Bio-Coatings for Preservation of Fresh Fruits and Vegetables

Abstract

In response to increasing concerns over food waste and safety, and the environmental impacts of traditional conservation methods, this review aims to explore the potential of bio-coatings in preserving the freshness of fruits and vegetables. Our primary objective is to provide a comprehensive analysis of recent advancements in bio-coating technologies, detailing their benefits in terms of enhancing food safety, prolonging shelf life, and reducing waste. This paper delves into various forms of bio-coatings, their applications, and their effectiveness in maintaining post-harvest quality. We further elucidate the underlying mechanisms that govern their preservation efficacy. This review is intended for researchers, industry professionals, and policy makers who are interested in sustainable preservation alternatives and their implications for food security and environmental sustainability. By the end of this review, the audience will gain a thorough understanding of the current state of bio-coating technology and its prospects in the food preservation industry.

Application of Natural Edible Coating to Enhance the Shelf Life of Red Fruits and Their Bioactive Content

“…The edible coating material may also be sprayed to the surface of red fruits using a spray nozzle via spraying technique [171,174]. Spraying is the procedure of utilizing a collection of nozzles to disperse tiny coating droplets over the fruit surface [105,157].…”

“…The biopolymer is dissolved into a suitable solvent in order to generate a solution. The solution is then atomized into a fine mist using a spray nozzle, which is sprayed onto the surface of the fruit or vegetable [171,175]. When spraying, the pressure, viscosity, surface temperature, and coating tension are critical elements that greatly determine the final coating performance [157,160,176].…”

“…Nevertheless, the dipping approach has certain drawbacks. It may not be good for fruits with sensitive skins or membranes, since they may be harmed during immersion [171]. Dipping commonly results in a thick layer, leading to substantially reduced fruit respiration and potentially accumulate unwanted residues, and thus resulting in the development of microorganisms within the coating itself [157,160], damage food surfaces, and degraded function [105].…”

“…Several elements impact the efficacy of coating deposition via spreading, including the substrate quality, especially the drying conditions, liquid properties, and surface geometry [105,172]. This approach is employed for covering fruit with a tiny surface area, such as grapes [171,173]. The coating substance is applied to the surface of the fruits using a brush by skilled operators [171].…”

“…This approach is employed for covering fruit with a tiny surface area, such as grapes [171,173]. The coating substance is applied to the surface of the fruits using a brush by skilled operators [171]. Thus, the human component has a substantial influence on the quality of the coating and thickness uniformity [105].…”