Extension of Quality and Shelf Life of Tomatoes Using Chitosan Coating Incorporated with Cinnamon Oil.

This study examined the effects of 2% chitosan (CS) coatings incorporated with varying concentrations of cinnamon oil (CO) (0%, 0.5%, 1.0%, and 1.5%) on the extension of the quality and shelf-life of tomatoes stored under ambient conditions. Control samples were untreated and coated with distilled water. All samples were stored for 14 days at 25 ± 1 °C, with quality assessments conducted every two days. The application of CS-CO treatments was notably effective in controlling weight loss (3.91-5.26%) and firmness loss (10.81-16.51 N), sustaining the color index score (11.98-16.78), and stabilizing the total soluble solids (4.64-4.71 brix), titratable acidity (0.374-0.383%), total phenolic content (75.89-81.54 mg/100 g), ascorbic acid concentration (21.64-33.69 mg/100 g), total antioxidant capacity (85.89-91.54%) and pigment levels, particularly chlorophyll (52.80-63.18 mg/100 g), compared to control samples (p < 0.05). Higher CO concentrations (1.0% and 1.5%) in the CS coating maintained a significant level of phytochemicals in the samples compared to the control group, while CS-CO at 0.5% performed similarly in preserving the other physicochemical qualities. Both CS and CS-CO treatments extended the shelf life of the tomatoes up to 14 days (<6.78 log10 CFU/mL), whereas control samples were only viable for storage for 6 days due to higher microbial growth (>7.8 log10 CFU/mL) (p < 0.05). Overall, CS-CO-treated tomatoes demonstrated superior quality preservation and shelf-life enhancement, with a notable improvement in overall qualities as compared to the CS and control samples.

Application of sodium alginate-based edible coating with citric acid to improve the safety and quality of fresh-cut melon (Cucumis melo L.) during cold storage.

The safety and quality of fresh-cut melons is reduced by a series of decay processes by enzymatic browning and microbial contamination. This study aimed to assess the impact of a 2% sodium alginate-based edible coating (ALC) combined with different concentrations of citric acid (CA; 0.5%, 1%, 2%, and 3%) on the microbial safety and physical quality of fresh-cut melons during a 7-day storage period at 10 °C. The findings revealed that the combination of ALC and 3% CA was successful in preventing the growth of pathogenic bacteria (Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus) and natural microflora on fresh-cut melons during storage. In addition, treating fresh-cut melons with ALC containing 3% CA improved their quality by reducing browning and softening during storage at 10 °C. Based on these findings, it can be concluded that using ALC with 3% CA is an effective method to improve the safety and quality of fresh-cut melons.

Eugenol and Aloe vera blended natural wax-based coating for preserving postharvest quality of Kaji lemon (Citrus jambhiri).

Edible coatings on fruits and vegetables preserve postharvest quality by reducing water loss and lowering respiration, and metabolic activities. The primary objectives of this study were to develop composite coating formulations using natural waxes (carnauba and shellac wax), eugenol nanoemulsion, and Aloe vera gel, and assess the potential impacts of the coating formulations on the postharvest quality and shelf-life of the Kaji lemon. The results show that eugenol nanoemulsion and Aloe vera gel enhanced the physico-chemical, antimicrobial and antioxidant properties of the developed coating. Notably, the fruits coated with optimized nanocomposite of wax with eugenol and aloe vera gel inclusion (SW + CW/EuNE-20/AVG-2) showed the lowest weight loss (16.56%), while the coatings of wax with only aloe vera gel (SW + CW/AVG-2) exhibited the highest firmness (48 N), in contrast to the control fruit, which had 27.33% weight loss and 9.6 N firmness after 28 days of storage, respectively.

Postbiotics-enriched flaxseed mucilage coating: A solution to improving postharvest quality and shelf life of strawberry.

