01776naa a2200229 a 450000100080000000500110000800800410001902200140006002400470007410000290012124501280015026000090027830000110028752010990029865300270139765300250142465300160144970000160146570000200148170000150150177300300151621358842022-06-09       2021    bl uuuu     u00u1 u    #d  a2304-81587 ahttps://doi.org/10.3390/foods101024382DOI1 aOLIVEIRA FILHO, J. G. de  aNanoemulsions as edible coatingsbA potential strategy for fresh fruits and vegetables preservation.h[electronic resource]  c2021  a1 - 17  aFresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled atmosphere. In recent years, nanotechnology has emerged as a new strategy for improving coating properties. Coatings based on plant-source nanoemulsions in general have a better water barrier, and better mechanical, optical, and microstructural properties in comparison with coatings based on conventional emulsions. When antimicrobial and antioxidant compounds are incorporated into the coatings, nanocoatings enable the gradual and controlled release of those compounds over the food storage period better than conventional emulsions, hence increasing their bioactivity, extending shelf life, and improving nutritional produce quality. The main goal of this review is to update the available information on the use of nanoemulsions as coatings for preserving fresh fruits and vegetables, pointing to a prospective view and future applications.  aNatural antimicrobials  aPreservation methods  aWax coating1 aMIRANDA, M.1 aFERREIRA, M. D.1 aPLOTTO, A.  tFoodsgv. 10, 2434, 2021.