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Application of edible coatings on fresh and minimally processed fruits: a review

Poorva Sharma (Lovely Professional University, Phagwara, India)
Bababode Adesegun Kehinde (Lovely Professional University, Phagwara, India)
Shubhneet Kaur (National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, India)
Pratibha Vyas (Department of Microbiology, Punjab Agricultural University, Ludhiana, India)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 8 July 2019

Abstract

Purpose

This paper aims to update with information about edible coating on minimally processed and fresh fruits, focussing on the composition, active ingredients, antimicrobial concentration and their effect on ripening rate, phytonutrients retention and shelf-life of fruits. In future, the data will be helpful for the processors to select the best coating material and its effective concentration for different fresh and minimally processed fruits.

Design/methodology/approach

Major scientific information was collected from Scopus, Web of Science, Mendeley and Google Scholar. Several key words such as postharvest, edible coating, phytonutrients, shelf-life enhancement, bioactive compounds, minimally processed fruits and antimicrobial compounds were used to find the data. Relevant information was collected by using 90 recent research and review articles.

Findings

The main findings of this comprehensive review are to improve the quality of fruits, to meet the next-generation food security needs. However, in the process of achieving the goal of improving quality of food produce, embrace of synthetic, non-biodegradable packaging materials have increased, creating serious pollution problem. Amidst several alternatives for replacement of synthetic packaging, the option of biodegradable films and coatings showed promising results.

Originality/value

The paper represents recent information about the edible coating used for the enhancement of shelf-life of fresh and minimally processed fruits.

Keywords

Acknowledgements

The authors would like to thank Lovely Professional University, Jalandhar, Punjab.

Conflicts of interest: The authors state that there is no conflict of interest.

Citation

Sharma, P., Kehinde, B.A., Kaur, S. and Vyas, P. (2019), "Application of edible coatings on fresh and minimally processed fruits: a review", Nutrition & Food Science, Vol. 49 No. 4, pp. 713-738. https://doi.org/10.1108/NFS-08-2018-0246

Publisher

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Emerald Publishing Limited

Copyright © 2019, Emerald Publishing Limited