The study aimed to analyze technological and conceptual trends in the application of nanotechnology for producing edible coatings through a bibliometric review. Data from 171 articles were collected from the Scopus database using relevant keywords. The data were processed using tools like VOSviewer and TF-IDF techniques to evaluate thematic affinity, co-occurrence patterns, and co-citation networks. The results revealed a significant increase in publications since 2020, highlighting the relevance of authors such as McClements and Zambrano-Zaragoza. Affinity analyses showed an average similarity score of 0.594 between the reviewed articles and the thematic axis. Emerging keywords such as “biopolymers” and “nanocomposites” were identified, along with leading institutions like the National Autonomous University of Mexico. In conclusion, nanotechnology demonstrates a growing impact on food preservation, emphasizing sustainable innovations that extend the shelf life of perishable products.