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

Sharma, Poonam; Kehinde, Bababode Adesegun; Kaur, Shubhneet; Vyas, Pratibha

doi:10.1108/nfs-08-2018-0246

Cited by 23 publications

(13 citation statements)

References 97 publications

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“…The functional properties of native films are improved with the incorporation of many compounds such as plasticizers, cross-linking agents, polymers, plant extract, and nanoparticles. Specific Packaging materials and coating material were developed for food such as fruits to meet the specification of that food [ 57 ]. To obtain the desired properties for food packaging applications, two or more natural polymers are utilized to fabricate food packaging films using the solvent casting method [ 58 ].…”

Section: The Demand For Nanoparticles In Life Sciencesmentioning

confidence: 99%

Nanotechnology and its challenges in the food sector: a review

Kumar

Mahajan

Kaur

et al. 2020

Materials Today Chemistry

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Antibacterial activity of nanoparticles has received significant attention worldwide because of their great physical and chemical stability, excellent magnetic properties, and large lattice constant values. These properties are predominate in the food science for enhancing the overall quality, shelf life, taste, flavor, process-ability, etc., of the food. Nanoparticles exhibit attractive antibacterial activity due to their increased specific surface area leading to enhanced surface reactivity. When nanoparticles are suspended in the biological culture, they encounter various biological interfaces, resulting from the presence of cellular moieties like DNA, proteins, lipids, polysaccharides, etc., which helps antibacterial properties in many ways. This paper reviews different methods used for the synthesis of nanoparticles but is specially focusing on the green synthesis methods owing to its non-toxic nature towards the environment. This review highlights their antibacterial application mainly in the food sector in the form of food-nanosensors, food-packaging, and food-additives. The possible mechanism of nanoparticles for their antibacterial behavior underlying the interaction of nano-particles with bacteria, (i) excessive ROS generation including hydrogen peroxide (H 2 O 2 ), OH − (hydroxyl radicals), and O − 2 2 (peroxide); and (ii) precipitation of nano-particles on the bacterial exterior; which, disrupts the cellular activities, resulting in membranes disturbance. All these phenomena results in the inhibition of bacterial growth. Along with this, their current application and future perspectives in the food sector are also discussed. Nanoparticles help in destroying not only pathogens but also deadly fungi and viruses. Most importantly it is required to focus more on the crop processing and its containment to stop the post-harvesting loss. So, nanoparticles can act as a smart weapon towards the sustainable move.

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Section: The Demand For Nanoparticles In Life Sciencesmentioning

confidence: 99%

Nanotechnology and its challenges in the food sector: a review

Kumar

Mahajan

Kaur

et al. 2020

Materials Today Chemistry

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“…Among these treatments, edible coatings are traditionally used to enhance postharvest food appearance and preservation, as edible coatings provide products with a sheen and make them more attractive to consumers [15]. Moreover, they maintain the phytochemical (antioxidants, phenolics, and color) and physicochemical (weight loss, respiration rate, and ethylene production) properties for a longer period, and some edible coatings act as a natural antimicrobial and antifungal compound in many fruits and vegetables [16].…”

Section: Introductionmentioning

confidence: 99%

Maintaining the Quality and Storage Life of Button Mushrooms (Agaricus bisporus) with Gum, Agar, Sodium Alginate, Egg White Protein, and Lecithin Coating

Uzun

Yilmaz

Erċışlı

et al. 2021

JoF

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Button mushrooms have a very short shelf life after harvesting and are sensitive to mechanical damage and browning. This can be a severe problem in enlarging the market and the long-distance exportation of this product. In this respect, edible coatings could be an alternative treatment to extend the shelf life of button mushrooms, maintaining their quality during long-term storage. The aim of this study was to investigate the impact of gum, agar, sodium alginate, egg white protein, and lecithin on the postharvest weight loss, color, browning, respiration rate, ethylene production, and storage life of button mushrooms. The results showed that the above-mentioned edible coatings are a promising way to extend the life and maintain the quality of button mushrooms. Significant differences (p < 0.05) were observed between the control and edible coating-treated samples in all parameters. Sodium alginate and gum were more effective in preventing weight loss, coloring, and browning than other edible coatings. On the other hand, the respiration rate and ethylene production were more suppressed by the agar and lecithin coatings compared to the others. In conclusion, it can be recommended that the above-mentioned edible coatings could be used as novel coatings in commercial treatments for maintaining the quality of button mushrooms during a long-term storage period.

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“…Cellulose and various derivatives of cellulose (edible film component) have also been investigated, for example, carboxyl-methyl cellulose (CMC), methyl cellulose, hydroxypropyl cellulose, and hydroxypropyl methyl cellulose. Such polysaccharides may inhibit the texture and pH changes, total soluble solids and ascorbic acid (AA) content as well as protect total phenolic and flavonoid concentration (Arnon et al, 2015;Sharma et al, 2019). Chitosan is a copolymer consisting of β-(1−4)−2-acetamido-D-glucose and β-(1−4)−2-amino-D-glucose units with the latter usually exceeding 60% (Elsabee & Abdou, 2013).…”

Section: Hydrocolloids Used In Ec Preparationmentioning

confidence: 99%

Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review

Kowalska

Marzec

Domian

et al. 2021

Comp Rev Food Sci Food Safe

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Edible coatings (ECs) are thin layers applied on food to protect it and improve quality. They are made from bio-based materials such as polysaccharides, proteins, lipids, or their composites. The incorporation of functional agents, such as bioactive compounds, vitamins, or antimicrobials into the EC, has been investigated to control the shelf life of many food products from horticulture ones to processed food. Osmotic dehydration (OD) as a mild technology may also positively impact the availability of innovative fruit snacks and consequently influence consumer health. Combination of the EC with the OD aims to remove water through the semipermeable membrane while limiting the transfer of solutes from the dehydrated tissue and in the opposite direction from the osmotic solution to the food. The development trend of the snack market is expanding, especially with health-promoting properties. Consumers pay increasing attention to quality of food and its beneficial effects on health. This review attempts to provide the advancement of recent studies on the application of the EC before the OD of different fresh or fresh-cut fruit and vegetables. A fundamental theory related to the methodology of creating the EC, their composition, and the influence on the physicochemical properties of products that are osmo-dehydrated to a medium water content or additionally dried to a low water content have been described.Efforts have been exerted to introduce hydrocolloids used in the production of the EC, including new sources of biopolymers such as agricultural waste and by-products. The perspectives of using ECs in the technology of producing prohealthy snacks are emphasized.

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

Cited by 23 publications

References 97 publications

Nanotechnology and its challenges in the food sector: a review

Nanotechnology and its challenges in the food sector: a review

Maintaining the Quality and Storage Life of Button Mushrooms (Agaricus bisporus) with Gum, Agar, Sodium Alginate, Egg White Protein, and Lecithin Coating

Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review

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