Effect of edible coatings with essential oils on the quality of red raspberries over shelf-life

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.

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An Analysis of the Published Literature on the Effects of Edible Coatings Formed by Polysaccharides and Essential Oils on Postharvest Microbial Control and Overall Quality of Fruit

Comprehensive Reviews in Food Science and Food Safety ◽

10.1111/1541-4337.12498 ◽

2019 ◽

Vol 18 (6) ◽

pp. 1947-1967 ◽

Cited By ~ 4

Author(s):

Evandro L. Souza ◽

Giovanna A. Lundgren ◽

Kataryne Á. R. Oliveira ◽

Lúcia R. R. Berger ◽

Marciane Magnani

Keyword(s):

Essential Oils ◽

Microbial Control ◽

Edible Coatings

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Efficacy of Edible Coatings in Alleviating Shrivel and Maintaining Quality of Japanese Plum (Prunus salicina Lindl.) during Export and Shelf Life Conditions

Agronomy ◽

10.3390/agronomy10071023 ◽

2020 ◽

Vol 10 (7) ◽

pp. 1023

Author(s):

Olaniyi Amos Fawole ◽

Shannon Claudia Riva ◽

Umezuruike Linus Opara

Keyword(s):

Weight Loss ◽

Relative Humidity ◽

Shelf Life ◽

Fruit Ripening ◽

Gum Arabic ◽

Edible Coatings ◽

Long Distance ◽

Life Conditions ◽

Prunus Salicina

The effect of six edible coatings were investigated on the ability to alleviate shrivel and extend shelf life of plums. Fruit were subjected to a simulated shipping period (−0.5 ± 2 °C and 90 ± 5% relative humidity (RH)) for five weeks and a subsequent shelf life period (20 ± 2 °C and 80 ± 5% RH) for 20 d. Overall, the study showed that it is possible to alleviate shrivel and also extend shelf life of plum (‘African Delight™’) at export and shelf life conditions. Amongst the edible coatings investigated, the findings in fruit coated with gum arabic and the commercial products were comparable and promising for postharvest preservation of the investigated plum cultivar. The coatings showed a moderate delay of fruit ripening, significantly reduced weight loss and shrivel development, allowing for the export of fruit over a long distance (five weeks) and up to 20 d of shelf life.

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Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus vulgaris L. cv. Polista) Using Edible Coatings

Suez Canal University Journal of Food Sciences ◽

10.21608/scuj.2017.6652 ◽

2017 ◽

Vol 4 (1) ◽

pp. 1-10

Author(s):

Abed EL-Hakim I.

Keyword(s):

Phaseolus Vulgaris ◽

Shelf Life ◽

Green Bean ◽

Edible Coatings ◽

Phaseolus Vulgaris L ◽

Physicochemical Quality ◽

Fresh Cut

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Comparison of biopolymer-based edible coatings incorporating Piper nigrum and Schinus terebinthifolia applied on minimally processed pineapple

British Food Journal ◽

10.1108/bfj-04-2021-0453 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Camila Ianhes Martins de Araujo ◽

Leticia Bicudo Bonato ◽

Carolina Bragine Mangucci ◽

Geoffroy Roger Pointer Malpass ◽

Mônica Hitomi Okura ◽

...

Keyword(s):

