Combining edible coatings technology and nanoencapsulation for food application: A brief review with an emphasis on nanoliposomes

摘要: Abstract The use of bioactive compounds within the biopolymer-based Edible Coatings (EC) matrices has certain limitations for their application at food industry level. Encapsulation been considered as a strategy that enables protecting and improving physical chemical characteristics compounds; result, it extends shelf life coated foods. This review discusses recent progress in combining edible coatings with nanoencapsulation technology. We also described discussed various works, which nanoliposomes are used encapsulation systems to prepare, subsequently apply plant products meat products. phenolic essential oils provides an improvement antioxidant antimicrobial properties by extending matrices. However, when liposomes stored long period time, they may present some degree instability manifested increase size, polydispersity index, zeta potential. is reflected aggregation, fusion, rupture vesicles. investigation can help researchers industries select appropriate efficient biopolymer form EC containing nanoencapsulated active compounds. work addresses create markedly fruit, reducing weight loss, deterioration due action microorganisms.