Innovations in the development and application of edible coatings for fresh and minimally processed Apple

Aayush, Krishna; McClements, David Julian; Sharma, Somesh; Sharma, Ruchi; Singh, Gurvendra Pal; Sharma, Kusum; Oberoi, Khyati

doi:10.1016/j.foodcont.2022.109188

Cited by 43 publications

(18 citation statements)

References 75 publications

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“…Carbone et al (2021) emphasized that edible coatings enriched with Humulus lupulus cone extract significantly reduced weight loss during the storage of fresh-cut kiwis. Du et al (2023) and Aayush et al (2022) confirmed that phytochemical-based edible coatings for fresh-cut apples effectively curtailed weight loss, extending the shelf life while maintaining fruit quality. These collective findings underscore the remarkable efficacy of edible coatings in reducing weight loss in various fresh-cut products.…”

Section: Weight Lossmentioning

confidence: 73%

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Improving fresh‐cut fruit salad quality and longevity with chitosan coating enriched with poppy seed phenolics

Demircan,

Velioglu

2024

Food Science & Nutrition

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This innovative study introduces the application of a 5% (v/v) poppy seed phenolic extract‐infused edible chitosan coating on fresh‐cut fruit salads (comprising apple, pineapple, pomegranate, and kiwi) stored at +4°C for 12 days. Non‐coated samples experienced notable changes: 4.30% weight loss, 25% decay, pH level at 3.59, titratable acidity of 0.18%, and browning index of 1.71. In contrast, fruit salads coated with chitosan–poppy seed phenolic extract exhibited significant improvements: weight loss reduced to 3.10%, decay limited to 3.13%, pH increased to 3.76, titratable acidity enhanced to 0.20%, and browning index notably decreased to 0.33. Soluble solids ranged from 11.83 to 14.71, L* from −8.13 to 18.64, a* from −1.85 to 22.35, and b* from 8.26 to 27.89 in non‐coated salads. Adding poppy seed phenolic extract to the coated fruits slightly expanded these ranges. Sensory evaluations consistently rated non‐coated samples between 1 and 3, while the coated samples received higher ratings between 6 and 7. These assessments consistently highlighted enhanced attributes, including intensified aroma, enriched color, improved taste, texture, and overall acceptability. Moreover, incorporating poppy seed phenolic extract amplified sensory qualities and significantly improved microbial safety (<106 CFU/g). In summary, the chitosan‐based coating, enriched with poppy seed phenolic extract, effectively extended the shelf life of fresh‐cut fruit salads. This integrated approach preserves key attributes, ensures microbial quality, and enhances the sensory characteristics of these products. The study's results emphasize its potential as a pivotal innovation in food preservation by providing specific and tangible outcomes.

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Section: Weight Lossmentioning

confidence: 73%

“…( 2023 ) and Aayush et al. ( 2022 ) confirmed that phytochemical‐based edible coatings for fresh‐cut apples effectively curtailed weight loss, extending the shelf life while maintaining fruit quality. These collective findings underscore the remarkable efficacy of edible coatings in reducing weight loss in various fresh‐cut products.…”

Section: Resultsmentioning

confidence: 92%

Improving fresh‐cut fruit salad quality and longevity with chitosan coating enriched with poppy seed phenolics

Demircan,

Velioglu

2024

Food Science & Nutrition

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“…The edible coating is assembled from food‐grade materials that are suitable for human consumption and realized as safe preservative technology (Aayush et al., 2022; Chen et al., 2023). Since the 12th century, edible coatings based on natural materials have been known to be able to protect food products (Andrade et al., 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Afterward, in the 15th century, soymilk protein called yuba was used in Japan for edible coating. Meanwhile, in England, lard was reported in the 16th century to be applied to coat waxed fruits, vegetables, meats, and fish (Aayush et al., 2022). They have become more popular due to growing public awareness of the problems associated with nonrenewable resources (e.g., petroleum‐based plastics) that lead to environmental pollution.…”

Section: Introductionmentioning

confidence: 99%

Advanced biopolymer‐based edible coating technologies for food preservation and packaging

Wibowo,

Salsabila,

Muna

et al. 2023

Comp Rev Food Sci Food Safe

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Along with the growth of the world's population that reduces the accessibility of arable land and water, demand for food, as the fundamental element of human beings, has been continuously increasing each day. This situation not only becomes a challenge for the modern food chain systems but also affects food availability throughout the world. Edible coating is expected to play a significant role in food preservation and packaging, where this technique can reduce the number of food loss and subsequently ensure more sustainable food and agriculture production through various mechanisms. This review provides comprehensive information related to the currently available advanced technologies of coating applications, which include advanced methods (i.e., nanoscale and multilayer coating methods) and advanced properties (i.e., active, self‐healing, and super hydrophobic coating properties). Furthermore, the benefits and drawbacks of those technologies during their applications on foods are also discussed. For further research, opportunities are foreseen to develop robust edible coating methods by combining multiple advanced technologies for large‐scale and more sustainable industrial production.

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“…Antimicrobial coatings/films (inedible or edible) and modified atmosphere packaging (MAP) have been applied to fresh produce to maintain their qualities and extend their shelf life [ 7 , 8 , 9 , 10 ]. In particular, edible coatings have been investigated for their potential to enhance the quality and shelf life of food items [ 3 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Composite Chitosan/Sodium Alginate Gel Coatings on the Quality of Fresh-Cut Purple-Flesh Sweet Potato

Chit

Olawuyi

Park

et al. 2022

Gels

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In this study, single-layer coating using chitosan (Ch) and sodium alginate (SA) solutions and their gel coating (ChCSA) formed by layer-by-layer (LbL) electrostatic deposition using calcium chloride (C) as a cross linking agent were prepared to improve storage qualities and shelf-life of fresh-cut purple-flesh sweet potatoes (PFSP). The preservative effects of single-layer coating in comparison with LbL on the quality parameters of fresh-cut PFSP, including color change, weight loss, firmness, microbial analysis, CO2 production, pH, solid content, total anthocyanin content (TAC), and total phenolic content (TPC) were evaluated during 16 days of storage at 5 °C. Uncoated samples were applicable as a control. The result established the effectiveness of coating in reducing microbial proliferation (~2 times), color changes (~3 times), and weight loss (~4 times) with negligible firmness losses after the storage period. In addition, TAC and TPC were better retained in the coated samples than in the uncoated samples. In contrast, quality deterioration was observed in the uncoated fresh cuts, which progressed with storage time. Relatively, gel-coating ChCSA showed superior effects in preserving the quality of fresh-cut PFSP and could be suggested as a commercial method for preserving fresh-cut purple-flesh sweet potato and other similar roots.

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Innovations in the development and application of edible coatings for fresh and minimally processed Apple

Cited by 43 publications

References 75 publications

Improving fresh‐cut fruit salad quality and longevity with chitosan coating enriched with poppy seed phenolics

Improving fresh‐cut fruit salad quality and longevity with chitosan coating enriched with poppy seed phenolics

Advanced biopolymer‐based edible coating technologies for food preservation and packaging

Effect of Composite Chitosan/Sodium Alginate Gel Coatings on the Quality of Fresh-Cut Purple-Flesh Sweet Potato

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