Protein and polysaccharide edible coatings: A promising approach for fruits preservation - recent advances
Biodegradable packaging, especially edible coatings (EC) for fruit preservation, is a sustainable and eco-friendly approach. ECs, such as polysaccharides and proteins, are widely used in fruit preservation, with a preference for polysaccharides in coating studies. Fundamental EC properties include b...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002354 |
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| author | Dong My Lieu Thuy Thi Kim Dang Huong Thuy Nguyen |
| author_facet | Dong My Lieu Thuy Thi Kim Dang Huong Thuy Nguyen |
| author_sort | Dong My Lieu |
| collection | DOAJ |
| description | Biodegradable packaging, especially edible coatings (EC) for fruit preservation, is a sustainable and eco-friendly approach. ECs, such as polysaccharides and proteins, are widely used in fruit preservation, with a preference for polysaccharides in coating studies. Fundamental EC properties include barrier properties, tensile strength, elongation at break, and UV blocking. Extra materials such as antimicrobial agents, antioxidants, anti-browning agents, and antagonistic microorganisms enhance EC benefits. ECs impact fruit metabolism by reducing malondialdehyde production and enhancing the activities of key enzymes. However, extra materials at high concentrations affect the bonding network of the EC and weaken its structure. Therefore, selecting an appropriate concentration of extra materials is crucial to ensure adequate preservation and safety without affecting sensory properties. Combining coating materials and extra materials to reduce fruit metabolism, maintain fruit quality, inhibit damage pathogens, prevent browning, and provide antioxidants would be an excellent way to promote the green potential of fruit preservation approaches. |
| format | Article |
| id | doaj-art-2b2bc09d5f934dbca76bdf8c016af716 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-2b2bc09d5f934dbca76bdf8c016af7162025-08-20T01:50:01ZengElsevierFood Chemistry: X2590-15752025-04-012710238810.1016/j.fochx.2025.102388Protein and polysaccharide edible coatings: A promising approach for fruits preservation - recent advancesDong My Lieu0Thuy Thi Kim Dang1Huong Thuy Nguyen2Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, 140 Le Trong Tan, Tay Thanh Ward, Tan Phu District, Ho Chi Minh City, Viet Nam.; Department of Biotechnology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), VNU-HCM, Ho Chi Minh City, Viet Nam; Corresponding author at: Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, 140 Le Trong Tan Street, Tay Thanh Ward, Tan Phu District, Ho Chi Minh City, Viet Nam.Department of Plant Cell Technology, Institute of Tropical Biology, Vietnam Academy of Science and Technology, 9/621 Xa lo Ha Noi Street, Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Viet Nam.Department of Biotechnology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), VNU-HCM, Ho Chi Minh City, Viet NamBiodegradable packaging, especially edible coatings (EC) for fruit preservation, is a sustainable and eco-friendly approach. ECs, such as polysaccharides and proteins, are widely used in fruit preservation, with a preference for polysaccharides in coating studies. Fundamental EC properties include barrier properties, tensile strength, elongation at break, and UV blocking. Extra materials such as antimicrobial agents, antioxidants, anti-browning agents, and antagonistic microorganisms enhance EC benefits. ECs impact fruit metabolism by reducing malondialdehyde production and enhancing the activities of key enzymes. However, extra materials at high concentrations affect the bonding network of the EC and weaken its structure. Therefore, selecting an appropriate concentration of extra materials is crucial to ensure adequate preservation and safety without affecting sensory properties. Combining coating materials and extra materials to reduce fruit metabolism, maintain fruit quality, inhibit damage pathogens, prevent browning, and provide antioxidants would be an excellent way to promote the green potential of fruit preservation approaches.http://www.sciencedirect.com/science/article/pii/S2590157525002354Antifungal agentsEdible coatingFruit preservationPostharvest |
| spellingShingle | Dong My Lieu Thuy Thi Kim Dang Huong Thuy Nguyen Protein and polysaccharide edible coatings: A promising approach for fruits preservation - recent advances Food Chemistry: X Antifungal agents Edible coating Fruit preservation Postharvest |
| title | Protein and polysaccharide edible coatings: A promising approach for fruits preservation - recent advances |
| title_full | Protein and polysaccharide edible coatings: A promising approach for fruits preservation - recent advances |
| title_fullStr | Protein and polysaccharide edible coatings: A promising approach for fruits preservation - recent advances |
| title_full_unstemmed | Protein and polysaccharide edible coatings: A promising approach for fruits preservation - recent advances |
| title_short | Protein and polysaccharide edible coatings: A promising approach for fruits preservation - recent advances |
| title_sort | protein and polysaccharide edible coatings a promising approach for fruits preservation recent advances |
| topic | Antifungal agents Edible coating Fruit preservation Postharvest |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525002354 |
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