This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Alves M.M., Gonçalves M.P., Rocha C.M.R. 2017. Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples. LWT – Food Science and Technology 80: 409–415. DOI: 10.1016/j.lwt.2017.03.013.AlvesM.M.GonçalvesM.P.RochaC.M.R.2017Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples8040941510.1016/j.lwt.2017.03.013Open DOISearch in Google Scholar
Andrade R.D., Skurtys O., Osorio F.A. 2012. Atomizing spray systems for application of edible coatings. Comprehensive Reviews in Food Science and Food Safety 11(3): 323–337. DOI: 10.1111/j.1541-4337.2012.00186.x.AndradeR.D.SkurtysO.OsorioF.A.2012Atomizing spray systems for application of edible coatings11332333710.1111/j.1541-4337.2012.00186.xOpen DOISearch in Google Scholar
Arnon H., Granit R., Porat R., Poverenov E. 2015. Development of polysaccharides-based edible coatings for citrus fruits: A layer-by-layer approach. Food Chemistry 166: 465–472. DOI: 10.1016/j.foodchem.2014.06.061.ArnonH.GranitR.PoratR.PoverenovE.2015Development of polysaccharides-based edible coatings for citrus fruits: A layer-by-layer approach16646547210.1016/j.foodchem.2014.06.06125053081Open DOISearch in Google Scholar
Arnon-Rips H., Porat R., Poverenov E. 2019. Enhancement of agricultural produce quality and storability using citral-based edible coatings; the valuable effect of nano-emulsification in a solid-state delivery on fresh-cut melons model. Food Chemistry 277: 205–212. DOI: 10.1016/j.foodchem.2018.10.117.Arnon-RipsH.PoratR.PoverenovE.2019Enhancement of agricultural produce quality and storability using citral-based edible coatings; the valuable effect of nano-emulsification in a solid-state delivery on fresh-cut melons model27720521210.1016/j.foodchem.2018.10.11730502136Open DOISearch in Google Scholar
Azarakhsh N., Osman A., Ghazali H.M., Tan C.P., Mohd Adzahan N. 2012. Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples. International Food Research Journal 19(1): 279–285.AzarakhshN.OsmanA.GhazaliH.M.TanC.P.Mohd AdzahanN.2012Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples191279285Search in Google Scholar
Azeredo H.M.C., Miranda K.W.E., Ribeiro H.L., Rosa M.F., Nascimento D.M. 2012. Nanoreinforced alginate–acerola puree coatings on acerola fruits. Journal of Food Engineering 113(4): 505–510. DOI: 10.1016/j.jfoodeng.2012.08.006.AzeredoH.M.C.MirandaK.W.E.RibeiroH.L.RosaM.F.NascimentoD.M.2012Nanoreinforced alginate–acerola puree coatings on acerola fruits113450551010.1016/j.jfoodeng.2012.08.006Open DOISearch in Google Scholar
Basiak E., Linke M., Debeaufort F., Lenart A., Geyer M. 2019. Dynamic behaviour of starch-based coatings on fruit surfaces. Postharvest Biology and Technology 147: 166–173. DOI: 10.1016/j.postharvbio.2018.09.020.BasiakE.LinkeM.DebeaufortF.LenartA.GeyerM.2019Dynamic behaviour of starch-based coatings on fruit surfaces14716617310.1016/j.postharvbio.2018.09.020Open DOISearch in Google Scholar
Calderón-Castro A., Vega-García M.O., de Jesús Zazueta-Morales J., Fitch-Vargas P.R., Carrillo-López A., Gutiérrez-Dorado R. et al. 2018. Effect of extrusion process on the functional properties of high amylose corn starch edible films and its application in mango (Mangifera indica L.) cv. Tommy Atkins. Journal of Food Science and Technology 55(3): 905–914. DOI: 10.1007/s13197-017-2997-6.Calderón-CastroA.Vega-GarcíaM.O.de Jesús Zazueta-MoralesJ.Fitch-VargasP.R.Carrillo-LópezA.Gutiérrez-DoradoR.2018Effect of extrusion process on the functional properties of high amylose corn starch edible films and its application in mango (Mangifera indica L.) cv. Tommy Atkins55390591410.1007/s13197-017-2997-6582164629487432Open DOISearch in Google Scholar
Castillo S., Navarro D., Zapata P.J., Guillén F., Valero D., Serrano M., Martínez-Romero D. 2010. Antifungal efficacy of Aloe vera in vitro and its use as a preharvest treatment to maintain postharvest table grape quality. Postharvest Biology and Technology 57(3): 183–188. DOI: 10.1016/j.postharvbio.2010.04.006.CastilloS.NavarroD.ZapataP.J.GuillénF.ValeroD.SerranoM.Martínez-RomeroD.2010Antifungal efficacy of Aloe vera in vitro and its use as a preharvest treatment to maintain postharvest table grape quality57318318810.1016/j.postharvbio.2010.04.006Open DOISearch in Google Scholar
Cazón P., Velazquez G., Ramírez J.A., Vázquez M. 2017. Polysaccharide-based films and coatings for food packaging: A review. Food Hydrocolloids 68: 136–148. DOI: 10.1016/j.foodhyd.2016.09.009.CazónP.VelazquezG.RamírezJ.A.VázquezM.2017Polysaccharide-based films and coatings for food packaging: A review6813614810.1016/j.foodhyd.2016.09.009Open DOISearch in Google Scholar
Chanjirakul K., Wang S.Y., Wang C.Y., Siriphanich J. 2006. Effect of natural volatile compounds on anti-oxidant capacity and antioxidant enzymes in raspberries. Postharvest Biology and Technology 40(2): 106–115. DOI: 10.1016/j.postharvbio.2006.01.004.ChanjirakulK.WangS.Y.WangC.Y.SiriphanichJ.2006Effect of natural volatile compounds on anti-oxidant capacity and antioxidant enzymes in raspberries40210611510.1016/j.postharvbio.2006.01.004Open DOISearch in Google Scholar
Chen Q., Roether J.A., Boccaccini A.R. 2008. Tissue engineering scaffolds from bioactive glass and composite materials. In: Ashammakhi N., Reis R., Chiellini F. (Eds.), Topics in Tissue Engineering 4. Oulu University, Finland, 27 p.ChenQ.RoetherJ.A.BoccacciniA.R.2008Tissue engineering scaffolds from bioactive glass and composite materialsIn:AshammakhiN.ReisR.ChielliniF.(Eds.),Oulu UniversityFinland27Search in Google Scholar