This research aimed to assess the effects of flaxseed mucilage (Mu) coatings supplemented with postbiotics (P) obtained from Lactobacillus acidophilus LA-5 on various physical, biochemical, and microbial characteristics of strawberry fruits. Strawberry fruits were immersed for 2 min in Mu2.5 (2.5 % mucilage in distilled water), Mu5 (5 % mucilage in distilled water), P-Mu2.5 (2.5 % mucilage in undiluted postbiotics) and P-Mu5 (5 % mucilage in undiluted postbiotics) solutions and were stored at 4 °C and 85 RH for 12 days. All coatings were effective in reducing fungal count compared to the uncoated control fruits. Mu5 coating exhibited the highest efficacy, reducing fungal count by 2.85 log10 CFU/g, followed by Mu2.5 (1.47 log10 CFU/g reduction) and P-Mu2.5 groups (0.90 log10 CFU/g reduction). The fruits coated with edible coatings showed significant delays in the change of weight loss, pH, and total soluble solids as compared to the uncoated fruits. The coating containing postbiotics i.e., P-Mu5 also showed a significant increase in the total phenolic contents, total flavonoid content, antioxidant capacity, and total anthocyanin content at the end of storage relative to the uncoated fruits. Thus, Mu and P-Mu coatings may be a useful approach to maintaining the postharvest quality of strawberry fruits during cold storage.

Application of gums as techno-functional hydrocolloids in meat processing and preservation: A review.

The global consumption of meat products is on the rise, leading to concerns about sustainability, fat content, and shelf life. Synthetic additives and preservatives used to extend the shelf life of meat often have negative health and environmental implications. Natural polysaccharides such as seed gums possess unique techno-functional properties, including water holding capacity, emulsifying, and film forming, offering potential alternatives in meat processing and preservation. This study explores the use of gums in meat and meat product processing and preservation. The water holding and emulsifying properties of gums can potentially bind fat and reduce overall lipid content, while their antimicrobial and film-forming properties can inhibit the microbial growth and reduce oxidation, thereby extending the shelf life. Incorporating gums as a fat replacer and edible coating shows promise for reducing fat content and extending the shelf life of meat and meat products.

Technological Aspects of Nanoemulsions for Post-harvest Preservation of Fruits and Vegetables.

Recent times have witnessed a growing demand for sustainable technology for food preservation that can retain its freshness, promises lower contents of additives and preservatives, safe consumption, eco-friendly milder processing technologies and eco-friendlier packaging solutions. Application of Biopolymers has served as the most sustainable and viable option to its synthetic counterparts. These biopolymers have been incorporated to develop biodegradable packaging like edible films and coatings owing to their biological origin. Nanoemulsion technology offers a leap forward to upgrade the features of conventional biodegradable packaging items. The present review discusses various trends and perspectives of nanoemulsion technology in post-harvest preservation for enhancing the shelf life of fresh fruits and vegetables. It investigates the interconnectedness between food preservation techniques, biodegradable packaging materials made from biopolymers, and nanoemulsions. It further addresses the preservation challenges post-harvest and underscores the limitations of conventional preservation methods, advocating for eco-friendly alternatives with a specific focus on the potential of nanoemulsions in enhancing food safety and quality. This review elaborates on the composition, formulation techniques, nanoemulsion products and role of nanoemulsions in the management of foodborne pathogens. Furthermore, it examines the potential health hazards linked to the use of nanoemulsions and stresses the significance of a regulatory framework for food safety. In conclusion, this review offers insights into the promising prospects of using nanoemulsions in food preservation.

Effect of fenugreek and flaxseed polysaccharide-based edible coatings on the quality attributes and shelf life of apple fruit during storage.

The present study was designed to explore the potential of fenugreek and flaxseed polysaccharide-based edible coatings to enhance the postharvest storage life of apple fruit. The experimental plan involved the preparation of five different coating formulations, which were subsequently applied to the fruit. The coated fruit was then stored at a temperature of 25 ± 2°C for a duration of 35 days. The effects of these coatings on physicochemical and biochemical attributes (weight loss, firmness, acidity, pH, sugar content, antioxidant activity, microbial growth, and sensory properties) of coated and uncoated samples were evaluated at regular intervals: 0, 7, 14, 21, 28, and 35 days of storage. The experimental results revealed a significant difference (p ≤ .05) in the physicochemical parameters of uncoated and coated apple at different storage times. The coated apple fruits showed significantly (p ≤ .05) lower weight loss, pH, total sugars, total soluble solids, and maximum retention of ascorbic acid, firmness, acidity, and antioxidant contents, leading to enhanced organoleptic properties. The application of edible coatings extended the shelf-life of the apples by inhibiting microbiological spoilage without substantial impact on sensory and nutritional properties. Based on these results, it is concluded that the edible coating formulation labeled T 1 (containing 2.5 g fenugreek polysaccharide and 1.5 g flax polysaccharide) effectively preserved the valuable physicochemical and organoleptic characteristics of the apple fruit throughout the storage period.

