Advances in Edible Fruit Coating Materials

Jose, Ashitha; Pareek, Sunil; Radhakrishnan, E. K.

doi:10.1007/978-981-15-2874-3_15

Cited by 13 publications

(7 citation statements)

References 42 publications

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“…In 1950s, the carnauba wax was dispersed in water to form a lipid-based coating emulsion to the fruits and vegetables. In the last two decades, the trend of edible coating had been shifted to the addition of antimicrobial agents from essential oils or nanoparticles and antioxidants into the biopolymers to modify the functional property of edible coating [3], [7], [8].…”

Section: Original Articlementioning

confidence: 99%

Lipid-containing Edible Coating and Application in Fruits: A Review

2022

BJoST

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Section: Original Articlementioning

confidence: 99%

Lipid-containing Edible Coating and Application in Fruits: A Review

2022

BJoST

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“…Bioactive agents can be added directly to packing compounds to create antimicrobial packaging, coated on the surface of packaging to create antimicrobial packaging, or formed into films using antimicrobial polymers. (Jose et al,2020) PHB, PLA, and starch and their derivatives have several properties that make them suitable with a variety of antimicrobial agents for packaging.…”

Section: Food Packagingmentioning

confidence: 99%

Polyhydroxybutyrates (PHBs): an eco-friendly alternative to petroleum-based plastics for diminution of their detrimental effects on the environment

Sharma¹,

Malik²,

Chaudhary³

et al. 2022

IJAAS

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Human has been known to use different types of polymers in their daily routine for ages, among which plastics that are derived from fossil fuels or petroleum occupies a greater part. The domestic, as well as commercial use of plastics, has been known so far globally. Plastics are used for packaging, making utensils, household items, portable machines, spare parts, medical stents, spectacles, sportswear, cellphones, golf balls and many other items. Despite knowing the negative and fatalistic effects of plastics, we humans have become dependent on plastics for our daily routine welfare. The major reasons for this are durability, inertness, lightweight, thermal and electrical insulation, resilience to corrosion and readily moulding into multifarious shapes. But the non-biodegradability of this polymer has led to many environmental issues that have detrimental effects. So there is a need to switch from non-biodegradable plastics to biodegradable ones to reduce these harmful effects without the replacement of other properties of petroleum-based plastics that makes it one of the most commercially used polymer. Biodegradable plastics have gained a lot of attention over a shorter period. These include Polyhydroxybutyrates (PHBs) and Polyhydroxyalkanoates (PHAs) majorly. These are biodegradable along with all the properties that petroleum-derived plastics have which makes them a finer and eco-friendly option. The present review focuses majorly on PHBs and summarises their physical properties, biosynthesis and different methods of industrial production, extraction, PHB-based biocomposites and/or nanocomposites along with their applications and prospects.

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“…The fundamental susceptibility of these commodities to microbial contamination and spoilage underscores the critical need to prioritize food safety measures in their production and distribution [4]. Fruits and vegetables are renowned for their sensory appeal, including taste, aroma, texture, and visual appeal [5,6]. Any deviation from their natural qualities due to contamination or spoilage not only diminishes their overall quality but can also pose significant health risks to consumers.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Since nanoemulsion-based edible coatings represent a promising strategy in food technology, many research and review articles on this topic have been published, such as [1,6,9,10,15]. These review articles offer insight into recent developments in edible films and coatings [10], advances in coating materials [6], potential applications [1], and the formulation of coatings for fruits and vegetables [9]. However, there are not many commercially available formulations of edible coatings, as well as just 16 patents regarding nanoemulsion edible coatings and films with either antifungal, antibacterial, or antioxidant properties for application on fruits and vegetables [12,16].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Progress in Fruit and Vegetable Preservation: Plant-Based Nanoemulsion Coatings and Their Evolving Trends

Cvanić,

Šovljanski,

Popović

et al. 2023

Coatings

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Innovative technologies in the food industry are focused on integrated approaches to improve the sustainability of the food system that cover the whole supply chain. Huge post-harvest losses of fruits and vegetables and the use of synthetic chemical preservatives for this purpose are a matter of grave concern for any country. High demands for safe and healthy food have contributed to maximizing efforts to investigate post-harvest technology. Since fruits and vegetables are extremely perishable foods, they require the best post-harvest methods to maintain their storage stability and increase shelf-life. A solution for this emerging problem was found in the application of nanoemulsion edible coatings, described as thin-layered edible coatings or films with the possibility to provide additional benefits such as antioxidant and antimicrobial properties. These coatings provide protection against moisture loss, respiration, gaseous exchange, microbial spoilage, etc., offering promising results to safeguard the physicochemical during the time of storage and transportation of fruits and vegetables. This review summarizes the newest studies of nanoemulsion coatings on fresh products, providing valuable information regarding preparation and application methods and applied polymers and bioactives. Moreover, it gives a detailed description of the influence of nanoemulsion coating application (shelf-life, weight loss, colour, etc.) on fresh fruits and vegetables during storage.

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Advances in Edible Fruit Coating Materials

Cited by 13 publications

References 42 publications

Lipid-containing Edible Coating and Application in Fruits: A Review

Lipid-containing Edible Coating and Application in Fruits: A Review

Polyhydroxybutyrates (PHBs): an eco-friendly alternative to petroleum-based plastics for diminution of their detrimental effects on the environment

Progress in Fruit and Vegetable Preservation: Plant-Based Nanoemulsion Coatings and Their Evolving Trends

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