Edible coatings: past, present and future

 

 

 

María Alejandra Rojas-Graü, Robert Soliva-Fortuny and Olga Martín-Belloso*

Department of Food Technology, University of Lleida, Lleida, Spain

 

 

 

Abstract

Purpose of review: This review focuses on the main past and recent advances in edible coatings used to improve the quality of fresh products, highlighting some applications with promising future prospects, regulatory aspects, as well as some limitations to their application.

Findings: Nowadays, there are many technologies that can be used to improve quality and increase safety of fresh products. However, the use of innovative edible coatings stands out among other techniques in the struggle for maintaining freshness of fresh and cut fruits and vegetables. Many studies have dealt with the obtaining and characterisation of low-cost coating materials, the optimisation of methods for coating application, and the effects and implications of applications on different food matrices. However, in most cases the commercial implementation of edible coatings still requires further research and consideration of some critical issues such as consumer acceptance and regulatory aspects.

Directions for future research: One major advantage of using edible coatings is that several active compounds can be incorporated into the polymer matrix and consumed with the food. In this way, incorporation of active ingredients into edible coatings for fresh and minimally processed fruits and vegetables is feasible through nanotechnological solutions. However, current applications of nanosystems to fresh products are still scarce. More research about the effect of nanotechnologies on quality and nutritional aspects of fresh and minimally processed fruits and vegetables should be conducted.

 

Keywords: edible coatings; quality; fresh-cut produce

 

Stewart Postharvest Review 2010, 3:1

Published online 01 September 2010

doi: 10.2212/spr.2010.3.1