Polysaccharide-based component and their relevance in edible film/coating: a review

Plant polysaccharide-derived edible film packaging for instant food: Rapid dissolution in hot water coupled with exceptional mechanical and barrier characteristics

A comprehensive multiscale analysis was conducted to explore the effects of different ratios of these materials on its properties. The results show that KC played a crucial role in controlling solution viscosity and gel and sol temperatures. The dissolution time at high water temperatures primarily decreased with an increase in SA content. Higher KC and CS content increased tensile strength (TS) and elongation at break (ε), while also exhibiting better thermal stability. Water vapor transmission (WVT) and permeability (PV) initially decreased, then increased with the increase of SA and CS contents. Finally, an SA:KC:CS ratio of 1:3:2 showed optimal comprehensive properties, with a dissolution time of about 60.0 ± 3.8 s, TS of 23.80 ± 0.29 MPa, ε of 18.61 ± 0.34 %, WVT of 21.74 ± 0.62 g/m2·24h, and PV of 5.39 ± 0.17 meq/kg. Meanwhile, the SA:KC:CS edible food packaging only introduced minimal effects on food after dissolution, and the total bacterial count met regulatory standards.

Effect of guar gum-chitosan composites edible coating functionalized with essential oils on the postharvest shelf life of Khasi mandarin at ambient condition

In the present study, the effects of guar gum (0.7 %):chitosan (0.3 %) based composite edible coating functionalized with coconut oil and essential oils like clove bud oil and cinnamon bark oil were investigated on the postharvest shelf life of Khasi mandarins at ambient conditions (25 ± 5 °C, RH 75 ± 5 %) up to 20 days of storage period. The postharvest characteristics such as weight loss, firmness, acidity, total soluble solids (TSS) and reducing sugar of control and treated fruits were evaluated at 5 days intervals throughout the storage period. The obtained results indicated that the application of guar gum/chitosan-based composite edible coating with coconut oil, clove bud and cinnamon bark essential oil was effective in prolonging the postharvest shelf life of Khasi mandarins as compared to control fruits by minimizing the decay and loss of postharvest quality attributes. The treatment of composite such as guar gum/chitosan/coconut oil/clove oil/cinnamon oil (GGCsC-Cl-Cn) was most effective in maintaining postharvest characteristics of fruits compared to other treatments and control. The significant (p < 0.05) lowest weight loss (38 %) with retention of higher firmness (5.9 N), titratable acidity (0.29 %), and total soluble solid (10.8 %) was noticed in the Khasi mandarins treated with GGCsC-Cl-Cn composite coating on 20 days of storage. Furthermore, the present study confirmed the significance of the developed composite formulation in improving the shelf life of Khasi mandarin.

Development and characterization of pomegranate peel extract-functionalized jackfruit seed starch-based edible films and coatings for prolonging the shelf life of white grapes

In the current research, the pomegranate peel extract of varying concentrations (0.02, 0.04, 0.06, 0.08, and 0.1 g/mL) were incorporated into jackfruit seed starch (5 % w/w) based edible films and coatings for the evaluation their effects on the mechanical, physical, barrier and thermal properties. Furthermore, the effects of the optimized edible coating were investigated on the postharvest shelf life of white grapes at room storage (30 ± 5 °C, RH = 70 ± 5 %) conditions for up to 8 days. The obtained results showed a significant increment in thickness (p ≤ 0.05) with higher concentration (0.1 g/mL) of pomegranate peel extract (PPE), total phenolic content (959.33 ± 43.36 mg/100 g) and antioxidant activity (87.35 ± 1.64 %) of the prepared edible films but have negative impacts on the water vapor permeability (2.82 × 10-6 ± 6.48 × 10-7 g-1h-1pa-1) and oxygen permeability (1.62 × 10-14 ± 9.32 × 10-15 cm3·cm/cm2·s·cmHg), solubility (23.24 ± 3.21 %), and tensile strength (1.60 ± 0.43 MPa). The edible film enriched with 0.4 g/mL of PPE showed higher thermal stability in terms of glass transition temperature (98.2 ± 0.21 °C) and peak temperature (110.3 ± 0.35 °C). Additionally, the application of coating treatment significantly maintains the postharvest shelf life of white grapes throughout the storage period.

An application of carbohydrate polymers-based surface-modified gold nanoparticles for improved target delivery to liver cancer therapy - A systemic review

Gold nanoparticles have been broadly investigated as cancer diagnostic and therapeutic agents. Gold nanoparticles are a favorable drug delivery vehicle with their unique subcellular size and good biocompatibility. Chitosan, agarose, fucoidan, porphyran, carrageenan, ulvan and alginate are all examples of biologically active macromolecules. Since they are biocompatible, biodegradable, and irritant-free, they find extensive application in biomedical and macromolecules. The versatility of these compounds is enhanced because they are amenable to modification by functional groups like sulfation, acetylation, and carboxylation. In an eco-friendly preparation process, the biocompatibility and targeting of GNPs can be improved by functionalizing them with polysaccharides. This article provides an update on using carbohydrate-based GNPs in liver cancer treatment, imaging, and drug administration. Selective surface modification of several carbohydrate types and further biological uses of GNPs are focused on.

