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

Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel

Edible packaging: Sustainable solutions and novel trends in food packaging.

The present study was carried out to investigate the influence of chitosan-pullulan (50:50) composite edible coating enrich with pomegranate peel extract on quality and storage life of green bell pepper at room (23 ± 3 °C, RH: 40–45%) and cold (4 ± 3 °C, RH: 90–95%) temperatures for 18 days. Physiochemical characteristics as well as the quality of the bell peppers were improved by coating treatment at both the storage temperatures. Results revealed that chitosan-pullulan (50:50) composite edible coating exhibited significantly reduced physiological loss in weight & color browning, maintained total soluble solids, titratable acidity and pH. The treatment also helps to maintain phenolic content, flavonoid content, antioxidant activity, firmness, and sensorial attributes of bell pepper over the storage period. The sensory scores (freshness, color, taste, hardness) were recorded higher in treated bell-pepper during the storage period at both storage temperatures. Therefore, results of the present study suggested that composite coating of green bell pepper with chitosan-pullulan (50:50) enrich with pomegranate peel extract can maintain postharvest storage quality of bell pepper at room and cold storage temperature during storage.

Effect of active chitosan-pullulan composite edible coating enrich with pomegranate peel extract on the storage quality of green bell pepper

Increasing global wastes containing various beneficial molecules such as carbohydrates, proteinous compounds, and essential oils lead scientists to design and synthesize novel materials. In this respect, agricultural wastes are among the beneficial materials that can be used as natural sources to synthesize bio-based packaging. Consequently, the use of wastes as a source of packaging material not only can reduce the costs of the food industry dramatically but also can improve the quality of packed foodstuff. Moreover, since some chemical and biological materials such as essential oils and nanoparticles cannot be implemented in food formula directly, therefore, application of such substances as a part of food packaging can be a proper solution. Therefore, this paper summarized the literature about the application of various edible coatings and films in this arena. Incorporation of various nanoparticles and essential oils in edible coatings was also discussed. Also, antimicrobial edible coating, polysaccharide, and protein-based edible coatings were discussed. In conclusion, various agricultural and food-based wastes should be considered and evaluated for their potential application in the packaging industry.

Edible coating and films as promising packaging: a mini review

The purpose of this paper is to present an overview of functional properties of the polysaccharide-based component and their application in developing edible film and coating for the food processing sector.,In this review study, approximately 271 research and review articles focusing on studies related to polysaccharide-based components and their film-forming properties. This article also focused on the application of polysaccharide-based edible film in the food sector.,From the literature reviewed, polysaccharide components and components-based edible film/coating is the biodegradable and eco-friendly packaging of the materials and directly consumed by the consumer with food. It has been reported that the polysaccharide components have excellent properties such as being nontoxic, antioxidant, antimicrobial, antifungal and with good nutrients. The polysaccharide-based edible film has lipid and gas barrier properties with excellent transparency and mechanical strength. In various studies, researchers worked on the development of polysaccharide-based edible film and coating by incorporating plant based natural antioxidants. This was primarily done for obtaining improved physical and chemical properties of the edible film and coating. In future, the technology of developing polysaccharide-based edible film and coating could be used for extending the shelf life and preserving the quality of fruits and vegetables at a commercial level. There is more need to understand the role of edible packaging and sustainability in the food and environment sector.,Through this review paper, possible applications of polysaccharide-based components and their function property in the formation of the edible film and their effect on fruits, vegetables and other food products are discussed after detailed studies of literature from thesis and journal article.

Polysaccharide-based component and their relevance in edible film/coating: a review

The polysaccharide based composite biomaterial (coating) used in preserving fruits and vegetables during storage is attracting increased attention as it is biodegradable material that prolongs shelf life. In the present investigation, chitosan–pullulan (50:50) composite edible coating was prepared with pomegranate peel extract (0.02 g/mL) as an active antioxidant agent. The effect of treatment with pomegranate peel extract enriched chitosan–pullulan composite edible coating on the shelf life of mango fruits during 18 days of storage period at room (23 °C) and cold (4 °C) temperature was evaluated. Results of the present study demonstrated that the application of chitosan–pullulan composite edible coating significantly (p ≤  0.05) influences the storage life of mango fruits at both storage temperatures. The chitosan–pullulan composite edible coating reduced the physiological loss in weight (PLW), and maintained total soluble solids (TSS), acidity and pH of coated mango fruits as compared to the control. In addition, fruit sensory quality such as freshness, color, taste and texture were also retained by the treatment. Furthermore, sustained firmness, phenolic content and antioxidant activity confirmed the effectiveness of the pomegranate peel extract enriched chitosan–pullulan composite edible coating on mango fruits. The phenolic, flavonoid and antioxidant activity of coated fruits were retained by pomegranate peel rich edible coating. Therefore, the chitosan–pullulan (50:50) combination with pomegranate peel extract can be used as an alternative preservation method to prolong the shelf life of mango fruits at room and cold storage conditions. However, more in-depth studies are required at farm and transit level without affecting the postharvest quality of mango fruits, providing more revenue for farmers and minimizing postharvest losses.

https://www.mdpi.com/2079-6412/11/7/764/pdf

Effect of Chitosan–Pullulan Composite Edible Coating Functionalized with Pomegranate Peel Extract on the Shelf Life of Mango (Mangifera indica)

Preparation and characterization of chitosan - pullulan blended edible films enrich with pomegranate peel extract

An experiment was carried out to investigate the effect of prepared chitosan:pullulan (50:50) blend edible coating enriched with pomegranate peel extract on the quality, sensory attributes and shel...

Enhancement of Storage Life and Quality Maintenance of Litchi (Litchi Chinensis Sonn.) Fruit Using Chitosan:pullulan Blend Antimicrobial Edible Coating

Neeraj

Papers

Effect of active chitosan-pullulan composite edible coating enrich with pomegranate peel extract on the storage quality of green bell pepper

Polysaccharide-based component and their relevance in edible film/coating: a review

Effect of Chitosan–Pullulan Composite Edible Coating Functionalized with Pomegranate Peel Extract on the Shelf Life of Mango (Mangifera indica)

Preparation and characterization of chitosan - pullulan blended edible films enrich with pomegranate peel extract

Enhancement of Storage Life and Quality Maintenance of Litchi (Litchi Chinensis Sonn.) Fruit Using Chitosan:pullulan Blend Antimicrobial Edible Coating