scholarly journals Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2821
Author(s):  
Amalia Carmen Miteluț ◽  
Elisabeta Elena Popa ◽  
Mihaela Cristina Drăghici ◽  
Paul Alexandru Popescu ◽  
Vlad Ioan Popa ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Moisture Transfer ◽  
Food Products ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Functional Ingredients ◽  
Sensorial Attributes

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.

scholarly journals Quality Retention and Shelf-life Extension in Mediterranean Cucumbers Coated with a Pectin-based Film

2012 ◽  
Vol 1 (3) ◽  
pp. 159 ◽  
Author(s):  
M. Moalemiyan ◽  
H. S. Ramaswamy
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Respiration Rate ◽  
Fruits And Vegetables ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Life Extension ◽  
Post Harvest ◽  
Cold Room

<p>Edible coating is a simple and inexpensive concept for extending post-harvest life of fruits and vegetables. In this study, cucumbers were coated with different pectin-based emulsions to preserve the fruit quality and extend the post harvest shelf life. The formulations consisted of pectin, beeswax, sorbitol, water, and an emulsifying agent. By monitoring the physiological and quality parameters, the coating effects on the storability of cucumber fruits at 23°C and 40% RH (display cabinet), and 12°C and 85% RH (cold room) were determined. The parameters included weight loss, respiration rate, firmness, color, soluble solids and chlorophyll content. The coating markedly reduced weight loss and respiration rate at both temperatures. In addition, the coating reduced loss of firmness, color, chlorophyll and total soluble solids, and extended the storage life of cucumber fruits at both storage conditions.</p>

Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables

2015 ◽  
Vol 46 (2) ◽  
pp. 302-310 ◽  
Author(s):  
Lorenzo Siroli ◽  
Francesca Patrignani ◽  
Diana I. Serrazanetti ◽  
Fausto Gardini ◽  
Rosalba Lanciotti
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Minimally Processed ◽  
Innovative Strategies

scholarly journals Shelf-Life Prediction of Extra Virgin Olive Oils Using an Empirical Model Based on Standard Quality Tests

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Claudia Guillaume ◽  
Leandro Ravetti
Keyword(s):  
Shelf Life ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Standard Quality ◽  
Basic Quality

Extra virgin olive oil shelf-life could be defined as the length of time under normal storage conditions within which no off-flavours or defects are developed and quality parameters such as peroxide value and specific absorbance are retained within accepted limits for this commercial category. Prediction of shelf-life is a desirable goal in the food industry. Even when extra virgin olive oil shelf-life should be one of the most important quality markers for extra virgin olive oil, it is not recognised as a legal parameter in most regulations and standards around the world. The proposed empirical formula to be evaluated in the present study is based on common quality tests with known and predictable result changes over time and influenced by different aspects of extra virgin olive oil with a meaningful influence over its shelf-life. The basic quality tests considered in the formula are Rancimat® or induction time (IND); 1,2-diacylglycerols (DAGs); pyropheophytin a (PPP); and free fatty acids (FFA). This paper reports research into the actual shelf-life of commercially packaged extra virgin olive oils versus the predicted shelf-life of those oils determined by analysing the expected deterioration curves for the three basic quality tests detailed above. Based on the proposed model, shelf-life is predicted by choosing the lowest predicted shelf-life of any of those three tests.

Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents

LWT ◽  
2003 ◽  
Vol 36 (3) ◽  
pp. 323-329 ◽  
Author(s):  
J.Y. Lee ◽  
H.J. Park ◽  
C.Y. Lee ◽  
W.Y. Choi
Keyword(s):  
Shelf Life ◽  
Edible Coatings ◽  
Minimally Processed

scholarly journals USE OF TIME TEMPERATURE MONITORS FOR PREDICTING SHELF LIFE OF FRESH FRUITS AND VEGETABLES

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1132F-1132
Author(s):  
Bill B. Dean ◽  
Eugene M. Kupferman
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Storage Conditions ◽  
Export Market ◽  
Long Distance ◽  
Use Of Time ◽  
Color Development ◽  
Yellow Color ◽  
Empirical Tests ◽  
Storage Temperatures

Shelf life of perishable commodities is a function of time by temperature effects on the composite kinetic reactions within each commodity. Empirical tests to approximate shelf life have limited value, particularly in long-distance shipment when less than ideal storage conditions occur, such as for the export market. Time temperature monitors (TTMs) have been developed for monitoring storage temperatures and predicting remaining shelf life. Kinetics curves for ripening of pears, yellow color development in broccoli and browning of mushrooms were compared to kinetics properties of available TTMs at 5, 10, and 20°C. Each commodity deteriorated or ripened at rates corresponding to a different TTM. At 20°C, broccoli kinetics were similar to TTM MC 60 or 67, pears to MC 74, and mushrooms MC 66. Customized TTMs and application of this technology will be discussed.

scholarly journals Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2438
Author(s):  
Josemar Gonçalves de Oliveira de Oliveira Filho ◽  
Marcela Miranda ◽  
Marcos David Ferreira ◽  
Anne Plotto
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Storage Period ◽  
Food Storage ◽  
Antioxidant Compounds ◽  
Edible Coatings ◽  
New Strategy ◽  
Potential Strategy ◽  
Available Information ◽  
Better Than

Fresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled atmosphere. In recent years, nanotechnology has emerged as a new strategy for improving coating properties. Coatings based on plant-source nanoemulsions in general have a better water barrier, and better mechanical, optical, and microstructural properties in comparison with coatings based on conventional emulsions. When antimicrobial and antioxidant compounds are incorporated into the coatings, nanocoatings enable the gradual and controlled release of those compounds over the food storage period better than conventional emulsions, hence increasing their bioactivity, extending shelf life, and improving nutritional produce quality. The main goal of this review is to update the available information on the use of nanoemulsions as coatings for preserving fresh fruits and vegetables, pointing to a prospective view and future applications.

scholarly journals EXPANDING THE RANGE OF FOOD PRODUCTS FOR SPECIAL PURPOSE AND FUNCTIONALITY

2022 ◽  
pp. 56-68
Author(s):  
S. L. Gaptar ◽  
O. N. Sorokoletov ◽  
E. V. Tarabanova ◽  
E. A. Kosheleva ◽  
O. V. Lisichenok ◽  
...  
Keyword(s):  
Organic Acids ◽  
Shelf Life ◽  
Quality Indicators ◽  
Functional Properties ◽  
Human Body ◽  
Positive Impact ◽  
Food Products ◽  
Functional Ingredients ◽  
Introduced Plants

   The efficiency of using natural triterpenoids, a complex of organic acids, introduced plants, microgreens, coniferous chlorophyll-carotene paste containing the necessary physiologically functional ingredients that increase the activity of the vital processes of the human body, has been substantiated. Technological modes of production have been optimized, rational dosages and combinations of components have been determined when creating recipe compositions of food products with specified nutritional and functional properties; revealed their positive impact on quality indicators, safety and shelf life of finished products.

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

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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