[INFORMATIVE] How Edible Coatings Extend the Shelf Life of Fruits and Vegetables
How Edible Coatings Extend the Shelf Life of Fruits and Vegetables
By: Palak Bhandari
Using edible coatings, a method gaining attention for extending the freshness and shelf life of fruits and vegetables, offers a promising solution to this issue. These coatings act as protective barriers by applying thin, continuous layers of edible material directly to the surface. They create a controlled environment that slows natural degradation by regulating respiration, moisture loss, and gas exchange. Additionally, edible coatings can incorporate beneficial components like antioxidants and antimicrobials, providing extra protection against spoilage and disease (Lucera et al.).
What Are Edible Coatings Made Of?
Natural ingredients such as lipids, proteins, and polysaccharides are used to create edible coatings. Each of these components has unique properties that enhance the overall effectiveness of the coating.
1) Lipids like beeswax or vegetable oils form a hydrophobic (water-repelling) barrier, which is particularly effective in reducing water loss from the surface of fruits and vegetables.
2) Proteins with excellent film-forming qualities and flexibility, such as whey or gelatin, are frequently used. They add a layer of breathability to produce and also serve as carriers of antibacterial compounds.
3) Polysaccharides, like starch and chitosan, are valued for their film-forming abilities and function as moisture barriers. These biodegradable substances can be combined with other materials to enhance their protective qualities.
These elements can be combined or used separately to create flexible coatings tailored to the specific needs of different fruits and vegetables. Additionally, the incorporation of plant extracts, essential oils, and natural antimicrobials is becoming increasingly popular. These natural additives not only extend shelf life but also offer a healthier alternative to artificial additives, which have raised health concerns (Dutta and Sit, Lucera et al.).
Consumer-Driven Demand for Natural Preservation
In recent years, consumer preferences have shifted significantly towards clean-label products that use fewer artificial ingredients and preservatives. Consequently, the food industry has developed coatings that address consumer health concerns and maintain freshness using natural ingredients. This trend has led researchers to explore edible coatings containing natural antioxidants, essential oils, and probiotics to enhance fruit safety and freshness without compromising nutritional content.
Consumer-Driven Demand for Natural Preservation
In recent years, consumer preferences have shifted significantly towards clean-label products that use fewer artificial ingredients and preservatives. Consequently, the food industry has developed coatings that address consumer health concerns and maintain freshness using natural ingredients. This trend has led researchers to explore edible coatings containing natural antioxidants, essential oils, and probiotics to enhance fruit safety and freshness without compromising nutritional content.
For instance, research shows that essential oils with strong antibacterial properties, such as thyme, oregano, and cinnamon, are ideal for edible coatings. These oils not only impart a fresh flavor and aroma to the coated produce, enhancing its taste and texture, but they also inhibit the growth of spoilage-causing bacteria.
Advances in Technology: Nanoemulsions
Using nanoemulsions, which are tiny emulsions with small droplet sizes, is an innovative method for creating edible coatings. Nanoemulsions have shown great potential in packaging and delivering active ingredients like antioxidants, antimicrobials, and minerals to the surface of fruits and vegetables. Their small droplet size improves their ability to form an even layer, enhancing the coating's effectiveness in preserving freshness and limiting microbial growth (Filho et al.).
Real-World Applications and Benefits
Edible coatings are particularly advantageous for fresh-cut fruits and vegetables, as processing removes their natural protective layer, leading to quick degradation. Apples, bananas, berries, leafy greens, and other produce have been successfully coated, showing impressive results in shelf life extension, reduced weight loss, and preservation of color, texture, and flavor.
For farmers and retailers, the application of edible coatings presents a significant opportunity to reduce food waste and increase revenue. By extending the marketable life of fresh produce, they can reach more customers, minimize post-harvest losses, and offer fresher products. Additionally, the use of natural, biodegradable coatings aligns with the growing efforts to reduce the environmental impact of food preservation and packaging methods.
Conclusion
Edible coatings address crucial challenges in the food industry by offering an innovative and eco-friendly method to prolong the shelf life of fruits and vegetables. By forming a natural barrier that deters bacteria and minimizes spoilage, these coatings keep food fresher for longer. The potential of edible coatings is vast, particularly with the incorporation of natural antibacterial agents and nanoemulsions. Edible coatings are a promising approach to ensuring food quality, reducing waste, and fostering sustainability in response to the growing demand for healthier and more environmentally friendly food preservation techniques.
