Techno-functional characteristics, and potential applications of edible coatings: A comprehensive review

Abstract

This review emphasizes the growing technical and functional properties of edible coatings, as well as their numerous prospective applications. Edible coatings were developed using proteins, carbohydrates, lipids, and natural polymers. These ingredients could be altered and blended to create coatings with distinct properties. Food products were coated with edible coatings in a number of ways, including dipping, spraying, brushing, rolling, or twirling the food in the coating material. The application strategy applied is dependent on the distinctive food product and the desired outcome. These coatings are at the cutting-edge of innovation and sustainability, employing organic and biodegradable components to efficiently address major environmental challenges. This study additionally investigates the many technical and practical advantages that these coatings have, such as better barrier qualities, precise release mechanisms, and integration with cutting-edge sensor technologies for continuous quality monitoring. It also emphasizes the wide variety of applications, which vary from increasing product shelf life and decreasing food waste to addressing various nutritional demands and improving food aesthetic appeal. The advancements created in the edible coatings industry highlight their crucial role in redefining accepted paradigms of food packaging, preservation, and consumption by fusing scientific advancement with culinary inventiveness are also been discussed. Innovative materials, bioactive compounds for health benefits, and packaging and coatings with less environmental impact are being researched to produce edible coatings with better functionality and sustainability.