Polysaccharide-Based Coatings as Drug Delivery Systems

Therapeutic polysaccharide-based coatings have recently emerged as versatile strategies to transform a conventional medical implant into a drug delivery system. However, the translation of these polysaccharide-based coatings into the clinic as drug delivery systems still requires a deeper understanding of their drug degradation/release profiles. This claim is supported by little or no data. In this review paper, a comprehensive description of the benefits and challenges generated by the polysaccharide-based coatings is provided. Moreover, the latest advances made towards the application of the most important representative coatings based on polysaccharide types for drug delivery are debated. Furthermore, suggestions/recommendations for future research to speed up the transition of polysaccharide-based drug delivery systems from the laboratory testing to clinical applications are given.

Advances in formulation, functionality, and application of edible coatings on fresh produce and fresh-cut products: A review

With the increasing population of the world food demand is also increasing but unfortunately, many countries in the world are lacking suitable and economical postharvest preservation techniques to minimize increasing postharvest losses. To ensure food security advanced production technologies, distribution systems and minimum losses should be ensured to give accessibility of food to all population groups. Innovative preservation techniques should be adopted by the agriculture sector to meet intercontinental distribution and demand for fresh produce. The application of the edible coating is a novel technique in postharvest preservation due to its simple application, ecofriendly nature, and effectiveness. Edible coatings can also improve the quality and safety aspects of fresh produce and thus extends shelf life. This review aimed to update information about recent advances in edible coating formulation and application mainly on fresh-cut /minimally processed fruits and vegetables. This information will be helpful for processors to select the best coating material and its effective concentration for different fresh and minimal processed vegetables.

Polyelectrolyte Coatings-A Viable Approach for Cultural Heritage Protection

The continuous degradation of cultural heritage artifacts (due to different factors, including the rising air pollution, climate change or excessive biological activity, among others) requires the continuous development of protection strategies, technologies and materials. In this regard, polyelectrolytes have offered effective ways to fight against degradation but also to conserve the cultural heritage objects. In this review, we highlight the key developments in the creation and use of polyelectrolytes for the preservation, consolidation and cleaning of the cultural heritage artifacts (with particular focus on stone, metal and artifacts of organic nature, such as paper, leather, wood or textile). The state of the art in this area is presented, as well as future development perspectives.

Characterization of a Galactose Oxidase from Fusarium odoratissimum and Its Application in the Modification of Agarose

A galactose oxidase gene, gao-5f, was cloned from Fusarium odoratissimum and successfully expressed in E. coli. The galactose oxidase GAO-5F belongs to the AA5 family and consists of 681 amino acids, with an estimated molecular weight of 72 kDa. GAO-5F exhibited maximum activity at 40 °C and pH 7.0 and showed no change in activity after 24 h incubation at 30 °C. Moreover, GAO-5F exhibited 40% of its maximum activity after 24 h incubation at 50 °C and 60% after 40 h incubation at pH 7.0. The measured thermostability of GAO-5F is superior to galactose oxidase's reported thermostability. The enzyme exhibited strict substrate specificity toward D-galactose and oligosaccharides/polysaccharides containing D-galactose. Further analysis demonstrated that GAO-5F specifically oxidized agarose to a polyaldehyde-based polymer, which could be used as a polyaldehyde to crosslink with gelatin to form edible packaging films. To our knowledge, this is the first report about the modification of agarose by galactose oxidase, and this result has laid a foundation for the further development of edible membranes using agarose.

Advances in Physiological, Transcriptomic, Proteomic, Metabolomic, and Molecular Genetic Approaches for Enhancing Mango Fruit Quality

Mango (Mangifera indica L.) is a nutritionally important fruit of high nutritive value, delicious in taste with an attractive aroma. Due to their antioxidant and therapeutic potential, mango fruits are receiving special attention in biochemical and pharmacognosy-based studies. Fruit quality determines consumer's acceptance, and hence, understanding the physiological, biochemical, and molecular basis of fruit development, maturity, ripening, and storage is essential. Transcriptomic, metabolomic, proteomic, and molecular genetic approaches have led to the identification of key genes, metabolites, protein candidates, and quantitative trait loci that are associated with enhanced mango fruit quality. The major pathways that determine the fruit quality include amino acid metabolism, plant hormone signaling, carbohydrate metabolism and transport, cell wall biosynthesis and degradation, flavonoid and anthocyanin biosynthesis, and carotenoid metabolism. Expression of the polygalacturonase, cutin synthase, pectin methyl esterase, pectate lyase, β-galactosidase, and ethylene biosynthesis enzymes are related to mango fruit ripening, flavor, firmness, softening, and other quality processes, while genes involved in the MAPK signaling pathway, heat shock proteins, hormone signaling, and phenylpropanoid biosynthesis are associated with diseases. Metabolomics identified volatiles, organic acids, amino acids, and various other compounds that determine the characteristic flavor and aroma of the mango fruit. Molecular markers differentiate the mango cultivars based on their geographical origins. Genetic linkage maps and quantitative trait loci studies identified regions in the genome that are associated with economically important traits. The review summarizes the applications of omics techniques and their potential applications toward understanding mango fruit physiology and their usefulness in future mango breeding.

