Edible Coatings Research Articles

Fundamentals of Edible Coatings and Combination with Biocontrol Agents: A Strategy to Improve Postharvest Fruit Preservation.

Challenges in global food supply chains include preserving postharvest quality and extending the shelf life of fruits and vegetables. The utilization of edible coatings (ECs) combined with biocontrol agents (BCAs) represents a promising strategy to enhance the postharvest quality and shelf life of these commodities. This review analyzes the most recent developments in EC technologies and their combination with BCAs, highlighting their synergistic effects on postharvest pathogen control and quality maintenance. Various types of ECs, including polysaccharides, proteins, and lipids, are discussed alongside coating fundamentals and the mechanisms through which BCAs contribute to pathogen suppression. The review also highlights the efficacy of these combined approaches in maintaining the physicochemical properties, sensory attributes, and nutritional value of fruits. Key challenges such as regulatory requirements, consumer acceptance, and the scalability of these technologies are addressed. Future research directions are proposed to optimize formulations, improve application techniques, and enhance the overall efficacy of these biocomposite coatings and multifunctional coatings. By synthesizing current knowledge and identifying gaps, this review provides a comprehensive understanding of the potential and limitations of using ECs and BCAs for sustainable postharvest management.

Shelf-Life Extension and Quality Changes of Fresh-Cut Apple via Sago and Soy-Oil-Based Edible Coatings

In-demand fresh-cut fruits are highly perishable and require shelf stability. Starch, such as sago, is a naturally available polysaccharide with good gas barrier properties. The study aimed to develop an edible coating and examine the effect of its application on the quality parameters of fresh-cut apples. The coating solution was prepared with sago and soy oil in concentrations of 3, 4, and 5% and 0, 0.25, and 0.50%, respectively. Lecithin (0.50%) was used as an emulsifier and glycerol (1.5%) as a plasticizer. Coated fresh-cut apples were evaluated for physicochemical properties (TSS, pH, non-enzymatic browning index, moisture content, weight loss, headspace gas, and color attributes) during a 12-day shelf-life study at 4 °C. Sensory analysis was also performed to assess consumer acceptability, and microbial analysis to investigate its inhibiting effect against yeast and mold. Compared to the control, developed coatings reduced browning, respiration rate, moisture, weight loss, and microbial load in fresh-cut apples. The study indicates that the blend of 5% sago and 0.5% soy oil produced the best coatings which were most effective for retaining the original quality attributes and in extending the shelf life of apple slices for 12 days in storage at 4 °C.

Enhancing a Vegan Snack Bar: Edible Coating Infused with Lentil Protein and Pomegranate Peel

Enhancing a Vegan Snack Bar: Edible Coating Infused with Lentil Protein and Pomegranate Peel

Polysaccharide-based Edible Film Coatings for Preservation and Packaging of Food

Abstract: A lot of interest has been shown in edible films and coatings made from homo- and heteropolysaccharides as environmentally friendly substitutes for food packaging and preservation. This review delves into the various uses, characteristics, and working principles that underpin these biopolymer- based materials' ability to prolong food products' shelf lives and preserve their quality. Clarified are the structure-function correlations of a variety of polysaccharides, such as starch, chitosan, cellulose, and their blends, emphasizing their potential as barrier coverings against microbial, oxygen, and moisture contamination. Additionally, the addition of bioactive substances and nanomaterials to these films is covered, with a focus on how these materials improve the films' mechanical, antioxidant, and antibacterial qualities. The paper also discusses future options for research and case studies of these biopolymer-based systems. All things considered, the application of edible films and coatings based on homo- and heteropolysaccharide biopolymers offers viable options for environmentally friendly food packaging that preserves food quality and safety while lowering environmental impact. The need for this review arises from the growing demand for sustainable, environment- friendly alternatives to traditional plastic packaging.

Development of Edible Coatings Based on Pineapple Peel (Ananas Comosus L.) and Yam Starch (Dioscorea alata) for Application in Acerola (Malpighia emarginata DC).

