Film formation and deposition methods of edible coating on food products: A review.

This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components from natural agents (bacteriocins, essential oils, natural extracts, etc.) to synthetic agents, both organic and inorganic (Ag, ZnO, TiO2 nanoparticles, synthetic antibiotics etc.). The general trend for the packaging evolution is from the inert and polluting plastic waste to the antimicrobial active, biodegradable or edible, biopolymer film packaging. Like in many domains this transition is an evolution rather than a revolution, and changes are coming in small steps. Changing the public perception and industry focus on the antimicrobial packaging solutions will enhance the shelf life and provide healthier food, thus diminishing the waste of agricultural resources, but will also reduce the plastic pollution generated by humankind as most new polymers used for packaging are from renewable sources and are biodegradable. Polysaccharides (like chitosan, cellulose and derivatives, starch etc.), lipids and proteins (from vegetal or animal origin), and some other specific biopolymers (like polylactic acid or polyvinyl alcohol) have been used as single component or in blends to obtain antimicrobial packaging materials. Where the package’s antimicrobial and antioxidant activities need a larger spectrum or a boost, certain active substances are embedded, encapsulated, coated, grafted into or onto the polymeric film. This review tries to cover the latest updates on the antimicrobial packaging, edible or not, using as support traditional and new polymers, with emphasis on natural compounds.

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Biodegradable Antimicrobial Food Packaging: Trends and Perspectives

Background As universal energy currency, intracellular ATP (iATP) shortages in horticultural crops during postharvest stresses and senescence. In addition to function as intracellular energy currency, ATP serves as friendly extracellular signaling molecule (eATP). Scope and approach Postharvest treatments attenuate stresses, delay senescence and maintain quality in horticultural crops by ensuring sufficient iATP supplying, which was accompanied with lower phospholipase D (PLD) and lipoxygenase (LOX) enzymes activity concomitant with higher antioxidant system activity which along with higher heat shock proteins (HSPs) accumulation resulting in lower reactive oxygen species (ROS) accumulation leading to higher membrane unsaturated/saturated fatty acids (unSFA/SFA), higher shikimate and phenylpropanoid pathways activity revealing by higher phenylalanine ammonia lyase (PAL) enzyme activity leading to higher phenols accumulation, higher endogenous proline and glycine betaine accumulation, higher endogenous polyamines accumulation, and higher pathogenesis (PRs) proteins accumulation, which are crucial for membrane fluidity and integrity maintaining and cell wall fortification. In addition to intracellular energy currency, friendly eATP signaling is crucial for promoting iATP biosynthesis machinery activity and reinforcing defense response by triggering jasmonic and salicylic acids signaling pathways. Also, friendly eATP signaling not only is crucial for regulating stomatal closure which is pivotal for attenuating stresses and delaying senescence in horticultural crops but also is crucial for postharvest biofactories representing high phenols accumulating fresh horticultural crops in response to abiotic stresses which are beneficial for human health. Key findings and conclusions Ensuring sufficient iATP supplying and friendly eATP signaling would be crucial for attenuating stresses, delaying senescence and maintaining quality in horticultural crops during postharvest life.

Ensuring sufficient intracellular ATP supplying and friendly extracellular ATP signaling attenuates stresses, delays senescence and maintains quality in horticultural crops during postharvest life

Elevated CO2 delayed the chlorophyll degradation and anthocyanin accumulation in postharvest strawberry fruit.

Background Numerous 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 approach This 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 conclusions Edible 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 acceptability. The ability of the selected materials in extending the shelf life of fresh/fresh-cut fruits without reducing the sensory and nutritional characteristics are the main challenges in the edible coating techniques, which demands attention for further research.

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

The effect of the layer-by-layer (LBL) edible coating on strawberry quality and metabolites during storage

Effects of hydrogen sulfide on yellowing and energy metabolism in broccoli

Effects of elevated CO 2 on energy metabolism and γ-aminobutyric acid shunt pathway in postharvest strawberry fruit

Effect of superatmospheric oxygen exposure on strawberry (Fragaria × ananassa Fuch.) volatiles, sensory and chemical attributes

The present study was aimed at understanding the effect of micro-perforated polyethylene film packing (MPFP) on the metabolism of fatty acid-derived volatiles and physicochemical attributes in “Red Globe” table grapes under storage at 0 °C for 50 days. Physicochemical properties evaluated in grapes were total soluble solids (TSS), texture profile, decay incidence, fatty acid content, and aroma-related enzyme activities including lipoxygenase (LOX), hydroperoxide lyase (HPL), alcohol dehydrogenase (ADH), and volatiles in grape peel and flesh. Aroma-related genes (VvLOX, VvHPL, and VvADH) were also evaluated. Grapes treated with MPFP was found to retain the texture profile and decay incidence was reduced (17.4% of reduction compared with control) significantly (P ≤ 0.05). Linoleic acid (LA), the main substrate of LOX/HPL pathway, was the highest in table grapes packed in MPFP, indicating the use of MPFP was able to preserve LA compound. Micro-perforated film packing upregulated VvLOX and VvHPL, downregulated VvADH, increased LOX and HPL activities, and inhibited ADH activity, enhancing C6/C9 compounds. The results indicated that MPFP system was the best choice to improve aroma quality of “Red Globe” table grapes in comparison to polyethylene film packing (PFP) and control (no packing).

Dongmei Yang

Papers

The effect of the layer-by-layer (LBL) edible coating on strawberry quality and metabolites during storage

Effects of hydrogen sulfide on yellowing and energy metabolism in broccoli

Effects of elevated CO 2 on energy metabolism and γ-aminobutyric acid shunt pathway in postharvest strawberry fruit

Effect of superatmospheric oxygen exposure on strawberry (Fragaria × ananassa Fuch.) volatiles, sensory and chemical attributes

Effect of Micro-Perforated Film Packing on Fatty Acid-Derived Volatile Metabolism of “Red Globe” Table Grapes