Abstract
Fruits and vegetables are perishable products due to their high metabolic activities, water loss and susceptibility to pathogens. Thus, each year huge losses occur in horticultural products during handling and transportation. Various pre and postharvest treatments are available to attenuate these losses. Amongst these, use of edible coatings is a key means to enhance the storability of the product. The edible coatings are environment-friendly greener approach to mitigate the postharvest losses. Edible materials having suitable moisture and gas barrier properties are applied as a thin layer on the surface of the product to minimize the changes that occur due to biochemical processes. There is a paradigm shift in the development of coatings that are added with features such as improved functionality through incorporation of certain antimicrobials, texture enhancers and nutraceuticals. The use of active edible coatings is a novel approach to extend the shelf-life of the product by incorporating active ingredients into the polymer matrix, which can be consumed with the food, thus enhancing safety, and nutritional and sensory attributes. On the other hand, the smart edible packaging makes use of immobilized antimicrobial nanoparticles applied on the food surface to control the release of active ingredients that enhance the storage life of the product for desired duration. The materials used for the edible coating must be generally recognized as safe (GRAS) and must be approved by the FDA. The success of edible coatings for fresh products depends completely on the control of internal gas composition and ethanol fermentation, changes in color, firmness loss etc. This chapter will cover the recent advances in the development of coatings from different polymers incorporated with functional ingredients to improve quality and ease of use on fresh fruits and vegetables.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Ali, A., Noh, N. M., & Mustafa, M. A. (2015). Antimicrobial activity of chitosan enriched with lemongrass oil against anthracnose of bell pepper. Food Packaging Shelf Life, 3, 56–61. https://doi.org/10.1016/j.fpsl.2014.10.003.
Aloui, H., Khwaldia, K., Licciardello, F., Mazzaglia, A., Muratore, G., Hamdi, M., & Restuccia, C. (2014). Efficacy of the combined application of chitosan and locust bean gum with different citrus essential oils to control postharvest spoilage caused by Aspergillus flavus in dates. International Journal of Food Microbiology, 170, 21–28. https://doi.org/10.1016/j.ijfoodmicro.2013.10.017.
Aloui, H., Licciardello, F., Khwaldia, K., Hamdi, M., & Restuccia, C. (2015). Physical properties and antifungal activity of bioactive films containing Wicker hamomyces anomalus killer yeast and their application for preservation of oranges and control of postharvest green mold caused by Penicillium digitatum. International Journal of Food Microbiology, 200, 22–30. https://doi.org/10.1016/j.ijfoodmicro.2015.01.015.
Alvarez, M. V., Ponce, A. G., & Moreira, M. (2013). Antimicrobial efficiency of chitosan coating enriched with bioactive compounds to improve the safety of fresh cut broccoli. LWT–Food Science and Technology, 50(1), 78–87. https://doi.org/10.1016/j.lwt.2012.06.021.
Álvarez, K., Famá, L., & Gutiérrez, T. J. (2017). Physicochemical, antimicrobial and mechanical properties of thermoplastic materials based on biopolymers with application in the food industry. In M. Masuelli & D. Renard (Eds.), Advances in physicochemical properties of biopolymers: Part 1 (Vol. 2017, pp. 358–400). Bentham Science Publishers. EE.UU. ISBN: 978–1–68108-454-1. eISBN: 978–1–68108-453-4. https://doi.org/10.2174/9781681084534117010015.
Alvarez, M. V., Ponce, A. G., & Moreira, M. R. (2018). Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries. Journal of the Science of Food and Agriculture, 98(7), 2587–2597. https://doi.org/10.1002/jsfa.8751.
Álvarez, K., Alvarez, V. A., & Gutiérrez, T. J. (2018). Biopolymer composite materials with antimicrobial effects applied to the food industry. In V. K. Thakur & M. K. Thakur (Eds.), Functional biopolymers (pp. 57–96). Editorial Springer International Publishing.. EE.UU. ISBN: 978-3-319-66416-3. eISBN: 978-3-319-66417-0. pp. https://doi.org/10.1007/978-3-319-66417-0_3.
Ansorena, M. R., Pereda, M., & Marcovich, N. E. (2018). Edible films. In T. J. Gutiérrez (Ed.), Polymers for food applications (pp. 5–24). Cham: Springer. https://doi.org/10.1007/978-3-319-94625-2_2.
Arvanitoyannis, I., & Gorris, L. G. M. (1999). Edible and biodegradable polymeric materials for food packaging or coating. In J. C. Oliveira & F. A. R. Oliveira (Eds.), Processing foods: Quality optimization and process assessment (pp. 357–371). Boca Raton: CRC Press.
