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Edible Coating and Films as Promising and Sustainable Packaging Materials...
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Edible Coating and Films as Promising and Sustainable Packaging Materials for Horticultural Products

A special issue of Horticulturae (ISSN 2311-7524). This special issue belongs to the section "Postharvest Biology, Quality, Safety, and Technology".

Deadline for manuscript submissions: closed (10 February 2023) | Viewed by 16467

Special Issue Editor

Dr. Vitalijs Radenkovs

E-Mail Website
Guest Editor
Processing and Biochemistry Department, Institute of Horticulture, Graudu Str. 1, LV-3701 Dobele, Latvia
Interests: apples; biopolymers; by-products; edible coating; enzymatic hydrolysis; GC-MS; hydroxycinnamates; LC-MS; lipophilic compounds; polyphenols; storage; vitamins
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Plastic pollution is one of the most severe man-made threats to our planet, and protecting the marine environment has become a common challenge for humanity. Based on WHO data, about 275 Mt of plastics are generated annually in the world. Of these, up to 12 Mt along with food waste are flushed into the oceans every year, causing serious damage to the ecosystem. The consequences of constantly growing production together with overcrowded landfills and ineffective waste disposal are not only felt in the oceans, but also in every point of the Earth. The food processing sector contributes the most to food waste. It has been estimated that almost a third of all produced edible food is lost or wasted globally. Although traditional polymers employed widely in packaging have proven themselves as materials with excellent mechanical and barrier properties, they are designed for performance and durability, while lacking degradability and recyclability; therefore, millions of tons of plastics accumulate in oceans and landfills.

Over the last decade, due to consumers' interest in health, food quality and safety, convenience, biodegradability, and recyclability, myriad bio-based materials were isolated and utilized by researchers for the development of various formulations for packaging, such as edible coatings and films. Innovations in the field of bio-based packaging provide new opportunities for replacing conventional plastic packaging with 100% biodegradable, compostable, and recyclable materials. However, it is worth noting that there is still little generalized information about the mechanical, barrier, and transport properties of these materials and therefore further in-depth studies and considerations to cover all these aspects are highly required.

The intent of this project is to introduce newcomers to the field; elucidate the materials and their sources suitable for use in the packaging industry; characterize approaches for the synthesis, isolation, and analysis of biopolymers; generalize the properties; and summarize the present and potential uses in the food industry. Therefore, research articles, reviews, short notes, and opinion articles related to biopolymer studies are welcome for our current Special Issue on "Edible Coating and Films as Promising and Sustainable Packaging Materials for Food Applications".

Dr. Vitalijs Radenkovs
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Horticulturae is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2200 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • antioxidants
  • biodegradation
  • biopolymers
  • edible coatings and films
  • exopolysaccharides
  • food products
  • quality
  • recycling
  • safety
  • storage

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Published Papers (6 papers)

