Sustainability is a top goal for policymakers, manufacturers, scientists, and ordinary residents. In 2018, 868 million tons of fruits and 1089 million tons of vegetables were harvested [1], but more than half of them were wasted due to their perishable nature and various biochemical, physical, physiological, and pathological deteriorations. [2,3]. Food spoilage poses significant health risks due to the decomposition of fruits and vegetables, leading to the growth of harmful microbes and the loss of essential nutrients [4]. Current preservation methods involve refrigeration, canning, and chemical preservatives, but these methods often have limitations in maintaining freshness while ensuring food safety [5,6]. Active nanoemulsion (NE) based edible coatings offer a promising solution because of their rich antimicrobial and antioxidant properties. By encapsulating these compounds, the NE coatings create a protective barrier extending perishable produce's shelf life [7,8]. Unlike traditional petrochemical-based packaging materials like bioplastics and petrochemical-based plastics, these edible coatings are biodegradable and environmentally friendly, reducing the harmful impact of non-renewable resources and plastic wastes on the environment [5,6]. Additionally, the application of active NE-based coatings mitigates food spoilage and enhances food safety by inhibiting microbial growth and preserving the nutritional value of fruits and vegetables. This method aligns with the collective goal of achieving sustainability by reducing food waste and promoting healthier consumption practices [9]. These constraints have led researchers to focus on developing biodegradable or edible packaging made from biopolymers such as carbohydrates, lipids, and protein. Edible packaging has integrated the principles of food preservation and packaging into a biodegradable film [[10], [11], [12]]. This edible packaging not only protects against moisture loss, color fading, lipid oxidation, and off-odors but also extends the product's shelf life while offering additional functionality to the food [13]. Biopolymer-based edible packaging, however, may be highly susceptible to microbial contamination that can affect their quality attributes and reduce their nutritional value [10]. Incorporating antimicrobial ingredients to prepare an edible and active coating for fresh produce can extend product shelf life and improve safety, nutritional and sensory qualities.

NE represents a novel approach to developing intelligent edible packaging by encapsulating antimicrobial agents. This complex system allows the slow release of active bioactive compounds from the encapsulated extracts, resulting in a dual-action mechanism: (a) effectively inhibiting microbial growth and (b) extending the product's shelf life to meet predetermined temporal thresholds. Utilizing NE technology, this innovative approach not only preserves product integrity but also establishes a dynamic balance between the release of antimicrobial constituents against pathogenic microorganisms such as Salmonella, Escherichia coli, Staphylococcus aureus, Bacillus cereus, Campylobacter, Clostridium perfringens, Aspergillus niger, and others. This transformational method enhances the field of food preservation and safety [7]. To create an active NE, it is essential to incorporate an active bioactive agent predominantly sourced from various herbs and plants.

Natural active agents, such as essential oils/extracts based on plant parts, spices, herbs, animal-based enzymes (lysozyme, lactoferrin), and bacteriocins derived from microbial sources (nisin and pediocin), have been tested for their active ingredient against pathogens and spoilage bacteria in various food products [14]. The preponderance of herbs and plant parts remains unexplored and neglected as an antimicrobial option in food. In Southeast Asian nations, Piper betle L. (Piperaceae), a fragmented herb usually known as betel leaf, is used for chewing, fragrance, color, and medicinal purposes [15]. However, a large portion of the unsold perishable leaves is discarded [15,16]. Wastage can be reduced by extracting unsold leaves for extract or essential oil, both of which have potential industrial futures [16]. A broad range of active compounds has been identified, such as polyphenols, terpenes, etc. [17]. However, these active compounds may have a volatile nature and possess strong aromas or tastes that could change the flavor of coated fruits and vegetables, the use of encapsulation is a more effective solution to address this issue.

Encapsulating active ingredients in edible coatings can help control microbial development and improve food storage quality. Extract active ingredients (phenolic compounds) have high volatility and insoluble properties, making them unsuitable for the food system. Xanthan gum (XG) is a high molecular weight extracellular polysaccharide produced by Xanthomonas campestris and is one of the most important commercial microbial hydrocolloids used in the food industry [18,19]. The encapsulation of active ingredients can not only ensure the physical stability of active ingredients that enhances their bioactivity in the extract while mitigating the extract's organoleptic properties but also offer distinctive antioxidant and antibacterial capabilities [7].

Tomato, as the second most important crop, is an ideal model to explore the effectiveness of active edible coatings on fresh produce. Tomato has an annual production of 163 million tons [20]. 50 % of tomato production is lost during postharvest handling, leading to economic losses and environmental pollutants. To reduce food wastage, it is important to explore new methods of preservation, such as active edible coatings, to maintain quality of tomatoes by functioning as solute, vapor and gas barriers quality and extend the shelf life of tomatoes [21,22].

This work aims to create a novel and active edible coating for fresh produce preservation by encapsulating betel leaf extract within xanthan gum-based nanoemulsion. The different formulation-based coating was designed to offer antimicrobial attributes specifically for foodborne pathogens on tomatoes. The methodology involved the extraction of active compounds from betel leaves utilizing methanol as the solvent. The phenolic and flavonoid content and antioxidant capabilities of the methanol extract of BLE were analyzed. A stable formulation of the active coating was prepared using the NE technique. The active coating using different concentrations of Tween 80 (1 % and 3 % w/v), XG (0.1 % to 0.5 % w/v), and BLE (1 % to 5 % w/v) were assessed for physical stability, viscosity, and antimicrobial effectiveness. Tomatoes applied with active NE coatings were stored at various temperatures until 27 days. We further assessed the coating's antimicrobial properties and its impact on both tomato quality and shelf-life extension. This study demonstrates the significant potential of utilizing XG NE incorporating BLE as an effective coating strategy to prolong the shelf life of fresh produce.