Utilizing Xanthan Gum Coatings as Probiotic Bacteria Carriers to Enhance Postharvest Quality and Antioxidants in Fresh-Cut Cantaloupe and Honeydew (Cucumis melo L.) Melons.

Due to spoilage microflora and browning, minimally processed fresh-cut fruits have a short shelf life, and over the years, studies have shown the potential of using edible coatings to extend the shelf life and improve the safety of fresh-cut fruits. Recently, there has been a rise in research on the incorporation of probiotics in edible coatings due to the bespoke health and biopreservation benefits they impart. Therefore, in this study, lactobacillus strains (Lactiplantibacillus plantarum 75 and Bifidobacterium longum) were incorporated into a xanthan edible coating to enhance color retention, sensory properties, antioxidant retention (ascorbic acid, carotenoids, total phenols), and antioxidant activity (FRAP antioxidant power, ABTS scavenger activity) of fresh-cut cantaloupes and honeydew cucumis melo L. melons during cold storage at 5 C and 85% RH for five days. The edible coating was prepared by mixing 0.5% xanthan gum, 1% glycerol, and 2% citric acid solution with L. plantarum 75 (LAB 75) and Bifidobacterium longum bacteria separately, and the final lab count for each strain was made to be 8.0 log CFU/mL. Stable probiotic coatings with ζ-potential of between -39.7 and -51.4 mV and a PdI of 1 were developed, and the incorporation of the probiotic bacteria into the coating was justified using FTIR analysis. The probiotic coatings showed a typical pseudoplastic behavior, in which the viscosity curves fall as the shear rate increases. Thermal stability analysis showed a continuous and multi-step weight reduction in this work, illustrating how the edible coating components interact. The survival of both Lactobacillus strains was recorded on day 5. Both freshly cut melons coated with xanthan and loaded with Lactobacillus strains retained a sufficient quantity of probiotics at the end of storage, while L. plantarum 75 (7 log CFU/g for cantaloupe and 8 log CFU/g for honeydew) retained the highest viability compared to B. longum (6 log CFU/g for cantaloupe and 7 log CFU/g for honeydew). In comparison to the coated and uncoated control samples, the inclusion of L. plantarum 75 in xanthan coatings significantly retained the color properties, pigments (total chlorophyll and carotenoids), ascorbic acid, total phenols, and antioxidant activity (FRAP, DPPH, and ABTS). The overall acceptability of fresh cuts of cantaloupe and honeydew melons coated with xanthan gum loaded with L. plantarum 75 was higher than that of other treatments. Thus, xanthan gum loaded with L. plantarum 75 coating is most suitable for reducing postharvest losses in fresh cuts of honeydew melons and cantaloupe, which will help preserve antioxidant and bioactive properties. The xanthan gum loaded with L. plantarum 75 coatings exhibited the highest preservation impact; therefore, it can be recommended for the fresh-cut industry.

The dual function of calcium ion in fruit edible coating: Regulating polymer internal crosslinking state and improving fruit postharvest quality.

The edible coating is proved to be a convenient approach for fruit preservation. Among these published explorations, naturally sourced macromolecules and green crosslinking strategies gain attention. This work centers on edible coatings containing Ca2+ as crosslinker for the first time, delving into crosslinking mechanisms, include alginate, chitosan, Aloe vera gel, gums, etc. Additionally, the crucial functions of Ca2+ in fruit's quality control are also elaborated in-depth, involving cell wall, calmodulin, antioxidant, etc. Through a comprehensive review, it becomes evident that Ca2+ plays a dual role in fruit edible coating. Specifically, Ca2+ constructs a three-dimensional dense network structure with polymers through ionic bonding. Moreover, Ca2+ acts directly with cell wall to maintain fruit firmness and serve as a second messenger to participate secondary physiological metabolism. In brief, coatings containing Ca2+ present remarkable effects in preserving fruit and this work may provide guidance for Ca2+ related fruit preservation coatings.

