Recent technology of edible coating production: A review
Vika Andriani, Noer Abyor Handayani
Abstract
Today, the agricultural industry faces various types of challenges, including post-harvest damage, management factors, health indications, packaging, and preservation techniques. In this case, the extension of storage quality needs to be done with healthy preservation methods such as edible coatings. The edible coating is a thin layer that can be eaten and revent damage caused during the storage period. Production of edible coatings uses standardized ingredients to form edible coating matrix and apply to the surface of food, thereby increasing the safety, quality and quantity of nutrients, \ shelf life of food, and preventing gas exchange loss. Edible coating technology includes various techniques such as dipping, spraying, layer-by-layer 3D food printing. Coatings parameters, such as color, firmness, weight loss and nuutrition value are very specific for the product type and storage conditions. It can be monitored with great precision. In addition, edible coatings laso can be used as an alternative food preservatives, made from natural biopolymers, such as lipids, proteins, polysaccharides, and composite polymer. It is also can be apply as carriers of antioxidant and antimicrobials components by essential oil addition or natural components addition.