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Application of Edible Coatings and Packaging Materials for Preservation of Fruits-Vegetables

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Coatings

Part of the book series: Materials Forming, Machining and Tribology ((MFMT))

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Abstract

Fruits and vegetables are particularly perishable commodities as they contain 80–90% of water by weight. Several methods have been employed to protect and increase the shelf life of fresh goods during packaging, transport and storage. Edible coatings are thin films made applied to the exterior surface of a substance, which offers protection against external moisture, oxygen and pathogens. The various components commonly used in the manufacture of edible coatings includes polysaccharides, proteins, lipids, composites and resins. The packaging of fresh fruits and vegetables is an essential step to protect against further contamination, damage and excess moisture loss. Bags, trays, sleeve packs, boxes, cartons and palletized containers are the generally used packaging materials for convenient handling and transportation of fresh products. Various types of films made of polyethylene, polyester, polyvinyl, cellulose and aluminum are currently used in packaging as moisture-resistant materials. Preservatives are compounds added to food substances to prevent the deterioration of quality and spoilage induced by the growth of micro-organisms or unwanted chemical changes from decomposing. The same is also incorporated in fruits-vegetables through physical and chemical modes which prolong the shelf-life of the product even further. The present work discusses the use of different edible coatings, preservatives and packing methods as carriers of functional ingredients on fresh fruits and vegetables to maximize their quality and shelf life. Furthermore, recent developments in the application of antimicrobials during packaging to increase the functionality of foods have been elaborated.

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Authors and Affiliations

  1. Department of Biotechnology, Sree Sastha Institute of Engineering and Technology (Affiliated to Anna University), Chennai, Tamil Nadu, 600123, India

    D. Manojj & N. M. Hariharan

  2. Department of Biotechnology, Sri Venkateswara College of Engineering (Autonomous—Affiliated to Anna University), Sriperumbudur Tk., Tamil Nadu, 602117, India

    M. Yasasve

  3. Department of Mechanical Engineering, Shaqra University, Dawadmi, Riyadh, 11911, Saudi Arabia

    R. Palanivel

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  1. D. Manojj
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  2. M. Yasasve
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  3. N. M. Hariharan
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  4. R. Palanivel
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Correspondence to N. M. Hariharan .

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Editors and Affiliations

  1. Department of Mechanical Engineering, Birla Institute of Technology, Jharkhand, India

    Kaushik Kumar

  2. CMR Institute of Technology, Hyderabad, Telangana, India

    B. Sridhar Babu

  3. Department of Mechanical Engineering, University of Aveiro, Aveiro, Portugal

    J. Paulo Davim

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Manojj, D., Yasasve, M., Hariharan, N.M., Palanivel, R. (2021). Application of Edible Coatings and Packaging Materials for Preservation of Fruits-Vegetables. In: Kumar, K., Babu, B.S., Davim, J.P. (eds) Coatings. Materials Forming, Machining and Tribology. Springer, Cham. https://doi.org/10.1007/978-3-030-62163-6_3

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