Edible chitosan-based Pickering emulsion coatings: Preparation, characteristics, and application in strawberry preservation.

The long-term application of plant essential oils in food preservation coatings is limited by their poor water solubility and high volatility, despite their recognized synergistic antimicrobial effects in postharvest fruit preservation. To overcome these limitations, a Pickering emulsion loaded with thyme essential oil (TEO) was developed by utilizing hydrogen bonding and electrostatic interactions to induce cross-linking of chitosan particles. This novel emulsion was subsequently applied in the postharvest storage of strawberries. The shear-thinning behavior (flow index <1) and elastic gel-like characteristics of the emulsion made it highly suitable for spray application. Regarding TEO release, the headspace concentration of TEO increased from 0.21 g/L for pure TEO to 1.86 g/L after two instances of gas release due to the stabilizing effect of the chitosan particles at the oil-water interface. Notably, no phase separation was observed during the 10-day storage of the emulsion. Consequently, the emulsion was successfully employed for the postharvest storage of strawberries, effectively preventing undesirable phenomena such as weight loss, a decrease in firmness, an increase in pH, and microbial growth. In conclusion, the developed Pickering emulsion coating exhibits significant potential for fruit preservation applications, particularly for extending the shelf life of strawberries.

Enhancing Postharvest Quality and Antioxidant Capacity of Blue Honeysuckle cv. 'Lanjingling' with Chitosan and Aloe vera Gel Edible Coatings during Storage.

This study investigated the impact of chitosan (CH, 1%) and aloe vera gel (AL, 30%) edible coatings on the preservation of blue honeysuckle quality during a 28-day storage at -1 °C. Coating with CH, AL, and CH+AL led to notable enhancements in several key attributes. These included increased firmness, total soluble solids, acidity, pH, and antioxidant capacity (measured through DPPH, ABTS, and FRAP assays), as well as the preservation of primary (ascorbic acid) and secondary metabolites (TPC, TAC, and TFC). The TAC and TFC levels were approximately increased by 280% and 17%, respectively, in coated blue honeysuckle after 28 d compared to uncoated blue honeysuckle. These coatings also resulted in reduced weight loss, respiration rate, color, abscisic acid, ethylene production, and malondialdehyde content. Notably, the CH+AL treatment excelled in preserving secondary metabolites and elevating FRAP-reducing power, demonstrating a remarkable 1.43-fold increase compared to the control after 28 days. Overall, CH+AL exhibited superior effects compared to CH or AL treatment alone, offering a promising strategy for extending the shelf life and preserving the quality of blue honeysuckle during storage.

Smart and UV-Resistant Edible Coating and Films Based on Alginate, Whey Protein, and Curcumin.

In this work, smart edible coating and films with excellent UV barrier properties were prepared from alginate, whey protein isolate, and curcumin. The primary focus of this investigation centered on assessing the impact of whey protein and curcumin on the physical and functional properties of the alginate films. Whey protein reduced the film transparency while simultaneously enhancing the hydrophobicity and antioxidant properties of the alginate film. Curcumin imparted a yellow hue to the film, consequently decreasing the transparency of the film. It also substantially improved hydrophobicity, antioxidant activity, and UV-blocking efficiency within the films. Remarkably, curcumin demonstrated a significant reduction in the water vapor transmission rate of the film. For the preservation of apples, a higher concentration of curcumin was required, which effectively suppressed the respiration rate and moisture loss post-harvest, resulting in an extended shelf-life for the apples. As a result, the coated apples exhibited significantly reduced enzymatic browning and weight loss in comparison to their uncoated counterparts. Furthermore, these curcumin-containing films underwent a reversible color change from orange to red when exposed to ammonia vapor. This attribute highlights the potential of the developed coating and film as a smart, active food packaging solution, particularly for light-sensitive food products.

Formulization and characterization of guar gum and almond gum based composite coating and their application for shelf-life extension of okra (Hibiscus esculentus).

