Protein and polysaccharide edible coatings: A promising approach for fruits preservation - recent advances.

The consumption of fresh fruits and vegetables is restricted by the susceptibility of fresh produce to deterioration caused by postharvest physiological and metabolic activities. Developing efficient preservation strategies is thus among the most important scientific issues to be urgently addressed in the field of food science. The incorporation of active agents into a polymer matrix to prepare biodegradable active packaging is being increasingly explored to mitigate the postharvest spoilage of fruits and vegetables during storage. This paper reviews the composition of biodegradable polymers and the methods used to prepare biodegradable active packaging. In addition, the interactions between bioactive ingredients and biodegradable polymers that can lead to plasticizing or cross-linking effects are summarized. Furthermore, the applications of biodegradable active (i.e., antibacterial, antioxidant, ethylene removing, barrier, and modified atmosphere) packaging in the preservation of fruits and vegetables are illustrated. These films may increase sensory acceptability, improve quality, and prolong the shelf life of postharvest products. Finally, the challenges and trends of biodegradable active packaging in the preservation of fruits and vegetables are discussed. This review aims to provide new ideas and insights for developing novel biodegradable active packaging materials and their practical application in the preservation of postharvest fruits and vegetables.

Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review

ABSTRACTFruits are highly susceptible to quality deterioration and spoilage during postharvest storage. Edible coating emerges as an effective strategy to prolong the postharvest life of fruit and enhance their quality during storage. Carboxymethyl cellulose (CMC) is a polysaccharide derivative widely applied in various industries due to its excellent barrier and mechanical properties. CMC has been utilized as an edible coating material for postharvest preservation of fruit for many years. Ongoing research is centred on the development of composite films by integrating CMC with natural biopolymers or potential active agents to augment their functionality in postharvest fruit preservation. This review consolidates findings on composite coatings of CMC combined with various materials for fruit storage and preservation, shedding light on the challenges associated with such composite coatings.

Chapter Two - Biodegradable and edible packaging materials

Today's consumers prefer foods that are practically prepared and ready for consumption. Therefore, global demand for the consumption of minimally processed fruits gained popularity. In this study, the use of quince (Cydonia oblonga) seed mucilage was investigated as an edible coating to extend the shelf life of mandarin fruit ready for consumption. The mucilage obtained from the quince seed extract was used for covering the mandarin slices and samples were stored at 4°C for 10 days. Coating significantly delayed softening, reduced weight loss, and maintained color values of fruits. Sensory characteristics of coated mandarin were preserved. At the end of storage time, the values of antioxidant activity and total phenolic content of coated samples were significantly higher than control. The results of this study indicated that the use of quince seed extract preserved the sensory characteristics of mandarin fruits up to 7 days. Practical applications Novel packaging materials and methods to reduce postharvest quality losses in fruits during storage have attracted great interest in recent years. Edible film and coatings are one of the natural, cheap, and easy-to-apply methods that can be an alternative to chemical applications used to reduce storage losses. Edible coating applications combined with low-temperature storage are able to slow down metabolism in fruits and to retard microbial spoilage, while providing quality preservation of fruits. The present study provides information about the effect of quince seed mucilage as an edible coating on the quality characteristics of ready to eat mandarin slices. The quince seed edible coating is environmental friendly and it is a novel edible coating for improving the quality of fresh-cut fruits.

Edible coatings are thin layers of edible materials formed directly on fruits, usually by immersing the fruits in a coating material solution, and they are one of the most intriguing food developments in recent years. Colorants, flavours, nutrients, and anti-browning and antimicrobial agents can all be carried by edible coatings, extending shelf life and reducing pathogen growth on food surfaces. To manage moisture transfer, gas exchange, or oxidative processes, edible coatings can be applied using various procedures such as dipping, spraying, or coating. Because these systems have a larger surface area, nanoparticles may help to improve the barrier characteristics and functionality of fruit preservation coatings. Antimicrobial nanoparticles (NPs) are employed as matrixes in edible coatings and films (ECF), which are then applied to fruits to extend shelf life and improve storage quality. Nano Chitosan is one of the most prevalent polysaccharides, protein, and lipid-based edible coatings. These are characterised by poor gas and water barrier qualities, and they are frequently used as moisture loss sacrifice agents. Therefore, the purpose of this book chapter is to study the effect of nano edible coatings such as chitosan/tripolyphosphate (TPP), chitosan-methyl cellulose/silica (SiO2), gelatin-fiber/titanium dioxide (TiO2), gelatin-chitosan/ (Ag/ZnO), Gelatin/kafirin to quality attributes and prolonging the shelf life of fruits.