Chiumarelli M., Hubinger M.D. 2014. Evaluation of edible films and coatings formulated with cassava starch, glycerol, carnauba wax and stearic acid. Food Hydrocolloids 38: 20–27. DOI: 10.1016/j.foodhyd.2013.11.013.ChiumarelliM.HubingerM.D.2014Evaluation of edible films and coatings formulated with cassava starch, glycerol, carnauba wax and stearic acid38202710.1016/j.foodhyd.2013.11.013Open DOISearch in Google Scholar
Cock I. 2008. Antimicrobial activity of Aloe barbadensis Miller leaf gel components. Internet Journal of Microbiology 4(2), 8 p. DOI: 10.1016/j.foodhyd.2013.11.013.CockI.2008Antimicrobial activity of Aloe barbadensis Miller leaf gel components42810.1016/j.foodhyd.2013.11.013Open DOISearch in Google Scholar
Corbo M.R., Campaniello D., Speranza B., Bevilacqua A., Sinigaglia M. 2015. Non-conventional tools to preserve and prolong the quality of minimally-processed fruits and vegetables. Coatings 5(4): 931–961. DOI: 10.3390/coatings5040931.CorboM.R.CampanielloD.SperanzaB.BevilacquaA.SinigagliaM.2015Non-conventional tools to preserve and prolong the quality of minimally-processed fruits and vegetables5493196110.3390/coatings5040931Open DOISearch in Google Scholar
Cortez-Vega W.R., Pizato S., de Souza J.T.A., Prentice C. 2014. Using edible coatings from Whitemouth croaker (Micropogonias furnieri) protein isolate and organo-clay nanocomposite for improve the conservation properties of fresh-cut ‘Formosa’ papaya. Innovative Food Science and Emerging Technologies 22: 197–202. DOI: 10.1016/j.ifset.2013.12.007.Cortez-VegaW.R.PizatoS.de SouzaJ.T.A.PrenticeC.2014Using edible coatings from Whitemouth croaker (Micropogonias furnieri) protein isolate and organo-clay nanocomposite for improve the conservation properties of fresh-cut ‘Formosa’ papaya2219720210.1016/j.ifset.2013.12.007Open DOISearch in Google Scholar
Dhall R.K. 2013. Advances in edible coatings for fresh fruits and vegetables: a review. Critical Reviews in Food Science and Nutrition 53(5): 435–450. DOI: 10.1080/10408398.2010.541568.DhallR.K.2013Advances in edible coatings for fresh fruits and vegetables: a review53543545010.1080/10408398.2010.54156823391012Open DOISearch in Google Scholar
Dhital R., Joshi P., Becerra-Mora N., Umagiliyage A., Chai T., Kohli P., Choudhary R. 2017. Integrity of edible nano-coatings and its effects on quality of strawberries subjected to simulated in-transit vibrations. LWT – Food Science and Technology 80: 257–264. DOI: 10.1016/j.lwt.2017.02.033.DhitalR.JoshiP.Becerra-MoraN.UmagiliyageA.ChaiT.KohliP.ChoudharyR.2017Integrity of edible nano-coatings and its effects on quality of strawberries subjected to simulated in-transit vibrations8025726410.1016/j.lwt.2017.02.033Open DOISearch in Google Scholar
Dhital R., Becerra-Mora N., Watson D.G., Kohli P., Choudhary R. 2018. Efficacy of limonene nano coatings on post-harvest shelf life of strawberries. LWT – Food Science and Technology 97: 124–134. DOI: 10.1016/j.lwt.2018.06.038.DhitalR.Becerra-MoraN.WatsonD.G.KohliP.ChoudharyR.2018Efficacy of limonene nano coatings on post-harvest shelf life of strawberries9712413410.1016/j.lwt.2018.06.038Open DOISearch in Google Scholar
Dureja H., Kaushik D., Kumar N., Sardana S. 2005. Aloe vera. Indian Pharmacist 38(4): 9–13.DurejaH.KaushikD.KumarN.SardanaS.2005Aloe vera384913Search in Google Scholar
Embuscado M.E., Huber K.C. 2009. Edible Films and Coatings for Food Applications. Springer, USA, 416 p. DOI: 10.1007/978-0-387-92824-1.EmbuscadoM.E.HuberK.C.2009SpringerUSA41610.1007/978-0-387-92824-1Open DOISearch in Google Scholar
Fagundes C., Palou L., Monteiro A.R., Pérez-Gago M.B. 2015. Hydroxypropyl methylcellulose-beeswax edible coatings formulated with antifungal food additives to reduce alternaria black spot and maintain postharvest quality of cold-stored cherry tomatoes. Scientia Horticulturae 193: 249–257. DOI: 10.1016/j.scienta.2015.07.027.FagundesC.PalouL.MonteiroA.R.Pérez-GagoM.B.2015Hydroxypropyl methylcellulose-beeswax edible coatings formulated with antifungal food additives to reduce alternaria black spot and maintain postharvest quality of cold-stored cherry tomatoes19324925710.1016/j.scienta.2015.07.027Open DOISearch in Google Scholar
Fakhouri F.M., Costa D., Yamashita F., Martelli S.M., Jesus R.C., Alganer K. et al. 2013. Comparative study of processing methods for starch/gelatin films. Carbohydrate Polymers 95(2): 681–689. DOI: 10.1016/j.carbpol.2013.03.027.FakhouriF.M.CostaD.YamashitaF.MartelliS.M.JesusR.C.AlganerK.2013Comparative study of processing methods for starch/gelatin films95268168910.1016/j.carbpol.2013.03.02723648030Open DOISearch in Google Scholar
Galindo-Pérez M.J., Quintanar-Guerrero D., Mercado-Silva E., Real-Sandoval S.A., Zambrano-Zaragoza M.L. 2015. The effects of tocopherol nanocapsules/xanthan gum coatings on the preservation of fresh-cut apples: Evaluation of phenol metabolism. Food and Bioprocess Technology 8(8): 1791–1799. DOI: 10.1007/s11947-015-1523-y.Galindo-PérezM.J.Quintanar-GuerreroD.Mercado-SilvaE.Real-SandovalS.A.Zambrano-ZaragozaM.L.2015The effects of tocopherol nanocapsules/xanthan gum coatings on the preservation of fresh-cut apples: Evaluation of phenol metabolism881791179910.1007/s11947-015-1523-yOpen DOISearch in Google Scholar
Galus S., Arik Kibar E.A., Gniewosz M., Kraśniewska K. 2020. Novel materials in the preparation of edible films and coatings – A review. Coatings 10(7); 674; 14 p. DOI: 10.3390/coatings10070674.GalusS.Arik KibarE.A.GniewoszM.KraśniewskaK.2020Novel materials in the preparation of edible films and coatings – A review10767414 p.10.3390/coatings10070674Open DOISearch in Google Scholar
Ganiari S., Choulitoudi E., Oreopoulou V. 2017. Edible and active films and coatings as carriers of natural antioxidants for lipid food. Trends in Food Science and Technology 68: 70–82. DOI: 10.1016/j.tifs.2017.08.009.GaniariS.ChoulitoudiE.OreopoulouV.2017Edible and active films and coatings as carriers of natural antioxidants for lipid food68708210.1016/j.tifs.2017.08.009Open DOISearch in Google Scholar
