Antimicrobial edible films and coatings for fresh and minimally processed fruits and vegetables: a review
Open accessAbstract
The use of edible films and coatings is an environmentally friendly technology that offers substantial advantages for shelf-life increase of many food products including fruits and vegetables. The development of new natural edible films and coatings with the addition of antimicrobial compounds to preserve fresh and minimally processed fruits and vegetables is a technological challenge for the industry and a very active research field worldwide. Antimicrobial agents have been successfully added to edible composite films and coatings based on polysaccharides or proteins such as starch, cellulose derivatives, chitosan, alginate, fruit puree, whey protein isolated, soy protein, egg albumen, wheat gluten, or sodium caseinate. This paper reviews the development of edible films and coatings with antimicrobial activity, typically through the incorporation of antimicrobial food additives as ingredients, the effect of these edible films on the control of target microorganisms, the influence of antimicrobial agents on mechanical and barrier properties of stand-alone edible films, and the effect of the application of antimicrobial edible coatings on the quality of fresh and fresh-cut fruits and vegetables.
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In antifungal edible coatings, the additional ingredients are food-grade compounds of different nature with proven antifungal properties.
“In the particular case of antifungal edible coatings, the additional ingredients are food-grade compounds of different nature with proven antifungal properties (Valencia-Chamorro et al., 2011).”
From GRAS, plant- and animal-derived compounds as alternatives to conventional fungicides for the control of postharvest diseases of fresh horticultural produce (2016) · cites this paper as Valencia-Chamorro et al., 2011
Cites
Ponce, A. G., Roura, S. I., del Valle, C. E., & Moreira, M. R. (2008) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2008.02.013 · Cited by 360 · see citing works
Raybaudi-Massilia, R. M., Rojas-Graü, M. A., Mosqueda-Melgar, J., & Martín-Belloso, O. (2008) · Journal of Food Protection · doi:10.4315/0362-028x-71.6.1150 · Cited by 124 · see citing works
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Processed foods: Contributions to nutrition
Weaver, C. M., Dwyer, J., Fulgoni, V. L., King, J. C., Leveille, G. A., MacDonald, R. S., Ordovas, J., & Schnakenberg, D. (2014) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.114.089284 · Cited by 347 · see citing works
Palou, L., Ali, A., Fallik, E., & Romanazzi, G. (2016) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2016.04.017 · Cited by 286 · see citing works
Self-citation
- Authors
- Valencia-Chamorro, S. A., Palou, L., del Río, M. A., & Pérez-Gago, M. B.
- Affiliations
- Instituto Valenciano de Investigaciones Agrarias (ES)
- ORCID
- Pérez-Gago, María B.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2011-10
- Volume
- 51
- Issue
- 9
- Pages
- 872-900
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2020428010
- Cited by
- 339
- References
- 2
- Citations by year
- 2026: 15 · 2025: 21 · 2024: 29 · 2023: 27 · 2022: 27 · 2021: 32 · 2020: 30 · 2019: 21 · 2018: 24 · 2017: 22 · 2016: 29 · 2015: 18 · 2014: 17 · 2013: 16 · 2012: 10
- FWCI
- 0.82
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- cc-by-nc-nd
- Locations
- Critical Reviews in Food Science and Nutrition (publishedVersion)
- PubMed (publishedVersion)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (submittedVersion, cc-by-nc-nd)
- Redivia (Instituto Valenciano de Investigaciones Agrarias (IVIA)) (submittedVersion, other-oa)
- Topics
- Physical Sciences › Materials Science › Biomaterials › Nanocomposite Films for Food Packaging
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
- Keywords
- edible films, edible coatings, antimicrobial agents, fresh-cut fruit, fresh-cut vegetables, shelf life extension, natural polymers, chitosan, starch, whey protein, soy protein, egg albumen, wheat gluten, sodium caseinate, antimicrobial food additives, barrier properties, mechanical properties, food preservation
- MeSH terms
- Alginates, Anti-Infective Agents, Cellulose, Food Handling, Food Preservation, Food Preservatives, Fruit, Proteins, Starch, Vegetables, Food Packaging, Chitosan
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