The current novel study aims was to development and characterization of gum based (guar gum: almond gum) composite formulations with or without addition of oregano essential oils to extend the shelf life of okra at ambient condition. In this study, the optimized composite of guar gum: almond gum (75:25 V/V) prepared with addition of different concentrations (0.05, 0.1 and 0.15 % (V/V) of oregano essential oils to study their physicochemical, rheological, antimicrobial and particle size & zeta potential distribution. In addition, the effects of prepared edible coatings on shelf-life of okra vegetables were also investigated by assessing their postharvest quality attributes at ambient (23 °C) storage up to 7 days storage. The results revealed, increasing concentration of essential oils in composite coating significantly increased in pH, TSS, particle size, antimicrobial (Apergillus. niger, Escherichia coli, Staphylococcus aureus) activity respectively. Furthermore, the increasing EOs improved viscosity (n) and stability of the coatings matrix. In addition, the applications of guar gum (0.25 %): almond gum (0.5 %) composite ratio (75,25) with oregano essential oils exhibited excellent properties and potential to maintain the postharvest characteristics of okra throughout the storage period. The results of this study revealed that the addition of higher concentration (0.15 %) of essential oils in composite formulation of 75 % guar gum +25 % almond gum (03) showed higher value of pH (5.45), antioxidant activity (20.87 %), particle size (899.1 nm), zeta potential (-8.6 mV), polydispersity index (50.6 %) and higher antimicrobial activity against E.coli (19 mm), S. aureus (29 mm) and A. niger (35 mm) as compared to other formulations. Therefore, the lower composite formulation (01) with lower concentration (0.05 %) of oregano essential oil was found most effective formulation to maintain the shelf life of okra for up to 4 days as compared to other treated and control okra samples at ambient temperature by retarded the weight loss (12.74 %), maintained higher firmness (0.998 N), lower respiration rate (484.32 ml Co2/kg/h) respectively on 7 days of storage. The microbial load in the okra samples treated with different guar gum: almond gum composite showed lower microbial load in terms of total plate count and yeast & mold counts as compared to control samples. Samples treated with O3 coating showed lowest TPC (0.1 × 108 cfu/g) and YMC (6.63 × 106 cfu/g) followed by O2 (0.48 × 108 cfu/g, 7.9 × 106 cfu/g) and O1 (0.78 × 108 cfu/g, 9.45 × 106 cfu/g) respectively on 6rd day of storage, overall results indicated that the application of composite coating with different concentrations of oregano essential oils were effective to maintained postharvest shelf life of okra up to 4 days at ambient condition.

Persimmon preservation using edible coating of chitosan enriched with ginger oil and visualization of internal structure changes using X-ray computed tomography.

The incorporation of ginger oil (GO) influenced the physical, optical, and structural properties of the chitosan (CH) film including the decreases of moisture content (60.15 %), water solubility (35.37 %) and water vapor permeability (WVP) (32.79 %) and the increases of tensile strength (TS) (125 %), elongation at break (EAB) (2.74 %) and opacity (131.08 %). Antifungal capacity of the CH film was enhanced when GO was added to the film. The CH + GO film showed a less homogeneous surface that the presence of the oil droplets on the film surface. Moreover, the CH and CH + GO coatings reduced weight loss of persimmon by 14.87 %, and 21.13 %, respectively, compared to the control. Moisture content loss of the coated CH- and the coated CH + GO- persimmons was decreased by 1.94 % and 4.92 %, respectively, compared to that of the control persimmon. Furthermore, the CH and CH + GO coatings decreased in color changes, respiration rate, ethylene production, changes in pH and TSS, and remained firmness of persimmon during storage at 25 °C. In addition, X-ray CT images can be used to monitor internal changes and observe the tissue breakdown during storage period. The ΔGS value can be used as a predictor of persimmon internal qualities. Thus, the CH film containing GO can be applied as an active packaging material.

Fabrication and Characterization of Taro (Colocasia esculenta)-Mucilage-Based Nanohydrogel for Shelf-Life Extension of Fresh-Cut Apples.

