Edible Coatings and Future Trends in Active Food Packaging–Fruits’ and Traditional Sausages’ Shelf Life Increasing

Abstract

The global food production industry faces environmental concerns exacerbated by substantial food waste. European countries are striving to reduce food waste towards a circular bioeconomy and sustainable development. To address environmental issues and reduce plastic waste, researchers are developing sustainable active packaging systems, including edible packaging made from industry residues. These innovations aim to increase food safety and quality, extend shelf life, and reduce plastic and food waste. Particularly important in the context of the growing demand for fresh and minimally processed fruits, edible coatings have emerged as a potential solution that offers numerous advantages in maintaining fruit quality. In addition to fruit, edible coatings have also been investigated for animal-based foods to meet the demand for high-quality, chemical-free food and extended shelf life. These products globally consumed can be susceptible to the growth of harmful microorganisms and spoilage. One of the main advantages of using edible coatings is their ability to preserve meat quality and freshness by reducing undesirable physicochemical changes, such as color, texture, and moisture loss. Furthermore, edible coatings also contribute to the development of a circular bioeconomy, promoting sustainability in the food industry. This paper reviews the antimicrobial edible coatings investigated in recent years in minimally processed fruits and traditional sausages. It also approaches bionanocomposites as a recently emerged technology with potential application in food quality and safety.

Application of Natural Edible Coating to Enhance the Shelf Life of Red Fruits and Their Bioactive Content

“…Table 3 summarizes the major different coating methods with their advantages and disadvantages. The selection of an appropriate application procedure is crucial to maximize the efficacy of the coating and produce the most promising outcomes [157]. Highly viscous biopolymers cannot be sprayed.…”

“…This process involves the application of a liquid, suspension, or emulsion coating. The process consists of the following three specific stages: (i) immersion and residence, (ii) deposition, and (iii) solvent evaporation [105,157,167]. To begin, submerge the food in the coating at a consistent speed, ensuring that the food contacts and retains the coating on its surface [157].…”

“…The process consists of the following three specific stages: (i) immersion and residence, (ii) deposition, and (iii) solvent evaporation [105,157,167]. To begin, submerge the food in the coating at a consistent speed, ensuring that the food contacts and retains the coating on its surface [157]. Deposition is a process used to acquire tiny layers of coating.…”

Utilizing Xanthan Gum Coatings as Probiotic Bacteria Carriers to Enhance Postharvest Quality and Antioxidants in Fresh-Cut Cantaloupe and Honeydew (Cucumis melo L.) Melons

“…Furthermore, the use of edible coatings made from various biopolymer materials (such as alginate, pectins, gellan, chitosan, caseinate, and k-carrageenan) may enhance the nutritional and sensory properties of fruits [ 17 , 18 , 19 ]. These coatings extend the shelf life of fruits while reducing water loss and fungal growth [ 20 ].…”

Evaluation of the use of Idesia polycarpa Maxim protein coating to extend the shelf life of European sweet cherries

“…Although low-temperature packaging extends the shelf life of sweet cherries, but the cost is too high, and the collision between the fruits in the process of transportation will also cause some damage ( 8 , 9 ). In recent years, the proposed edible active packaging method has effectively solved this problem ( 10 ). Edible packaging typically uses sustainable, biodegradable materials that are wrapped or coated around food products as consumables and do not generate waste ( 11 ).…”