“…5,[10][11][12] In previous reports, edible coatings based on polysaccharides such as chitosan, alginate, pectin, and pullulan (PUL), as well as proteins such as gelatin, soy protein isolate, whey protein isolate, wheat gluten, and collagen, have been applied to preserve a variety of sh and shery products. 4,13 Furthermore, nisin, 3-polylysine (PL), lactoperoxidase, plant extracts (e.g., grape seed extract, tea polyphenols and licorice extract) as well as various essential oils, all with antimicrobial and antioxidative properties, have been used to prepare edible coatings for sh. 2,4,13 The results from these reports showed that use of edible coatings successfully maintained sh quality and resulted in an extension of product shelf-life.…”