Improving food products' quality and storability by using Layer by Layer edible coatings

Abstract

BackgroundNatural materials-based edible coatings provide a promising approach for enhancing quality and prolonging storability of food products. Since one single material often cannot answer numerous applicative requirements, there has been recent development in composite edible coatings. The Layer by Layer (LbL) approach is based on the alternate deposition of different biopolymers and allows for a more effective control over the physicochemical properties and activity of edible coatings. Scope and approachIn this review, the progress in the development of active edible coatings, by utilizing the LbL approach, has been summarized. The discussion includes raw materials that are used to form LbL matrices, physical and mechanical properties of the prepared edible coatings, their bioactivity and applications on various food products. Key findings and conclusionsThe LbL method enables to regulate material properties and allows the formation of advanced edible coatings. Currently, LbL edible coatings are mostly applied on fresh fruit and vegetables, although their application on processed food products is also possible. LbL edible coatings may provide food products with prolonged storability, enhanced physiological quality, improved appearance, and antimicrobial protection. The LbL method can also be combined with other approaches and utilized for the delivery of active agents.In the Food Technology and edible coatings research fields, the utilization of the LbL approach has only recently begun to be established. Further research is anticipated to lead to a new generation of rationally designed edible coatings with precisely adjusted properties for the effective enhancement of food products quality and storability.