Gesford P. 2002. Challenges in panning. Manufacturing Confectioner 82(11): 43–50. Global Source for Chocolate, Confectionery and Biscuit Information. Princeton, USA.GesfordP.2002Challenges in panning82114350Global Source for Chocolate, Confectionery and Biscuit Information. Princeton, USA.Search in Google Scholar
Guerreiro A.C., Gago C.M.L., Faleiro M.L., Miguel M.G.C., Antunes M.D.C. 2015. The use of polysaccharide-based edible coatings enriched with essential oils to improve shelf-life of strawberries. Post-harvest Biology and Technology 110: 51–60. DOI: 10.1016/j.postharvbio.2015.06.019.GuerreiroA.C.GagoC.M.L.FaleiroM.L.MiguelM.G.C.AntunesM.D.C.2015The use of polysaccharide-based edible coatings enriched with essential oils to improve shelf-life of strawberries110516010.1016/j.postharvbio.2015.06.019Open DOISearch in Google Scholar
Gunaydin S., Karaca H., Palou L., de la Fuente B., Pérez-Gago M.B. 2017. Effect of hydroxypropyl methyl-cellulose-beeswax composite edible coatings formulated with or without antifungal agents on physicochemical properties of plums during cold storage. Journal of Food Quality 2017; 8573549; 9 p. DOI: 10.1155/2017/8573549.GunaydinS.KaracaH.PalouL.de la FuenteB.Pérez-GagoM.B.2017Effect of hydroxypropyl methyl-cellulose-beeswax composite edible coatings formulated with or without antifungal agents on physicochemical properties of plums during cold storage201785735499 p.10.1155/2017/8573549Open DOISearch in Google Scholar
Hall D.J. 2012. Edible coatings from lipids, waxes, and resins. In: Baldwin E.A., Hagenmaier R., Bai J. (Eds.), Edible Coatings and Films to Improve Food Quality, 2nd ed. CRC Press, USA, pp. 79–101. DOI: 10.1201/b11082.HallD.J.2012Edible coatings from lipids, waxes, and resinsIn:BaldwinE.A.HagenmaierR.BaiJ.(Eds.),2nd edCRC PressUSA7910110.1201/b11082Open DOISearch in Google Scholar
Hamman J.H. 2008. Composition and applications of Aloe vera leaf gel. Molecules 13(8): 1599–1616. DOI: 10.3390/molecules13081599.HammanJ.H.2008Composition and applications of Aloe vera leaf gel1381599161610.3390/molecules13081599Open DOISearch in Google Scholar
Hassan B., Chatha S.A.S., Hussain A.I., Zia K.M., Akhtar N. 2018. Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review. International Journal of Biological Macromolecules 109: 1095–1107. DOI: 10.1016/j.ijbiomac.2017.11.097.HassanB.ChathaS.A.S.HussainA.I.ZiaK.M.AkhtarN.2018Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review1091095110710.1016/j.ijbiomac.2017.11.097Open DOISearch in Google Scholar
İyidoǧan N.F., Bayındırlı A. 2004. Effect of L-cysteine, kojic acid and 4-hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice. Journal of Food Engineering 62(3): 299–304. DOI: 10.1016/s0260-8774(03)00243-7.İyidoǧanN.F.BayındırlıA.2004Effect of L-cysteine, kojic acid and 4-hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice62329930410.1016/s0260-8774(03)00243-7Open DOISearch in Google Scholar
Jafarzadeh S., Nafchi A.M., Salehabadi A., Oladzad-abbasabadi N., Jafari S.M. 2021. Application of bionanocomposite films and edible coatings for extending the shelf life of fresh fruits and vegetables. Advances in Colloid and Interface Science 291; 102405; 13 p. DOI: 10.1016/j.cis.2021.102405.JafarzadehS.NafchiA.M.SalehabadiA.Oladzad-abbasabadiN.JafariS.M.2021Application of bionanocomposite films and edible coatings for extending the shelf life of fresh fruits and vegetables29110240513 p.10.1016/j.cis.2021.10240533819726Open DOISearch in Google Scholar
Jemilakshmi T.V., Rakshana L., Krishna Priya S.J., Aishwarya B., Anithaee C. 2020. Postharvest quality enhancement of fruits and vegetables using edible coatings: A review. Journal of Critical Reviews 7(7): 786–790. DOI: 10.31838/jcr.07.07.143.JemilakshmiT.V.RakshanaL.Krishna PriyaS.J.AishwaryaB.AnithaeeC.2020Postharvest quality enhancement of fruits and vegetables using edible coatings: A review7778679010.31838/jcr.07.07.143Open DOISearch in Google Scholar
Jensen A., Lim L.-T., Barbut S., Marcone M. 2015. Development and characterization of soy protein films incorporated with cellulose fibers using a hot surface casting technique. LWT – Food Science and Technology 60(1): 162–170. DOI: 10.1016/j.lwt.2014.09.027.JensenA.LimL.-T.BarbutS.MarconeM.2015Development and characterization of soy protein films incorporated with cellulose fibers using a hot surface casting technique60116217010.1016/j.lwt.2014.09.027Open DOISearch in Google Scholar
Jianglian D., Shaoying Z. 2013. Application of chitosan based coating in fruit and vegetable preservation: A review. Journal of Food Processing and Technology 4(5); 1000227; 4 p. DOI: 10.4172/2157-7110.1000227.JianglianD.ShaoyingZ.2013Application of chitosan based coating in fruit and vegetable preservation: A review4510002274 p.10.4172/2157-7110.1000227Open DOISearch in Google Scholar
Jiao W., Shu C., Li X., Cao J., Fan X., Jiang W. 2019. Preparation of a chitosan-chlorogenic acid conjugate and its application as edible coating in postharvest preservation of peach fruit. Postharvest Biology and Technology 154: 129–136. DOI: 10.1016/j.postharvbio.2019.05.003.JiaoW.ShuC.LiX.CaoJ.FanX.JiangW.2019Preparation of a chitosan-chlorogenic acid conjugate and its application as edible coating in postharvest preservation of peach fruit15412913610.1016/j.postharvbio.2019.05.003Open DOISearch in Google Scholar
Ju J., Xie Y., Guo Y., Cheng Y., Qian H., Yao W. 2019. Application of edible coating with essential oil in food preservation. Critical Reviews in Food Science and Nutrition 59(15): 2467–2480. DOI: 10.1080/10408398.2018.1456402.JuJ.XieY.GuoY.ChengY.QianH.YaoW.2019Application of edible coating with essential oil in food preservation59152467248010.1080/10408398.2018.145640229580066Open DOISearch in Google Scholar