Ayala-Zavala, J. F., Silva-Espinoza, B. A., Cruz-Valenzuela, M. R., Leyva, J. M., Ortega-Ramírez, L. A., Carrazco-Lugo, D. K., Pérez-Carlón, J. J., Melgarejo-Flores, B. G., González-Aguilar, G. A., & Miranda, M. R. A. (2013). Pectin–cinnamon leaf oil coatings add antioxidant and antibacterial properties to fresh-cut peach. Flavour and Fragrance Journal, 28(1), 39–45. https://doi.org/10.1002/ffj.3125.
Bracone, M., Merino, D., González, J., Alvarez, V. A., & Gutiérrez, V. A. (2016). Nanopackaging from natural fillers and biopolymers for the development of active and intelligent films. In S. Ikram & S. Ahmed (Eds.), Natural Polymers: Derivatives, blends and composites (pp. 119–155). New YorkEE.UU. ISBN: 978-1-63485-831-1: Editorial Nova Science Publishers, Inc.
Brasil, I. M., Gomes, C., Puerta-Gomez, A., Castell-Perez, M. E., & Moreira, R. G. (2012). Polysaccharide-based multilayered antimicrobial edible coating enhances quality of fresh-cut papaya. LWT–Food Science and Technology, 47(1), 39–45. https://doi.org/10.1016/j.lwt.2012.01.005.
Chiumarelli, M., Ferrari, C. C., Sarantópoulos, C. I., & Hubinger, M. D. (2011). Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate. Innovative Food Science and Emerging Technologies, 12(3), 381–387. https://doi.org/10.1016/j.ifset.2011.02.006.
Das, D. K., Dutta, H., & Mahanta, C. L. (2013). Development of a rice starch-based coating with antioxidant and microbe-barrier properties and study of its effect on tomatoes stored at room temperature. LWT–Food Science and Technology, 50(1), 272–278. https://doi.org/10.1016/j.lwt.2012.05.018.
Debeaufort, F., Quezada-Gallo, J. A., & Voilley, A. (1998). Edible films and coatings: Tomorrow’s packagings: A review. Critical Reviews in Food Science and Nutrition, 38(4), 299–313. https://doi.org/10.1080/10408699891274219.
Dhall, R. K. (2008). Advances in edible coatings for fresh fruits and vegetables: A review. Critical Reviews in Food Science and Nutrition, 53(5), 435–450. https://doi.org/10.1080/10408398.2010.541568.
European Directive-European Parliament and Council Directive N 98/72/EC. (1998). On food additive other than colors and sweeteners. Available from http.//ec.europa.eu/food/fs/sfp/addit flavor/ flav11en.pdf.
Fan, Y., Xu, Y., Wang, D., Zhang, L., Sun, J., Sun, L., & Zhang, B. (2009). Effect of alginate coating combined with yeast antagonist on strawberry (Fragaria × ananassa) preservation quality. Postharvest Biology and Technology, 53(1–2), 84–90. https://doi.org/10.1016/j.postharvbio.2009.03.002.
Garrido, T., Uranga, J., Guerrero, P., & de la Caba, K. (2018). The potential of vegetal and animal proteins to develop more sustainable food packaging. In: Gutiérrez, T. J. (Ed.). Polymers for food applications. pp 25–59. Springer, Cham. https://doi.org/10.1007/978-3-319-94625-2_3.
Gennadios, A., Weller, C. L., & Testin, R. F. (1993). Property modification of edible wheat, gluten-based films. Transactions of the American Society of Agricultural Engineers, 36, 465–470. https://doi.org/10.13031/2013.28360.
Gennadios, A., McHugh, T. H., Weller, C. L., et al. (1994). Edible coating and films based on protein. In J. M. Krochta, E. A. Balwin, & M. O. Niperos Carriedo (Eds.), Edible coatings and films to improve. Food Quality (pp. 201–277). Basel: Technomic Publishing Company.
Guilbert, S., Cuq, B., & Gontard, N. (1995). Technology and applications of edible protective films. Packaging Technology and Science, 8(6), 339–346. https://doi.org/10.1002/pts.2770080607.
Gutiérrez, T. J. (2017). Surface and nutraceutical properties of edible films made from starchy sources with and without added blackberry pulp. Carbohydrate Polymers, 165, 169–179. https://doi.org/10.1016/j.carbpol.2017.02.016.
Gutiérrez, T. J. (2018a). Active and intelligent films made from starchy sources/blackberry pulp. Journal Polymers and the Environment, 26(6), 2374–2391. https://doi.org/10.1007/s10924-017-1134-y.
