Recent advances in edible coating of food products and its legislations: A review
Krishna Priya, Nirmal Thirunavookarasu, D. V. Chidanand
Abstract
Food products are highly perishable in nature which undergoes quick quality deterioration. In this note, the kind of packaging decides the active preservation of food qualities. Especially, edible coating plays a significant role in minimizing the post-harvest losses like moisture loss, ripening and physio-chemical losses. The application of edible coating shows promising results in increasing the shelf-life, also preserving its quality. The application of edible coating for foods could be an alternative for harmful non-biodegradable packages. This current review provides the elaborate research knowledge on edible coatings composition, methods of production, regulations, pros and cons.
Topics & Concepts
CoatingFood packagingFood qualityShelf lifeQuality (philosophy)BusinessEdible oilEnvironmental scienceBiochemical engineeringFood scienceMaterials scienceEngineeringNanotechnologyChemistryEpistemologyPhilosophyNanocomposite Films for Food PackagingConsumer Packaging Perceptions and TrendsMicroencapsulation and Drying Processes