Extending the shelf life of mango (Mangifera indica L.) fruits by using edible coating based on xanthan gum and pomegranate peel extract

The effect of various concentration of xanthan gum (0.5%, 1%, and 2%) based edible coating supplemented with pomegranate peel extract (0.5 mL) on functional and physico-chemical properties of mango (Mangifera indica L.) fruits were studied during the storage period of 15 days at 22 °C. The application of xanthan gum (XG) based edible formulations with pomegranate peel extract (PPE) was found to be effective to maintain the quality attributes and characteristics like reducing weight loss, respiration rate, ethylene production, maintained total soluble solids (TSS), acidity, pH, texture property, ascorbic acid, phenols, and antioxidant activity as compared to control samples. In general, all tested formulations are effective; but edible coatings based on 2% of XG were found the most potential to prevent the postharvest characteristics of mango fruits while maintaining the quality attributes.

Chemical, Microbiological, and Sensory Analysis Benefits Leading to Shelf-Life Extension of Minced Beef Meat Using Essential Oil of Oregano Contained in Xanthan Gum and Guar Gum Edible Coating

In the present study, the effect of oregano essential oil, which is contained in xanthan gum and guar gum edible coating, was investigated in regard to its ability to assist with the preservation and the extension of the shelf life of minced beef meat when stored at 4 °C. Minced beef meat samples were coated with a mixture of xanthan gum and guar gum containing oregano essential oil at various levels (1–3%). The coated samples were compared with the control sample (uncoated) for bacteriological (i.e., total viable count, coliforms, and Enterobacteriaceae), physicochemical (pH), and sensorial properties (color and odor) on specific storage days (0, 3, 6, 9, and 12). There was greater microbial growth noted in the uncoated minced beef meat in comparison to the coated ones. Odor, color, and overall acceptability were significantly improved in the coated samples (p < 0.05). The chemical, bacteriological, and sensory analyses that were performed, evidenced the benefits that edible coating with oregano essential oil may have on the shelf life and quality of minced beef meat.

pH-Responsive Color Indicator of Saffron (Crocus sativus L.) Anthocyanin-Activated Salep Mucilage Edible Film for Real-Time Monitoring of Fish Fillet Freshness

Researchers have been focusing increasingly on preparing innovative packaging films made from renewable and biodegradable materials in recent years. This research set out to fabricate and analyze pH-sensitive edible films based on salep mucilage combined with anthocyanin from saffron (Crocus sativus L.) (SAAs). A casting technique was developed with varying concentrations of SAAs (0, 2.5, 5, 7.5, and 10%v/v) pH-sensitive edible films. The surface morphology, physicochemical, barrier, and mechanical properties, as well as the pH sensitivity of films, were investigated. The results showed SAAs increased thickness, water solubility, moisture content, and oxygen permeability (O2P) up to 199.03 µm, 63.71%, 14.13%, and 47.73 (cm3 µm m−2 day−1 kPa−1), respectively, of the pH-sensitive salep mucilage edible indicator films. As expected, the SAAs concentration from 0% to 10%v/v decreased tensile strength, transparency, and contact angle to 11.94 MPa, 14.27%, and 54.02°, respectively. Although achieving the highest elongation at the break (108%) and the lowest water vapor permeability (WVP) (1.39 g s−1 m−1 Pa−1 × 10−11), the pH-sensitive edible indicator film containing 5 %v/v of SAAs showed the best results. An investigation of pH sensitivity revealed that the solution’s pH variation altered the SAAs color. When the pH was raised from 3 to 11, the SAAs’ color shifted from pink to brown. The SAAs-halochromic salep mucilage edible indicator film was employed as a label in an experiment to track the degradation of fish fillets stored at 4 °C, revealing that the halochromic indicator changed color from yellow to brown as the fish was stored. Our findings show that SAAs-loaded salep mucilage indicator films help monitor real-time food deterioration.

Physicochemical, Morphological, and Functional Characterization of Edible Anthocyanin-Enriched Aloevera Coatings on Fresh Figs (Ficus carica L.)

