Recent advance in edible coating and its effect on fresh/fresh-cut fruits quality

Publication date: Available online 28 December 2019Source: Trends in Food Science &TechnologyAuthor(s): Bernard Maringgal, Norhashila Hashim, Intan Syafinaz Mohamed Amin Tawakkal, Mahmud Tengku Muda MohamedAbstractBackgroundNumerous studies have been conducted to investigate the capability of edible coatings for preserving the quality and prolonging the shelf life of fresh/fresh-cut fruits. Evidence has shown that an edible coating could function as a barrier on the fruit surface, modify the internal gas atmosphere, decrease water losses and delay fruit ripening. Efforts have been exerted to introduce new natural coating materials to sustain the safety and quality of fresh/fresh-cut fruits.Scope and approachThis review attempts to provide a summary of the recent studies on the application of edible coatings on different fresh/fresh-cut fruit categories, namely pome fruits (apple and pear), citrus, stone fruits, tropical and exotic fruits, berries, melon, and tomatoes. A fundamental theory behind the edible coating treatment and the effect on the physiological, physicochemical, sensory, and antimicrobial properties of fresh/fresh-cut fruits is discussed. The future perspective of this preservation method is also highlighted.Key findings and conclusionsEdible coating can be used as an alternative strategy to prolong the shelf life of fresh/fresh-cut fruits. The materials selection for edible coating play a key role in determining its effectiveness and consumers acceptabilit...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research

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