دورية أكاديمية

Polysaccharide-Based Edible Biopolymer-Based Coatings for Fruit Preservation: A Review

التفاصيل البيبلوغرافية
العنوان: Polysaccharide-Based Edible Biopolymer-Based Coatings for Fruit Preservation: A Review
المؤلفون: Athira R. S. Pillai, Ansu Sara Eapen, Wanli Zhang, Swarup Roy
المصدر: Foods, Vol 13, Iss 10, p 1529 (2024)
بيانات النشر: MDPI AG, 2024.
سنة النشر: 2024
المجموعة: LCC:Chemical technology
مصطلحات موضوعية: edible coating, polysaccharide, fruit preservation, fruit quality, shelf life, safety, Chemical technology, TP1-1185
الوصف: Over the last decades, a significant rise in fruit consumption has been noticed as they contain numerous nutritional components, which has led to the rise in fruit production globally. However, fruits are highly liable to spoilage in nature and remain vulnerable to losses during the storage and preservation stages. Therefore, it is crucial to enhance the storage life and safeness of fruits for the consumers. To keep up the grade and prolong storage duration, various techniques are employed in the food sector. Among these, biopolymer coatings have gained widespread acceptance due to their improved characteristics and ideal substitution for synthetic polymer coatings. As there is concern regarding the safety of the consumers and sustainability, edible coatings have become a selective substitution for nurturing fruit quality and preventing decay. The application of polysaccharide-based edible coatings offers a versatile solution to prevent the passage of moisture, gases, and pathogens, which are considered major threats to fruit deterioration. Different polysaccharide substances such as chitin, pectin, carrageenan, cellulose, starch, etc., are extensively used for preparing edible coatings for a wide array of fruits. The implementation of coatings provides better preservation of the fruits such as mango, strawberry, pineapple, apple, etc. Furthermore, the inclusion of functional ingredients, including polyphenols, natural antioxidants, antimicrobials, and bio-nanomaterials, into the edible coating solution matrix adds to the nutritional, functional, and sensory attributes of the fruits. The blending of essential oil and active agents in polysaccharide-based coatings prevents the growth of food-borne pathogens and enhances the storage life of the pineapple, also improving the preservation of strawberries and mangoes. This paper aims to provide collective data regarding the utilization of polysaccharide-based edible coatings concerning their characteristics and advancements for fruit preservation.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 2304-8158
العلاقة: https://www.mdpi.com/2304-8158/13/10/1529Test; https://doaj.org/toc/2304-8158Test
DOI: 10.3390/foods13101529
الوصول الحر: https://doaj.org/article/682b5678e61d4f63881ddfe0eeaf4cd0Test
رقم الانضمام: edsdoj.682b5678e61d4f63881ddfe0eeaf4cd0
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:23048158
DOI:10.3390/foods13101529