Acerola fruit has great nutritional and economic relevance; however, its rapid degradation hinders commercialization. The use of coatings reduces post-harvest biochemical modifications and provides physical and biological protection for vegetables such as acerola. This study developed and characterized an edible coating made from pearl pineapple peel flour (PPPF) and yam starch (YS) to preserve the quality standards of acerola fruits during storage at room temperature and under refrigeration. The edible coating, composed of 4 g of PPPF, 3 g of starch, and 10% glycerol, presented excellent moisture content (11%), light tone (L* 83.68), and opacity (45%), resistance to traction of 27.77 Mpa, elastic modulus of 1.38 Mpa, and elongation percentage of 20%. The total phenolic content of the coating was 278.68 ± 0.45 mg GAE/g and the antioxidant activity by DPPH was 28.85 ± 0.27%. The quality parameters of acerolas were evaluated with three treatments: T1-uncoated fruits; T2-fruits coated with 1% glycerol; and T3-fruits coated with PPPF-YS. The T3 treatment reduced the weight loss of stored acerolas, maintaining the light and bright color of the fruits, and delayed the decrease in soluble solids, especially in refrigerated fruits. Therefore, edible coatings based on pineapple flour and yam starch are effective technologies for controlling the physical and physicochemical parameters of acerolas during storage, benefiting the post-harvest quality of this fruit.

Tannic acid one-step induced quaternized chitin-based edible and easy-cleaning coatings with multifunctional preservation for perishable products

The development of biomass hydrogel coatings is significant for fruit preservation. This paper presents the facile development of a multifunctional polysaccharide-based hydrogel produced from quaternized chitin (QC) and tannic acid (TA) by in situ rapid cross-linking with high-density hydrogen bonding using the sample mixing method. The Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) spectra, and thermogravimetric analysis (TGA) proved that QC-TA hydrogel was formed by physical interactions (hydrogen bonding, electrostatic interaction, etc.). Moreover, the cross-linking density of the QC-TA hydrogels was analyzed by rheological property measurements and scanning electron microscope (SEM) morphology observations. This polysaccharide-based hydrogel, QC-TA, was evaluated as an edible coating for perishable food items, demonstrating significant improvements in physic-chemical properties, oxidation resistance, and antimicrobial activity against key pathogens (E. coli, S. aureus, and C. albicans). Notably, the hydrogel formed a protective film that effectively shields fruits from mechanical damage, maintaining freshness and extending shelf life, and also featuring with easy cleaning. Applied to cherry tomatoes, the QC-TA coating ensured a smooth, uniform surface, reducing dehydration and flavor loss while inhibiting microbial growth. These findings underscore the potential of employing polyphenol induced polysaccharide forming green hydrogel coatings as an economical, efficient strategy for enhancing the quality and safety of perishable foods, representing an advancement in the field of sustainable food packaging.

Impact of polysaccharide and lipid based edible coatings on storage life and quality of muskmelon (Cucumis melo) fruits during low temperature storage

Impact of polysaccharide and lipid based edible coatings on storage life and quality of muskmelon (Cucumis melo) fruits during low temperature storage

Optimized UV-barrier carboxymethyl cellulose-based edible coatings reinforced with green synthesized ZnO-NPs for food packaging applications

AbstractThe widespread use of sodium carboxymethyl cellulose (CMC) in the production of edible coatings is returned to its biodegradable, biocompatible, and non-toxic nature. However, neat CMC edible coatings lack UV-shielding activity and have poor antimicrobial properties. This study aimed to develop a CMC-based coating with optimal UV-barrier properties by incorporating aloe vera (AV) and green synthesized zinc oxide nanoparticles (ZnO-NPs). The composition and synergistic effects of CMC, AV, and ZnO-NPs were optimized using central composite design to achieve the best UV-barrier properties. When using the optimized compositions of CMC (1.0 g), AV (3.0 g), and ZnO-NPs (5.0 wt%), the minimum UV-transmittance achieved was 4.75%. Fourier transform infra-red and wide-angle X-ray diffraction were used to confirm the interactions between the coating components. The incorporation of ZnO-NPs into CMC/AV was validated through surface morphology analysis via scanning electron microscopy and by examining the distribution of ZnO-NPs using transmission electron microscopy. CMC/AV/ZnO-NPs coatings showed excellent water barrier, mechanical, thermal, and antimicrobial properties when compared with the neat carboxymethyl cellulose coating. In addition, CMC/AV/ZnO-NPs coatings significantly resisted both mass loss and spoilage of green capsicum for a 15-day storage period. These results proved that the optimized coating could replace the plastic packaging candidates and be used potentially to preserve food products.

