Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review.

Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review.

Recent years have witnessed great developments in biobased polymer packaging films for the serious environmental problems caused by the petroleum-based nonbiodegradable packaging materials. Chitosan is one of the most abundant biopolymers after cellulose. Chitosan-based materials have been widely applied in various fields for their biological and physical properties of biocompatibility, biodegradability, antimicrobial ability, and easy film forming ability. Different chitosan-based films have been fabricated and applied in the field of food packaging. Most of the review papers related to chitosan-based films are focusing on antibacterial food packaging films. Along with the advances in the nanotechnology and polymer science, numerous strategies, for instance direct casting, coating, dipping, layer-by-layer assembly, and extrusion, have been employed to prepare chitosan-based films with multiple functionalities. The emerging food packaging applications of chitosan-based films as antibacterial films, barrie...

Emerging Chitosan-Based Films for Food Packaging Applications

Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan

Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings/film in food packaging concept is formed gradually with the explanation of the most important titles. Emphasis will be placed on active ingredients incorporated into alginate-based formulations, edible coating/film application methods, research and development studies of coated food products and mass transfer and barrier characteristics of the alginate-based coatings/films. Future trends are also reviewed to identify research gaps and recommend new research areas. The summarized information presented in this article will enable researchers to thoroughly understand the fundamentals of the coating process and to develop alginate-based edible films and coatings more readily.

https://www.mdpi.com/2304-8158/7/10/170/pdf/1

Alginate-Based Edible Films and Coatings for Food Packaging Applications.

Effect of postharvest treatments and storage temperatures on the quality and shelf life of sweet pepper (Capsicum annum L.)

The objective of this investigation was to elucidate the influences of xanthan gum-based edible coating (2.5 g/L) applied alone or enriched with cinnamic acid (1 g/L) on the quality attributes of fresh-cut Asian pear (Pyrus pyrifolia L. cv. ‘Nashpati’) and European pear (Pyrus communis L. cv. ‘Babughosha’) stored at 4 °C. The incorporation of cinnamic acid as antioxidant agent into xanthan gum based edible coating caused significant (p < 0.05) retardation of the oxidative browning, decline of ascorbic acid level, degradation of total phenolics content and reduction in antioxidant capacity as compared to fresh-cut pears coated only with xanthan gum and uncoated ones. The control slices of ‘Nashpati’ displayed greater rise in browning index (BI) and polyphenol oxidase activity (PPO) and consistent decline in lightness (L*) values than those of ‘Babughosha’ during 8 days of storage. Moreover, the lower proliferation of microorganism over the fresh-cut pear may be attributed to the combined influence of good processing conditions along with xanthan gum edible coating enriched with cinnamic acid. Thus the tested xanthan gum based edible coating plus cinnamic acid may contribute to reduce the surface browning and enhance the shelf-life of fresh-cut ‘Nashpati’ and ‘Babughosha’ for 4 days and 8 days, respectively at 4 °C.

Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears

Carambola fruit have limited marketability due to high degree of perishability and higher moisture content which lead to the extensive postharvest losses. The aim of this study was to determine the efficacy of chitosan (CH), gum arabic (GA) and alginate (AL) coatings on the shelf life and overall quality of carambola fruit. Carambola fruit were dipped for 2 min into the solution of CH (0.3 and 0.5 %), GA (1 and 3 %) and AL (1.5 and 2 %) were stored at 26 ± 1 °C, 65–70 % RH, while the uncoated fruit served as control. Carambola fruit coated with edible coatings showed significant delay in the change of weight loss, decay percentage, titratable acidity (TA), pH, total soluble solids (TSS), sugar accumulation, pigment degradation and ascorbic acid content as compared to uncoated control fruit. In addition, the edible coatings showed a positive effect on maintaining higher concentration of total phenolics, which decreased in control fruit due to their over-ripening and senescence processes. Compared to control, all the coatings had positive effects on the inhibition of cell wall degrading enzyme activities and among them CH 0.3 % and GA 1 % had shown superiority in inhibiting the enzyme activity. After 12 days of storage, the sensory evaluation indicated that carambola fruit coated with CH 0.3 % and GA 1 % had maintained better visual quality than the other coated as well as control samples. These findings suggested that the use of CH 0.3 % and GA 1 % coatings will maintain the carambola fruit quality and lead to better acceptance by consumers.

Effect of edible coatings on quality and shelf life of carambola (Averrhoa carambola L.) fruit during storage

The effect of composite edible films containing soy protein isolate (SPI) in combination with additives like hydroxypropyl methylcellulose (HPMC) and olive oil on ‘Babughosha’ pear (Pyrus communis L.) stored at ambient temperature (28 ± 5 °C and 60 ± 10% RH) was evaluated using Response surface methodology (RSM). A total of 30 edible coating formulations comprising of SPI (2–6%, w/v), olive oil (0.7–1.1%, v/v), HPMC (0.1–0.5%, w/v) and potassium sorbate (0–0.4% w/v) were evaluated for optimizing the most suitable combination. Quality parameters like weight loss%, TSS, pH and titrable acidity of the stored pears were selected as response variables for optimization. The optimization procedure was carried out using RSM. It was observed that the response variables were mainly effected by concentration of SPI and olive oil in the formulation. Edible coating comprising of SPI 5%, HPMC 0.40%, olive oil 1% and potassium sorbate 0.22% was found to be most suitable combination for pear fruit with predicted values of response variables indicated as weight loss% 3.50, pH 3.41, TSS 11.13 and TA% 0.513.

T. V. Ramana Rao

Papers

Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan

Effect of postharvest treatments and storage temperatures on the quality and shelf life of sweet pepper (Capsicum annum L.)

Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears

Effect of edible coatings on quality and shelf life of carambola (Averrhoa carambola L.) fruit during storage

Optimization of edible coating formulations for improving postharvest quality and shelf life of pear fruit using response surface methodology.