Applications of nanotechnology in essential oil protection to extend the shelf life of fruits and vegetables: A review

Fruits and vegetables are susceptible to spoilage caused by yeast, mold, and natural flora during harvesting, packaging, storage, and transportation, in addition to the presence of pathogens, which lead to food losses and cause diseases. Fungal proliferation is a major cause of economic losses during the marketing of fruits and vegetables. While postharvest disease control is typically done with synthetic fungicides, these can lead to fungal resistance, environmental pollution, and potential health implications. Growing consumer demand to reduce chemical use has spurred interest in natural alternatives like plant-derived essential oils, known for their bioactive, antifungal, and antibacterial properties, as well as their low toxicity, safety, and low cost. The objective of this review is to investigate the efficacy of essential oils in inhibiting the main spoilage and pathogenic microorganisms found in fruits and vegetables through in vitro and in vivo studies. This manuscript presents a bibliometric analysis on the topics of essential oil and nanotechnology, together with a review of the nanoencapsulation of essential oils in nanoemulsion, nanoliposomes, and nanomaterials and their applications in fruits and vegetables with the aim of preserving or improving their quality. Additionally, this paper discusses the challenges and perspectives in the research and development of natural fungicides derived from essential oils. Essential oils are promising for controlling microorganisms in fruits and vegetables; however, they require encapsulation to prevent degradation and allow controlled release. Nanoencapsulation enhances their bioactivity, enabling lower doses and greater stability. Edible coatings with essential oils extend shelf life, and nanotechnology offers innovative, eco-friendly solutions.