Kang H.-J., Kim S.-J., You Y.-S., Lacroix M., Han J. 2013. Inhibitory effect of soy protein coating formulations on walnut (Juglans regia L.) kernels against lipid oxidation. LWT – Food Science and Technology 51(1): 393–396. DOI: 10.1016/j.lwt.2012.10.019.KangH.-J.KimS.-J.YouY.-S.LacroixM.HanJ.2013Inhibitory effect of soy protein coating formulations on walnut (Juglans regia L.) kernels against lipid oxidation51139339610.1016/j.lwt.2012.10.019Open DOISearch in Google Scholar
Karaca H., Pérez-Gago M.B., Taberner V., Palou L. 2014. Evaluating food additives as antifungal agents against Monilinia fructicola in vitro and in hydroxypropyl methylcellulose–lipid composite edible coatings for plums. International Journal of Food Microbiology 179: 72–79. DOI: 10.1016/j.ijfoodmicro.2014.03.027.KaracaH.Pérez-GagoM.B.TabernerV.PalouL.2014Evaluating food additives as antifungal agents against Monilinia fructicola in vitro and in hydroxypropyl methylcellulose–lipid composite edible coatings for plums179727910.1016/j.ijfoodmicro.2014.03.02724742996Open DOISearch in Google Scholar
Kharchoufi S., Parafati L., Licciardello F., Muratore G., Hamdi M., Cirvilleri G., Restuccia C. 2018. Edible coatings incorporating pomegranate peel extract and biocontrol yeast to reduce Penicillium digitatum postharvest decay of oranges. Food Microbiology 74: 107–112. DOI: 10.1016/j.fm.2018.03.011.KharchoufiS.ParafatiL.LicciardelloF.MuratoreG.HamdiM.CirvilleriG.RestucciaC.2018Edible coatings incorporating pomegranate peel extract and biocontrol yeast to reduce Penicillium digitatum postharvest decay of oranges7410711210.1016/j.fm.2018.03.01129706324Open DOISearch in Google Scholar
Krochta J.M. 2002. Proteins as raw materials for films and coatings: definitions, current status, and opportunities. In: Gennadios A. (Ed.), Protein-based Films and Coatings. CRC Press, USA, pp. 1–40. DOI: 10.1201/9781420031980.KrochtaJ.M.2002Proteins as raw materials for films and coatings: definitions, current status, and opportunitiesIn:GennadiosA.(Ed.),CRC PressUSA14010.1201/9781420031980Open DOISearch in Google Scholar
Laohakunjit N., Kerdchoechuen O. 2007. Aroma enrichment and the change during storage of non-aromatic milled rice coated with extracted natural flavor. Food Chemistry 101(1): 339–344. DOI: 10.1016/j.foodchem.2005.12.055.LaohakunjitN.KerdchoechuenO.2007Aroma enrichment and the change during storage of non-aromatic milled rice coated with extracted natural flavor101133934410.1016/j.foodchem.2005.12.055Open DOISearch in Google Scholar
Lee S.-J., Umano K., Shibamoto T., Lee K.-G. 2005. Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties. Food Chemistry 91(1): 131–137. DOI: 10.1016/j.foodchem.2004.05.056.LeeS.-J.UmanoK.ShibamotoT.LeeK.-G.2005Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties91113113710.1016/j.foodchem.2004.05.056Open DOISearch in Google Scholar
Li X.-y., Du X.-l., Liu Y., Tong L.-j., Wang Q., Li J.-l. 2019. Rhubarb extract incorporated into an alginate-based edible coating for peach preservation. Scientia Horticulturae 257; 108685; 7 p. DOI: 10.1016/j.scienta.2019.108685.LiX.-y.DuX.-l.LiuY.TongL.-j.WangQ.LiJ.-l.2019Rhubarb extract incorporated into an alginate-based edible coating for peach preservation2571086857 p.10.1016/j.scienta.2019.108685Open DOISearch in Google Scholar
Lin D., Zhao Y. 2007. Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Comprehensive Reviews in Food Science and Food Safety 6(3): 60–75. DOI: 10.1111/j.1541-4337.2007.00018.x.LinD.ZhaoY.2007Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables63607510.1111/j.1541-4337.2007.00018.xOpen DOISearch in Google Scholar
Lone M.A., Malviya D., Mishra P., Dubey A., Saxena R.C. 2009. Antiinflammatory and antimicrobial activity of anthraquinone isolated from Aloe vera (Liliaceae). Asian Journal of Chemistry 21(3): 1807–1811.LoneM.A.MalviyaD.MishraP.DubeyA.SaxenaR.C.2009Antiinflammatory and antimicrobial activity of anthraquinone isolated from Aloe vera (Liliaceae)21318071811Search in Google Scholar
Luchese C.L., Brum L.F.W., Piovesana A., Caetano K., Flôres S.H. 2017. Bioactive compounds incorporation into the production of functional biodegradable films – A review. Polymers from Renewable Resources 8(4): 151–176. DOI: 10.1177/204124791700800402.LucheseC.L.BrumL.F.W.PiovesanaA.CaetanoK.FlôresS.H.2017Bioactive compounds incorporation into the production of functional biodegradable films – A review8415117610.1177/204124791700800402Open DOISearch in Google Scholar
Mani A., Prasanna V.S.S.V., Halder S., Praveena J. 2018. Efficacy of edible coatings blended with aloe vera in retaining post-harvest quality and improving storage attributes in ber (Ziziphus mauritiana Lamk.). International Journal of Chemical Studies 6(6): 1727–1733.ManiA.PrasannaV.S.S.V.HalderS.PraveenaJ.2018Efficacy of edible coatings blended with aloe vera in retaining post-harvest quality and improving storage attributes in ber (Ziziphus mauritiana Lamk.)6617271733Search in Google Scholar
Maringgal B., Hashim N., Tawakkal I.S.M.A., Mohamed M.T.M. 2020. Recent advance in edible coating and its effect on fresh/fresh-cut fruits quality. Trends in Food Science and Technology 96: 253–267. DOI: 10.1016/j.tifs.2019.12.024.MaringgalB.HashimN.TawakkalI.S.M.A.MohamedM.T.M.2020Recent advance in edible coating and its effect on fresh/fresh-cut fruits quality9625326710.1016/j.tifs.2019.12.024Open DOISearch in Google Scholar
