Edible nanocoatings: potential food applications, challenges and safety regulations
ISSN: 0034-6659
Article publication date: 29 September 2021
Issue publication date: 14 March 2022
Abstract
Purpose
This review discusses the concept of edible nanocoatings (ENCs), the biomaterials used in the coating matrices, techniques of coating development, applications, challenges and safety regulations associated with nanotechnology in food products. These ENCs are capable of imparting increased shelf life, improved appearance, better physiological qualities and bioactive potentials such as antimicrobial and antioxidant properties. ENCs can be developed using the layer-by-layer method which forms multiple alternative layers adhered together primarily by electrostatic interactions.
Design/methodology/approach
Various keywords such as edible coatings (ECs), safety aspects and nanocoatings were used to search the literature from Google Scholar, Research Gate, ScienceDirect, Springer Link, Taylor and Francis and PubMed. After searching enough literature, 113 articles and research papers were examined, which provides the updated overview of different aspects of edible nano-coatings.
Findings
Consumers today are very much aware of the food quality and its safety. They demand food products with longer shelf life, which are minimally processed with natural or no preservatives. ECs based on biopolymers is an alternative technique, which is biodegradable and can be consumed as such without posing any safety risks. The emergence of nanotechnology in food processing has provided new insights to develop ECs at the nanoscale with improved mechanical and barrier properties
Originality/value
ECs are beneficial to consumers and to the environment. ECs have generated significant attention over years as an alternative to fossil-based plastics, considering their renewable and biodegradable features
Keywords
Acknowledgements
Sincere thanks are extended to Institutions of Eminence (IoE) scheme, Banaras Hindu University, Varanasi (U.P) India, for financial support under Incentive Grant to Senior Faculties under IoE.
Citation
Poonia, A. and Mishra, A. (2022), "Edible nanocoatings: potential food applications, challenges and safety regulations", Nutrition & Food Science, Vol. 52 No. 3, pp. 497-514. https://doi.org/10.1108/NFS-07-2021-0222
Publisher
:Emerald Publishing Limited
Copyright © 2021, Emerald Publishing Limited