Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been less processed but...

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Autores principales:	Amalia Carmen Miteluț, Elisabeta Elena Popa, Mihaela Cristina Drăghici, Paul Alexandru Popescu, Vlad Ioan Popa, Oana-Crina Bujor, Violeta Alexandra Ion, Mona Elena Popa
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	edible coatings fruits vegetables shelf life functional coatings Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/260652c3b2e84e12acc49a598bce1e9b
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spelling	oai:doaj.org-article:260652c3b2e84e12acc49a598bce1e9b2021-11-25T17:36:01ZLatest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review10.3390/foods101128212304-8158https://doaj.org/article/260652c3b2e84e12acc49a598bce1e9b2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2821https://doaj.org/toc/2304-8158The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been less processed but possess longer shelf life and maintain nutritional and sensorial proprieties during storage. These requirements represent real challenges when dealing with highly perishable food products, such as fruits and vegetables. Thus, in recent years, edible coatings have been intensively developed and studied because of their capacity to improve the quality, shelf life, safety, and functionality of the treated products. Edible coatings can be applied through different techniques, like dipping, spraying, or coating, in order to control moisture transfer, gas exchange, or oxidative processes. Furthermore, some functional ingredients can be incorporated into an edible matrix and applied on the surface of foods, thus enhancing safety or even nutritional and sensory attributes. In the case of coated fruits and vegetables, their quality parameters, such as color, firmness, microbial load, decay ratio, weight loss, sensorial attributes, and nutritional parameters, which are very specific to the type of products and their storage conditions, should be carefully monitored. This review attempts to summarize recent studies of different edible coatings (polysaccharides, proteins, lipids, and composites) as carriers of functional ingredients (antimicrobials, texture enhancers, and nutraceuticals) applied on different minimally processed fruits and vegetables, highlighting the coating ingredients, the application methods and the effects on food shelf life and quality.Amalia Carmen MiteluțElisabeta Elena PopaMihaela Cristina DrăghiciPaul Alexandru PopescuVlad Ioan PopaOana-Crina BujorVioleta Alexandra IonMona Elena PopaMDPI AGarticleedible coatingsfruitsvegetablesshelf lifefunctional coatingsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2821, p 2821 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	edible coatings fruits vegetables shelf life functional coatings Chemical technology TP1-1185
spellingShingle	edible coatings fruits vegetables shelf life functional coatings Chemical technology TP1-1185 Amalia Carmen Miteluț Elisabeta Elena Popa Mihaela Cristina Drăghici Paul Alexandru Popescu Vlad Ioan Popa Oana-Crina Bujor Violeta Alexandra Ion Mona Elena Popa Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review
description	The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been less processed but possess longer shelf life and maintain nutritional and sensorial proprieties during storage. These requirements represent real challenges when dealing with highly perishable food products, such as fruits and vegetables. Thus, in recent years, edible coatings have been intensively developed and studied because of their capacity to improve the quality, shelf life, safety, and functionality of the treated products. Edible coatings can be applied through different techniques, like dipping, spraying, or coating, in order to control moisture transfer, gas exchange, or oxidative processes. Furthermore, some functional ingredients can be incorporated into an edible matrix and applied on the surface of foods, thus enhancing safety or even nutritional and sensory attributes. In the case of coated fruits and vegetables, their quality parameters, such as color, firmness, microbial load, decay ratio, weight loss, sensorial attributes, and nutritional parameters, which are very specific to the type of products and their storage conditions, should be carefully monitored. This review attempts to summarize recent studies of different edible coatings (polysaccharides, proteins, lipids, and composites) as carriers of functional ingredients (antimicrobials, texture enhancers, and nutraceuticals) applied on different minimally processed fruits and vegetables, highlighting the coating ingredients, the application methods and the effects on food shelf life and quality.
format	article
author	Amalia Carmen Miteluț Elisabeta Elena Popa Mihaela Cristina Drăghici Paul Alexandru Popescu Vlad Ioan Popa Oana-Crina Bujor Violeta Alexandra Ion Mona Elena Popa
author_facet	Amalia Carmen Miteluț Elisabeta Elena Popa Mihaela Cristina Drăghici Paul Alexandru Popescu Vlad Ioan Popa Oana-Crina Bujor Violeta Alexandra Ion Mona Elena Popa
author_sort	Amalia Carmen Miteluț
title	Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review
title_short	Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review
title_full	Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review
title_fullStr	Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review
title_full_unstemmed	Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review
title_sort	latest developments in edible coatings on minimally processed fruits and vegetables: a review
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/260652c3b2e84e12acc49a598bce1e9b
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Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

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