Investigation of the Effect of Antimicrobial Edible Coatings Based on Nanoemulsions and Biopolymers on Shelf Life and Quality Attributes of Various Food Products

Abstract

iv newlineABSTRACT newlineFoodborne illnesses arise due to the spoilage of food caused by pathogenic bacteria. newlineEvery year, approximately two million people die in affluent countries. Unfortunately, all newlineof these pathogenic bacteria are creating biofilms on the food surface, and bacteria that newlineproduce biofilms are responsible for around 55- 65% of foodborne infections. newlineAcidification, nutrient restriction, fermentation, freezing, modified atmosphere newlinepackaging, and chemical preservatives are some traditional methods of food preservation newlinethat may not completely eradicate the pathogenic bacteria that form biofilms and cause newlinefoodborne illness. newlineAs technology advances and globalization increases, there is a growing trend towards newlineprioritizing healthy food choices that have high nutritional value and longer shelf lives, newlinesuch as fruits, vegetables, and shrimp. Food items employ a variety of edible coatings, newlineincluding gelatin, chitosan, and carboxymethyl cellulose. Nevertheless, edible coatings newlinecan occasionally give food items a disagreeable taste and toxicity. A novel method of newlinefood product coating has emerged using active coatings containing nanoemulsions. This newlineapproach enhances both the functionality and the maintenance of food quality through the newlineuse of various active substances. newlineOne such component is the antibacterial activity of nanoemulsions made of essential oils newline(like cardamom, caraway, and peppermint). Ultrasonically formed nanoemulsions newlinecontaining essential oils with droplet sizes ranging from 10-200 nm were used to produce newlineantibacterial and antibiofilm coatings (CMC-CEONE, CH-CANE, and GE-PEONE) newlinetargeting pathogenic bacteria such as E. coli, L. monocytogenes, S. typhi, and S. aureus. newlineThe novel approach of using nanoemulsion coatings in food products has improved the newlinemaintenance of good characteristics of food by minimizing oxidative stress and the newlinepresence of pathogenic bacteria during storage. newline