Abstract
Agricultural vegetable products always seek to meet the growing demands of the population; however, today, there are great losses in supply chains and in the sales stage. Looking for a longer shelf life of fruits and vegetables, postharvest technologies have been developed that allow an adequate transfer from the field to the point of sale and a longer shelf life. One of the most attractive methods to improve quality and nutritional content and extend shelf life of fruits and vegetables is the incorporation of bioactive compounds with postharvest technologies. These compounds are substances that can prevent food spoilage and the proliferation of harmful microorganisms and, in some cases, act as a dietary supplement or provide health benefits. This review presents an updated overview of the knowledge about bioactive compounds derived from plant residues, the techniques most used for obtaining them, their incorporation in edible films and coatings, and the methods of microbial inhibition.
Highlights
At present, agricultural problems are based on the adequate food production to satisfy global consumers
The use of edible films and coatings has proven to be an effective method of food preservation
The challenge lies in the improvement of the current technologies or looking for new ones that allow a higher percentage of obtaining bioactive compounds, as well as methods for incorporation into fruit and horticultural products
Summary
Agricultural problems are based on the adequate food production to satisfy global consumers. Such production must focus on sustainable processes, avoiding generating pollution and waste derived from the agricultural process. Bioactive compounds are substances that can interfere with cell senescence; the reason why is they have been incorporated into postharvest technologies allowing to extend the shelf life of storage and transport stages. These bioactive compounds are generally found in the same foods or plants from where they are extracted by various techniques [3]. Bioactive compounds mainly exhibit antioxidant and antimicrobial properties [4], which make them attractive for incorporation into minimally processed and horticultural product preservation technologies
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