Application of bacteriocins and Aloe vera gel as biopreservatives in edible coatings to extend the shelf life of fruits and vegetables: A review

Abstract

The freshness of fruits and vegetables prevails for a very less time, as they continue to respire and occurrence of exchange od gases, solutes and other metabolic activities goes on after harvesting. So, the need of post-harvest is very much required to enhance their shelf life. Edible coating are defined as a very fine layer of substance made over the surface that can be eaten along, it works by modifying the environment surrounding the food commodity. It controls the exchange of gases and other metabolic processes thus helps the fruits and vegetable to perpetuates the freshness for extended period of time. The use of chemical preservatives is becoming less and less obvious with the increase in consumer awareness. So, bio preservation has gained a lot of attention. Bio preservation refers to the use of microorganism or plants or their substances to improve the shelf life. Bacteriocin produced by lactic acid bacteria are GRAS certified and have shown considerable antimicrobial effects against different food borne pathogens. Aloe vera gel is plant derived and do have antimicrobial activities and has shown a noticeable success for the extension of shelf life of fruits and vegetables.

Assessment of Spoilage and Pathogenic Bacteria in Selected Fruits and Vegetables from Retail Sources and Home-gardens

“…The indigenous microbial composition of fresh fruits and vegetables is generally non-pathogenic [4]. The innermost tissues of healthy fruits and vegetables are devoid of microorganisms, however, the external surfaces of raw fruits and vegetables can be contaminated with diverse microorganisms, depending on the microorganisms present in the environment where they were harvested from, the condition of the fruits and vegetables, handling methods, and storage time and conditions [5].…”

“…Besides, the water activity of fruits and vegetables which is known to be high, and pH of nearly neutral (in vegetables) and low acidic (in many fruits) tissues, promotes swift microbial development, these characteristics create an ideal environment for a variety of human pathogens to contaminate fruits and vegetables [4]. Bacterial contamination of fruits and vegetables has been reported by several researchers within and outside Nigeria [5][6][7][8][9][10][11].…”

Sensory Quality and Shelf-life Enhancement of Vegetables Irradiated with Mid- infrared

“…The shelf life of vegetables can be improved through various methods such as the use of edible coatings, bio preservation, and biotechnological approaches. Edible coatings, made from substances like Aloe vera gel and Hibiscus rosa-sinensis mucilage, create a protective layer on the surface of fruits and vegetables, controlling the exchange of gases and metabolic processes to extend freshness [11,12]. Bio preservation involves the use of microorganisms or plants to enhance shelf life, with lactic acid bacteria bacteriocin and plantderived peptides showing antimicrobial effects [13,24].…”

Aloe Vera Infused Tender Coconut Milkshake: A Functional Food

“…Aloe vera is commercially used in various food and pharmaceutical industries for its versatile purposes. It is employed in food products for shelf life extension; aloe vera-based herbal/edible coatings on fruits and vegetables show a marked increase in shelf life, widely in grapes [15], Andean blackberry [16], sweet cherry [17], oranges [18], and papaya [19]. Aloe based coatings reduce loss of moisture, microbial proliferation, respiration rate, senescence, and oxidative browning [20].…”