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<p>The majority of fruits and vegetables have a short shelf life after being harvested, and improper handling during transit and storage can further reduce the quality of the final product. Edible films and coatings, one of the primary methods for preserving food, are thin layers composed of edible ingredients that help keep food fresh while being transported and stored. This review includes a summary of several films/coating materials, such as lipids, polysaccharides (chitosan, flour, cellulose), and proteins (soy, whey, wheat gluten, and gelatin). Composite films/coatings, on the other hand, can compensate for many of the shortcomings of films/coatings manufactured from a single substance. Additionally, a number of preparation techniques for film coatings-including casting, dipping, electrospinning,&#xa0;fluidized-bed, spraying, extrusion&#xa0;and panning-are presented. The use of films and coatings in the future for the preservation of fruits, vegetables, and other food products is also discussed.</p>

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Polysaccharides and proteins based edible coatings for food protection: classification, properties, & public demands (2020–2024)

  • 期刊论文

  • 发表日期：

    2025年1月18日

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  • Mir Waqas Alam,
  • P. Saravanan,
  • Noorah Saleh Al-Sowayan,
  • Hayfa Habes Almutairi,
  • Pitcheri Rosaiah,
  • Nunna Guru Prakash,
  • Tae Jo Ko

摘要

The majority of fruits and vegetables have a short shelf life after being harvested, and improper handling during transit and storage can further reduce the quality of the final product. Edible films and coatings, one of the primary methods for preserving food, are thin layers composed of edible ingredients that help keep food fresh while being transported and stored. This review includes a summary of several films/coating materials, such as lipids, polysaccharides (chitosan, flour, cellulose), and proteins (soy, whey, wheat gluten, and gelatin). Composite films/coatings, on the other hand, can compensate for many of the shortcomings of films/coatings manufactured from a single substance. Additionally, a number of preparation techniques for film coatings-including casting, dipping, electrospinning, fluidized-bed, spraying, extrusion and panning-are presented. The use of films and coatings in the future for the preservation of fruits, vegetables, and other food products is also discussed.