Edible Biopolymer Nano-Coatings for Fresh Produce: Functionalized Nanomaterials, Mechanisms, and Commercialization Pathways

The swift decline of fruits and vegetables after harvest continues to be a significant issue for food sustainability and environmentally friendly preservation techniques. Biopolymer-based edible nano-coatings have surfaced as a viable solution to prolong shelf life while minimizing dependence on plastic packaging. These coatings are typically created from natural polymers like chitosan or alginate and are enhanced with nanoscale carriers such as nanoemulsions, polymeric nanoparticles, or lipid nanostructures, which offer superior barrier properties and antimicrobial effects by enhancing their mechanical integrity and bioavailability. This review looks at the newest advancements in edible nano-coatings, points out key challenges in making them on a larger scale and getting them approved, and offers ideas for developing safe, biodegradable systems that are specific to different products to help keep fruits and vegetables fresh after harvest. This work emphasize on their ability to preserve firmness, mitigate oxidative stress, and facilitate the controlled release of bioactive compounds.