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Research

16 pages, 1926 KiB  
Article
Mucilage-Based and Calcium Ascorbate Edible Coatings Improve Postharvest Quality and Storability of Minimally Processed Cactus Pear Fruit Stored under Passive Atmosphere
by Giorgia Liguori, Giuseppe Greco, Raimondo Gaglio, Luca Settanni, Carla Gentile and Paolo Inglese
Horticulturae 2023, 9(1), 15; https://doi.org/10.3390/horticulturae9010015 - 21 Dec 2022
Cited by 3 | Viewed by 1660
Abstract
The minimally processed fruit and vegetable industry showed rapid growth worldwide, primarily due to the increasing consumer need for ready-to-eat fresh products characterized by high nutritional, sensory and healthy value. The postharvest life of peeled cactus pear fruits is relatively short, due to [...] Read more.
The minimally processed fruit and vegetable industry showed rapid growth worldwide, primarily due to the increasing consumer need for ready-to-eat fresh products characterized by high nutritional, sensory and healthy value. The postharvest life of peeled cactus pear fruits is relatively short, due to the processing operations that affect fruit integrity and cause metabolic disfunctions, as well as pulp browning, microbial growth, loss of firmness, off-flavor development, and nutraceutical value loss. In this study, we investigated the effects of mucilage-based (OFI) and calcium ascorbate edible coating on minimally processed cactus pear summer-ripening fruit, cold stored under passive atmosphere. The effect of the edible coating on the postharvest life, quality attributes, and nutraceutical value of fruit was evaluated by colors, total soluble solids content, carbohydrates; titratable acidity, ascorbic acid, betalains, DPPH, visual quality, and sensorial analysis. Our data showed a significant effect of mucilage-based and calcium ascorbate-based coating on preserving quality, nutritional value, sensorial parameters, and improving postharvest life of minimally processed cactus pear fruits; OFI had the most effective barrier effect. Furthermore, both coating treatments did not negatively affect the natural taste of minimally processed cactus pear fruits, which is an important aspect regarding the use of edible coatings when taste modification is undesirable. Full article
(This article belongs to the Special Issue Edible Coating and Films as Promising and Sustainable Packaging Materials for Horticultural Products)
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11 pages, 1498 KiB  
Article
Evaluation of Biodegradable Gelatin and Gelatin–Rice Starch Coatings to Fresh Cut Zucchini Slices
by Anastasia Bari and Persephoni Giannouli
Horticulturae 2022, 8(11), 1031; https://doi.org/10.3390/horticulturae8111031 - 4 Nov 2022
Cited by 4 | Viewed by 1703
Abstract
Biodegradable packaging minimizes negative environmental impacts of synthetic materials and maintains product quality. Fresh cut vegetables and fruits such as zucchini were sensitive to degradation, which could be delayed by edible coatings. Mixtures of gelatin and other biopolymers were commonly used in novel [...] Read more.
Biodegradable packaging minimizes negative environmental impacts of synthetic materials and maintains product quality. Fresh cut vegetables and fruits such as zucchini were sensitive to degradation, which could be delayed by edible coatings. Mixtures of gelatin and other biopolymers were commonly used in novel food packaging preserving quality characteristics of foods. In this study, for first time, gelatin and a gelatin mixture with rice starch were applied to zucchini slices during 7 days of storage at 5 °C in order to evaluate weight loss, firmness, breaking force and color. Gelatin coating as a treatment type demonstrated superior ability to preserve the quality of sliced zucchini fruit and contributed to the maintenance of their texture characteristics similar to values of the control group. The addition of rice starch to the gelatin coating also maintained firmness and breaking force, but accelerated the increase of weight loss and decreased lightness compared to control samples. In conclusion, this study on coatings of gelatin and a gelatin–rice starch mixture enriches the knowledge within the food industry on biodegradable coatings, and gives useful information for zucchini slice storage at a low temperature. Full article
(This article belongs to the Special Issue Edible Coating and Films as Promising and Sustainable Packaging Materials for Horticultural Products)
