Abstract
The usage of edible coatings (ECs) represents an emerging approach for extending the shelf life of highly perishable foods, such as fresh and fresh-cut fruits and vegetables. This review addresses, in particular, the use of reinforcing agents in film-forming solutions to tailor the physicochemical, mechanical and antimicrobial properties of composite coatings. In this scenario, this review summarizes the available data on the various forms of nanocellulose (NC) typically used in ECs, focusing on the impact of their origin and chemical or physical treatments on their structural properties (morphology and shape, dimension and crystallinity) and their functionality. Moreover, this review also describes the deposition techniques of composite ECs, with details on the food engineering principles in the application methods and formulation optimization. The critical analysis of the recent advances in NC-based ECs contributes to a better understanding of the impact of the incorporation of complex nanoparticles in polymeric matrices on the enhancement of coating properties, as well as on the increase of shelf life and the quality of fruits and vegetables.
Highlights
This review summarized the recent advancements about the incorporation of nanocellulose (NC) in a polymeric matrix to form edible coatings (ECs)
Unlike NC used alone, which forms a coating with poor resistance to water vapor, the reinforcement of conventional coatings through the NC addition in the coating formulation is reported to significantly improve the ECs’ properties
Most of the studies to date have focused on the incorporation of cellulose nanocrystals (CNC) in coating solutions, because their high-crystallinity structure may increase the mechanical resistance, as well as the barrier performance of the coatings
Summary
To limit the environmental pollution caused by non-degradable plastic packaging, the use of biocompatible macromolecules seems a promising strategy for a more sustainable packaging In this frame, edible coatings (ECs) represent a consolidated technology to improve the postharvest quality of fruits and vegetables by slowing down respiration rate, water loss and oxidation processes [2], as well as helping to maintain the physiological properties. The main advantage over traditional synthetic packaging is that ECs can be consumed with the food, with no package to dispose of [4], reducing the cost and complexity of packaging systems designed to protect fresh perishable foods If they are not eaten by the consumers, ECs could still contribute to the reduction of environmental pollution, because they are produced exclusively from renewable, edible ingredients and degrade more readily than polymeric materials [5].
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
