluate the biological fate, safety, or potential toxicity of the nanoemulsion-based edible coatings. This review precisely focuses on various matrices used in the production of nanoemulsions, fabrication methods, characterization techniques, and the use of natural emulsifiers instead of chemicals. The future research focus stresses on developing low-cost fabrication techniques for nanoemulsion, improvement of the transmission properties i. e gas transmission rate (GTR), water vapor transmission rate (WVTR), and enhancing the performance of monolayer, bilayer, and other composite nanoemulsion base films. This beyond reducing the postharvest losses shall also restrict burden of the food waste management and related environmental issues at the same time.
水果和蔬菜（F&V）极易腐烂，对营养和经济可持续性有重要贡献。尽管发展中国家的园艺商品产量大幅增长，但收获后的损失仍然很大，对资源、经济和环境也有不利影响。基于纳米乳液的载体因其多样性、天然来源以及在限制损失的同时提高产品功能属性方面的巨大潜力而受到认可。最近的研究结果证明了纳米乳液在延长保质期、管理质量和减少易腐产品损失方面的潜力，以实现农民的可持续生计。然而，仍需要进一步的研究来评估基于纳米乳液的可食用涂层的生物命运、安全性或潜在毒性。本综述重点介绍了用于生产纳米乳液的各种基质、制造方法、特性技术以及天然乳化剂而非化学物质的使用。未来的研究重点是开发低成本的纳米乳液制造技术，改善传输性能，即气体传输率（GTR）、水蒸气传输率（WVTR），并提高单层、双层和其他复合纳米乳液基膜的性能。这不仅可以减少收获后的损失，还可以同时限制食品废弃物管理的负担和相关的环境问题。
