Development of Nano Emulsion as an Edible Coating on Fresh Fruit and Vegetable for Postharvest Quality Evaluation

The study involved the synthesis and application of a beeswax nanoemulsion as a food-grade coating for enhancing the quality and shelf life of fresh produce like fruits and vegetables. The nanoemulsion was prepared using high-energy homogenization and consisted of beeswax, lecithin, polyethylene glycol, basil essential oil, Tween 80, and sorbic acid. Fourier Transform Infrared Spectroscopy (FTIR), Dynamic Light Scattering (DLS), and Gas Chromatography-Mass Spectrometry (GC-MS) were used to characterize the nanoemulsion. FTIR confirmed the presence of hydroxyl and ester functional groups to ensure stability, and DLS was 44.58 nm Z-average droplet size, polydispersity index (PdI) 0.332, and a highly stable zeta potential. GC-MS also confirmed major constituents such as 9-Octadecenoic acid, Oleic acid, and hydrocarbons such as dodecane and hexadecane, responsible for the antimicrobial and antioxidative character of the coating. Nanoemulsion was applied on tomato, carrots, bananas, and apples and demonstrated impressive reductions in physiological weight loss, reduced spoilage rates, and enhanced moisture retention compared to uncoated samples for 15 days of storage. Nutritional analysis indicated enhanced vitamin C retention, and the use of biodegradable materials ensured that food preservation was sustainable. Such outcomes confirmed the effectiveness of nanoemulsion coatings to reduce postharvest losses as well as to enhance food security by adopting green, sustainable ways.