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Applications of Edible Coatings to Extend Shelf-life of Fresh Fruits

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Food Process Engineering and Technology

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Abstract

Bioagents, fast respiration and degradation contribute to short shelf-life of fresh fruits. Water quality degrades soon after harvest because of rapid evaporation. As a consequence, natural preservatives have been developed by scientists to keep fruits fresh. Eco-friendly and biodegradable edible coatings have been created to reduce waste. There are coatings that are antimicrobial, anti-bacterial, anti-viral and anti-browning all in one. By minimizing moisture loss, slowing ripening and stop** microbial growth, edible coatings can extend the shelf-life of fresh fruits. Polysaccharide, protein, lipid, plant and composite-based edible coatings are also available. As an edible coating, polysaccharides (such as: chitosan and gum) are often employed as an alternative to starch, cellulose and alginate, and pectin and chitosan. Soy protein, wheat gluten, and maize zein are all examples of protein-based coatings. Shellac resins, fatty acids and waxes are all components of lipid-based coatings. Aloe vera gel, herbal extracts and essential oils are examples of plant-based coatings. Protein, polysaccharides and lipids are all components of composite coatings. This chapter examines contemporary developments in edible fruit coverings, their qualities, categorization and their influence on fruit shelf-life. To meet the growing demand for chemical-free fruits, this chapter on naturally edible coatings on fruits documents that no adverse effects were developed.

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  1. Department of Horticulture, Lovely Professional University (LPU), Phagwara, Punjab, India

    Amit Kotiyal & Pooja Singh

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  1. Amit Kotiyal
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  2. Pooja Singh
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  1. Department of Zoology, Government Degree College Kulgam, Kulgam, Jammu and Kashmir, India

    Junaid Ahmad Malik

  2. College of Engineering, (Retired) University of Puerto Rico, Mayagüez, Puerto Rico

    Megh R. Goyal

  3. Warner College of Dairy Technology, Sam Higginbottom University of Agriculture, Technology & Sciences (SHUATS), Prayagraj, Uttar Pradesh, India

    Anu Kumari

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Kotiyal, A., Singh, P. (2023). Applications of Edible Coatings to Extend Shelf-life of Fresh Fruits. In: Malik, J.A., Goyal, M.R., Kumari, A. (eds) Food Process Engineering and Technology. Springer, Singapore. https://doi.org/10.1007/978-981-99-6831-2_5

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