Recent Developments in Edible Coatings for Fresh Fruits and Vegetables
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and | Dec 31, 2021
and | Dec 31, 2021
About this article
Article Category: A review
Published Online: Dec 31, 2021
Page range: 127 - 140
Received: Dec 01, 2020
Accepted: Nov 01, 2021
DOI: https://doi.org/10.2478/johr-2021-0022
Keywords
© 2021 Neegam Nain et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Edible coating matrix and its significant effects
| Food product | Type of fruit | Coating material | Additive | Active component | Method of application of edible coating | Effective concentration | Significant effects | References |
|---|---|---|---|---|---|---|---|---|
| Apples | fresh apples | cassava starch + gellan + soy lecithin | glycerol | thyme essential oil | spreading using glove (approximately 1.5 mL per fruit) | 8 : 2 (starch : gellan) | prevented water loss in persimmon, showed antifungal properties | |
| fresh-cut apples | cassava starch, carnauba wax and stearic acid | glycerol | cinnamon bark or fennel (0.05% to 0.30% v/v, respectively) | dipping (2 minutes) | 0.3% v/v cinnamon bark essential oil into cassava starch (2% and 3% w/v) | good barrier properties along with good mechanical and structural properties, exhibited antioxidant and antimicrobial properties | ||
| fresh-cut apples | xanthan gum | propylene glycol | tocopherol nanocapsules | dipping | - | physicochemical properties preserved, activity of PAL and PPO enzymes reduced and reduction in respiration rate observed | ||
| fresh-cut apples | hsian-tsao leaf gum (dHG) + tapioca starch | glycerol | cinnamon essential oil, ascorbic acid (antibrowning agent), calcium chloride (texture enhancer) | dipping (1 minutes) | 1.7% starch, 0.3% dHG, 0.3% glycerol, 0.2% cinnamon essential oil, 1% CaCl2 and 1% ascorbic acid | maintained the quality of food product, shelf life extended, and delayed browning | ||
| fresh-cut apples | soy protein isolate | glycerol, sodium sorbate | ferulic acid | dipping (10 seconds) | SPI (30 g·L−1) + ferulic acid (4 g·L−1) | controlled enzymatic browning and extended shelf life of fresh-cut apples | ||
| Plums | fresh plums | wheat starch + whey protein isolate (WPI) | glycerol | - | dipping | 80−20% (wheat starch and WPI) | shelf-life extension, reduced respiration rate | |
| fresh plums | hydroxypropyl methylcellulose (HPMC) + beeswax (BW) | glycerol, stearic acid, food additives, such as SEP (sodium ethylparaben). SMS (sodium methylparaben) and PS (potassium sorbate) | - | spreading (approximately 300 μL per fruit) | 36% beeswax (dry basis), 3 : 1 (HPMC : glycerol) and 5 : 1 (BW: stearic acid) | delayed postharvest ripening, reduced weight, firmness, and color loss and extended shelf life of plums | ||
| fresh plums | rice starch and carrageenan | glycerol | - | spreading (approximately 0.5 mL per fruit) | - | delayed respiration rate, restricted ethylene production and firmness retained | ||
| Strawberries | fresh strawberries | sodium alginate and pectin | eugenol and citral essential oils | dipping (2 minutes) | alginate 2% + eugenol EO 0.1% and alginate 2% + citral EO 0.15% + eugenol EO 0.10% |
reduction in microbial load during storage | ||
| fresh strawberries | beeswax | - | coconut and sunflower oil | spreading | 60 mL coconut oil, 50 mL sunflower oil and 25 g beeswax | good moisture barrier, hence prevented water loss and deactivation of vitamin C, improved appearance, antifungal due to presence of coconut oil | ||
| fresh strawberries | chitosan + banana starch | 2% citric acid solution and sorbitol | aloe-vera gel | dipping (3 minutes) | final concentration of coating solution; 3% (w/v) starch, 2% (w/v) chitosan and 20% (v/v) aloe-vera gel | reduced decay rate, showed antifungal and antimicrobial properties, decreased in water vapor loss and delayed loss of physicochemical properties during storage | ||
| fresh strawberries | chitosan | acetic acid | - | dipping (5 minutes) | application of 1% and 1.5% chitosan showed significant positive results | increased in shelf life, inhibited oxidative enzyme activity. i.e., delayed in G-POD and PPO activities and retarded decrease of ascorbic acid. GSH content, and β-1,3-gluconase activity | ||
| Citrus bruit | fresh mandarins | chitosan, MC, HPMC, CMC | glycerol | - | spreading | first layer CMC (1.5%) and second layer chitosan (1.5%) | firmness and gloss improved and physiological quality of fruits improved | |
| fresh fruit | chitosan and locust bean gum (LBG) | - | pomegranate peel extract | chitosan (1 % w/v) and LBG (0.5% w/v) + 0.361 g dry water pomegranate peel extract (WPPE per mL) | shelf life extended, inhibited green mold development, antifungal in nature | |||
| fresh fruit | beeswax | benlate-fungicide | - | - | 5% beeswax + 0.5% benlate | extension of shelf life and overall quality improved | ||
| Cherry tomatoes and tomatoes | fresh cherry tomatoes | quinoa protein chitosan | - | thymol nanoemulsion | dipping (3 minutes) | 1 : 5 w/v quinoa flour and distill water + 10% thymol nanoemulsion | antifungal in nature inhibited the growth of |
|
| cold stored cherry tomatoes | hydroxypropyl methyl cellulose (HPMC) and beeswax (BW) (HPMC-lipid edible composite emulsion) | glycerol 2% sodium benzoate and oleic acid | - | dipping (30 seconds) | - | inhibited the growth of |
||
| fresh tomatoes | pectin + corn flour + beetroot powder | glycerol | dipping | delayed respiration rate, retained biochemical quality, decreased in weight loss and decaying rate | ||||
| Peaches | flesh peaches | chitosan | chlorogenic acid | - | - | 1 : 1 (chitosan : chlorogenic acid) showed highest antioxidant activity | exhibited strong antioxidant activities and results promised to maintain firmness, ascorbic acid content, SSC and TA when stored at 20 °C for 8 days | |
| flesh-cut peaches | - | - | green tea, |
dipping | - | controlled microbial spoilage and made food product look attractive for consumers | ||
| fresh fruit | sodium alginate | - | rhubarb extract | dipping | 1 % (w/v) sodium alginate + 0.05% rhubarb extract | control degradation caused by |
||
| Button mushrooms | fresh | tragacanth gum | 100–1000 ppm of |
maintenance of 92.4% tissue firmness, and reduction in microorganism counts, such as yeasts and molds and |