Edible Œlms and coatings offer potential to extend the shelf life and improve the quality of virtually any food system. Edible Œlms and coatings can control moisture, oxygen, carbon dioxide, ¤avor, and aroma transfer between food components and the atmosphere surrounding the food. Several reviews are available on edible Œlm and coating systems (Gennadios et al., 1997; Krochta and De Mulder-Johnston, 1997; Arvanitoyannis and Gorris, 1999; Baldwin, 1999). The functional, sensory, nutritional, barrier, and mechanical properties of an edible coating can be altered by the addition of various chemicals in minor amounts (Krochta and De Mulder-Johnston, 1997; Debeaufort et al., 1998; Min and Krochta, 2005; Lin and Zhao, 2007). Films are usually regarded as stand alone, formed separate of any eventual intended use. Coatings involve formation of Œlm directly on the surface of the object they intend to protect or enhance in some manner (Krochta, 2002). One of the unique functions of both edible Œlms and coatings is the capability to incorporate functional ingredients into the Œlm or coating matrix to enhance its functionality. This may include1. Improving basic Œlm or coating functionality, such as plasticizers for improved mechanical properties or emulsiŒers for increased stability and better adhesion2. Enhancing food quality, stability, and safety by incorporating antioxidants, antimicrobials, nutraceuticals, ¤avors, and color agents6.1 Introduction 157 6.2 Plasticizers 1586.2.1 Plasticizers in protein Œlms and coatings 159 6.2.2 Plasticizers in polysaccharide Œlms and coatings 1666.3 EmulsiŒers 167 6.4 Antimicrobial agents 170 6.5 Antioxidants and antibrowning agents 173 6.6 Nutrients, ¤avors, and colorants 175 6.7 Nanoparticles 176 References 177Edible Œlms and coatings have received increasing interest because Œlms and coatings can carry a diversity of functional ingredients. Plasticizers, such as glycerol, acetylated monoglycerides, polyethylene glycol, and sucrose, are often used to modify the mechanical properties of the Œlm or coating. Incorporation of these additives may cause signiŒcant changes in the barrier properties of the Œlm. For example, the addition of hydrophilic plasticizers usually increases the water vapor permeability of the Œlm. Other types of Œlm additives often found in edible Œlm formulations are antimicrobial agents, vitamins, antioxidants, ¤avors, and pigments (Krochta et al., 1994). A greater emphasis on safety features associated with the addition of antibacterial agents is an active area of research in edible Œlm and coating technology (Cha and Chinnan, 2004). Application of nanoparticles to edible Œlms and coatings is another new research area. In this chapter, we will discuss intended and unintended effects of food additives on Œlm and coating properties.