Advances in Technology: Nanoemulsions
Using nanoemulsions, which are tiny emulsions with small droplet sizes, is an innovative method for creating edible coatings. Nanoemulsions have shown great potential in packaging and delivering active ingredients like antioxidants, antimicrobials, and minerals to the surface of fruits and vegetables. Their small droplet size improves their ability to form an even layer, enhancing the coating's effectiveness in preserving freshness and limiting microbial growth (Filho et al.).
Moreover, by allowing a more targeted distribution of active substances, nanoemulsions enhance the efficiency of product protection. The controlled release of antimicrobials and antioxidants, encapsulated within the emulsion, further prolongs the produce's shelf life. The potential for using nanoemulsions marks a significant advancement in food preservation technology.
Real-World Applications and Benefits
Edible coatings are particularly advantageous for fresh-cut fruits and vegetables, as processing removes their natural protective layer, leading to quick degradation. Apples, bananas, berries, leafy greens, and other produce have been successfully coated, showing impressive results in shelf life extension, reduced weight loss, and preservation of color, texture, and flavor.
For farmers and retailers, the application of edible coatings presents a significant opportunity to reduce food waste and increase revenue. By extending the marketable life of fresh produce, they can reach more customers, minimize post-harvest losses, and offer fresher products. Additionally, the use of natural, biodegradable coatings aligns with the growing efforts to reduce the environmental impact of food preservation and packaging methods.
Conclusion
Edible coatings address crucial challenges in the food industry by offering an innovative and eco-friendly method to prolong the shelf life of fruits and vegetables. By forming a natural barrier that deters bacteria and minimizes spoilage, these coatings keep food fresher for longer. The potential of edible coatings is vast, particularly with the incorporation of natural antibacterial agents and nanoemulsions. Edible coatings are a promising approach to ensuring food quality, reducing waste, and fostering sustainability in response to the growing demand for healthier and more environmentally friendly food preservation techniques.
Citations:
Lucera, Annalisa, et al. “Food Applications of Natural Antimicrobial Compounds.” Frontiers in Microbiology, vol. 3, 2012, www.ncbi.nlm.nih.gov/pmc/articles/PMC3441195/, https://doi.org/10.3389/fmicb.2012.00287.
Dutta, Ditimoni, and Nandan Sit. “Application of Natural Extracts as Active Ingredient in Biopolymer Based Packaging Systems.” Journal of Food Science and Technology, 9 June 2022, https://doi.org/10.1007/s13197-022-05474-5.
de Oliveira Filho, Josemar Gonçalves, et al. “Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation.” Foods, vol. 10, no. 10, 14 Oct. 2021, p. 2438, https://doi.org/10.3390/foods10102438. Accessed 28 Nov. 2021.
Pham, Thanh Tung, et al. “Application of Edible Coating in Extension of Fruit Shelf Life: Review.” AgriEngineering, vol. 5, no. 1, 1 Mar. 2023, pp. 520–536, www.mdpi.com/2624-7402/5/1/34, https://doi.org/10.3390/agriengineering5010034. Accessed 5 Mar. 2023.
Lucera, Annalisa, et al. “Food Applications of Natural Antimicrobial Compounds.” Frontiers in Microbiology, vol. 3, 2012, www.ncbi.nlm.nih.gov/pmc/articles/PMC3441195/, https://doi.org/10.3389/fmicb.2012.00287.
Dutta, Ditimoni, and Nandan Sit. “Application of Natural Extracts as Active Ingredient in Biopolymer Based Packaging Systems.” Journal of Food Science and Technology, 9 June 2022, https://doi.org/10.1007/s13197-022-05474-5.
de Oliveira Filho, Josemar Gonçalves, et al. “Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation.” Foods, vol. 10, no. 10, 14 Oct. 2021, p. 2438, https://doi.org/10.3390/foods10102438. Accessed 28 Nov. 2021.
Pham, Thanh Tung, et al. “Application of Edible Coating in Extension of Fruit Shelf Life: Review.” AgriEngineering, vol. 5, no. 1, 1 Mar. 2023, pp. 520–536, www.mdpi.com/2624-7402/5/1/34, https://doi.org/10.3390/agriengineering5010034. Accessed 5 Mar. 2023.
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