Enhancing Freshness: A Comparative Study of Innovative Preservation Methods for Berries and Leafy Greens

Berry and leafy greens are some of the most difficult types of food to preserve and ensure they be fresh for as long as possible. The present research assesses the impact of modern preservation procedures namely High Pressure Processing (HPP), Active Packaging, and Edible Coatings with the conventional preservation methods such as Refrigeration and Freezing on microbial load, textural properties, color, and nutrient retention of perishable produce. Purchased strawberries, blueberries, raspberries and spinach, lettuce and kale are possible candidates for preservation methods; the treatments employed in the study included a control no treatment group. Microbial load, texture firmness, colour, Vitamin C and Iron content and sensory evaluation parameters were used in this study. Those found out that HPP technology was the most efficient, cutting through microbial deposits to crops, and retaining texture, color, and nutrients in better ways than the ordinary washing techniques or even the control methods. Overall, the microorganism load was the lowest in HPP-treated produce, e. g., strawberries with 2. 5 × 10² CFU/g, while strawberries treated with HPP had the best texture firmness of 8. 5 N, and better retention of Vitamin C and Iron compared with other treatments. Both Active Packaging and Edible Coatings were also observed to be effective in a way that was superior to inactive packaging but not as effective as HPP. However, it was observed that sensory acceptability score was higher in HPP treated samples, so it enhances the quality as well as the appealing aesthetic value of fresh perishables. From this research, it becomes clear that there is a high possibility for innovative methods to extend the shelf life of the perishable crops while positive contributing to the widely useful methods and efficient preservation techniques of perishable crops.

Effect of Leaf and Seed Powder Based Edible Coating with Beeswax and Clove Essential Oil on the Shelf Life of Guava (Psidium guajava) cv. Allahabad Safeda

The guava is thought to be India's most significant commercial fruit crop. Due to their high respiration rate, vulnerability to different pathogens, and mechanical damage that can quickly deteriorate the quality and concised its shelf life. Nonetheless, the purpose of the experiment was to investigate how guava's edible coatings affected its postharvest quality and shelf life. Guava fruits were treated by seven treatments of different concentrations of beeswax, guava leaf powder, neem leaf powder, tamarind seed powder, and clove oil with different combinations were used as edible coating were studied in a Factorial Completely Randomized Design (CRD) with three replications. All seven treatments were used to examine the impact of edible coating materials on the physical and chemical properties. Under ambient conditions, the variations in physiological and chemical parameters were seen. The findings of present study showed maximum fruit weight (120.29 g), highest vitamin C (163.19 mg/100g), maximum acidity (0.49%) and antioxidant activity (35.43%) obtained from T4 [Neem leaves powder (2%) + Beeswax (1%)+ clove oil (1%)] compared with untreated fruits. The result suggested that the applications of [Neem leaves powder (2%) + Beeswax (1%) + clove oil (1%)] as an edible coating material in guava fruit is more effective than other treatments to improve the shelf life of Guava.

Recent Developments in Sustainable Bio‐Based Wax Nanoemulsions as Edible Coatings for Food Commodities: A Comprehensive Review

ABSTRACTWaxes are a diverse class of organic compounds that are characterised by their hydrophobic nature. They are typically derived from long‐chain fatty acids and alcohols. Waxes serve various purposes in nature and industry due to their unique physical and chemical properties. Waxes find applications in diverse industries, including pharmaceuticals, food and textiles, for purposes such as coating, lubrication and insulation. The rising emphasis on sustainable and eco‐friendly approaches in the food sector has generated increasing attention towards the advancement of edible coatings for food products. Within this array of coatings, sustainable waxes have surfaced as a prospective approach to improve storage stability, safety and quality of diverse food items. Bio‐based wax nanoemulsions serve as effective nanocarriers in edible food coatings, enhancing their antimicrobial efficacy and preserving food quality. The incorporation of bio‐based nanoemulsion waxes as edible coatings signifies a substantial advancement towards establishing more environmentally sustainable and ecologically responsible systems of food packaging and preservation. The review examines recent advancements in the field of sustainable nanoemulsion waxes as edible coatings, focusing on their applications, formulation strategies and impact on food commodities. The review also discusses the influence of sustainable nanoemulsion wax coatings on the physicochemical properties of coated foods, including moisture barrier, gas permeability and mechanical strength.