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22 pages, 3487 KiB  
Article
Active Carboxymethyl Cellulose-Based Edible Coatings for the Extension of Fresh Goldenberries Shelf-Life
by Lina F. Ballesteros, José A. Teixeira and Miguel A. Cerqueira
Horticulturae 2022, 8(10), 936; https://doi.org/10.3390/horticulturae8100936 - 12 Oct 2022
Cited by 13 | Viewed by 3083
Abstract
Edible coatings based on natural sources are a good alternative to protect and increase the shelf-life of the fruits. In this work, active carboxymethyl cellulose (CMC)-based edible coatings enriched with functional ingredients, extracted from spent coffee grounds (SCG), were produced and used to [...] Read more.
Edible coatings based on natural sources are a good alternative to protect and increase the shelf-life of the fruits. In this work, active carboxymethyl cellulose (CMC)-based edible coatings enriched with functional ingredients, extracted from spent coffee grounds (SCG), were produced and used to increase the shelf-life of fresh goldenberries. Thus, three different treatments were tested on fresh goldenberries: (i) coating CMC (CMC-based edible coating); (ii) coating CMC-A (CMC-based edible coating with 0.2% (w/v) of polysaccharide-rich extract from SCG); and (iii) coating CMC-B (CMC-based edible coating with 0.2% (w/v) of polysaccharide-rich extract, and 0.2% (w/v) of phenolic compounds encapsulated from SCG), being compared with uncoated goldenberries. Physicochemical and microbiological properties of the fruits were evaluated throughout 12 and 28 days of storing at 20 °C and 65% relative humidity and 4 °C and 95% RH, respectively. The results showed that the temperature and relative humidity significantly influenced the quality of goldenberries, increasing their shelf-life almost two-fold when stored at 4 °C and 95% RH. Both CMC-A and CMC-B coatings controlled weight loss and decreased the gas transfer rates (O2, CO2, and C2H4), mainly when goldenberries were stored at 20 °C and 65% RH. Moreover, coating CMC-A was better for delaying microbial growth, while the edible coating CMC-B gave an extra content of phenolic compounds to goldenberries, increasing thus their antioxidant potential. Full article
(This article belongs to the Special Issue Edible Coating and Films as Promising and Sustainable Packaging Materials for Horticultural Products)
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13 pages, 1166 KiB  
Article
Effects of Passive Modified Atmosphere Packaging on Physico-Chemical Traits and Antioxidant Systems of ‘Dottato’ Fresh Fig
by Giuseppina Adiletta, Milena Petriccione and Marisa Di Matteo
Horticulturae 2022, 8(8), 709; https://doi.org/10.3390/horticulturae8080709 - 6 Aug 2022
Cited by 8 | Viewed by 1768
Abstract
Fig is a very perishable fruit with short postharvest life. Low-cost postharvest techniques should be employed to reduce fresh fig postharvest losses. The purpose of this study was to design a passive modified atmosphere packaging (PMAP) to extend the shelf-life of fresh ‘Dottato’ [...] Read more.
Fig is a very perishable fruit with short postharvest life. Low-cost postharvest techniques should be employed to reduce fresh fig postharvest losses. The purpose of this study was to design a passive modified atmosphere packaging (PMAP) to extend the shelf-life of fresh ‘Dottato’ figs stored at 4 °C for 21 days. Physico-chemical traits and enzymatic and non-enzymatic antioxidant systems were evaluated. Storage in PMAP reduced the losses of fruit weight as well as maintained physico-chemical traits and nutraceutical traits such as polyphenol and flavonoid contents and the antioxidant activity in fresh figs. PMAP reduced oxidative stress, inducing the activities of antioxidant enzymes such as ascorbate peroxidase and catalase, involved in reactive oxygen species scavenging. A reduction in browning process due to polyphenol oxidase and guaiacol peroxidase activities was observed in PMAP samples. Multivariate analysis indicated that storage conditions and storage time affected the responses of qualitative and enzymatic traits. Fig fruit storage in PMAP was suitable to delay its postharvest decay and to preserve nutraceutical traits and antioxidative enzymes during 21 days of cold storage. Full article
(This article belongs to the Special Issue Edible Coating and Films as Promising and Sustainable Packaging Materials for Horticultural Products)
