Edible Coatings for Fruits and Vegetables

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: 28 February 2025 | Viewed by 3341

Special Issue Editors

Horticultural Research Laboratory, USDA-ARS, Fort Pierce, FL, USA
Interests: postharvest plant physiology; postharvest handling and storage of fruit; packaging; controlled atmosphere; modified humidity (MH) packaging; edible coating; volatile flavor
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Guest Editor
Institute of Agrifood Research (IRTA), Barcelona, Spain
Interests: fruit postharvest; fruit coatings; nano-sized edible coatings; nanoemulsions for food application; post-harvest fruit quality; post-harvest treatments to prevent physiological disorders; postharvest diseases; biocontrol agents for post-harvest fruit preservation

Special Issue Information

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

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Keywords

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

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Published Papers (2 papers)

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Research

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17 pages, 2836 KiB  
Article
Composite Coating of Oleaster Gum Containing Cuminal Keeps Postharvest Quality of Cherry Tomatoes by Reducing Respiration and Potentiating Antioxidant System
by Ruojun Ding, Xishuang Dai, Zhong Zhang, Yang Bi and Dov Prusky
Foods 2024, 13(10), 1542; https://doi.org/10.3390/foods13101542 - 15 May 2024
Viewed by 1102
Abstract
Exploring the green and affordable protection of perishable cherry tomato fruits during storage, herein, the protective efficacy, and its underpinning mechanisms, of a coating of oleaster gum, alone or incorporated with cuminal, on cherry tomatoes stored at ambient temperature was investigated. The composite [...] Read more.
Exploring the green and affordable protection of perishable cherry tomato fruits during storage, herein, the protective efficacy, and its underpinning mechanisms, of a coating of oleaster gum, alone or incorporated with cuminal, on cherry tomatoes stored at ambient temperature was investigated. The composite coating of oleaster gum with 0.1% cuminal reduced the decay, respiration rate, weight loss, and softening of the fruits and decelerated the decreases in their total soluble solid, titratable acidity, and soluble protein levels, and therefore maintained their marketability. Furthermore, it reduced the accumulation of O2· and H2O2 in the fruits and mitigated cell membrane lipid oxidation and permeabilization, thereby retarding their senescence. Instrumentally, it elevated the activities of superoxide dismutase, catalase, peroxidase, and ascorbate peroxidase and the levels of ascorbic acid and glutathione. This potentiation of the fruits’ antioxidant system makes this composite coating a promising approach to keeping the postharvest quality of perishable fruits. Full article
(This article belongs to the Special Issue Edible Coatings for Fruits and Vegetables)
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Review

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28 pages, 3754 KiB  
Review
Fundamentals of Edible Coatings and Combination with Biocontrol Agents: A Strategy to Improve Postharvest Fruit Preservation
by Marcela Miranda, Jinhe Bai, Lucimeire Pilon, Rosario Torres, Carla Casals, Cristina Solsona and Neus Teixidó
Foods 2024, 13(18), 2980; https://doi.org/10.3390/foods13182980 - 20 Sep 2024
Viewed by 1824
Abstract
Challenges in global food supply chains include preserving postharvest quality and extending the shelf life of fruits and vegetables. The utilization of edible coatings (ECs) combined with biocontrol agents (BCAs) represents a promising strategy to enhance the postharvest quality and shelf life of [...] Read more.
Challenges in global food supply chains include preserving postharvest quality and extending the shelf life of fruits and vegetables. The utilization of edible coatings (ECs) combined with biocontrol agents (BCAs) represents a promising strategy to enhance the postharvest quality and shelf life of these commodities. This review analyzes the most recent developments in EC technologies and their combination with BCAs, highlighting their synergistic effects on postharvest pathogen control and quality maintenance. Various types of ECs, including polysaccharides, proteins, and lipids, are discussed alongside coating fundamentals and the mechanisms through which BCAs contribute to pathogen suppression. The review also highlights the efficacy of these combined approaches in maintaining the physicochemical properties, sensory attributes, and nutritional value of fruits. Key challenges such as regulatory requirements, consumer acceptance, and the scalability of these technologies are addressed. Future research directions are proposed to optimize formulations, improve application techniques, and enhance the overall efficacy of these biocomposite coatings and multifunctional coatings. By synthesizing current knowledge and identifying gaps, this review provides a comprehensive understanding of the potential and limitations of using ECs and BCAs for sustainable postharvest management. Full article
(This article belongs to the Special Issue Edible Coatings for Fruits and Vegetables)
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