The Application of Organic and Inorganic Nanoparticles Incorporated in Edible Coatings and Their Effect on the Physicochemical and Microbiological Properties of Seafood

Recent bibliographic research highlights the innovative application of organic and inorganic nanoparticles in edible coatings for seafood preservation. Given the high susceptibility of seafood to spoilage, incorporating nanoparticles into coatings presents a promising solution. These nanoparticles possess significant antioxidant and antimicrobial properties, which contribute to maintaining the quality and extending the shelf life of seafood products. This study reviews various materials and synthesis techniques for nanoparticles, assessing their characteristics and suitability for food applications. It emphasizes the role of nanotechnology in enhancing the mechanical properties of biopolymer-based coatings, which are biodegradable and non-toxic, thus promoting environmental sustainability. The findings indicate that nanoparticle-infused coatings effectively improve the physicochemical properties of seafood, such as pH stabilization and the reduction in total nitrogenous volatile bases, while also inhibiting microbial growth. This multifaceted approach not only addresses food waste and safety concerns but also supports the fishing industry by enhancing product quality. Overall, this research underscores the potential of nanoparticle coatings as a viable strategy for seafood preservation, paving the way for future innovations in sustainable food packaging solutions.

Simultaneous quantification of the main components of Thymus vulgaris essential oil in edible coating formed from nanocapsules using HS-SPME-GC-FID

AbstractThe use of edible coatings (ECs) containing essential oils (EOs), such as that derived from the Thymus vulgaris plant (EO-Tv), offers a natural option for preserving and increasing the shelf life of fruit and vegetable products. However, considering their physicochemical properties, the incorporation of EOs into nanocapsules (NCs) represents an alternative to reduce their volatility and oxidation. In this way, quantitative determination of the EOs incorporated into NCs is necessary for simultaneous monitoring of their main components during the nanoencapsulation process, as well as for the future precise and accurate dosage of EO components in fruit and vegetable products. In this study, ECs were formed from NCs loaded with EO-Tv and sodium alginate (AL). The EO-Tv was characterized through GC-MS and GC-FID analysis, and it was found that the major component of EO-Tv was thymol, with an abundance of 30.91%. Subsequently, an analytical method based on HS-SPME-GC-FID was developed and validated for quantification of the EO-Tv encapsulated in NCs and incorporated into the EC. The method was found to be precise and accurate for quantification of the main components of EO-Tv in the formed EC. Once the analytical method was validated, it was established that the encapsulation efficiency was greater than 50% in the case of NC-EO-Tv purified via evaporation at reduced pressure. On the other hand, 35.78 μg cm−2 of thymol was quantified in the EC formed from the NCs and AL. The present work presents an analytical tool for simultaneous quantification of the main components of EO-Tv in NCs, as well as in the ECs formed with NCs, promoting its potential application in fruit and vegetable products.