Gutiérrez, T. J. (2018b). Biological macromolecule composite films made from Sagu starch and flour/poly(ε-caprolactone) blends processed by blending/thermo molding. Journal Polymers and the Environment, 26(9), 3902–3912. https://doi.org/10.1007/s10924-018-1268-6.
Gutiérrez, T. J., & Álvarez, K. (2016). Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel. Journal of Functional Foods, 26, 750–762. https://doi.org/10.1016/j.jff.2016.08.054.
Gutiérrez, T. J., & Álvarez, K. (2017). Transport phenomena in biodegradable and edible films. In M. A. Masuelli (Ed.), Biopackaging (pp. 58–88). Miami., EE.UU. ISBN: 978–1–4987-4968-8: Editorial CRC Press Taylor & Francis Group.
Gutiérrez, T. J., & Alvarez, V. A. (2017a). Properties of native and oxidized corn starch/polystyrene blends under conditions of reactive extrusion using zinc octanoate as a catalyst. Reactive and Functional Polymers, 112, 33–44. https://doi.org/10.1016/j.reactfunctpolym.2017.01.002.
Gutiérrez, T. J., & Alvarez, V. A. (2017b). Eco-friendly films prepared from plantain flour/PCL blends under reactive extrusion conditions using zirconium octanoate as a catalyst. Carbohydrate Polymers, 178, 260–269. https://doi.org/10.1016/j.carbpol.2017.09.026.
Gutiérrez, T. J., & Alvarez, V. A. (2017c). Cellulosic materials as natural fillers in starch-containing matrix-based films: A review. Polymer Bulletin, 74(6), 2401–2430. https://doi.org/10.1007/s00289-016-1814-0.
Gutiérrez, T. J., Guzmán, R., Medina Jaramillo, C., & Famá, L. (2016). Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour. International Journal of Biological Macromolecules, 82, 395–403. https://doi.org/10.1016/j.ijbiomac.2015.10.020.
Hajji, S., Younes, I., Affes, S., Boufi, S., & Nasri, M. (2018). Optimization of the formulation of chitosan edible coatings supplemented with carotenoproteins and their use for extending strawberries postharvest life. Food Hydrocolloids, 83, 375–392. https://doi.org/10.1016/j.foodhyd.2018.05.013.
Han, C., Zhao, Y., Leonard, S. W., & Traber, M. G. (2004). Edible coatings to improve storability and enhance nutritional value of fresh and frozen strawberries (Fragaria × ananassa) and raspberries (Rubus ideaus). Postharvest Biology and Technology, 33(1), 67–78. https://doi.org/10.1016/j.postharvbio.2004.01.008.
Hardenburg, R. E. (1967). Wax and related coatings for horticultural products. A bibliography. Agricultural Research Bulletin- USDA, 51, 15.
Krochta, J. M. and Mulder-Johnston, C. D. (1997). Edible and biodegradable polymer films: Challenges and opportunities. Food Technology, 51, 61–74.
Lee, J. Y., Park, H. J., Lee, C. Y., & Choi, W. Y. (2003). Extending shelflife of minimally processed apples with edible coatings and antibrowning agents. Lebensm Wiss U Technology, 36(3), 323–329. https://doi.org/10.1016/s0023-6438(03)00014-8.
Mantilla, N., Castell-Perez, M. E., & Gomes, C. (2013). Multi-layered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut pineapple (Ananas comosus). LWT–Food Science and Technology, 51(1), 37–43. https://doi.org/10.1016/j.lwt.2012.10.010.
Marín, A., Cháfer, M., Atarés, L., Chiralt, A., Torres, R., Usall, J., & Teixidó, N. (2016). Effect of different coating-forming agents on the efficacy of the biocontrol agent Candida sake CPA-1 for control of Botrytis cinerea on grapes. Biological Control, 96, 108–119. https://doi.org/10.1016/j.biocontrol.2016.02.012.
Melgarejo-Flores, B. G., Ortega-Ramírez, L. A., Silva-Espinoza, B. A., González-Aguilar, G. A., Miranda, M. R. A., & Ayala-Zavala, J. F. (2013). Antifungal protection and antioxidant enhancement of table grapes treated with emulsions, vapors, and coatings of cinnamon leaf oil. Postharvest Biology and Technology, 86, 321–328. https://doi.org/10.1016/j.postharvbio.2013.07.027.
Merino, D., Gutiérrez, T. J., & Alvarez, V. A. (2019). Potential agricultural mulch films based on native and phosphorylated corn starch with and without surface functionalization with chitosan. Journal Polymers and the Environment, 27(1), 97–105. https://doi.org/10.1007/s10924-018-1325-1.
