Application of edible coatings on fresh and minimally processed vegetables: a review

Sharma, Poonam; Shehin, V. P.; Kaur, Navpreet; Vyas, Pratibha

doi:10.1080/19315260.2018.1510863

Cited by 74 publications

(25 citation statements)

References 67 publications

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“…The value of color for Pe + M + 300 ppm SC was significantly different (p < 0.05) from the control. This was probably due to the ability of coating in preserving the color of the starfruits even after 3 days of storage ( Sharma et al., 2019 ). Based on the data of sweetness and texture, the results were not significantly different (p > 0.05) between the control and the coated samples.…”

Section: Resultsmentioning

confidence: 99%

Safety and quality preservation of starfruit (Averrhoa carambola) at ambient shelf life using synergistic pectin-maltodextrin-sodium chloride edible coating

Suhaimi

Ropi

Shaharuddin

2021

Heliyon

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The demand for fresh, safe, and healthy fruits by consumers has increased, which concurrently occurs with an increase in initiatives on reducing food wastage. Starfruit consists of good nutrition and valuable sensory attributes, but its shelf life is short and can only be preseved for a few days at ambient storage. This research was conducted to determine the effectiveness of synergistic edible coatings (pectin [Pe] and maltodextrin [M] and 100, 200, and 300 ppm of sodium chloride [SC]) on the quality and safety criterion of starfruits throughout a shelf life analysis of 14 days at ambient temperature. Consumer acceptability of the edible-coated starfruit was also evaluated. The coating process was performed using a dipping method. The uncoated (control) and coated samples were evaluated for the characteristics of weight, pH, total soluble solids (TSS), water activity, color, texture, microbial growth, FTIR, and sensory evaluation. From the results, the starfruit coated with Pe + M + 100 ppm SC had a significantly lower weight-loss trend compared to the other samples. On day 14, pH of the coated starfruits were 3.02, 3.14, and 3.31 for 100, 200, and 300 ppm of SC, respectively, were found to be significantly different (p < 0.05) from the control (pH 3.49). The control had a significantly higher value of total soluble solids (6.00 ⁰Brix) compared to the coated starfruits (6.00, 5.47, and 5.33 ⁰Brix, respectively). The coated samples have significantly higher values of firmness than control especially in initial days of storage. It was observed that Pe + M + 100 ppm SC could minimize the spoilage of fruits by reducing the growth of yeast and mold, as well as bacteria, up to 0.86 and 2.02 log CFU/ml, respectively. FTIR results confirmed the presence of the coating on the starfruit. In the sensory evaluation, no significance different (p > 0.05) were obtained for all the sensory attributes and overall acceptability for day 0 and 3. In conclusion, starfruit coated with synergistic Pe + M + 100 ppm SC appeared to be the best sample in extending its shelf life and maintaining the physicochemical characteristics of starfruits up to more than 14 days.

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Section: Resultsmentioning

confidence: 99%

Safety and quality preservation of starfruit (Averrhoa carambola) at ambient shelf life using synergistic pectin-maltodextrin-sodium chloride edible coating

Suhaimi

Ropi

Shaharuddin

2021

Heliyon

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“…Minimal processing by removing the natural protection (skin) and destroying the internal compartmentalization led them to be much more perishable than when the original product is intact [7]. Minimal processing of the product stimulates biochemical reactions (surface browning, softening, and loss of texture), physiological ageing (dehydration, increasing respiration rate, increasing ethylene production, and loss of appearance), mechanical damage (dehydration and decay), and microbial growth (spoilage and pathogens).…”

Section: Introductionmentioning

confidence: 99%

Effect of Cold Plasma on Quality Retention of Fresh-Cut Produce

Bagheri

Abbaszadeh

2020

Journal of Food Quality

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In recent years, the consumption of the fresh-cut products has been increased due to the consumers’ lifestyle and awareness. However, maintaining the quality and nutritional value of these products during storage is being difficult in comparison to whole fruits and vegetables. In actual, the procedures used in the fresh-cut industry may intensify the deterioration caused by physical damage by minimal processing. Commonly, the quality degradation, discolouration, loss of moisture, loss of firmness, microbial load increase, and loss of nutrients and flavor occur in the fresh-cut product after minimal processing. To maintain the quality and increase the shelf-life of the fresh-cut product, it is necessary to use various techniques, including physical, chemical, and nondestructive processes. In this review, first, an introduction to minimal processing and its effect on fresh-cut product quality was expressed, and then, the methods used to maintain fresh-cut product quality after minimal processing were reviewed. Finally, the effect of cold plasma on the qualitative characteristics in some fresh-cut products was investigated. The review showed that cold plasma treatments can significantly inhibit microorganisms and extend the shelf-life of fresh-cut products. In addition, no or minimal impacts were observed on physicochemical and organoleptic quality attributes of the treated fresh-cut products. Therefore, the use of cold plasma is promising for the fresh-cut industry.

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“…These coatings extend the shelf life of food by acting as a barrier to moisture and gases. Edible coatings also improve functional properties when incorporating biologically active components (Sharma, Shehin, Kaur & Vyas, 2018). A definition for edible coatings and films is that they are primary packaging made from edible ingredients.…”

Section: Introductionmentioning

confidence: 99%

“…A definition for edible coatings and films is that they are primary packaging made from edible ingredients. An edible film can be applied directly as a thin layer, by immersion, spraying, but a previously formed film can be used as a food packaging (Mohamed, El-Sakhawy & El-Sakhawy, 2020;Sharma, Shehin, Kaur & Vyas, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Polysaccharides are a sustainable material for coatings and edible films, as they are nontoxic, widely available in nature and have selective permeability to CO2 and O2 Research, Society and Development, v. 9, n. 8, e618986199, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i8.6199 4 (Mohamed, El-Sakhawy & El-Sakhawy, 2020;Sharma, Shehin, Kaur & Vyas, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the physicochemical and antibacterial properties of films based on biopolymers incorporating Zingiber officinale extract

Rodrigues

Santos

Malpass

et al. 2020

RSD

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Polysaccharides are a sustainable material for coatings and edible films, as they are nontoxic, widely available in nature and have selective permeability to CO2 and O2. In this work, a laboratory research on a quali/quantitative basis, sodium alginate films were developed, with and without post-film cross-linking, as well as chitosan films incorporating Z. officinale extract as an antimicrobial additive. Several properties such as solubility, moisture content, swelling, morphology and antimicrobial activity of prepared films were compared. The alginate films with crosslinking and incorporation of extract of Z. officinale showed the best characteristics to be used as medicated dressing, since it presents low solubility in water, higher swelling, and lower moisture content. In addition, the alginate film with crosslinking and incorporation of medium concentration of Z. officinale extract showed antimicrobial activity against Bacillus cereus.

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Application of edible coatings on fresh and minimally processed vegetables: a review

Cited by 74 publications

References 67 publications

Safety and quality preservation of starfruit (Averrhoa carambola) at ambient shelf life using synergistic pectin-maltodextrin-sodium chloride edible coating

Safety and quality preservation of starfruit (Averrhoa carambola) at ambient shelf life using synergistic pectin-maltodextrin-sodium chloride edible coating

Effect of Cold Plasma on Quality Retention of Fresh-Cut Produce

Evaluation of the physicochemical and antibacterial properties of films based on biopolymers incorporating Zingiber officinale extract

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