In the present investigation, Aloe vera gel (AVG)-based edible coatings enriched with anthocyanin were prepared. We investigated the effect of different formulations of aloe-vera-based edible coatings, such as neat AVG (T1), AVG with glycerol (T2), Aloe vera with 0.2% anthocyanin + glycerol (T3), and AVG with 0.5% anthocyanin + glycerol (T4), on the postharvest quality of fig (Ficus carica L.) fruits under refrigerated conditions (4 °C) for up to 12 days of storage with 2-day examination intervals. The results of the present study revealed that the T4 treatment was the most effective for reducing the weight loss in fig fruits throughout the storage period (~4%), followed by T3, T2, and T1. The minimum weight loss after 12 days of storage (3.76%) was recorded for the T4 treatment, followed by T3 (4.34%), which was significantly higher than that of uncoated fruit (~11%). The best quality attributes, such as the total soluble solids (TSS), titratable acidity (TA), and pH, were also demonstrated by the T3 and T4 treatments. The T4 coating caused a marginal change of 0.16 in the fruit titratable acidity, compared to the change of 0.33 in the untreated fruit control after 12 days of storage at 4 °C. Similarly, the total soluble solids in the T4-coated fruits increased marginally (0.43 °Brix) compared to the uncoated control fruits (>2 °Brix) after 12 days of storage at 4 °C. The results revealed that the incorporation of anthocyanin content into AVG is a promising technology for the development of active edible coatings to extend the shelf life of fig fruits.

Antioxidant and antimicrobial chitosan films enriched with aqueous sage and rosemary extracts as food coating materials: Characterization of the films and detection of rosmarinic acid release

Chitosan films containing aqueous extracts of sage and rosemary were prepared as a potential food coating material with antioxidant and antibacterial properties. The effect of adding extracts at different concentrations on the mechanical, physical, and optical properties of the films was investigated. The addition of the extracts significantly increased Young's modulus values of the films compared to the chitosan film, and a significant decrease was observed in the swelling percentage and water vapor permeability of the films. Since all the prepared films were ionically cross-linked, the increase in water solubility of the films with the addition of the extract was at a low level. The release of rosmarinic acid, which is found in significant amounts in both plants, from the films was monitored by the capillary electrophoresis. The antioxidant properties imparted to the films by the addition of plant extracts were determined by DPPH and FRAP methods. The addition of plant extracts increased the antimicrobial property of chitosan films against Staphylococcus aureus and Escherichia coli. Films containing sage and rosemary extracts showed potential for use as food coating materials.

A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and Their Food Packaging Applications

Food sectors are facing issues as a result of food scarcity, which is exacerbated by rising populations and demand for food. Food is ordinarily wrapped and packaged using petroleum-based plastics such as polyethylene, polyvinyl chloride, and others. However, the excessive use of these polymers has environmental and health risks. As a result, much research is currently focused on the use of bio-based materials for food packaging. Biodegradable polymers that are compatible with food products are used to make edible packaging materials. These can be ingested with food and provide consumers with additional health benefits. Recent research has shifted its focus to multilayer coatings and films-based food packaging, which can provide a material with additional distinct features. The aim of this review article is to investigate the properties and applications of several bio-based polymers in food packaging. The several types of edible film and coating production technologies are also covered separately. Furthermore, the use of edible films and coatings in the food industry has been examined, and their advantages over traditional materials are also discussed.

An insight to potential application of synbiotic edible films and coatings in food products

Edible films and coatings have gained significant consideration in recent years due to their low cost and decreasing environmental pollution. Several bioactive compounds can be incorporated into films and coatings, including antioxidants, antimicrobials, flavoring agents, colors, probiotics and prebiotics. The addition of probiotics to edible films and coatings is an alternative approach for direct application in food matrices that enhances their stability and functional properties. Also, it has been noted that the influence of probiotics on the film properties was dependent on the composition, biopolymer structure, and intermolecular interactions. Recently, the incorporation of probiotics along with prebiotic compounds such as inulin, starch, fructooligosaccharide, polydextrose and wheat dextrin has emerged as new bioactive packaging. The simultaneous application of probiotics and prebiotics improved the viability of probiotic strains and elevated their colonization in the intestinal tract and provided health benefits to humans. Moreover, prebiotics created a uniform and compact structure by filling the spaces within the polymer matrix and increased opacity of edible films. The effects of prebiotics on mechanical and barrier properties of edible films was dependent on the nature of prebiotic compounds. This review aims to discuss the concept of edible films and coatings, synbiotic, recent research on synbiotic edible films and coatings as well as their application in food products.

