Green-synthesised nanoparticles in edible coatings: a sustainable strategy against postharvest pathogens

Postharvest handling is an important approach for minimizing quality loss in fresh produce, thereby enhancing food security. Edible coatings (EC), developed from food-grade biopolymers such as proteins, polysaccharides, and lipids have gained increasing attention in recent years as a sustainable and multifunctional approach for improving postharvest quality and extending shelf life of fresh produce. Nonetheless, EC have limitations such as low water barrier and mechanical properties which result in lower capability on preserving the coated fruits and vegetables. Recent work has focused on enhancing EC with nanoparticles (NPs) due to their unique properties and extremely small sizes. Incorporation of NPs such as inorganic materials including zinc oxide and titanium dioxide enhance mechanical strength, water vapor permeability, and antimicrobial properties of EC, leading to better preservation of fresh produce. Advances in green synthesis methods further support the development of environmentally friendly nanomaterials (NMs), reinforcing the potential of EC as a commercial solution for controlling spoilage and foodborne diseases and extending the shelf life of produce. However, limitations remain in synthesis process, material properties, and regulatory compliance for NMs. This work examines functions of EC, incorporation of NPs in EC, green synthesis of NPs and their effectiveness in controling postharvest pathogens and challenges of NPs.