Postharvest misfortunes of fruits and vegetables are cause they are perishable products, that undergo big physiological changes during depository, such as the loss of organoleptic features, the decrease in nutritional components, apart from the loss of moisture that generates the softening of the tissue and therefore the rotting of the fruit, that leads to a concise, shelf life. Therefore, the production must reach its goal with the best condition characteristics such as image, color, flavor, texture, and the minimization of organic, chemical, and material risks that affect human health. Postharvest misfortunes affect many producers and exporters; preservation methods have been grown in recent age to prolong its beneficial life. In recent age, conservation methods in the way that controlled atmospheres, cooling techniques, chemical situations, and coatings have been developed to combat these determinants. Food coatings are thin layers of material that serve as a hurdle between food and allure environment all the while handling, processing, and depository. In recent decades, they have been widely intentional and applied in foods to a degree peppers, mushrooms, tomatoes, and carrots, due to their cheap and environmentally friendly biological matters composition. They are classified into three classifications: hydrocolloids, lipids, and compounds. Within lipid coatings, we find emulsified systems. Nanoemulsion is outlined as a kinetically stable colloidal dispersal of two immiscible liquids. One is dispersed as limited spherical particles accompanying an r<100 nm in the other liquid. This chapter inspected the formation process of nanoemulsion as covering, the functionality, the application of biocompounds to look after fruits and vegetables from microorganisms all the while storage, and the response of considered vegetal medicated tissues.
Author(s) Details:
J. A. Estefes-Duarte,
ICAP—Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo, Hidalgo C.P. 43000, Mexico.
G. Medina-Pérez,
ICAP—Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo, Hidalgo C.P. 43000, Mexico.
E. Morales-Luna,
ICAP—Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo, Hidalgo C.P. 43000, Mexico.
S. R. Pérez Ríos,
ICAP—Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo, Hidalgo C.P. 43000, Mexico.
A. J. Cenobio-Galindo,
ICAP—Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo, Hidalgo C.P. 43000, Mexico.
Pérez-Soto Elizabeth,
ICAP—Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo, Hidalgo C.P. 43000, Mexico.
U. González Lemus,
ICAP—Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo, Hidalgo C.P. 43000, Mexico.
L. N. Afanador-Barajas,
Master in Bioenginering and Nanotechnology, Engineering and Basic Sciences Faculty, Universidad Central, Bogotá 110311, Colombia.
Please see the link here: https://stm.bookpi.org/EIAS-V4/article/view/10822
Keywords: Antimicrobial nanoemulsions, organoleptic properties, hydrocolloids, microorganisms
