Impact of edible coatings on quality of fruits: A review

Francisco Javier Blancas-Benitez, Beatriz Montaño-Leyva, Lizet Aguirre-Güitrón, Cristina Lizbeth Moreno-Hernández, Ángel Fonseca-Cantabrana, Luz del Carmen Romero-Islas, Ramsés Ramón González-Estrada*

*Autor correspondiente de este trabajo

Resultado de la investigación: Contribución a una revistaArtículo de revisiónrevisión exhaustiva

6 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Número de artículo109063
PublicaciónFood Control
Volumen139
DOI
EstadoPublicada - sep 2022
Publicado de forma externa

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© 2022 Elsevier Ltd

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