Abstract
Postharvest storability of fresh produce poses a great challenge due to their rapid physiological changes and microbial deterioration. Starch edible coatings have shown great promise and are considered the best in food preservation. Starch coatings exhibit good barrier properties and can be applied to fruits and vegetables to regulate gas and moisture movement, control senescence and prolong shelf-life. Antimicrobial agents such as essential oils and other plant extracts incorporated into starch edible coatings have further improved their functionality. Formulation of starch coatings with functional additives has multiple advantages and capacity to improve the quality of fruits and vegetables during postharvest storage. This review focuses on the development and application of antimicrobial starch-based coatings and comprehensively discusses their characterization, mechanism of action, and the release of antimicrobial agents from the polymer matrix to the fresh produce during postharvest storage. An extensive overview of the various types of starches and the most effective antimicrobial agent for making edible coatings are assessed. The current challenges and limitations of antimicrobial edible coatings and their potential scope for commercial application are well addressed.
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