Montero-Calderon, M., Rojas-Grau, M. A., & Martin-Belloso, O. (2008). Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple (Ananas comosus). Postharvest Biology and Technology, 50(2–3), 182–189. https://doi.org/10.1016/j.postharvbio.2008.03.014.
Nair, M. S., Saxena, A., & Kaur, C. (2018a). Characterization and antifungal activity of pomegranate peel extract and its use in polysaccharide-based edible coatings to extend the shelf-life of capsicum (Capsicum annuum L.). Food and Bioprocess Technology, 11(7), 1317–1327. https://doi.org/10.1007/s11947-018-2101-x.
Nair, M. S., Saxena, A., & Kaur, C. (2018b). Effect of chitosan and alginate based coatings enriched with pomegranate peel extract to extend the postharvest quality of guava (Psidium guajava L.). Food Chemistry, 240, 245–252. https://doi.org/10.1016/j.foodchem.2017.07.122.
Oms-Oliu, G., Soliva-Fortuny, R., & Martín-Belloso, O. (2008). Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears. Postharvest Biology and Technology, 50(1), 87–94. https://doi.org/10.1016/j.postharvbio.2008.03.005.
Oriani, V. B., Molina, G., Chiumarelli, M., Pastore, G. M., & Hubinger, M. D. (2014). Properties of cassava starch-based edible coating containing essential oils. Journal of Food Science, 79(2), 189–194. https://doi.org/10.1111/1750-3841.12332.
Parafati, L., Vitale, A., Restuccia, C., & Cirvilleri, G. (2016). The effect of locust bean gum (LBG)-based edible coatings carrying biocontrol yeasts against Penicillium digitatum and Penicillium italicum causal agents of postharvest decay of mandarin fruit. Food Microbiology, 58, 87–94. https://doi.org/10.1016/j.fm.2016.03.014.
Park, H. J. (1999). Development of advanced edible coatings for fruits. Trends in Food Science and Technology, 10(8), 254–260. https://doi.org/10.1016/s0924-2244(00)00003-0.
Park, H. J., Chinnan, M. S., & Shewfelt, R. L. (1994). Edible corn-zein film coatings to extend storage life of tomatoes. Journal of Food Processing and Preservation, 18(4), 317–331. https://doi.org/10.1111/j.1745-4549.1994.tb00255.x.
Pastor, C., Sánchez-González, L., Marcilla, A., Chiralt, A., Cháfer, M., & González-Martínez, C. (2011). Quality and safety of table grapes coated with hydroxypropylmethylcellulose edible coatings containing propolis extract. Postharvest Biology and Technology, 60(1), 64–70. https://doi.org/10.1016/j.postharvbio.2010.11.003.
Ponce, A. G., Roura, S. I., del Valle, C. E., & Moreira, M. R. (2008). Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: In vitro and in vivo studies. Postharvest Biology and Technology, 49(2), 294–300. https://doi.org/10.1016/j.postharvbio.2008.02.013.
Raybaudi-Massilia, R. M., Martin-Belloso, O., & Mosqueda-Melgar, J. (2008). Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon. International Journal of Food Science and Technology, 121(3), 313–327. https://doi.org/10.1016/j.ijfoodmicro.2007.11.010.
Robles-Sánchez, R. M., Rojas-Graü, M. A., Odriozola-Serrano, I., González-Aguilar, G., & Martin-Belloso, O. (2013). Influence of alginate-based edible coating as carrier of anti-browning agents on bioactive compounds and antioxidant activity in fresh-cut kent mangoes. LWT–Food Science and Technology, 50(1), 240–246. https://doi.org/10.1016/j.lwt.2012.05.021.
Rojas-Graü, M. A., Tapia, M. S., Rodríguez, F. J., Carmona, A. J., & Martin-Belloso, O. (2007). Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut fuji apples. Food Hydrocolloids, 21(1), 118–127. https://doi.org/10.1016/j.foodhyd.2006.03.001.
Saberi, B., & Golding, J. B. (2018). Postharvest application of biopolymer-based edible coatings to improve the quality of fresh horticultural produce. In T. J. Gutiérrez (Ed.), Polymers for food applications (pp. 211–250). Cham: Springer. https://doi.org/10.1007/978-3-319-94625-2_9.
Sánchez-González, L., Pastor, C., Vargas, M., Chiralt, A., González-Martínez, C., & Cháfer, M. (2011). Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes. Postharvest Biology and Technology, 60(1), 57–63. https://doi.org/10.13031/2013.28360.
