Abstract In the current review, food preservation methods were studied, as the food industry is facing the challenge of storing and increasing the shelf life of cut fresh fruits and vegetables. Foodborne pathogens have been established as one of the major reasons for the deteriorating human health; therefore, efforts should be made to decrease the foodborne pathogens in fresh fruits and vegetables. The methods in which different coatings are applied to cut fruits and vegetables to prevent the development of foodborne pathogen diseases were reviewed. These methods mainly included coatings based on carbohydrates, proteins, and lipids. For the biocontrol, such as gums as naturally forming polysaccharides or carbohydrate polymers, were acquired from renewable sources. Moreover, the protein coating was found to be a value-added for application that faced less resistance from food authoritative personnel for use in food products. Essential oils (EOs) and its nanoemulsion possess antioxidant and antimicrobial characteristics which considered being unique additives in the food industry. Furthermore, physical stability was provided through nanoemulsions. Utilization of nanoemulsion increased the bioactivity and aimed to reduce the effects on the organoleptic characteristics of food items.

中文翻译：

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用于延长水果和蔬菜的保质期和减少食源性病原体的食用涂料和抗菌纳米乳液：综述

摘要 在当前的综述中，食品保鲜方法被研究，因为食品工业面临着储存和延长切好的新鲜水果和蔬菜的保质期的挑战。食源性病原体已被确定为人类健康恶化的主要原因之一；因此，应努力减少新鲜水果和蔬菜中的食源性病原体。回顾了应用不同涂层切割水果和蔬菜以防止食源性病原体疾病发展的方法。这些方法主要包括基于碳水化合物、蛋白质和脂质的涂层。对于生物防治，如天然形成的多糖或碳水化合物聚合物的树胶是从可再生资源中获得的。而且，发现蛋白质涂层对于在食品中使用的食品权威人员的阻力较小的应用具有附加值。精油 (EO) 及其纳米乳液具有抗氧化和抗菌特性，被认为是食品工业中的独特添加剂。此外，通过纳米乳液提供物理稳定性。纳米乳液的使用增加了生物活性，旨在减少对食品感官特性的影响。