Edible Coating from Breadfruit Starch and Chitosan for Food Packaging

Lectures that encompass Education for Sustainable Development (ESD) can encourage awareness about sustainable development by integrating current issues, such as the potential of breadfruit starch and chitosan for making edible coatings for food packaging. This work aimed to study the development of edible coating from breadfruit starch (BS) and chitosan (CH) for food packaging based on SDGs aspects and as preliminary research to develop worksheets for prospective chemistry teacher students. BS-CH edible film developed by solvent evaporation method, thickness measurement, and physical properties for application on chili, carrot, and sweet potato which. The results showed that the optimal comprehensive properties of the film were obtained when the mass ratio of 3% AS to 1% CH was 7:3. The solubility test results show that the addition of CH ratio increases the swelling of the film before the dissolution process. The tensile strength and elongation of the film increased with the addition of CH until the optimum condition with tensile strength values of 3.01 MPa and 58.26%. The optimum mass ratio was applied through the coating of carrot, chili, and sweet potato which can prevent mass weight and mushroom. Apart from that, student opinion data was generated in the form of potential edible coating topics in the theme of ESD issues. In addition, student opinion data was generated in the form of expectations of edible coatings topics in ESD-laden chemistry learning, including understanding and applying ESD principles and the context of edible coatings and introducing the potential of edible coatings in society so that it is expected to improve 21st-century skills. The results of this research show the need to integrate the topic of edible coating of breadfruit starch and chitosan in worksheets for prospective chemistry teacher students.

Quaternary ammonium chitosan-based active packaging films incorporated with dialdehyde guar gum-proanthocyanidins conjugates: Characterization and application in the edible coating of pork

In this study, antioxidant and antibacterial proanthocyanidins (PA) were covalently conjugated with dialdehyde guar gum (DGG) to produce DGG-PA conjugates. Then DGG-PA conjugates were incorporated into quaternary ammonium chitosan (QAC)-based matrix to create QAC/DGG-PA films. The structure, physicochemical properties, and antioxidant and antibacterial effects of DGG-PA conjugates and QAC/DGG-PA films were analyzed. The active packaging potentials of QAC/DGG-PA film-forming solutions in the edible coating of pork loins were evaluated. Results showed DGG-PA conjugates had unique UV absorption peak (280 nm), infrared bands (1610 and 1521 cm−1) and proton nuclear magnetic resonance signals (6.82 ppm) of PA groups. DGG-PA conjugates showed amorphous state with sheet-like and fibrous morphology. DGG-PA conjugates had good biocompatibility and antioxidant and antibacterial effects. After adding DGG-PA conjugates, the surface of QAC-based films became smooth and the crystallographic nature of the films declined. DGG-PA conjugates elevated the light/water vapor/oxygen barrier performances, mechanical properties, and antioxidant and antibacterial effects of QAC-based films. QAC/DGG-PA edible coatings effectively prolonged the shelf life of pork loins from 4 days to 6−10 days. Results verified QAC/DGG-PA films and their film-forming solutions had good application potentials in active packaging.

A comprehensive review on impact of post-harvest management and treatment practices on the quality of garlic (Allium sativum L) during storage

Garlic (Allium sativum L.) plays a crucial role in global agriculture due to its culinary and medicinal uses, but it faces significant post-harvest losses due to moisture, temperature fluctuations, and pest infestations. Proper storage and handling practices can mitigate these losses, yet conventional methods like curing, dehydration, cryopreservation, and vacuum sealing still result in 25–40 % losses during storage. This review investigates the types, factors, and causes of garlic losses, focusing on biological factors such as microbial infections pest infestations, and premature sprouting which cause decay and deformities. Physical factors such as mechanical damage, inadequate curing, temperature fluctuations, humidity, and prolonged light exposure also contribute to deterioration. This review explores practices and treatments to minimize losses, detailing their mechanisms, benefits, and commercial potential. It compares thermal and non-thermal technologies such as irradiation, ozone treatment, nanotechnologies, edible coatings, and films. Irradiation is effective against pathogens but may lead to nutrient loss, ozone treatment provides microbial control with minimal residue. Nanotechnologies, edible coatings, and films help extend shelf life by reducing microbial growth and moisture loss, with considerations for safety and consumer acceptance. The review highlights the need for innovative solutions to reduce losses and preserve the nutritional value and safety, contributing to sustainable garlic production and food security. Additionally, it evaluates the implications of these management practices for sustainability and circular economy. The findings highlight the need for further research to enhance the efficiency, cost-effectiveness, and environmental sustainability of post-harvest technologies to ensure the long-term viability and profitability of garlic production.

A bibliometric analysis: what do we know about edible coatings?

The online version contains supplementary material available at 10.1007/s13197-024-06052-7.

Cassava Starch/Carboxymethyl Cellulose Edible Coating Added of Tocopherol: A Strategy to Preserve the Oxidative Stability of Brazil Nuts.

