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In functional foods, the bioactive components are sensitive to external factors and eventually deteriorated during transport and storage; nanoencapsulation of these bioactive nanocomponents improves its shelf life. Especially, nanoemulsion-based edible coating controls the fruit ripening and extends the shelf life of perishable commodity. Also, consumable nanocoats could be a barrier to the moisture on various foods and could provide colors, flavors, nutrients, enzymes, and anti-brews [24–26].