Essential Oils ◽

Shelf Life ◽

Edible Coating ◽

Piper Nigrum ◽

Edible Coatings ◽

Minimally Processed ◽

Content Type ◽

Life Improvement ◽

Sensory Analyses ◽

Bacteria And Fungi

PurposeThe purpose of this study was to prepare alginate and chitosan-based edible coatings incorporating Schinus terebinthifolia and Piper nigrum essential oils. The prepared films were applied on minimally processed pineapple to study the microbial inhibition of Gram + and Gram – bacteria and fungi and to evaluate the shelf life of the minimally processed fruit.Design/methodology/approachIn this study alginate and chitosan-based edible coating were prepared and applied on minimally processed pineapple. The edible coatings were evaluated microscopically, by the power of reducing microbial contamination, by the shelf-life improvement.FindingsThis study demonstrates that the incorporation of the essential oils P. nigrum and S. terebinthifolia contributed to the inhibition of all the microorganisms studied and improved the shelf life of minimally processed pineapple. This is especially true for P. nigrum in the chitosan-based edible coating, where the shelf life was improved by 45 days.Research limitations/implicationsBecause of the pandemic, it was not possible to perform the sensory analyses of the antimicrobial alginate and chitosan-based edible coatings prepared.Practical implicationsFrom the results obtained, it is possible to state that the antimicrobial alginate and chitosan-based edible coatings incorporating S. terebinthifolia and P. nigrum essential oils can be used on minimally processed fruits and prolong their shelf life.Social implicationsDue to the lifestyle of modern consumers, who demand speed and practicality and the need to consume fruits for health and quality of life, minimally processed fruits covered with edible coatings incorporating natural antimicrobial additives can provide a practical solution.Originality/valueTo the best of the authors’ knowledge, this is the first time that alginate and chitosan-based edible coatings that incorporate P. nigrum and S. terebinthifolia applied on minimally processed fruit, have been studied.

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Improving the shelf-life of strawberry fruit with edible coatings enriched with essential oils

Acta Horticulturae ◽

10.17660/actahortic.2021.1327.79 ◽

2021 ◽

pp. 597-606

Author(s):

A. Guerreiro ◽

C. Gago ◽

M.G. Miguel ◽

M.L. Faleiro ◽

M.D. Antunes

Keyword(s):

Essential Oils ◽

Shelf Life ◽

Edible Coatings ◽

Strawberry Fruit

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Edible coatings enriched with essential oils for extending the shelf-life of ‘Hayward’ fresh-cut kiwifruit

Acta Horticulturae ◽

10.17660/actahortic.2018.1218.73 ◽

2018 ◽

pp. 533-540 ◽

Cited By ~ 1

Author(s):

C.L. Gago ◽

A.I. Vieira ◽

A.C. Guerreiro ◽

M.G. Miguel ◽

M.L. Faleiro ◽

...

Keyword(s):

Essential Oils ◽

Shelf Life ◽

Edible Coatings ◽

Fresh Cut

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Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life

LWT ◽

10.1016/j.lwt.2016.12.056 ◽

2017 ◽

Vol 85 ◽

pp. 440-444 ◽

Cited By ~ 44

Author(s):

C. Mannozzi ◽

J.P. Cecchini ◽

U. Tylewicz ◽

L. Siroli ◽

F. Patrignani ◽

...

Keyword(s):

Shelf Life ◽

Edible Coatings

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The Use of Nanocellulose in Edible Coatings for the Preservation of Perishable Fruits and Vegetables

Coatings ◽

10.3390/coatings11080990 ◽

2021 ◽

Vol 11 (8) ◽

pp. 990

Author(s):

Annachiara Pirozzi ◽

Giovanna Ferrari ◽

Francesco Donsì

Keyword(s):

Shelf Life ◽

Fruits And Vegetables ◽

Composite Coatings ◽

Antimicrobial Properties ◽

Edible Coatings ◽

Food Engineering ◽

Film Forming ◽

Physical Treatments ◽

The Impact

The usage of edible coatings (ECs) represents an emerging approach for extending the shelf life of highly perishable foods, such as fresh and fresh-cut fruits and vegetables. This review addresses, in particular, the use of reinforcing agents in film-forming solutions to tailor the physicochemical, mechanical and antimicrobial properties of composite coatings. In this scenario, this review summarizes the available data on the various forms of nanocellulose (NC) typically used in ECs, focusing on the impact of their origin and chemical or physical treatments on their structural properties (morphology and shape, dimension and crystallinity) and their functionality. Moreover, this review also describes the deposition techniques of composite ECs, with details on the food engineering principles in the application methods and formulation optimization. The critical analysis of the recent advances in NC-based ECs contributes to a better understanding of the impact of the incorporation of complex nanoparticles in polymeric matrices on the enhancement of coating properties, as well as on the increase of shelf life and the quality of fruits and vegetables.

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