Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review
| Autor: | Violeta Alexandra Ion, Mihaela Drãghici, Paul Alexandru Popescu, Elisabeta Elena Popa, Mona Elena Popa, Oana-Crina Bujor, Amalia Carmen Miteluț, Vlad Ioan Popa |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
vegetables
Health (social science) Food industry media_common.quotation_subject TP1-1185 Review fruits Plant Science engineering.material Shelf life Health Professions (miscellaneous) Microbiology Nutraceutical Coating functional coatings Quality (business) Food science Application methods media_common business.industry Chemical technology edible coatings Food systems Food security food quality and human health Fruits and vegetables engineering Environmental science shelf life Processing packaging and transportation business Moisture transfer Food Science |
| Zdroj: | Foods Foods, Vol 10, Iss 2821, p 2821 (2021) |
| Popis: | The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been less processed but possess longer shelf life and maintain nutritional and sensorial proprieties during storage. These requirements represent real challenges when dealing with highly perishable food products, such as fruits and vegetables. Thus, in recent years, edible coatings have been intensively developed and studied because of their capacity to improve the quality, shelf life, safety, and functionality of the treated products. Edible coatings can be applied through different techniques, like dipping, spraying, or coating, in order to control moisture transfer, gas exchange, or oxidative processes. Furthermore, some functional ingredients can be incorporated into an edible matrix and applied on the surface of foods, thus enhancing safety or even nutritional and sensory attributes. In the case of coated fruits and vegetables, their quality parameters, such as color, firmness, microbial load, decay ratio, weight loss, sensorial attributes, and nutritional parameters, which are very specific to the type of products and their storage conditions, should be carefully monitored. This review attempts to summarize recent studies of different edible coatings (polysaccharides, proteins, lipids, and composites) as carriers of functional ingredients (antimicrobials, texture enhancers, and nutraceuticals) applied on different minimally processed fruits and vegetables, highlighting the coating ingredients, the application methods and the effects on food shelf life and quality. |
| Databáze: | OpenAIRE |
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