McHugh T.H., Huxsoll C.C., Krochta J.M. 1996. Permeability properties of fruit puree edible films. Journal of Food Science 61(1): 88–91. DOI: 10.1111/j.1365-2621.1996.tb14732.x.McHughT.H.HuxsollC.C.KrochtaJ.M.1996Permeability properties of fruit puree edible films611889110.1111/j.1365-2621.1996.tb14732.xOpen DOISearch in Google Scholar
Mehyar G.F., Al-Qadiri H.M., Swanson B.G. 2014. Edible coatings and retention of potassium sorbate on apples, tomatoes and cucumbers to improve anti-fungal activity during refrigerated storage. Journal of Food Processing and Preservation 38(1): 175–182. DOI: 10.1111/j.1745-4549.2012.00762.x.MehyarG.F.Al-QadiriH.M.SwansonB.G.2014Edible coatings and retention of potassium sorbate on apples, tomatoes and cucumbers to improve anti-fungal activity during refrigerated storage38117518210.1111/j.1745-4549.2012.00762.xOpen DOISearch in Google Scholar
Miranda-Linares V., Escamilla-Rendón P., Del Real-López A., González-Reza R.M., Zambrano-Zaragoza M.L. 2018. Solid lipid nanoparticles based edible coating for saladette tomato preservation. Acta Horticulturae 1194: 305–312. DOI: 10.17660/actahortic.2018.1194.44.Miranda-LinaresV.Escamilla-RendónP.Del Real-LópezA.González-RezaR.M.Zambrano-ZaragozaM.L.2018Solid lipid nanoparticles based edible coating for saladette tomato preservation119430531210.17660/actahortic.2018.1194.44Open DOISearch in Google Scholar
Misir J., Brishti F.H., Hoque M.M. 2014. Aloe vera gel as a novel edible coating for fresh fruits: A review. American Journal of Food Science and Technology 2(3): 93–97. DOI: 10.12691/ajfst-2-3-3.MisirJ.BrishtiF.H.HoqueM.M.2014Aloe vera gel as a novel edible coating for fresh fruits: A review23939710.12691/ajfst-2-3-3Open DOISearch in Google Scholar
Mladenoska I. 2012. The potential application of novel beeswaxedible coatings containing coconut oil in the minimal processing of fruits. Advanced Technologies 1(2): 26–34.MladenoskaI.2012The potential application of novel beeswaxedible coatings containing coconut oil in the minimal processing of fruits122634Search in Google Scholar
Moalemiyan M., Ramaswamy H.S., Maftoonazad N. 2012. Pectin-based edible coating for shelf-life extension of Ataulfo mango. Journal of Food Process Engineering 35(4): 572–600. DOI: 10.1111/j.1745-4530.2010.00609.x.MoalemiyanM.RamaswamyH.S.MaftoonazadN.2012Pectin-based edible coating for shelf-life extension of Ataulfo mango35457260010.1111/j.1745-4530.2010.00609.xOpen DOISearch in Google Scholar
Mohamed S.A.A., El-Sakhawy M., El-Sakhawy M.A.M. 2020. Polysaccharides, protein and lipid-based natural edible films in food packaging: A review. Carbohydrate Polymers 238; 116178; 14 p. DOI: 10.1016/j.carbpol.2020.116178.MohamedS.A.A.El-SakhawyM.El-SakhawyM.A.M.2020Polysaccharides, protein and lipid-based natural edible films in food packaging: A review23811617814 p.10.1016/j.carbpol.2020.116178Open DOISearch in Google Scholar
Nasiri M., Barzegar M., Sahari M.A., Niakousari M. 2018. Application of tragacanth gum impregnated with Satureja khuzistanica essential oil as a natural coating for enhancement of postharvest quality and shelf life of button mushroom (Agaricus bisporus). International Journal of Biological Macromolecules 106: 218–226. DOI: 10.1016/j.ijbiomac.2017.08.003.NasiriM.BarzegarM.SahariM.A.NiakousariM.2018Application of tragacanth gum impregnated with Satureja khuzistanica essential oil as a natural coating for enhancement of postharvest quality and shelf life of button mushroom (Agaricus bisporus)10621822610.1016/j.ijbiomac.2017.08.003Open DOISearch in Google Scholar
Olivas G.I., Maya I., Espino-Díaz M., Molina-Corral J., Olivas Dorantes C., Sepulveda D.R. 2012. Metabolization of linoleic acid and isoleucine for aroma production in fresh-cut ‘Golden Delicious’ apples using alginate coatings as the holding matrix. IFT Annual Meeting. Book of Abstracts; 275-13.OlivasG.I.MayaI.Espino-DíazM.Molina-CorralJ.Olivas DorantesC.SepulvedaD.R.2012Metabolization of linoleic acid and isoleucine for aroma production in fresh-cut ‘Golden Delicious’ apples using alginate coatings as the holding matrix. IFT Annual Meeting275-13Search in Google Scholar
Otoni C.G., de Moura M.R., Aouada F.A., Camilloto G.P., Cruz R.S., Lorevice M.V. et al. 2014. Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films. Food Hydrocolloids 41: 188–194. DOI: 10.1016/j.foodhyd.2014.04.013.OtoniC.G.de MouraM.R.AouadaF.A.CamillotoG.P.CruzR.S.LoreviceM.V.2014Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films4118819410.1016/j.foodhyd.2014.04.013Open DOISearch in Google Scholar
Pan S.-Y., Chen C.-H., Lai L.-S. 2013. Effect of tapioca starch/decolorized hsian-tsao leaf gum-based active coatings on the qualities of fresh-cut apples. Food and Bioprocess Technology 6(8): 2059–2069. DOI: 10.1007/s11947-012-0907-5.PanS.-Y.ChenC.-H.LaiL.-S.2013Effect of tapioca starch/decolorized hsian-tsao leaf gum-based active coatings on the qualities of fresh-cut apples682059206910.1007/s11947-012-0907-5Open DOISearch in Google Scholar
Pandey P., Turton R., Joshi N., Hammerman E., Ergun J. 2006. Scale-up of a pan-coating process. AAPS PharmSciTech 7(4); 102; 8 p. DOI: 10.1208/pt0704102.PandeyP.TurtonR.JoshiN.HammermanE.ErgunJ.2006Scale-up of a pan-coating process741028 p.10.1208/pt0704102Open DOISearch in Google Scholar
Pavlath A.E., Orts W. 2009. Edible films and coatings: Why, what, and how? In: Embuscado M.E., Huber K.C. (Eds.), Edible Films and Coatings for Food Applications. Springer, USA, pp. 1–23. DOI: 10.1007/978-0-387-92824-1_1.PavlathA.E.OrtsW.2009Edible films and coatings: Why, what, and how?In:EmbuscadoM.E.HuberK.C.(Eds.),SpringerUSA12310.1007/978-0-387-92824-1_1Open DOISearch in Google Scholar
