Trends and advances in edible biopolymer coating for tropical fruit: A review.

Effect of gum arabic and Aloe vera gel based edible coatings in combination with plant extracts on postharvest quality and storability of ‘Gola’ guava fruits

In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.

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Edible and Functionalized Films/Coatings—Performances and Perspectives

Utilization of essential oils alone or incorporation with edible films is an appropriate technique to conserve the quality attributes and reduce post-harvest deterioration in fresh vegetables and fruits. Strawberries, being perishable fruits have a short shelf life, and using essential oils is considered one of the most suitable methods to prolong their shelf life during storage. The current study assessed the impact of different essential oils, including lemon oil (L), orange oil (O) and mandarin oil (M) on the physicochemical and microbial load of strawberries (Fragaria × ananassa cv. Festival) stored at 2 ± 1 °C and 95% relative humidity (RH) for 18 days. The differences in the physicochemical and microbial properties of strawberries were assessed by determining the following parameter changes: weight loss, decay percentage, firmness, soluble solids content, titratable acidity, color, anthocyanins, vitamin C, total phenol, total antioxidant, catalase activity, polyphenol oxidase activity, sensory evaluation, microbial content, total coliforms, molds, and yeasts. The results of this study indicated that the fruits treated with all essential oils treatments (L, O and M) had higher total antioxidant content and physicochemical properties than untreated fruits, due to protection against the microbial growth of molds, and yeasts. At the end of the storage period, the treated fruits showed a greater acceptance and sensory attributes than the untreated fruits. Furthermore, the correlation study showed a significant and negative relationship between the total antioxidant of treated fruits and following quality attributes including, weight loss, decay percentage, respiration rate soluble solids content, polyphenol oxidase activity, molds, and yeasts. It is noteworthy that all the essential oil treatments extended the shelf-life of strawberries and delayed their deterioration up to 18 days.

Effect of Some Citrus Essential Oils on Post-Harvest Shelf Life and Physicochemical Quality of Strawberries during Cold Storage

Use of edible coatings based on hydroxypropyl methylcellulose and beeswax in the conservation of red guava 'Pedro Sato'.

The potential of gum arabic enriched with cinnamon essential oil for improving the qualitative characteristics and storability of guava (Psidium guajava L.) fruit

Ameliorative effect of gum arabic, oleic acid and/or cinnamon essential oil on chilling injury and quality loss of guava fruit

Application of edible coatings containing organic acids is an effective method to preserve the quality and improve the storability of fresh product. For this purpose, 2% sodium alginate (Al) alone as well as in combination with 1% citric acid (CA), malic acid (MA) and ascorbic acid (AsA) was used on ‘Langra’ mango. The samples were stored at 10 ± 1 °C and 90 ± 1% relative humidity for 32 days. The results indicated that all the Al-treated fruit maintained the quality of mango fruit. Al/AsA treatment was showed the lowest chilling injury whit ~ 54% difference compared to the control. Moreover, the minimum weight loss (4.18%) was observed in the Al/AsA treated fruit and the lowest firmness (3.61 N) was obtained in the control fruit while there were no significant difference between other treatments. Al/AsA treatment was showed the maximum content of AsA (18.29 mg100g−1 FW), total phenol (175.36 mgGAE100g−1 FW), flavonoid (40.94 mg quercetin 100 g −1 FW) and antioxidant activity (34.43%) at the end of storage while the highest level of the soluble solids content and the lowest level of titratable acidity were obtained in the control. Overall, these findings showed that the Al edible coating treatment by incorporation of' organic acids, especially with AsA, can be useful for preserving the quality of stored mango fruit.

Rasool Etemadipoor

Papers

The potential of gum arabic enriched with cinnamon essential oil for improving the qualitative characteristics and storability of guava (Psidium guajava L.) fruit

Ameliorative effect of gum arabic, oleic acid and/or cinnamon essential oil on chilling injury and quality loss of guava fruit

Effects of edible alginate coating enriched with organic acids on quality of mango fruit during storage