Development of Edible Coatings in the Preservation of Fruits and Vegetables

Galus, Sabina

doi:10.1007/978-3-030-19416-1_19

Sabina Galus²

1681 Accesses
5 Citations

Abstract

Edible coatings are thin layers obtained from biopolymers (proteins, polysaccharides, lipids or combinations of these components) and are applied to food products. Some of its functions are to protect the product from physical, chemical and biological deterioration during storage and distribution. Due to the problem related to losses of horticultural products caused by different factors, including postharvest spoilage due to high moisture content, edible coatings have been recently studied in order to enhance the quality of food products. The application of edible coatings on fresh fruits and vegetables has shown promising results in extending its shelf life and improving safety. This chapter aims to analyze the recent advances in the development of edible coatings in the postharvest.

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Acknowledgments

The work was co-financed by a statutory activity subsidy from the Polish Ministry of Science and Higher Education for the Faculty of Food Sciences of Warsaw University of Life Sciences.

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Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences – SGGW (WULS-SGGW), Warsaw, Poland
Sabina Galus

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Thermoplastic Composite Materials (CoMP) Group, Faculty of Engineering, Institute of Research in Materials Science and Technology (INTEMA), National University of Mar del Plata (UNMdP) and National Scientific and Technical Research Council (CONICET), Mar del Plata, Buenos Aires, Argentina
Tomy J. Gutiérrez

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Galus, S. (2019). Development of Edible Coatings in the Preservation of Fruits and Vegetables. In: Gutiérrez, T. (eds) Polymers for Agri-Food Applications . Springer, Cham. https://doi.org/10.1007/978-3-030-19416-1_19

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DOI: https://doi.org/10.1007/978-3-030-19416-1_19
Published: 02 August 2019
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