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16 pages, 1689 KiB  
Article
Shelf Life of Blackberry Fruits (Rubus fruticosus) with Edible Coatings Based on Candelilla Wax and Guar Gum
by Alessandrina Ascencio-Arteaga, Silvia Luna-Suárez, Jeanette G. Cárdenas-Valdovinos, Ernesto Oregel-Zamudio, Guadalupe Oyoque-Salcedo, José A. Ceja-Díaz, María V. Angoa-Pérez and Hortencia G. Mena-Violante
Horticulturae 2022, 8(7), 574; https://doi.org/10.3390/horticulturae8070574 - 24 Jun 2022
Cited by 13 | Viewed by 2776
Abstract
Blackberries are very perishable with a limited shelf life due to a high metabolic activity and susceptibility to mechanical damage and microbial attack. The effect of edible coatings (EC) based on candelilla wax (CW) and guar gum (GG) on the quality, shelf life, [...] Read more.
Blackberries are very perishable with a limited shelf life due to a high metabolic activity and susceptibility to mechanical damage and microbial attack. The effect of edible coatings (EC) based on candelilla wax (CW) and guar gum (GG) on the quality, shelf life, bioactive-compounds content and antioxidant activity of blackberries stored at 25 ± 2 °C for 6 days, was evaluated. All EC contained GG (0.4%) and gallic acid (GA)(0.06%); EC1 contained CW (0.2%), glycerol (GL)(0.2%); EC2 contained CW (0.4%) and GL (0.2%); EC3 contained CW (0.2%) and GL (0.3%) and EC4 contained CW (0.4%) and GL (0.3%). The decay percentage (Decay%), physiological weight loss (%PWL), firmness, pH, total soluble solids (TSS), titratable acidity (TA), total phenolic content (TPC), total anthocyanin content (TAC) and antioxidant activity were analyzed. EC3 showed potential for prolonging the shelf life of blackberry by reducing Decay% (47%) and %PWL (64%) on day 6, while 86% of uncoated blackberries were decayed on day 4. Fruit coated with EC3 maintained pH, gradually reduced firmness, increased the TSS and decreased the TA. In addition, EC3 maintained the TAC and decreased the TPC in blackberries, while preventing a rapid increase in antioxidant capacity. Thus, EC3 showed to be a promising alternative in prolonging shelf life and preserving the quality of blackberries. Full article
(This article belongs to the Special Issue Edible Coating and Films as Promising and Sustainable Packaging Materials for Horticultural Products)
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18 pages, 1903 KiB  
Article
Pectin-Based Edible Coating Combined with Chemical Dips Containing Antimicrobials and Antibrowning Agents to Maintain Quality of Fresh-Cut Pears
by Alina Mădălina Pleșoianu and Violeta Nour
Horticulturae 2022, 8(5), 449; https://doi.org/10.3390/horticulturae8050449 - 17 May 2022
Cited by 12 | Viewed by 3803
Abstract
The aim of this study was to assess the effects of pectin coating alone (PE) or combined with chemical dips containing potassium sorbate (PS) or sodium benzoate (SB) as antimicrobials, and N-acetyl cysteine (N-AC) or ascorbic acid (AA) + citric [...] Read more.
The aim of this study was to assess the effects of pectin coating alone (PE) or combined with chemical dips containing potassium sorbate (PS) or sodium benzoate (SB) as antimicrobials, and N-acetyl cysteine (N-AC) or ascorbic acid (AA) + citric acid (CA) as antibrowning agents, on weight loss, color values, browning index, firmness, titratable acidity, soluble solids content, total phenolic content, antioxidant activity and sensory attributes of fresh-cut pears during 15-day storage at 8 °C. Pectin coating delayed weight loss and improved firmness of fresh-cut pears as compared to control samples. Addition of either 1% N-AC or 1% CA + 1% AA in the formulation of the chemical dip protected the phenolic compounds and enhanced the antioxidant activity of fresh-cut pears during storage. PE + 0.2% SB + 1% N-AC and PE + 0.2% PS + 1% N-AC were the most efficient treatments in preserving color and reducing the browning index of fresh-cut pears during 15-day storage at 8 °C and received the highest scores for all sensory attributes throughout 12 days of storage. The results demonstrate the feasibility of PE + 0.2% SB + 1% N-AC and PE + 0.2% PS + 1% N-AC for extending the shelf life of fresh-cut pears. Full article
(This article belongs to the Special Issue Edible Coating and Films as Promising and Sustainable Packaging Materials for Horticultural Products)
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