Pharmaceutical Coating and Its Different Approaches, a Review

Coating the solid dosage form, such as tablets, is considered common, but it is a critical process that provides different characteristics to tablets. It increases the value of solid dosage form, administered orally, and thus meets diverse clinical requirements. As tablet coating is a process driven by technology, it relies on advancements in coating techniques, equipment used for the coating process, evaluation of coated tablets, and coated material used. Although different techniques were employed for coating purposes, which may be based on the use of solvents or solvent-free, each of the methods used has its advantages and disadvantages, and the techniques need continued modification too. During the process of film coating, several inter-and intra-batch uniformity of coated material on the tablets is considered a critical point that ensures the worth of the final product, particularly for those drugs that contain an active medicament in the coating layer. Meanwhile, computational modeling and experimental evaluation were actively used to predict the impact of the operational parameters on the final product quality and optimize the variables in tablet coating. The efforts produced by computational modeling or experimental evaluation not only save cost in optimizing the coating process but also saves time. This review delivers a brief review on film coating in solid dosage form, which includes tablets, with a focus on the polymers and processes used in the coating. At the end, some pharmaceutical applications were also discussed.

A Review on the Extraction, Bioactivity, and Application of Tea Polysaccharides

Tea is a non-alcoholic drink containing various active ingredients, including tea polysaccharides (TPSs). TPSs have various biological activities, such as antioxidant, anti-tumor, hypoglycemic, and anti-cancer activities. However, TPSs have a complex composition, which significantly limits the extraction and isolation methods, thus limiting their application. This paper provides insight into the composition, methodological techniques for isolation and extraction of the components, biological activities, and functions of TPSs, as well as their application prospects.

Edible coating as postharvest management strategy for shelf-life extension of fresh tomato (Solanum lycopersicum L.): An overview

Tomato is considered as one of the most grown horticultural crops having a short shelf-life due to its climacteric nature of ripening, susceptibility to postharvest microbial decay, and mechanical damage, resulting in huge postharvest losses. Recently, the use of edible coatings has been seen as a promising environment friendly and sustainable technology for preserving the quality attributes and prolonging the shelf-life of tomato during storage. Although a lot of literature is available on the aspects of edible coating for fresh produce, especially stone and tropical fruits, but there is no dedicated comprehensive review that specifically addresses the requirements of edible coatings for whole fresh tomato. This review aims to provide the information about the desirable coating property requirements specific to tomato and summarizes or analyzes the recent studies conducted on the application of edible coating on tomato. The article also deals with recent trends on utilization of bioactive compounds as well as nanotechnological approaches for improving the performance and functionality of coating materials used for tomato. However, the edible coating technology for tomato is still at infancy state, and adoption of technology on a commercial scale requires economic viability and large-scale consumer acceptability.

Evaluation of electrostatic powder coating method to prolong the shelf life of cheese slices

Electrostatic coating is being developed as an attractive alternative to overcome the problems encountered during conventional coating which includes non-uniform coating, dust generation, high energy and time consuming, equipment cleaning, and operating expenses. In this method, powder particles are charged by passing through an ion-rich region, which repel each other to produce an evenly distributed coating. This results in a uniform distribution of powder on target surface. In this study, the electrostatic coating of black pepper powder was applied by varying the applied voltage (0-20 kV), at a conveyor belt speed of 10 m/s and compared with manually coated cheese slices. The values of transfer efficiency (52.7%-87.0%), dust reduction (76.2%-85.8%), and adhesion (20.8%-85.3%) were higher for electrostatic coatings. The weight losses were lower (0.19%) at 15 kV as compared to 20 kV (0.67%). The total plate count of cheese slice coated at 20 kV was significantly higher (p < 0.05), whereas at 15 kV it was lower than all other treatments. The shelf life of coated cheese slices at 15 kV lasted up to 1 month due to better coating compared to other treatments. From the results, it can be concluded that electrostatic coating of cheese slice with black pepper is best at 15 kV along with higher transfer efficiency and dust reduction. PRACTICAL APPLICATION: Electrostatic powder coating of cheese resulted in higher transfer efficiency and reduction in dust production. later one has reduce the coating material requirement, thereby, reducing the processing cost. Moreover, dust reduction will reduce the burden of cleaning cost of environment and enhance worker health.

Edible Coatings to Enhance Shelf life of Fruits and Vegetables -A Mini Review

Abstract:

Recently, edible coatings or films have gained enormous importance in fruits and vegetables preservation. This review summarises edible coatings, the classification of coating materials, formulation procedures, and the benefits of active edible coating. Studies reported that edible coating or films from natural resources benefit the consumer as well as the environment. In general, edible coatings or films are a combination of polysaccharides, proteins, lipids, and plasticizers, used to enhance the functional properties and the general quality parameters of fruits and vegetables, such as texture, colour, acidity, total soluble solids, thus preventing their browning and oxidation. Casting (wet process) and extrusion (dry process) are two prominent methods used to fabricate edible thin films. General techniques for applying edible coatings are dipping, spraying, coating, panning, using a fluidized bed, and film wrapping. Active edible coatings or films are developed with herbal extracts to improve the functional properties, i.e., antioxidant and antimicrobial. Therefore, based on the literature review, future research exploration will focus on underutilized edible natural resources, along with some natural edible plasticizers used to improve the postharvest quality of fruits and vegetables without affecting their nutritional, organoleptic, and sensory attributes. The primary objective of the present review was to summarize the different types of edible coating with an infusion of herbal extracts and their application on fruits and vegetables.

