Edible coatings

Application of Edible Starch-Based Coating Including Glycerol Plus Oleum Nigella on Arils From Long-Stored Whole Pomegranate Fruits

“…1984). Several techniques such as high hydrostatic pressure, high intensity, ultrasound and gamma irradiation, synthetic chemicals such as fungicides/preservatives , controlled atmosphere storage and modified atmosphere storage, edible coating are used for preserving fruits by reducing their quality changes and quantity losses during storage, through a better understanding of the respiration process in fresh fruits (Park 2003; Xu et al . 2007; Kumar et al .…”

“…Edible films and coatings including various chemical, oil, essential oil and/or the combination of oil with edible coating to extend shelf life and improve quality and safety of minimally processed fruits have been the focus of interest for the last 20 years (Olivas and Barbosa Canovas 2009). Edible coatings on fresh fruit can provide an alternative to modified atmosphere storage by reducing quality changes and quantity losses through modification and control of the internal atmosphere of the individual fruits (Park 2003). The essential oil and cold‐pressed oil from the seeds of Nigella sativa (also known as black cumin and popularly used for culinary and medicinal purposes) have been shown to possess anticarcinogenic, antiulcer, antibacterial antifungal, hepatoprotective, anti‐inflammatory, antipyretic and analgesic activities (Khanzadi et al .…”

“…The special structure of the pomegranate confines its industrial processing into food products (Juven et al 1984). Several techniques such as high hydrostatic pressure, high intensity, ultrasound and gamma irradiation, synthetic chemicals such as fungicides/preservatives, controlled atmosphere storage and modified atmosphere storage, edible coating are used for preserving fruits by reducing their quality changes and quantity losses during storage, through a better understanding of the respiration process in fresh fruits (Park 2003;Xu et al 2007;Kumar et al 2008). Consumers increasingly demand for food products that preserve their nutritional value; retain a natural and fresh color, flavor and texture; and contain fewer additives such as preservatives (Jongen 2002).…”

Drivers and Barriers for Commercial Uptake of Edible Coatings for Fresh Fruits and Vegetables Industry- A Review

“…[174] Besides, the modification of internal atmosphere is related to the development of physiological disorders, such as, the formation of offflavours and ethanol, as a result of anaerobic respiration related to the inhibition of oxygen and carbon dioxide exchange, core flush, and flesh breakdown. [175,176] For instance, the application of edible coating on FFV leads to the modification of internal atmosphere which is related to the development of physiological disorders, such as, the formation of off-flavours and ethanol, as a result of anaerobic respiration related to the inhibition of oxygen and carbon dioxide exchange, core flush, and flesh breakdown. [175,176] Wax-based edible coatings were reported to inhibited normal ripening and respiration, thereby contributing to the development of alcoholic flavours due to anaerobic fermentation.…”

“…[175,176] For instance, the application of edible coating on FFV leads to the modification of internal atmosphere which is related to the development of physiological disorders, such as, the formation of off-flavours and ethanol, as a result of anaerobic respiration related to the inhibition of oxygen and carbon dioxide exchange, core flush, and flesh breakdown. [175,176] Wax-based edible coatings were reported to inhibited normal ripening and respiration, thereby contributing to the development of alcoholic flavours due to anaerobic fermentation. [175] Moreover, coatings made of sucrose fatty acid ester increased the incidence of core flush in apples while zein-based edible coatings were reported to favour the production of alcohol and off flavours of coated tomatoes which were related to low oxygen level and high carbon dioxide level.…”