Peressini D., Bravin B., Lapasin R., Rizzotti C., Sensidoni A. 2003. Starch–methylcellulose based edible films: rheological properties of film-forming dispersions. Journal of Food Engineering 59(1): 25–32. DOI: 10.1016/S0260-8774(02)00426-0.PeressiniD.BravinB.LapasinR.RizzottiC.SensidoniA.2003Starch–methylcellulose based edible films: rheological properties of film-forming dispersions591253210.1016/S0260-8774(02)00426-0Open DOISearch in Google Scholar
Pinzon M.I., Sanchez L.T., Garcia O.R., Gutierrez R., Luna J.C., Villa C.C. 2020. Increasing shelf life of strawberries (Fragaria ssp) by using a banana starch-chitosan-Aloe vera gel composite edible coating. International Journal of Food Science and Technology 55(1): 92–98. DOI: 10.1111/ijfs.14254.PinzonM.I.SanchezL.T.GarciaO.R.GutierrezR.LunaJ.C.VillaC.C.2020Increasing shelf life of strawberries (Fragaria ssp) by using a banana starch-chitosan-Aloe vera gel composite edible coating551929810.1111/ijfs.14254Open DOISearch in Google Scholar
Piva G., Fracassetti D., Tirelli A., Mascheroni E., Musatti A., Inglese P. et al. 2017. Evaluation of the antioxidant/antimicrobial performance of Posidonia oceanica in comparison with three commercial natural extracts and as a treatment on fresh-cut peaches (Prunus persica Batsch). Postharvest Biology and Technology 124: 54–61. DOI: 10.1016/j.postharvbio.2016.10.001.PivaG.FracassettiD.TirelliA.MascheroniE.MusattiA.IngleseP.2017Evaluation of the antioxidant/antimicrobial performance of Posidonia oceanica in comparison with three commercial natural extracts and as a treatment on fresh-cut peaches (Prunus persica Batsch)124546110.1016/j.postharvbio.2016.10.001Open DOISearch in Google Scholar
du Plooy W., Regnier T., Combrinck S. 2009. Essential oil amended coatings as alternatives to synthetic fungicides in citrus postharvest management. Post-harvest Biology and Technology 53(3): 117–122. DOI: 10.1016/j.postharvbio.2009.04.005.du PlooyW.RegnierT.CombrinckS.2009Essential oil amended coatings as alternatives to synthetic fungicides in citrus postharvest management53311712210.1016/j.postharvbio.2009.04.005Open DOISearch in Google Scholar
Ponce A.G., del Valle C.E., Roura S.I. 2004. Natural essential oils as reducing agents of peroxidase activity in leafy vegetables. LWT – Food Science and Technology 37(2): 199–204. DOI: 10.1016/j.lwt.2003.07.005.PonceA.G.del ValleC.E.RouraS.I.2004Natural essential oils as reducing agents of peroxidase activity in leafy vegetables37219920410.1016/j.lwt.2003.07.005Open DOISearch in Google Scholar
Quirós-Sauceda A.E., Ayala-Zavala J.F., Olivas G.I., González-Aguilar G.A. 2014. Edible coatings as encapsulating matrices for bioactive compounds: a review. Journal of Food Science and Technology 51(9): 1674–1685. DOI: 10.1007/s13197-013-1246-x.Quirós-SaucedaA.E.Ayala-ZavalaJ.F.OlivasG.I.González-AguilarG.A.2014Edible coatings as encapsulating matrices for bioactive compounds: a review5191674168510.1007/s13197-013-1246-x415251825190824Open DOISearch in Google Scholar
Raghav P.K., Agarwal N., Saini M. 2016. Edible coating of fruits and vegetables: A review. International Journal of Scientific Research and Modern Education 1(1): 188–204.RaghavP.K.AgarwalN.SainiM.2016Edible coating of fruits and vegetables: A review11188204Search in Google Scholar
Rangel-Marrón M., Mani-López E., Palou E., López-Malo A. 2019. Effects of alginate-glycerol-citric acid concentrations on selected physical, mechanical, and barrier properties of papaya puree-based edible films and coatings, as evaluated by response surface methodology. LWT – Food Science and Technology 101: 83–91. DOI: 10.1016/j.lwt.2018.11.005.Rangel-MarrónM.Mani-LópezE.PalouE.López-MaloA.2019Effects of alginate-glycerol-citric acid concentrations on selected physical, mechanical, and barrier properties of papaya puree-based edible films and coatings, as evaluated by response surface methodology101839110.1016/j.lwt.2018.11.005Open DOISearch in Google Scholar
Rasooli I., Rezaei M.B., Allameh A. 2006. Growth inhibition and morphological alterations of Aspergillus niger by essential oils from Thymus eriocalyx and Thymus x-porlock. Food Control 17(5): 359–364. DOI: 10.1016/j.foodcont.2004.12.002.RasooliI.RezaeiM.B.AllamehA.2006Growth inhibition and morphological alterations of Aspergillus niger by essential oils from Thymus eriocalyx and Thymus x-porlock17535936410.1016/j.foodcont.2004.12.002Open DOISearch in Google Scholar
Raybaudi-Massilia R.M., Mosqueda-Melgar J., Martín-Belloso O. 2008. Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon. International Journal of Food Microbiology 121(3): 313–327. DOI: 10.1016/j.ijfoodmicro.2007.11.010.Raybaudi-MassiliaR.M.Mosqueda-MelgarJ.Martín-BellosoO.2008Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon121331332710.1016/j.ijfoodmicro.2007.11.01018164505Open DOISearch in Google Scholar
Robledo N., Vera P., López L., Yazdani-Pedram M., Tapia C., Abugoch L. 2018. Thymol nanoemulsions incorporated in quinoa protein/chitosan edible films; anti-fungal effect in cherry tomatoes. Food Chemistry 246: 211–219. DOI: 10.1016/j.foodchem.2017.11.032.RobledoN.VeraP.LópezL.Yazdani-PedramM.TapiaC.AbugochL.2018Thymol nanoemulsions incorporated in quinoa protein/chitosan edible films; anti-fungal effect in cherry tomatoes24621121910.1016/j.foodchem.2017.11.03229291841Open DOISearch in Google Scholar
Salehi F. 2020. Edible coating of fruits and vegetables using natural gums: A review. International Journal of Fruit Science 20(Supplement 2): 570–589. DOI: 10.1080/15538362.2020.1746730.SalehiF.2020Edible coating of fruits and vegetables using natural gums: A review20Supplement 257058910.1080/15538362.2020.1746730Open DOISearch in Google Scholar
