TY - JOUR
T1 - Impact of edible coatings on quality of fruits
T2 - A review
AU - Blancas-Benitez, Francisco Javier
AU - Montaño-Leyva, Beatriz
AU - Aguirre-Güitrón, Lizet
AU - Moreno-Hernández, Cristina Lizbeth
AU - Fonseca-Cantabrana, Ángel
AU - Romero-Islas, Luz del Carmen
AU - González-Estrada, Ramsés Ramón
N1 - Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2022/9
Y1 - 2022/9
N2 - Globally, fruit production has increased in recent years due to their increase consumption in human diet. Fruits are rich in nutrients associated with a beneficial effect on human health. However, during their production significant losses can occur. The postharvest stage is the key for fruit preservation, in this step fruits are treated with different technologies in order to maintain fruit quality. In this sense, the application of edible coatings is carried out in different fruits in order to control the exchange of moisture and gases between the food and the environment. One of the main advantages of using edible coatings is the possible incorporation of different active substances within the matrix of the coating, which would imply that the substances would be in contact with the fruit, and could even be consumed with the fruit itself, which would contribute not only to increase the shelf-life of the fruit, but also in the improvement of the organoleptic and nutritional properties of the same. This review explores the uses that are currently given to edible coatings, the physicochemical properties of biopolymers used as coatings, as well as the effects that the application of edible coatings have on quality of fruits.
AB - Globally, fruit production has increased in recent years due to their increase consumption in human diet. Fruits are rich in nutrients associated with a beneficial effect on human health. However, during their production significant losses can occur. The postharvest stage is the key for fruit preservation, in this step fruits are treated with different technologies in order to maintain fruit quality. In this sense, the application of edible coatings is carried out in different fruits in order to control the exchange of moisture and gases between the food and the environment. One of the main advantages of using edible coatings is the possible incorporation of different active substances within the matrix of the coating, which would imply that the substances would be in contact with the fruit, and could even be consumed with the fruit itself, which would contribute not only to increase the shelf-life of the fruit, but also in the improvement of the organoleptic and nutritional properties of the same. This review explores the uses that are currently given to edible coatings, the physicochemical properties of biopolymers used as coatings, as well as the effects that the application of edible coatings have on quality of fruits.
KW - Biopolymers
KW - Food additives
KW - Fresh fruits
KW - Quality aspects
UR - http://www.scopus.com/inward/record.url?scp=85129849209&partnerID=8YFLogxK
U2 - 10.1016/j.foodcont.2022.109063
DO - 10.1016/j.foodcont.2022.109063
M3 - Artículo de revisión
AN - SCOPUS:85129849209
SN - 0956-7135
VL - 139
JO - Food Control
JF - Food Control
M1 - 109063
ER -