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Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

Miteluț, Amalia Carmen; Popa, Elisabeta Elena; Drăghici, Mihaela Cristina; Popescu, Paul Alexandru; Popa, Vlad Ioan; Bujor, Oana-Crina; Ion, Violeta Alexandra and Popa, Mona Elena (2021) Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review. Foods, 10 (11), p. 2821.

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Summary

The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been less processed but possess longer shelf life and maintain nutritional and sensorial proprieties during storage. These requirements represent real challenges when dealing with highly perishable food products, such as fruits and vegetables. Thus, in recent years, edible coatings have been intensively developed and studied because of their capacity to improve the quality, shelf life, safety, and functionality of the treated products. Edible coatings can be applied through different techniques, like dipping, spraying, or coating, in order to control moisture transfer, gas exchange, or oxidative processes. Furthermore, some functional ingredients can be incorporated into an edible matrix and applied on the surface of foods, thus enhancing safety or even nutritional and sensory attributes. In the case of coated fruits and vegetables, their quality parameters, such as color, firmness, microbial load, decay ratio, weight loss, sensorial attributes, and nutritional parameters, which are very specific to the type of products and their storage conditions, should be carefully monitored. This review attempts to summarize recent studies of different edible coatings (polysaccharides, proteins, lipids, and composites) as carriers of functional ingredients (antimicrobials, texture enhancers, and nutraceuticals) applied on different minimally processed fruits and vegetables, highlighting the coating ingredients, the application methods and the effects on food shelf life and quality.


EPrint Type:Journal paper
Keywords:edible coatings, fruits, vegetables, shelf life, functional coatings
Agrovoc keywords:
Language
Value
URI
English
edible coatings -> edible films
http://aims.fao.org/aos/agrovoc/c_35014
English
fruits
http://aims.fao.org/aos/agrovoc/c_3131
English
shelf-life -> keeping quality
http://aims.fao.org/aos/agrovoc/c_4082
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Food systems
Research affiliation: European Union > CORE Organic Cofund > Joint call with SUSFOOD2 – 2019 > MILDSUSFRUIT
Romania > USAMV - Univ. of Agron. Sciences and Vet. Medicine
ISSN:2304-8158
DOI:10.3390/foods10112821
Deposited By: Tylewicz, Dr Urszula
ID Code:44230
Deposited On:30 Jun 2022 04:53
Last Modified:30 Jun 2022 11:18
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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