Fabrication, properties, and improvement strategies of edible films for fruits and vegetables preservation: a comprehensive review
In the process of post-harvest storage and transportation, the quality of fresh fruits and vegetables are decreased due to the autogenetic physiological effect and microbial pollution, which causes great losses to the food industry. Food packaging using edible film and coatings is an emerging enviro...
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| Format: | Article |
| Language: | English |
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Maximum Academic Press
2025-01-01
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| Series: | Food Innovation and Advances |
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| Online Access: | https://www.maxapress.com/article/doi/10.48130/fia-0025-0003 |
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| author | Jia-Neng Pan Jinyue Sun Qian-Jun Shen Xiaodong Zheng Wen-Wen Zhou |
| author_facet | Jia-Neng Pan Jinyue Sun Qian-Jun Shen Xiaodong Zheng Wen-Wen Zhou |
| author_sort | Jia-Neng Pan |
| collection | DOAJ |
| description | In the process of post-harvest storage and transportation, the quality of fresh fruits and vegetables are decreased due to the autogenetic physiological effect and microbial pollution, which causes great losses to the food industry. Food packaging using edible film and coatings is an emerging environmentally friendly method of fruits and vegetable preservation. This review provides an overview of various film fabrication techniques, including solution casting, extrusion, electrospinning, and 3D printing, while examining the advantages and limitations of each method. A detailed analysis is offered on the key performance parameters of these films, such as mechanical strength, water vapor permeability, antioxidant activity, antimicrobial properties, and their effectiveness in preserving fruits and vegetables. Additionally, strategies to enhance the performance of edible films through incorporating nanoparticles, natural additives, and crosslinking methods are explored. The review aims to establish a comprehensive theoretical foundation and offer practical insights to support the further development and application of edible film technology in fruits and vegetables preservation. |
| format | Article |
| id | doaj-art-e8c339dba1e64bfd8b7a2e4da0e2c9de |
| institution | DOAJ |
| issn | 2836-774X |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Maximum Academic Press |
| record_format | Article |
| series | Food Innovation and Advances |
| spelling | doaj-art-e8c339dba1e64bfd8b7a2e4da0e2c9de2025-08-20T03:18:30ZengMaximum Academic PressFood Innovation and Advances2836-774X2025-01-0141435210.48130/fia-0025-0003fia-0025-0003Fabrication, properties, and improvement strategies of edible films for fruits and vegetables preservation: a comprehensive reviewJia-Neng Pan0Jinyue Sun1Qian-Jun Shen2Xiaodong Zheng3Wen-Wen Zhou4Institute of Food Bioscience and Technology, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, ChinaInstitute of Food Bioscience and Technology, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, ChinaInstitute of Food Bioscience and Technology, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, ChinaInstitute of Food Bioscience and Technology, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, ChinaInstitute of Food Bioscience and Technology, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, ChinaIn the process of post-harvest storage and transportation, the quality of fresh fruits and vegetables are decreased due to the autogenetic physiological effect and microbial pollution, which causes great losses to the food industry. Food packaging using edible film and coatings is an emerging environmentally friendly method of fruits and vegetable preservation. This review provides an overview of various film fabrication techniques, including solution casting, extrusion, electrospinning, and 3D printing, while examining the advantages and limitations of each method. A detailed analysis is offered on the key performance parameters of these films, such as mechanical strength, water vapor permeability, antioxidant activity, antimicrobial properties, and their effectiveness in preserving fruits and vegetables. Additionally, strategies to enhance the performance of edible films through incorporating nanoparticles, natural additives, and crosslinking methods are explored. The review aims to establish a comprehensive theoretical foundation and offer practical insights to support the further development and application of edible film technology in fruits and vegetables preservation.https://www.maxapress.com/article/doi/10.48130/fia-0025-0003edible filmfabrication methodsfood packagingfruits and vegetablesproperty |
| spellingShingle | Jia-Neng Pan Jinyue Sun Qian-Jun Shen Xiaodong Zheng Wen-Wen Zhou Fabrication, properties, and improvement strategies of edible films for fruits and vegetables preservation: a comprehensive review Food Innovation and Advances edible film fabrication methods food packaging fruits and vegetables property |
| title | Fabrication, properties, and improvement strategies of edible films for fruits and vegetables preservation: a comprehensive review |
| title_full | Fabrication, properties, and improvement strategies of edible films for fruits and vegetables preservation: a comprehensive review |
| title_fullStr | Fabrication, properties, and improvement strategies of edible films for fruits and vegetables preservation: a comprehensive review |
| title_full_unstemmed | Fabrication, properties, and improvement strategies of edible films for fruits and vegetables preservation: a comprehensive review |
| title_short | Fabrication, properties, and improvement strategies of edible films for fruits and vegetables preservation: a comprehensive review |
| title_sort | fabrication properties and improvement strategies of edible films for fruits and vegetables preservation a comprehensive review |
| topic | edible film fabrication methods food packaging fruits and vegetables property |
| url | https://www.maxapress.com/article/doi/10.48130/fia-0025-0003 |
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