Abstract
The application of edible coatings (EC) in combination with pulsed light (PL) treatments represents an emerging approach for extending the shelf life of highly perishable but high value-added products, such as fresh-cut fruits and vegetables. The surface of these products would benefit from the protective effects of ECs and the PL decontamination capability. This review describes in detail the fundamentals of both EC and PL, focusing on the food engineering principles in the formulation and application of EC and the delivery of efficient PL treatments and the technological aspects related to the food characterization following these treatments and discussing the implementation of the two technologies, individually or in combination. The advantages of the combination of EC and PL are extensively discussed emphasizing the potential benefits that may be derived from their combination when preserving perishable foods. The downsides of combining EC and PL are also presented, with specific reference to the potential EC degradation when exposed to PL treatments and the screening effect of PL transmittance through the coating layer. Finally, the potential applications of the combined treatments to food products are highlighted, comparatively presenting the treatment conditions and the product shelf-life improvement.
Highlights
Mild preservation techniques have, nowadays, gathered a key role in many food productions
Proteins and fat-rich substrates are unsuitable for pulsed light (PL) treatment, since these components can competitively absorb light decreasing PL inactivation effectiveness, while light absorption does not occur in carbohydrates [222]
Food products with high protein and fat content have little potential to be efficiently decontaminated by PL, while vegetables and fruit are eligible for PL treatment [204]
Summary
Nowadays, gathered a key role in many food productions. This review describes the combined use of edible coatings and pulsed light treatments It illustrates the key issues in the formulation of coating solutions and their deposition on food products, the addition of active ingredients to expand their functionalities, and the characterization methods, as a function of the existing food applications. It addresses the main technical aspects related to PL treatments, especially as a function of the target preservation process. The combination of hydrocolloids and lipids could improve the structural integrity and characteristic functionality of the EC, as polysaccharide and proteins exhibit
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