Protein and polysaccharide edible coatings: A promising approach for fruits preservation - recent advances

Abstract

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. • Edible coatings (EC) made from protein and polysaccharides are a sustainable approach. • EC has properties that slow down the metabolism of fruits during storage. • Extra materials (essential oils, nanoparticles, etc.) are necessary for EC. • EC extends the shelf life of fruit without affecting sensory quality. • Appropriate EC materials based on the fruit type and preservation goal.

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