Edible Coatings for Fruits and Vegetables

Dear Colleagues,

Edible coatings are made from natural, biodegradable materials that can be safely consumed. These substances include a variety of proteins, polysaccharides, lipids, and composite materials, each offering unique protective properties to the produce they envelop. When applied to fruits and vegetables, these coatings form a thin, imperceptible layer that acts as a barrier to moisture, atmosphere gases, and microbial growth, factors that contribute to deterioration and spoilage. The result significantly extends the product's freshness, texture, and nutritional value.

However, the benefits of edible coatings go beyond just prolonging shelf life. They play a crucial role in reducing the dependence on synthetic packaging materials, particularly plastics, which are a major environmental concern. These coatings align with the increasing consumer demand for eco-friendly and sustainable food practices by providing a natural alternative. They also offer potential cost savings for producers and consumers, as the extended shelf life reduces food waste and loss.

This special topic aims to delve deeper into the scientific principles behind edible coatings, exploring their composition, the various types of coatings available, their application methods, and their effectiveness. It also examines this technology's environmental and economic implications and how it fits into the broader context of global food sustainability efforts. As we explore the potential of edible coatings, we stand on the brink of a paradigm shift in how we preserve, transport, and consume our fruits and vegetables, paving the way for a more sustainable and efficient food system.

Dr. Jinhe Bai
Dr. Marcela Miranda
Guest Editors

Manuscript Submission Information

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• edible coating
• wax
• barrier to gases and microbial
• water loss
• microbial contamination
• shelf life
• packaging waste
• sustainable
• food safety
• fresh produce