The DOI matches its Crossref record; 130 of the 130 references it cites were found in a registry or an index.
Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables
Abstract
ABSTRACT: One of the major growth segments in the food retail industry is fresh and minimally processed fruits and vegetables. This new market trend has thus increased the demands to the food industry for seeking new strategies to increase storability and shelf life and to enhance microbial safety of fresh produce. The technology of edible coatings has been considered as one of the potential approaches for meeting this demand. Edible coatings from renewable sources, including lipids, polysaccharides, and proteins, can function as barriers to water vapor, gases, and other solutes and also as carriers of many functional ingredients, such as antimicrobial and antioxidant agents, thus enhancing quality and extending shelf life of fresh and minimally processed fruits and vegetables. This review discusses the rationale of using edible coatings on fresh and minimally processed produce, the challenges in developing effective coatings that meet the specific criteria of fruits and vegetables, the recent advances in the development of coating technology, the analytical techniques for measuring some important coating functionalities, and future research needs for supporting a broad range of commercial applications.
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Cites
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Chitosan based nanocomposite films and coatings: Emerging antimicrobial food packaging alternatives
Kumar, S., Mukherjee, A., & Dutta, J. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.01.002 · Cited by 850
Influence of α-tocopherol on physicochemical properties of chitosan-based films
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Antifungal edible coatings for fresh citrus fruit: a review
Palou, L., Valencia-Chamorro, S., & Pérez-Gago, M. (2015) · Coatings · doi:10.3390/coatings5040962 · Cited by 185
Mustafa, M. A., Ali, A., Manickam, S., & Siddiqui, Y. (2014) · Food and Bioprocess Technology · doi:10.1007/s11947-013-1173-x · Cited by 64
Metadata
- Authors
- Lin, D., & Zhao, Y.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2007-06
- Volume
- 6
- Issue
- 3
- Pages
- 60-75
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W2072137088
- Cited by
- 608
- References
- 130
- FWCI
- 17.71
- Type
- journal article
- Language
- en
- Open access
- closed
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- 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. https://doi.org/10.1111/j.1541-4337.2007.00018.x
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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.
