Preprint Review Version 1 Preserved in Portico This version is not peer-reviewed

Recent Developments in Edible Films and Coatings for Fruits and Vegetables

Anuradhi Liyanapathiranage
,
Rohan S. Dassanayake
,
Ashoka Gamage
* ORCID logo ,
Rama Rao Karri
,
Asanga Manamperi
,
Philippe Evon
,
Yasasvi Jayakodi
ORCID logo ,
Terrence Madhujith
,
Othmane Merah
* ORCID logo
Version 1 : Received: 30 May 2023 / Approved: 30 May 2023 / Online: 30 May 2023 (12:41:30 CEST)

A peer-reviewed article of this Preprint also exists.

Liyanapathiranage, A.; Dassanayake, R.S.; Gamage, A.; Karri, R.R.; Manamperi, A.; Evon, P.; Jayakodi, Y.; Madhujith, T.; Merah, O. Recent Developments in Edible Films and Coatings for Fruits and Vegetables. Coatings 2023, 13, 1177. Liyanapathiranage, A.; Dassanayake, R.S.; Gamage, A.; Karri, R.R.; Manamperi, A.; Evon, P.; Jayakodi, Y.; Madhujith, T.; Merah, O. Recent Developments in Edible Films and Coatings for Fruits and Vegetables. Coatings 2023, 13, 1177.

Abstract

As a novel post-harvesting strategy, edible films and coatings for fruits and vegetables offer preservation measures to meet the growing needs of hunger and agricultural management. Albeit edible films and coatings would differ in their processing and physio-mechanical characteristics, but functionality is distinctly the same as they are designed to improve shelf-life, barrier, and nutritional properties of the food. With emerging concerns on sustainability, biomacromolecules have been widely considered for preparing edible films and coatings, which are Generally Recognized as Safe (GRAS) substances. Biopolymers, including polysaccharides, proteins, and lipids are the main sources of preparing edible films and coatings. These biomacromolecules make stable colloidal dispersions that deliver processing convenience with various formulation, blending, casting, coating, and film-forming methods. However, biopolymers based edible films and coating require improvements for their extended performance due to several structural and barrier limitations. Therefore, preparing blends and composites, incorporating target molecules to introduce different functionalities, and designing complex multilayers are among the many recent research approaches developed to overcome those limitations. Thereby ensuring enhanced food preservation and extended shelf-life, essential requirements of food waste management without or with minimal influence on the texture, flavor, and nutritional value of food and vegetables.

Keywords

biopolymers; Edible films and coatings; food packaging; polysaccharides; proteins

Subject

Chemistry and Materials Science, Biomaterials

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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