Taro mucilage is a cost-effective, eco-friendly, and water-soluble edible viscous polysaccharide, which possesses diverse techno-functional properties including gelling and anti-microbial. Therefore, the objective of this study was to formulate and evaluate the efficacy of taro mucilage nanohydrogel for the shelf-life enhancement of fresh-cut apples. Taro mucilage was extracted using cold water extraction, and the yield of mucilage was found to be 2.95 ± 0.35% on a dry basis. Different concentrations of mucilage (1, 2, 3, 4, and 5%) were used to formulate the nanohydrogel. A smaller droplet size of 175.61 ± 0.92 nm was observed at 3% mucilage, with a zeta potential of -30.25 ± 0.94 mV. Moreover, FTIR data of nanohydrogel revealed the functional groups of various sugars, uronic acids, and proteins. Thermal analysis of nanohydrogel exhibited weight loss in three phases, and maximum weight loss occurred from 110.25 °C to 324.27 °C (65.16%). Nanohydrogel showed shear-thinning fluid or pseudo-plastic behavior. Coating treatment of nanohydrogel significantly reduced the weight loss of fresh-cut apples (8.72 ± 0.46%) as compared to the control sample (12.25 ± 0.78%) on the 10th day. In addition, minor changes were observed in the pH for both samples during the 10 days of storage. Titrable acidity of control fresh-cut apples measured 0.22 ± 0.05% on day 0, rising to 0.42 ± 0.03% on the 10th day, and for coated fresh-cut apples, it was observed to be 0.24 ± 0.07% on the 0th day and 0.36 ± 0.06% on 10th day, respectively. Furthermore, the total soluble solids (TSS) content of both control and coated fresh-cut apples measured on the 0th day was 11.85 ± 0.65% and 12.33 ± 0.92%, respectively. On the 10th day, these values were significantly increased (p < 0.05) to 16.38 ± 0.42% for the control and 14.26 ± 0.39% for the coated sliced apples, respectively. Nanohydrogel-coated fresh-cut apples retained antioxidant activity and vitamin C content as compared to the control sample. Taro mucilage nanohydrogel-based edible coating showed distinct anti-microbial activity against psychrotrophic, aerobic, and yeast molds. In summary, taro mucilage nanohydrogel can be used as a cost-effective natural coating material for the shelf-life enhancement or freshness maintenance of fresh-cut apples.

Characterizations of Water-Soluble Chitosan/Curdlan Edible Coatings and the Inhibitory Effect on Postharvest Pathogenic Fungi.

This study focused on developing a composite coating comprising water-soluble chitosan (CTS) and curdlan (CUR). Cherry tomatoes served as the test material for assessing the preservative efficacy of these coatings. The incorporation of CUR markedly enhanced the coating's surface properties, refined its molecular structure, and improved its tensile strength and elongation at break. Additionally, the coating demonstrated enhanced permeability to water vapor, oxygen, and carbon dioxide and improved light transmission. The storage experiment, conducted at 25 ± 1 °C with a relative humidity of approximately 92% over 10 days, revealed that the CTS/CUR composite coating at a 1:1 ratio significantly outperformed the individual CTS or CUR coating and uncoated samples in maintaining the quality of postharvest cherry tomatoes. The 1:1 CTS/CUR composite coating demonstrated superior preservative effects. This study suggested that water-soluble chitosan/curdlan composite coatings have considerable potential for use in the preservation of postharvest fruits and vegetables.

Design and Development of an Edible Coating for a Ready-to-Eat Fish Product.

The application of chitosan and alginate coatings for a ready-to-eat (RTE) baked fish product was studied. An experimental design was used to investigate the effect of coating a polysaccharide concentration and glycerol addition on the safety (microbial growth) and quality (water loss and lipid oxidation) of an RTE fish product under optimal and abused storage conditions. The results showed that a chitosan coating with 1% (w/v) chitosan in 1% (v/v) acetic acid and 15% (w/w chitosan) glycerol, or a 1% (w/v) alginate coating with no glycerol and no crosslinking, showed the best performance in controlling the tested safety and quality parameters. The desirability method was used to identify the shelf lives of chitosan, alginate, and double-coated RTE products. The chitosan-coated samples showed the best performance with a three-fold shelf-life extension compared to the uncoated products stored at 4 °C. Moreover, the tested coatings demonstrated their ability to provide protective functions under abused storage conditions. These results strongly suggest that edible coatings have significant potential in enhancing the shelf life and safety of ready-to-eat (RTE) fish products.

Advanced biopolymer-based edible coating technologies for food preservation and packaging.

