World Journal of Food and Nutrition
[ ISSN : 2833-3535 ]
Edible Coatings: A Novel Technique for Shelf Life Extension of Fresh Cut Vegetables
Department of Microbiology, Punjab Agricultural University, India
Corresponding Authors
Keywords
Abstract
Edible coatings have gained significant importance recently for the shelf life extension of fresh-cut fruits and vegetables. Food commodities being extremely perishable resulted in quality deterioration easily during storage. Edible coatings help to reduce post-harvest losses including moisture loss, ripening, and physio-chemical qualities. The use of edible coating offers hope for extending shelf life while maintaining product quality. Foods may be coated with edible materials as an alternative to non-biodegradable packaging materials. This current mini-review presents edible coatings, their types for fresh-cut vegetables, their advantages, and their futuristic scope with the incorporation of active ingredients to enhance the antimicrobial effect of edible coatings.