Recent Developments in Edible Films and Coatings for Fruits and Vegetables

As a novel post-harvesting strategy, edible films and coatings for fruits vegetables offer preservation measures to meet the growing needs of hunger agricultural management. The functionality is distinctly same. However, differ in their processing physicomechanical characteristics as they are designed improve shelf life, barrier, nutritional properties food. With emerging concerns about sustainability, biomacromolecules have been widely considered preparing coatings, which Generally Recognized Safe (GRAS) substances. Biopolymers, including polysaccharides, proteins, lipids, main sources coatings. These make stable colloidal dispersions that deliver convenience with various formulation, blending, casting, coating, film-forming methods. Edible coating from biopolymers require improvements extended performance due several structural barrier limitations. Therefore, blends composites, incorporating target molecules introduce different functionalities, designing complex multilayers among many recent research approaches developed overcome those ensure enhanced food essential requirements waste management, or without minimal influence on texture, flavor, value vegetables. This review focuses developments Furthermore, this includes processing, chemical significance, performances, health effects, trends related