Along with the growth of the world's population that reduces the accessibility of arable land and water, demand for food, as the fundamental element of human beings, has been continuously increasing each day. This situation not only becomes a challenge for the modern food chain systems but also affects food availability throughout the world. Edible coating is expected to play a significant role in food preservation and packaging, where this technique can reduce the number of food loss and subsequently ensure more sustainable food and agriculture production through various mechanisms. This review provides comprehensive information related to the currently available advanced technologies of coating applications, which include advanced methods (i.e., nanoscale and multilayer coating methods) and advanced properties (i.e., active, self-healing, and super hydrophobic coating properties). Furthermore, the benefits and drawbacks of those technologies during their applications on foods are also discussed. For further research, opportunities are foreseen to develop robust edible coating methods by combining multiple advanced technologies for large-scale and more sustainable industrial production.

Eco-safe composite edible coating of hydrocolloids with papaya leaf extract improves postharvest quality and shelf life of papaya fruit under ambient storage.

Papaya postharvest management using low-temperature storage is discouraged as it is a tropical fruit. Extensive research is going on to preserve papaya quality at ambient storage using edible coatings and its composites. The present investigation examined the effects of an eco-safe composite edible coating consisting of hydrocolloid carboxymethyl cellulose (CMC) (1%), guar gum (1.5%), xanthan gum (0.3%), and Gum Arabic (10%) combined with papaya leaf extract (PLE) (1:1 ratio by volume) applied as dip treatment on "Red Lady" papaya fruit at ambient storage condition. Among all the attempted treatments, "PLE incorporated with CMC (1%)" was found to be the best, as the treated fruit exhibited the highest levels of biochemicals, whereas the lowest levels of physiological and enzymatic activity, which positively affected the shelf life. The "CMC + PLE" treatment enhanced the fruit gloss score by 70.1%, phenolics by 6.1%, ascorbic acid by 22.3%, total carotenoid content by 7.4%, and fruit predilection score by 22.0% over the control fruit. However, it lowered (controlling) the physiological loss in weight by 51.0%, decay incidence by 66.6%, and polygalacturonase and pectin methylesterase activity by 24.92% and 35.29%, respectively, over control. Moreover, this treatment exhibited the highest fruit purchase predilection score and prolonged the storage life for >3 days on the physiological loss standard basis (≤10%). This study indicates that "CMC (1%) with PLE (1:1)" composite coating application on papaya under ambient conditions might be an effective, environmentally friendly, and health-friendly way to retain the quality and extend the storage life.

Control of Browning, Enzyme Activity, and Quality in Stored Fresh-cut Fruit Salads through Chitosan Coating Enriched with Bergamot Juice Powder.

In this study, fresh-cut fruit salads composed of apples, pears, kiwis, and pineapples were stored at +4 °C for 18 days under distinct conditions: non-coated (NC), chitosan-coated (CH), and bergamot juice powder extract-enriched chitosan-coated (CHBE). Storage endpoint decay percentages were as follows: NC group: 100%, CH group: 26.67-53.3%, CHBE group: 13.33-26.67%. CHBE had the highest moisture content (87.05-89.64%), soluble solids (12.40-13.26%), and chroma values (2.35-6.60). CHBE and NC groups had 2.10% and 6.61% weight loss, respectively. The NC group had the highest polyphenol oxidase activity (19.48 U mL-1) and browning index (0.70 A420/g); CH group: 0.85 U mL-1, 0.35 A420/g; CHBE group: 0.57 U mL-1, 0.27 A420/g. CHBE showed a titratable acidity of 1.33% and pH 3.73 post-storage, impeding microbial proliferation with the lowest counts (2.30-3.24 log CFU g-1). The microbial suitability of the NC group diminished after day 6, with an overall preference score of 1.00. Conversely, the CH and CHBE groups scored 3.15 and 4.56, highlighting the coatings' effectiveness. Bergamot juice powder extract further enhanced this, mitigating browning and enhancing quality. Results reveal tailored coatings' potential to extend shelf life, improve quality, and enhance fruit salads' acceptability. This study underscores the importance of edible coatings in addressing preservation challenges, emphasizing their role in enhancing food quality and consumer acceptability. Incorporating edible coatings is pivotal in mitigating deterioration issues and ensuring the overall success of fresh-cut fruit products in the market.