The aim was to apply a cassava starch/carboxymethyl cellulose blend-based edible coating added to a tocopherol mix to Brazil nuts and evaluate oxidative levels during storage. The edible coatings were prepared from a cassava starch/carboxymethyl cellulose blend and identified as control B (no soy lecithin and no tocopherol mix), L (with soy lecithin and no tocopherol mix), and LT and LT2 (with soy lecithin and tocopherol mix). In the forming solutions of the coatings, stability, viscosity, pH, and color were analyzed. The Brazil nuts were immersed in the solutions for 30 s, dried at 45 °C, and placed in an incubator at 25 °C. At 1, 7, 15, 30, 45, 60, 90, and 120 days of storage, mass loss, the browning index, conjugated dienes and trienes, the oxidative state by official methods, and the accelerated oxidation index were evaluated. The blend-forming solutions B, L, LT, and LT2 showed non-Newtonian and pseudoplastic behavior, excellent resistance to flow, and stability. The diene, triene, iodine value, peroxide value, p-anisidine value, and total oxidation indices showed that the application of the cassava starch/carboxymethyl cellulose blend-based edible coating added tocopherol mix, LT, and LT2 preserved the Brazil nuts up to 90 days of storage at 25 °C. PCA shows that all coatings applied to Brazil nuts promoted oil preservation in some evaluation periods, especially those added with a tocopherol mix. It is concluded that cassava starch/CMC added tocopherol mix edible coatings have a potential application as active packaging for foods, especially nuts.

In vitro antifungal activity and in vivo edible coating efficacy of insect-derived chitosan against Botrytis cinerea in strawberry

Strawberry is a perishable fruit, susceptible to development of rot by a range of fungi, in particular Botrytis cinerea. Chitosan represents an alternative to agrochemicals for improving shelf-life and fighting fungal pathogens. A chitosan-based coating derived from pupal exuviae of Hermetia illucens has been recently formulated for improving shelf-life of strawberry stored at 4 °C and mixed condition (4 °C and room temperature). The effects of a decolored (PEDEC) and not decolored (PEND) chitosan from the black soldier fly were evaluated and compared with commercial chitosans from crustaceans (CCs), in vitro and in vivo. An inhibition/reduction of fungal growth and a disturbance of normal fungal morphology were observed, being MIC of 0.5 mg mL−1 and 1 mg mL−1 and growth inhibition of 70 % and 4% for PEND and PEDEC, respectively. Both edible coatings distributed via aerograph showed equal or better potential application than CCs in controlling B. cinerea in strawberry post-harvest treated. Different effects for chitosans depended on their different molecular weight and deacetylation degree distributions, and the presence or absence of melanin pigments in their structure. PEND could act directly against the fungus, with effects predominantly associated with fungitoxic properties; PEDEC might principally provide viable alternatives, such as the elicitation of biochemical defense responses in fruits, for example through total phenols, in particular the flavonoids.

Advancing Fruit Preservation: Ecofriendly Treatments for Controlling Fruit Softening

Textural softening is a major factor that limits the storage potential of fruit. Fresh produce markets incur severe financial losses due to excessive fruit softening. The application of preservation strategies aimed at mitigating fruit softening is crucial for optimising the marketability of fruit. Proposed preservation strategies include ecofriendly treatments, namely, hexanal, edible coatings, heat treatments, ozone and UV-C irradiation. These treatments optimise firmness retention by targeting the factors that affect fruit softening, such as ethylene, respiration rates, enzymes and pathogens. This review discusses the mechanisms by which ecofriendly treatments inhibit fruit softening, providing insights into their effect on ethylene biosynthesis, cell wall metabolism and disease resistance. Although ecofriendly treatments offer a promising and sustainable approach for delaying fruit softening, the optimisation of treatment application protocols is needed to improve their efficacy in retaining fruit firmness. Studies reporting on the molecular mechanisms by which ecofriendly treatments inhibit fruit softening are limited. Future studies should prioritise proteomic and transcriptome analyses to advance our understanding of the underlying molecular mechanisms by which ecofriendly treatments delay the fruit-softening process.