Sait H.H., Ma H.B. 2009. An experimental investigation of thin-film evaporation. Nanoscale and Microscale Thermophysical Engineering 13(4): 218–227. DOI: 10.1080/15567260903276973.SaitH.H.MaH.B.2009An experimental investigation of thin-film evaporation13421822710.1080/15567260903276973Open DOISearch in Google Scholar
Sapper M., Chiralt A. 2018. Starch-based coatings for preservation of fruits and vegetables. Coatings 8(5); 152; 19 p. DOI: 10.3390/coatings8050152.SapperM.ChiraltA.2018Starch-based coatings for preservation of fruits and vegetables8515219 p.10.3390/coatings8050152Open DOISearch in Google Scholar
Sapper M., Palou L., Pérez-Gago M.B., Chiralt A. 2019. Antifungal starch–gellan edible coatings with thyme essential oil for the postharvest preservation of apple and persimmon. Coatings 9(5); 333; 15 p. DOI: 10.3390/coatings9050333.SapperM.PalouL.Pérez-GagoM.B.ChiraltA.2019Antifungal starch–gellan edible coatings with thyme essential oil for the postharvest preservation of apple and persimmon9533315 p.10.3390/coatings9050333Open DOISearch in Google Scholar
Sánchez-González L., Pastor C., Vargas M., Chiralt A., González-Martínez C., Cháfer M. 2011a. Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes. Postharvest Biology and Technology 60(1): 57–63. DOI: 10.1016/j.postharvbio.2010.11.004.Sánchez-GonzálezL.PastorC.VargasM.ChiraltA.González-MartínezC.CháferM.2011aEffect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes601576310.1016/j.postharvbio.2010.11.004Open DOISearch in Google Scholar
Sánchez-González L., Vargas M., González-Martínez C., Chiralt A., Cháfer M. 2011b. Use of essential oils in bioactive edible coatings. Food Engineering Reviews 3(1): 1–16. DOI: 10.1007/s12393-010-9031-3.Sánchez-GonzálezL.VargasM.González-MartínezC.ChiraltA.CháferM.2011bUse of essential oils in bioactive edible coatings3111610.1007/s12393-010-9031-3Open DOISearch in Google Scholar
Senturk Parreidt T., Schmid M., Müller K. 2018. Effect of dipping and vacuum impregnation coating techniques with alginate based coating on physical quality parameters of cantaloupe melon. Journal of Food Science 83(4): 929–936. DOI: 10.1111/1750-3841.14091.Senturk ParreidtT.SchmidM.MüllerK.2018Effect of dipping and vacuum impregnation coating techniques with alginate based coating on physical quality parameters of cantaloupe melon83492993610.1111/1750-3841.1409129524227Open DOISearch in Google Scholar
Shahid M.N., Abbasi N.A. 2011. Effect of bee wax coatings on physiological changes in fruits of sweet orange cv. “Blood Red”. Sarhad Journal of Agriculture 27(3): 385–394.ShahidM.N.AbbasiN.A.2011Effect of bee wax coatings on physiological changes in fruits of sweet orange cv. “Blood Red”273385394Search in Google Scholar
Sharma L., Saini C.S., Sharma H.K., Sandhu K.S. 2019. Bio-composite edible coatings based on cross linked-sesame protein and mango puree for the shelf life stability of fresh-cut mango fruit. Journal of Food Process Engineering 42(1); e12938; 9 p. DOI: 10.1111/jfpe.12938.SharmaL.SainiC.S.SharmaH.K.SandhuK.S.2019Bio-composite edible coatings based on cross linked-sesame protein and mango puree for the shelf life stability of fresh-cut mango fruit421e129389 p.10.1111/jfpe.12938Open DOISearch in Google Scholar
Siemann U. 2005. Solvent cast technology – a versatile tool for thin film production. Progress in Colloid and Polymer Science 130: 1–14. DOI: 10.1007/b107336.SiemannU.2005Solvent cast technology – a versatile tool for thin film production13011410.1007/b107336Open DOISearch in Google Scholar
Sothornvit R., Krochta J.M. 2005. Plasticizers in edible films and coatings. In: Han J.H. (Ed.), Innovations in Food Packaging. Food Science and Technology. Academic Press, pp. 403–433. DOI: 10.1016/b978-012311632-1/50055-3.SothornvitR.KrochtaJ.M.2005Plasticizers in edible films and coatingsIn:HanJ.H.(Ed.),Academic Press40343310.1016/b978-012311632-1/50055-3Open DOISearch in Google Scholar
Song Y., Liu L., Shen H., You J., Luo Y. 2011. Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Control 22(3–4): 608–615. DOI: 10.1016/j.foodcont.2010.10.012.SongY.LiuL.ShenH.YouJ.LuoY.2011Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)223–460861510.1016/j.foodcont.2010.10.012Open DOISearch in Google Scholar
de Souza E.L., de Barros J.C., de Oliveira C.E.V., da Conceição M.L. 2010. Influence of Origanum vulgare L. essential oil on enterotoxin production, membrane permeability and surface characteristics of Staphylococcus aureus. International Journal of Food Microbiology 137(2–3): 308–311. DOI: 10.1016/j.ijfoodmicro.2009.11.025.de SouzaE.L.de BarrosJ.C.de OliveiraC.E.V.da ConceiçãoM.L.2010Influence of Origanum vulgare L. essential oil on enterotoxin production, membrane permeability and surface characteristics of Staphylococcus aureus1372–330831110.1016/j.ijfoodmicro.2009.11.02520015563Open DOISearch in Google Scholar
Sucheta, Chaturvedi K., Sharma N., Yadav S.K. 2019. Composite edible coatings from commercial pectin, corn flour and beetroot powder minimize post-harvest decay, reduces ripening and improves sensory liking of tomatoes. International Journal of Biological Macromolecules 133: 284–293. DOI: 10.1016/j.ijbiomac.2019.04.132.SuchetaChaturvediK.SharmaN.YadavS.K.2019Composite edible coatings from commercial pectin, corn flour and beetroot powder minimize post-harvest decay, reduces ripening and improves sensory liking of tomatoes13328429310.1016/j.ijbiomac.2019.04.13231004632Open DOISearch in Google Scholar
Suhag R., Kumar N., Trajkovska Petkoska A., Upadhyay A. 2020. Film formation and deposition methods of edible coating on food products: A review. Food Research International 136; 109582; 16 p. DOI: 10.1016/j.foodres.2020.109582.SuhagR.KumarN.Trajkovska PetkoskaA.UpadhyayA.2020Film formation and deposition methods of edible coating on food products: A review13610958216 p.10.1016/j.foodres.2020.10958232846613Open DOISearch in Google Scholar