Sanders, M. E. (2008). Probiotics: Definition, sources, selection, and uses. Clinical Infectious Diseases, 46(2), 58–61. https://doi.org/10.1086/523341.
Shao, X., Cao, B., Xu, F., Xie, S., Yu, D., & Wang, H. (2015). Effect of postharvest application of chitosan combined with clove oil against citrus green mold. Postharvest Biology and Technology, 99, 37–43. https://doi.org/10.1016/j.postharvbio.2014.07.014.
Sharma, N., Verma, U., & Awasthi, P. (2006). A combination of the yeast Candida utilis and chitosan controls fruit rot in tomato caused by Alternaria alternata (Fr.). The Journal of Horticultural Science and Biotechnology, 81(6), 1043–1051. https://doi.org/10.1080/14620316.2006.11512170.
Shigematsu, E., Dorta, C., Rodrigues, F. J., Cedran, M. F., Giannoni, J. A., Oshiiwa, M., & Mauro, M. A. (2018). Edible coating with probiotic as a quality factor for minimally processed carrots. Journal of Food Science and Technology, 55(9), 3712–3720. https://doi.org/10.1007/s13197-018-3301-0.
Supapvanich, S., Prathaan, P., & Tepsorn, R. (2012). Browning inhibition in fresh-cut rose apple fruit cv. Taaptimjaan using konjac glucomannan coating incorporated with pineapple fruit extract. Postharvest Biology and Technology, 73, 46–49. https://doi.org/10.1016/j.postharvbio.2012.05.013.
Tapia, M. S., Rojas-Graü, M. A., Rodríguez, F. J., Ramírez, J., Carmona, A., & Martin-Belloso, O. (2007). Alginate- and gellan-based edible films for probiotic coatings on fresh-cut fruits. Journal of Food Science, 72(4), 190–196. https://doi.org/10.1111/j.1750-3841.2007.00318.x.
Tapia, M. S., Rojas-Grau, M. A., Carmona, A., Rodríguez, F. J., Soliva-Fortuny, R., & Martin-Belloso, O. (2008). Use of alginateand gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya. Food Hydrocolloids, 22(8), 1493–1503. https://doi.org/10.1016/j.foodhyd.2007.10.004.
Tapia-Blácido, D. R., Maniglia, B. C., & Tosi, M. M. (2018). Transport phenomena in edible films. In T. J. Gutiérrez (Ed.), Polymers for food applications (pp. 149–192). Cham: Springer. https://doi.org/10.1007/978-3-319-94625-2_7.
Tavera-Quiroz, M. J., Romano, N., Mobili, P., Pinotti, A., Gómez-Zavaglia, A., & Bertola, N. (2015). Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum. Journal of Functional Foods, 16, 164–173. https://doi.org/10.1016/j.jff.2015.04.024.
Vargas, M., Pastor, C., Chiralt, A., McClements, D. J., & Gonzalez-Martinez, C. (2008). Recent advances in edible coatings for fresh and minimally processed fruits. Critical Reviews in Food Science and Nutrition, 48(6), 496–511. https://doi.org/10.1080/10408390701537344.
Xiao, C., Zhu, L., Luo, W., Song, X., & Deng, Y. (2010). Combined action of pure oxygen pretreatment and chitosan coating incorporated with rosemary extracts on the quality of fresh-cut pears. Food Chemistry, 121(4), 1003–1009. https://doi.org/10.1016/j.foodchem.2010.01.038.
Xing, Y., Li, X., Xu, Q., Yun, J., Lu, Y., & Tang, Y. (2011). Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.). Food Chemistry, 124(4), 1443–1450. https://doi.org/10.1016/j.foodchem.2010.07.105.
Yinzhe, R., & Shaoying, Z. (2013). Effect of carboxymethyl cellulose and alginate coating combined with brewer yeast on postharvest grape preservation. ISRN Agronomy, 871396: 1–7. https://doi.org/10.1155/2013/871396.
Acknowledgements
The authors would like to thank colleagues and students who gave inputs for compiling this chapter.
Conflict of Interest
The authors declare no conflict of interest.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2019 Springer Nature Switzerland AG
About this chapter
Cite this chapter
Nayak, S.L., Sethi, S., Sharma, R.R., Prajapati, U. (2019). Active Edible Coatings for Fresh Fruits and Vegetables. In: Gutiérrez, T. (eds) Polymers for Agri-Food Applications . Springer, Cham. https://doi.org/10.1007/978-3-030-19416-1_21
Download citation
DOI: https://doi.org/10.1007/978-3-030-19416-1_21
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-19415-4
Online ISBN: 978-3-030-19416-1
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)