Recent Developments in Edible Films and Coatings for Fruits and Vegetables

Abstract

As a novel post-harvesting strategy, edible films and coatings for fruits and vegetables offer preservation measures to meet the growing needs of hunger and agricultural management. The functionality of edible films and coatings is distinctly the same. However, edible films and coatings differ in their processing and physicomechanical characteristics as they are designed to improve the shelf life, barrier, and nutritional properties of the food. With emerging concerns about sustainability, biomacromolecules have been widely considered in preparing edible films and coatings, which are Generally Recognized as Safe (GRAS) substances. Biopolymers, including polysaccharides, proteins, and lipids, are the main sources of preparing edible films and coatings. These biomacromolecules make stable colloidal dispersions that deliver processing convenience with various formulation, blending, casting, coating, and film-forming methods. Edible films and coating from biopolymers require improvements for their extended performance due to several structural and barrier limitations. Therefore, preparing blends and composites, incorporating target molecules to introduce different functionalities, and designing complex multilayers are among the many recent research approaches developed to overcome those limitations. These recent research approaches ensure enhanced food preservation and extended shelf life, essential requirements of food waste management, with or without minimal influence on the texture, flavor, and nutritional value of food and vegetables. This review focuses on the recent developments in edible films and coatings for fruits and vegetables. Furthermore, this review includes characteristics and functionalities, processing, structural and chemical significance, different sources and their performances, health effects, and recent trends related to edible films and coatings.

Investigation of Melatonin Incorporated CMC-Gelatin Based Edible Coating on the Alleviation of Chilling Injury Induced Pericarp Browning in Longkong

“…Additionally, this polymer can form a colorless, odorless, nontoxic, stable, and uniform coating, although it sometimes lacks sufficient mechanical strength [ 13 ]. To address this, recent studies have highlighted the potential of blending polymers to bolster the coating’s strength and prevent fruit quality loss [ 14 ]. Gelatin (Gel), a protein-based edible polymer, has gained popularity due to its biodegradable attributes and superior film and coating formation capabilities [ 15 ].…”

Mechanisms of Action and Preservation Effects of Packaging Systems for Mushrooms: Novel Approaches to Preserve Irish Edible Mushrooms

“…More specifically, edible coatings and biodegradable packaging are safe and environmentally friendly packaging systems; they are made from natural substances such as pectin, chitosan, or sodium alginate to maintain quality and extend the shelf life of mushrooms [32][33][34][35][36], and are mostly composed of active ingredients with antibacterial and antioxidant activities [37,38]. Studies have shown that the incorporation of essential oils, active ingredients, and nanoparticles in edible coatings and biodegradable film packaging can improve the techno-functional properties of the packaging materials [39].…”

An Innovative Layer-by-Layer Edible Coating to Regulate Oxidative Stress and Ascorbate–Glutathione Cycle in Fresh-Cut Melon

“…Edible coatings (ECs) are a promising technology used to improve the quality, safety, shelf life, and overall consumer appeal of various ready-to-eat fruits [25]. These coatings, typically made from natural polymers such as proteins, polysaccharides, lipids, or combinations thereof, form a protective layer on the surface of the fruit that helps to prolong the fruit's shelf life and marketability.…”