Tahir H.E., Xiaobo Z., Mahunu G.K., Arslan M., Abdalhai M., Zhihua L. 2019. Recent developments in gum edible coating applications for fruits and vegetables preservation: A review. Carbohydrate Polymers 224; 115141; 15 p. DOI: 10.1016/j.carbpol.2019.115141.TahirH.E.XiaoboZ.MahunuG.K.ArslanM.AbdalhaiM.ZhihuaL.2019Recent developments in gum edible coating applications for fruits and vegetables preservation: A review22411514115 p.10.1016/j.carbpol.2019.115141Open DOISearch in Google Scholar
Tajkarimi M.M., Ibrahim S.A., Cliver D.O. 2010. Antimicrobial herb and spice compounds in food. Food Control 21(9): 1199–1218. DOI: 10.1016/j.foodcont.2010.02.003.TajkarimiM.M.IbrahimS.A.CliverD.O.2010Antimicrobial herb and spice compounds in food2191199121810.1016/j.foodcont.2010.02.003Open DOISearch in Google Scholar
Thakur R., Pristijono P., Golding J.B., Stathopoulos C.E., Scarlett C.J., Bowyer M. et al. 2018. Development and application of rice starch based edible coating to improve the postharvest storage potential and quality of plum fruit (Prunus salicina). Scientia Horticulturae 237: 59–66. DOI: 10.1016/j.scienta.2018.04.005.ThakurR.PristijonoP.GoldingJ.B.StathopoulosC.E.ScarlettC.J.BowyerM.2018Development and application of rice starch based edible coating to improve the postharvest storage potential and quality of plum fruit (Prunus salicina)237596610.1016/j.scienta.2018.04.005Open DOISearch in Google Scholar
Tripathi P., Dubey N.K. 2004. Exploitation of natural products as an alternative strategy to control postharvest fungal rotting of fruit and vegetables. Postharvest Biology and Technology 32(3): 235–245. DOI: 10.1016/j.postharvbio.2003.11.005.TripathiP.DubeyN.K.2004Exploitation of natural products as an alternative strategy to control postharvest fungal rotting of fruit and vegetables32323524510.1016/j.postharvbio.2003.11.005Open DOISearch in Google Scholar
Valdés A., Ramos M., Beltrán A., Jiménez A., Garrigós M.C. 2017. State of the art of antimicrobial edible coatings for food packaging applications. Coatings 7(4); 56; 23 p. DOI: 10.3390/coatings7040056.ValdésA.RamosM.BeltránA.JiménezA.GarrigósM.C.2017State of the art of antimicrobial edible coatings for food packaging applications745623 p.10.3390/coatings7040056Open DOISearch in Google Scholar
Valverde J.M., Valero D., Martínez-Romero D., Guillén F., Castillo S., Serrano M. 2005. Novel edible coating based on Aloe vera gel to maintain table grape quality and safety. Journal of Agricultural and Food Chemistry 53(20): 7807–7813. DOI: 10.1021/jf050962v.ValverdeJ.M.ValeroD.Martínez-RomeroD.GuillénF.CastilloS.SerranoM.2005Novel edible coating based on Aloe vera gel to maintain table grape quality and safety53207807781310.1021/jf050962vOpen DOISearch in Google Scholar
Wang S.Y., Gao H. 2013. Effect of chitosan-based edible coating on antioxidants, antioxidant enzyme system, and postharvest fruit quality of strawberries (Fragaria × aranassa Duch.). LWT – Food Science and Technology 52(2): 71–79. DOI: 10.1016/j.lwt.2012.05.003.WangS.Y.GaoH.2013Effect of chitosan-based edible coating on antioxidants, antioxidant enzyme system, and postharvest fruit quality of strawberries (Fragaria × aranassa Duch.)522717910.1016/j.lwt.2012.05.003Open DOISearch in Google Scholar
Wongphan P., Harnkarnsujarit N. 2020. Characterization of starch, agar and maltodextrin blends for controlled dissolution of edible films. International Journal of Biological Macromolecules 156: 80–93. DOI: 10.1016/j.ijbiomac.2020.04.056.WongphanP.HarnkarnsujaritN.2020Characterization of starch, agar and maltodextrin blends for controlled dissolution of edible films156809310.1016/j.ijbiomac.2020.04.056Open DOISearch in Google Scholar
Yang L., Paulson A.T. 2000. Effects of lipids on mechanical and moisture barrier properties of edible gellan film. Food Research International 33(7): 571–578. DOI: 10.1016/s0963-9969(00)00093-4.YangL.PaulsonA.T.2000Effects of lipids on mechanical and moisture barrier properties of edible gellan film33757157810.1016/s0963-9969(00)00093-4Open DOISearch in Google Scholar
Yang J., Yu J., Huang Y. 2011. Recent developments in gelcasting of ceramics. Journal of the European Ceramic Society 31(14): 2569–2591. DOI: 10.1016/j.jeurceramsoc.2010.12.035.YangJ.YuJ.HuangY.2011Recent developments in gelcasting of ceramics31142569259110.1016/j.jeurceramsoc.2010.12.035Open DOISearch in Google Scholar
Yousuf B., Qadri O.S., Srivastava A.K. 2018. Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review. LWT – Food Science and Technology 89: 198–209. DOI: 10.1016/j.lwt.2017.10.051.YousufB.QadriO.S.SrivastavaA.K.2018Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review8919820910.1016/j.lwt.2017.10.051Open DOISearch in Google Scholar
Yu Y., Zhang S., Ren Y., Li H., Zhang X., Di J. 2012. Jujube preservation using chitosan film with nano-silicon dioxide. Journal of Food Engineering 113(3): 408–414. DOI: 10.1016/j.jfoodeng.2012.06.021.YuY.ZhangS.RenY.LiH.ZhangX.DiJ.2012Jujube preservation using chitosan film with nano-silicon dioxide113340841410.1016/j.jfoodeng.2012.06.021Open DOISearch in Google Scholar
Zambrano-Zaragoza M.L., Quintanar-Guerrero D., Del Real A., González-Reza R.M., Cornejo-Villegas M.A., Gutiérrez-Cortez E. 2020. Effect of nano-edible coating based on beeswax solid lipid nanoparticles on strawberry’s preservation. Coatings 10(3); 253; 11 p. DOI: 10.3390/coatings10030253.Zambrano-ZaragozaM.L.Quintanar-GuerreroD.Del RealA.González-RezaR.M.Cornejo-VillegasM.A.Gutiérrez-CortezE.2020Effect of nano-edible coating based on beeswax solid lipid nanoparticles on strawberry’s preservation10325311 p.10.3390/coatings10030253Open DOISearch in Google Scholar