Polysaccharide-Based Edible Film/Coating Incorporated with Nano-Antimicrobial Agent for Improving Quality of Fruits and Vegetables: A Review
Chenxue Xie, Yutian Wang, Denian Yang, Yi Zhong, Kai Fan
Abstract
Fruits and vegetables are an important part in people’s daily diets, known for their abundance of nutrients, such as vitamins, minerals, and dietary fiber. However, fruits and vegetables are prone to quality deterioration after harvest. Therefore, preservation methods, such as natural preservatives, packaging films and coatings, are used to maintain the quality of fruits and vegetables. This paper reviews recent advances in nano-antimicrobial agent in polysaccharide-based edible film/coating for improving the quality of fruits and vegetables. Various nano-antimicrobial agents incorporated into polysaccharide-based edible film and coating were briefly described. The effect mechanism of polysaccharide-based edible film/coating with nano-antimicrobial agent in preserving fruits and vegetables was presented. In addition, the use of edible film and coating with nano-antimicrobial agent to improve the quality of fruits and vegetables, including color, hardness, ascorbic acid, total soluble solids, pH, and titrable acids, was discussed. Overview of challenges in safety, stability and consumer acceptance of nano-antimicrobial polysaccharide-based edible films/coatings, as well as future improvements in technology, regulation and advocacy. This review is helpful to further understand the characteristics of nano-antimicrobial agent and their applications in fruits and vegetables.