Micro‐ and Nanostructured Materials in Edible Coatings for the Preservation of Fruits and Vegetables

ABSTRACT

Edible coatings based on advanced nanostructured materials have emerged as effective strategies for extending the shelf life and maintaining the quality of fresh fruits and vegetables. This review provides a comprehensive overview of recent developments in nanocomposite coating systems, including metal and metal oxide nanoparticles, nanoclays, carbon nanodots, nanofibers, and nanofibril‐based hydrogels. These materials exhibit multifunctional properties such as antimicrobial and antioxidant activity, UV shielding, enhanced mechanical strength, and controlled gas and moisture permeability. The integration of nanomaterials into biopolymer matrices enables synergistic interactions that regulate ethylene levels, suppress microbial growth, and reduce oxidative and enzymatic degradation during storage and transportation. Particular emphasis is placed on sustainable synthesis routes, bioinspired nanostructures, and sprayable or in situ‐formed coatings suitable for perishable produce. Recent advances demonstrate that carbon nanodots and nanofibril hydrogels are especially promising due to their biocompatibility, tunable functionality, and superior preservation performance. Despite significant progress, challenges remain in large‐scale production, regulatory approval, and comprehensive assessment of nanomaterial toxicity. Future research should focus on safety evaluation, scalability, and data‐driven material design using in silico approaches. Overall, nanostructured edible coatings represent a versatile and sustainable platform for next‐generation postharvest preservation technologies.