Recent Advances in Novel Packaging Technologies for Shelf-Life Extension of Guava Fruits for Retaining Health Benefits for Longer Duration

Guava (Psidium guajava L.) fruit is also known as the apple of tropics, belongs to the family of genus Psidium, and is widely cultivated in tropical zones of the world. Recently, the importance of guava fruit has increased due to its inherent nutritional content, pleasant aroma, excellent flavor, and delicious taste. It is considered an excellent source of nutrients and phytochemicals. Guava is a climacteric fruit that continues to mature or ripen even after harvest, showing an increase in the rate of respiration and metabolic activities within a short period, leading to rapid senescence or spoilage of fruit. It has limitations in terms of commercialization due to short storage life after harvest and sensitivity to diseases and chilling injury during the storage period. Many postharvest technologies such as edible packaging, modified atmosphere packaging (MAP), composite packaging, controlled atmosphere packaging (CAP), antimicrobial/antifungal packaging, and nano packaging have been used to retard the chilling injury and enhance the keeping quality of guava fruits during the storage period to control respiration rate, reduce weight loss, minimize lipid oxidation, and maintain organoleptic properties. However, these packaging technologies have varied effects on the internal and external quality attributes of guava fruits. This review, therefore, discusses the physiology, mechanism of ripening, oxidation, and ethylene production of guava fruits. The review also discusses the packaging technologies and their effect on the postharvest characteristics of guava fruits during the storage period.

Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review

Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to impart effective antimicrobial properties generally exceed the organoleptic acceptance levels. However, by nanoemulsifying EOs, it is possible to increase their antimicrobial activity while reducing the amount required. This review provides an overview of the physico-chemical and mechanical properties of polysaccharide-based edible films incorporated with EOs nanoemulsions and of their application to the preservation of different food types. By incorporating EOs nanoemulsions into the packaging matrix, these edible films can help to extend the shelf-life of food products while also improving the quality and safety of the food product during storage. It can be concluded that these edible films have the potential to be used in the food industry as a green, sustainable, and biodegradable method for perishable foods preservation.

The Combined Effect of Hot Water Treatment and Chitosan Coating on Mango (Mangifera indica L. cv. Kent) Fruits to Control Postharvest Deterioration and Increase Fruit Quality

The synergistic effect of dipping in 55 °C for 5 min of hot water (HW) and 1% chitosan coating during the storage of mango at 13 ± 0.5 °C and 85%–90% relative humidity for 28 days was investigated. The combined treatment significantly suppressed the fruit decay percentage compared with both the single treatment and the control. In addition, the specific activities of key plant defense-related enzymes, including peroxidase (POD) and catalase (CAT), markedly increased. The increase occurred in the pulp of the fruits treated with the combined treatment compared to those treated with HW or chitosan alone. While the control fruits showed the lowest values, the combination of pre-storage HW treatment and chitosan coating maintained higher values of flesh hue angle (h°), vitamin C content, membrane stability index (MSI) percentage, as well as lower weight loss compared with the untreated mango fruits. The combined treatment and chitosan treatment alone delayed fruit ripening by keeping fruit firmness, lessening the continuous increase of total soluble solids (TSS), and slowing the decrease in titratable acidity (TA). The results showed that the combined application of HW treatment and chitosan coating can be used as an effective strategy to suppress postharvest decay and improve the quality of mango fruits.

Comparative Analysis of the Functional Properties of Films Based on Carrageenans, Chitosan, and Their Polyelectrolyte Complexes

The influence of the structural features of carrageenan on the functional properties of the films was studied. The carrageenans and chitosan films, as well as three-layer films containing a polyelectrolyte complex (PEC) of the two, were prepared. The X-ray diffractograms of carrageenan films reflected its amorphous structure, whereas chitosan and three-layer films were characterized by strong reflection in the regions of 20° and 15° angles, respectively. The SEM of the cross-sectional morphology showed dense packing of the chitosan film, as well as the layer-by-layer structure of different densities for the PEC. Among the tested samples, κ/β-carrageenan and chitosan films showed the highest tensile strength and maximum elongation. Films containing the drug substance echinochrome were obtained. Mucoadhesive properties were assessed as the ability of the films to swell on the mucous tissue and their erosion after contact with the mucosa. All studied films exhibited mucoadhesive properties. All studied films exhibited mucoadhesive properties which depended on the carrageenans structure. Multilayer films are stronger than single-layer carrageenan films due to PEC formation. The resulting puncture strength of the obtained films was comparable to that of commercial samples described in the literature.

