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Recent Advances in Edible Coatings for Fresh and Minimally Processed Fruits
Abstract
The development of new edible coatings with improved functionality and performance for fresh and minimally processed fruits is one of the challenges of the post harvest industry. In the past few years, research efforts have focused on the design of new eco-friendly coatings based on biodegradable polymers, which not only reduce the requirements of packaging but also lead to the conversion of by-products of the food industry into value added film-forming components. This work reviews the different coating formulations and applications available at present, as well as the main results of the most recent investigations carried out on the topic. Traditionally, edible coatings have been used as a barrier to minimize water loss and delay the natural senescence of coated fruits through selective permeability to gases. However, the new generation of edible coatings is being especially designed to allow the incorporation and/or controlled release of antioxidants, vitamins, nutraceuticals, and natural antimicrobial agents by means of the application of promising technologies such as nanoencapsulation and the layer-by-layer assembly.
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Citations
Cited by
Nanotechnologies in Food Science: Applications, Recent Trends, and Future Perspectives
Nile, S. H., Baskar, V., Selvaraj, D., Nile, A., Xiao, J., & Kai, G. (2020) · Nano-Micro Letters · doi:10.1007/s40820-020-0383-9 · Cited by 631
Edible coatings to incorporate active ingredients to fresh-cut fruits: a review
Rojas-Graü, M. A., Soliva-Fortuny, R., & Martín-Belloso, O. (2009) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2009.05.002 · Cited by 494
Effect of chitosan–lemon essential oil coatings on storage-keeping quality of strawberry
Perdones, A., Sánchez-González, L., Chiralt, A., & Vargas, M. (2012) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2012.04.002 · Cited by 462
Self-citationYousuf, B., Qadri, O. S., & Srivastava, A. K. (2018) · LWT · doi:10.1016/j.lwt.2017.10.051 · Cited by 441
Shelf life extension of fresh fruit and vegetables by chitosan treatment
Romanazzi, G., Feliziani, E., Baños, S. B., & Sivakumar, D. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2014.900474 · Cited by 367
Metadata
- Authors
- Vargas, M., Pastor, C., Chiralt, A., McClements, D. J., & González-Martínez, C.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2008-05-28
- Volume
- 48
- Issue
- 6
- Pages
- 496-511
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2153294880
- Cited by
- 431
- References
- 0
- FWCI
- 18.51
- Type
- journal article
- Language
- en
- Open access
- closed
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- Vargas, M., Pastor, C., Chiralt, A., McClements, D. J., & González-Martínez, C. (2008). Recent Advances in Edible Coatings for Fresh and Minimally Processed Fruits. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408390701537344
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
