Edible films and coatings made up of fruits and vegetables

Avocado Peels and Seeds: Processing Strategies for the Development of Highly Antioxidant Bioplastic Films

“…In particular, while nonsignificant differences were observed among the thickness of AS-30G3 and APS-30G3 (123 ± 15 μm and 150 ± 34 μm, respectively), the AP-30G3 samples presented a significantly superior thickness (253 ± 39 μm), indicating the lack of cohesion among the various components, the presence of voids in the films, and the necessity of a binding agent. 42 …”

“…Depending on their composition, films composed exclusively of vegetable residues may have low mechanical and barrier properties and, sometimes, even lack consistency. For this reason, their combination with binding agents has been used for the development of higher-performance composites. , Pectin has been proved a suitable biopolymer for this purpose in edible fruit and vegetable films . The films prepared from this polymer have shown good oxygen barrier and mechanical properties when plasticized and are low cost, highly available, and biodegradable .…”

“…In particular, while nonsignificant differences were observed among the thickness of AS-30G3 and APS-30G3 (123 ± 15 μm and 150 ± 34 μm, respectively), the AP-30G3 samples presented a significantly superior thickness (253 ± 39 μm), indicating the lack of cohesion among the various components, the presence of voids in the films, and the necessity of a binding agent. 41 The mechanical properties, water contact angle (WCA), and WVP of the plasticized films are demonstrated in Table 3. The film AS-30G3 presented the best mechanical properties, likely due to the gelatinization of the starch and the formation of a self-assembled composite with homogenously distributed cell wall components present in ASs.…”

Integration of Metabolome and Transcriptome Profiling Reveals the Effect of Modified Atmosphere Packaging (MAP) on the Browning of Fresh-Cut Lanzhou Lily (Lilium davidii var. unicolor) Bulbs during Storage

“…For example, the PPO inhibitor sulfite, a color protector commonly used in the food industry, is harmful to human health [ 8 ]. In recent years, people have begun to extract substances from plants or fruits and vegetables to use as membranes to prevent browning [ 9 ] instead of using synthetic chemical inhibitors. Biological anti-browning techniques mainly consist of the addition of antagonistic anti-bacterial or enzyme engineering, genetic engineering, etc., to extend food shelf life using naturally or artificially controlled microbial flora and (or) the anti-microbial substances they produce [ 10 ], or the use of the catalytic effect of enzymes to prevent or eliminate the adverse effects of factors such as microorganisms, oxygen, light and other external factors on the storage process of fruit and vegetables [ 11 ], or through relevant genetic engineering means to control the expression of genes related to browning and preservation to achieve the preservation of fruits and vegetables [ 12 ].…”

Evaluation of novel Prosopis juliflora water soluble leaf ethanolic extract as preservation coating material of cucumber

“…Besides being environmentally friendly, edible coatings should give the fruits and the vegetables a better look in terms of color and texture, and should allow gases (oxygen and carbon dioxide) and moisture exchanges, lessen water loss, lower microbial growth, and extend fresh produces storage shelf life (Esmaeili et al., 2021; Raghav et al., 2016). A coating material with antimicrobial effectiveness and no phytotoxicity would be of great interest (Hernalsteens, 2020). Among the widely studied encapsulation material, chitosan, a generally recognized as safe (GRAS) compound, has shown good biodegradability, antimicrobial activity, and capacity of loading and delivering a wide range of active biological compounds (Detsi et al., 2020).…”