Current Advances on the Development and Application of Probiotic-Loaded Edible Films and Coatings for the Bioprotection of Fresh and Minimally Processed Fruit and Vegetables

Abstract

The application of probiotics has emerged as an innovative bioprotection technology to preserve fresh and minimally processed fruit and vegetables. This review discusses the most recent advances on the development and application of probiotic-loaded edible films/coatings as a strategy to preserve fresh or minimally processed fruit and vegetables. Available studies have shown a variety of materials, including hydrocolloids (polysaccharides and proteins) and lipids, used alone or in combination to formulate edible films/coatings loaded with probiotics. Plasticizers and surfactants are usually required to formulate these edible films/coatings. The reported antimicrobial effects of probiotic-loaded edible films/coating and quality parameters of coated fruit and vegetables could vary according to the characteristics of the materials used in their formulation, loaded probiotic strain and its dose. The antimicrobial effects of these films/coatings could be linked to the action of various metabolites produced by embedded probiotic cells with inhibitory effects on microorganisms contaminating fruit and vegetable surfaces. The implication of the use of probiotic-loaded edible films/coatings should be their antimicrobial effects against pathogenic and spoilage microorganisms and efficacy to control the ripening of fruit and vegetables, helping the coated products to maintain their safety, quality, nutritional and functional characteristics for a more prolonged storage period.

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

“…The developed edible films and coatings could also meet environmental concerns due to the fact that they are generally obtained using biocompatible, biodegradable, low-toxicity, and GRAS (Generally Recognized As Safe) materials [27].…”

Effect of Chitosan Coatings with Cinnamon Essential Oil on Postharvest Quality of Mangoes

“…[ 3 ]. However, some of these operations may require expensive equipment, while others may injure the quality of mangoes and affect consumer acceptance [ 4 ]. When compared with other postharvest technologies, edible coatings have many advantages.…”

The Effect of Lactiplantibacillus plantarum BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage

“…However, the fresh-cut products industry in China started relatively late and currently mainly adopts physical and chemical preservation technologies or their combination. Most physical methods are high-cost and difficult to implement in large scale production [7]; whereas chemical methods may be easier to carry out, most can generate harmful residues, which may endanger the health of consumers, and the extensive use of chemical preservatives may also cause severe environmental pollution [8]. Therefore, looking for safe and eco-friendly preservation technology has become a critical issue from all walks of life.…”