Application of plant mucilage polysaccharides and their techno-functional properties' modification for fresh produce preservation

The use of edible coating/film to improve fresh produce's quality and shelf life is an old but reliable and popular method of preservation. Recently, plant-derived mucilages have been extensively used to prepare edible packages (MEPs). This review focuses on recent studies that characterize mucilages from different plants, and examine their specific applications as edible packages in preserving fruits and vegetables. Structure-function relations and corresponding influence on film-forming properties are discussed. This review also surveys the additive-modifications of MEPs techno-functional properties. MEPs from a range of plant sources are effective in preventing quality loss and improving the storability of various fruits and vegetables. The preservative mechanisms and essential techno-functional properties of MEPs required for fruit and vegetable packaging were summarized. The key findings summarized in this study will help promote the utilization of mucilages and draw attention to other novel applications of this valuable polymer.

Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach

Edible packaging is a sustainable product and technology that uses one kind of "food" (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysaccharides are a reliable source of edible packaging materials with excellent renewable, biodegradable, and biocompatible properties, as well as antioxidant and antimicrobial activities. Using polysaccharide-based materials effectively reduces the dependence on petroleum resources, decreases the carbon footprint of the "product-packaging" system, and provides a "zero-emission" scheme. To date, they have been commercialized and developed rapidly in the food (e.g., fruits and vegetables, meat, nuts, confectioneries, and delicatessens, etc.) packaging industry. However, compared with petroleum-based polymers and plastics, polysaccharides still have limitations in film-forming, mechanical, barrier, and protective properties. Therefore, they need to be improved by reasonable material modifications (chemical or physical modification). This article comprehensively reviews recent research advances, hot issues, and trends of polysaccharide-based materials in edible packaging. Emphasis is given to fundamental compositions and properties, functional modifications, food-packaging applications, and safety risk assessment of polysaccharides (including cellulose, hemicellulose, starch, chitosan, and polysaccharide gums). Therefore, to provide a reference for the development of modern edible packaging.

Effect of Chitosan–Pullulan Composite Edible Coating Functionalized with Pomegranate Peel Extract on the Shelf Life of Mango (Mangifera indica)

The polysaccharide based composite biomaterial (coating) used in preserving fruits and vegetables during storage is attracting increased attention as it is biodegradable material that prolongs shelf life. In the present investigation, chitosan–pullulan (50:50) composite edible coating was prepared with pomegranate peel extract (0.02 g/mL) as an active antioxidant agent. The effect of treatment with pomegranate peel extract enriched chitosan–pullulan composite edible coating on the shelf life of mango fruits during 18 days of storage period at room (23 °C) and cold (4 °C) temperature was evaluated. Results of the present study demonstrated that the application of chitosan–pullulan composite edible coating significantly (p ≤  0.05) influences the storage life of mango fruits at both storage temperatures. The chitosan–pullulan composite edible coating reduced the physiological loss in weight (PLW), and maintained total soluble solids (TSS), acidity and pH of coated mango fruits as compared to the control. In addition, fruit sensory quality such as freshness, color, taste and texture were also retained by the treatment. Furthermore, sustained firmness, phenolic content and antioxidant activity confirmed the effectiveness of the pomegranate peel extract enriched chitosan–pullulan composite edible coating on mango fruits. The phenolic, flavonoid and antioxidant activity of coated fruits were retained by pomegranate peel rich edible coating. Therefore, the chitosan–pullulan (50:50) combination with pomegranate peel extract can be used as an alternative preservation method to prolong the shelf life of mango fruits at room and cold storage conditions. However, more in-depth studies are required at farm and transit level without affecting the postharvest quality of mango fruits, providing more revenue for farmers and minimizing postharvest losses.

Chitosan Edible Films Enhanced with Pomegranate Peel Extract: Study on Physical, Biological, Thermal, and Barrier Properties

In the present study, pomegranate peel extract was used as a reinforcing agent in developing chitosan-based edible film. Different concentrations (0.2 g/mL, 0.4 g/mL, 0.6 g/mL, 0.8 g/mL, and 1.0 g/mL) of pomegranate peel extract were incorporated in chitosan-based edible film. A neat chitosan film was used as a control. This work covers the effect of pomegranate peel extract on the physical, biological, mechanical, thermal, and barrier properties of enriched chitosan-based edible film. The results showed that the thickness (0.142-0.159 mm), tensile strength (32.45-35.23 MPa), moisture (11.23-15.28%), opacity (0.039-0.061%), water (1.32-1.60 g·mm/m2), gas barrier properties (93.81-103.45 meq/kg), phenolic content (5.75-32.41 mg/g), and antioxidant activity (23.13-76.54%) of the films increased with increasing volume fraction of pomegranate peel extract. A higher concentration of incorporated pomegranate peel extracts significantly (p < 0.05) reduced the thermal stability of the film, along with its transparency, solubility, swelling, and color. This work revealed that the incorporation of a higher portion of pomegranate peel extract in chitosan film holds significant (p < 0.05) potential for the increase in biological activities of such films in terms of antioxidant and antimicrobial behavior. The properties of pomegranate peel extract-enriched chitosan films could be an excellent cure for free radicals, whereas they could also inhibit the growth of the foodborne pathogens during the processing and preservation of the food. Further studies are needed for the application of pomegranate peel extract-enriched edible films on food products such as fruits and vegetables in order to extend their storage life and improve the quality and safety of preserved food products.

Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation

Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.

Edible packaging: Sustainable solutions and novel trends in food packaging

Novel food packaging techniques are an important area of research to promote food quality and safety. There is a trend towards environmentally sustainable and edible forms of packaging. Edible packaging typically uses sustainable, biodegradable material that is applied as a consumable wrapping or coating around the food, which generates no waste. Numerous studies have recently investigated the importance of edible materials as an added value to packaged foods. Nanotechnology has emerged as a promising method to provide use of bioactives, antimicrobials, vitamins, antioxidants and nutrients to potentially increase the functionality of edible packaging. It can act as edible dispensers of food ingredients as encapsulants, nanofibers, nanoparticles and nanoemulsions. In this way, edible packaging serves as an active form of packaging. It plays an important role in packaged foods by desirably interacting with the food and providing technological functions such as releasing scavenging compounds (antimicrobials and antioxidants), and removing harmful gasses such as oxygen and water vapour which all can decrease products quality and shelf life. Active packaging can also contribute to maintaining the nutritive profile of packaged foods. In this review, authors present the latest information on new technological advances in edible food packaging, their novel applications and provide examples of recent studies where edible packaging possesses also an active role.

Microporous modified atmosphere packaging to extend shelf life of fresh foods: A review

In recent years, microporous modified atmosphere packaging has been widely concerned because of its adjustable air permeability and low processing cost. With the development and increasing demand of fresh food industry, the limited permeability of film in modified atmosphere packaging can't meet the fresh-keeping requirements of fresh foods, especially vegetables and fruits. Microporous film can flexibly adjust the gas permeability according to the physiological metabolic characteristics of fresh foods, which has gradually become a fresh-keeping technology in the domain of vegetables and fruits. This paper reviewed the research progress of microporous modified atmosphere packaging and its extension on shelf life of fresh foods. The latest applied researches were described in a comprehensive manner, particularly fruits and vegetables. Besides, this article also covered theoretical support and analysis, including the perforation mode, air permeability mechanism and mathematical model of microporous film, the characteristics of fresh foods, pore parameters and traits of film materials. This paper payed attention to the application of environmentally friendly degradable film materials (biological film materials, nano materials) in fruits and vegetables preservation. Research has shown that the degradable material can enlarge the fresh-keeping effect of microporous modified atmosphere packaging, which is worthy of further research and development. Finally, the development trends and directions in the future were discussed.

Film formation and deposition methods of edible coating on food products: A review

The greatest challenge encountered by the food manufacturer is the loss of quality of food products during storage, which eventually adds to the waste. Edible packaging is known as a potential alternative to protecting food quality and improving shelf life by delaying microbial spoilage and providing moisture and gas barrier properties. Developments in edible packaging and technology have shown promising results in enhancing the shelf life of food products. In 2016, the edible packaging market was valued at $697 million and by 2023 is expected to hit $1097 million growing at a compound annual growth rate (CGAR) of 6.81% from 2017 to 2023 at global level. In global edible packaging markets specific industries including MonoSol LLC, Tate & Lyle Plc, WikiCell Designs Inc., JRF Technology LLC, Safetraces, Inc., BluWrap, Skipping Rocks Lab, Tipa Corp., Watson Inc., and Devro plc have played a key role. Edible packaging can be applied in two forms: (i) edible coating applied directly on the food product or (ii) preformed film wrapped around the food product. The aim of this study is to review different methods of film formation and edible coating depositions. Edible films can be produced using two methods, wet (casting) and dry (extrusion) processes; and methods such as dipping, spraying, fluidized-bed, and panning are used for deposition of edible coatings on the surface of food product. Casting and dipping methods for film formation and coating deposition, respectively, are easy to use and are preferred methods on a lab scale; whereas extrusion and spraying are preferred methods for film formation and coating deposition, respectively, on a commercial scale. This work can help researchers and industries to select an efficient and cost-effective method for the development of edible film/coating for specific application. Further study and evaluation of practical applications of methods of edible packaging should be carried out within the main purpose of keeping food safe with acceptable quality for extended period of time.