Fruits are highly susceptible to postharvest losses induced majorly by postharvest diseases. Peach are favored by consumers because of their high nutritional value and delicious taste. However, it was easy to be affected by fungal infection. The current effective method to control postharvest diseases of fruits is to use chemical fungicides, but these chemicals may cause adverse effects on human health and the residual was potentially harmful to nature and the environment. So, it is especially important to develop safe, non-toxic, and highly effective strategies for the preservation of the fruits. Essential oil, as a class of the natural bacterial inhibitor, has been proven to exhibit strong antibacterial activity, low toxicity, environmental friendliness, and induce fruit resistance to microorganism, which could be recognized as one of the alternatives to chemical fungicides. This paper reviews the research progress of essential oils (Eos) in the storage and preservation of fruits, especially the application in peach, as well as the application in active packaging such as edible coatings, microcapsules, and electrospinning loading. Electrospinning can prepare a variety of nanofibers from different viscoelastic polymer solutions, and has broad application prospects. The paper especially summarizes the application of the new Eos technology on peach. The essential oil with thymol, eugenol, and carvacrol as the main components has a better inhibitory effect on the postharvest disease of peaches, and can be further applied. PRACTICAL APPLICATIONS: As an environmentally friendly natural antibacterial agent, essential oil can be used as a substitute for chemical preservatives to keep fruits fresh. This paper summarizes the different preservation methods of essential oils for fruits, and especially summarizes the different preservation methods of essential oils for peaches after harvesting, as well as their inhibitory effects on pathogenic fungi. It could provide ideas for preservation of fruits and vegetables by essential oils.

Preparation of water-soluble dialdehyde cellulose enhanced chitosan coating and its application on the preservation of mandarin fruit

Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents

Development of hyaluronic acid based polysaccharide-protein composite edible coatings for preservation of strawberry fruit

Edible coatings and films for shelf-life extension of fruit and vegetables

Edible films and coatings are layers of edible biopolymers (proteins, lipids and polysaccharides) that can be used as an alternate for plastic packaging materials, because plastic packaging is causing environmental pollution and it can deteriorate human health when come in contact with the food product. Along with their environment friendly nature they can carry anti-oxidants, anti-microbials, anti-browning agents, neutraceuticals, pharmaceuticals, colorants, flavors and desired additives to the food product which can prolong their shelf life and increase the aesthetic properties of the food product. Edible films are generated separately by solvent casting and extrusion while edible coating is applied on the food product by spraying or dipping. The conjugation of these edible biopolymers with the nanotechnology (nanoencapsulation, nanofibers and nanoliposomes) can initiate a controlled and targeted release of the additives added in the film or coating. In this review article several novel biopolymers for edible films and coatings have been discussed along with their applications in fruits and vegetable, meat and poultry and dairy industry.

به منظور رفع مسائل زیست محیطی و اقتصادی استفاده از پلاستیک ها در صنعت، امروزه فیلم ها و پوشش های خوراکی بر پایه پلی ساکاریدها، پروتئین ها، لیپیدها و یا ترکیبی از آن ها وارد دنیای بسته بندی شد ه است. این پوشش ها می توانند برخی افزودنی ها نظیر عوامل ضدمیکروبی و ضدقهوه ای شدن، رنگ ها، طعم دهنده ها، مواد مغذی و ادویه ها را در خود جای داده و به عنوان بسته بندی های فعال به کار روند. در این پژوهش، اثر افزودن اسانس روغنی سیر (5/0، 5/1 و 5/2 درصد وزنی – وزنی محلول فیلم) بر فیلم خوراکی تهیه شده از ایزوله پروتئین سویا با اندازه گیری پارامترهای مکانیکی (استحکام کششی و ازدیاد طول)، فیزیکی (شفافیت، نفوذپذیری به بخار آب و ریزساختمان)، میکروبی (علیه باکتری های سالمونلا انتریتیدیس، اشرشیاکلی O157:H7، استافیلوکوکوس اورئوس) و حسی (ظاهر، بو و قابلیت جویدن) ارزیابی گردید. بر اساس نتایج به دست آمده، اسانس سیر سبب بهبود خواص مکانیکی و نفوذپذیری به بخار آب شده، میزان شفافیت، یکنواختی ساختار و امتیاز حسی را کاهش می دهد (05/0>p). نمونه های فیلم تیمار شده فاقد قابلیت مهارکنندگی علیه اشرشیاکلی بوده اما به طور معنی داری خاصیت ضدمیکروبی علیه سالمونلا انتریتیدیس و استافیلوکوکوس اورئوس را دارا هستند (05/0> p).

The dual function of calcium ion in fruit edible coating: Regulating polymer internal crosslinking state and improving fruit postharvest quality