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Edible Films and Coatings for Fruits and Vegetables: Composition, Functions, and Regulatory Aspects

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Edible Food Packaging

Abstract

Edible coatings and film are sustainable and environment friendly solutions and possess the potential to replace the convention packaging material. In the past two decades, a lot of advancement has been made in edible food packaging material. Many researchers are working on improving the physicochemical properties of edible packaging material. Various biochemical reactions and uncertain environment conditions are the major cause of the postharvest losses of horticulture commodities. Edible film (EF) and edible coating (EC) can provide a tool for preventing postharvest losses of fruits and vegetables. Horticulture commodities greatly vary in their composition and requirements for their postharvest preservation; therefore, product-specific EF or EC is required for preservation and preventing losses. These can be incorporated with bio-actives and other ingredients, for example, antimicrobials, flavoring compounds, pigments, nutrients, etc. The resulting film/coating not only acts as an effective barrier but also enhances its functions. Edible packaging materials are effective in controlling growth of microbes, biochemical changes, preserving texture, and sensory attributes of the fruits and vegetables, which ultimately results in enhanced shelf-life and better acceptability by consumers. This review article discusses various types of edible films and coating for fruits & vegetables, their composition, functions, properties, and effects as well.

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Authors and Affiliations

  1. Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship & Management, Kundli, Sonipat, Haryana, India

    Neeraj Panchal & Kalyan Das

  2. Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship & Management, Kundli, Sonipat, Haryana, India

    Pramod K. Prabhakar & Neeraj Ghanghas

  3. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada

    Neeraj Ghanghas

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  1. Neeraj Panchal
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  2. Kalyan Das
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  3. Pramod K. Prabhakar
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  4. Neeraj Ghanghas
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Correspondence to Pramod K. Prabhakar .

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  1. Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India

    Amrita Poonia

  2. Department of Nutrition Biology, Central University of Haryana, Mahendragarh, Haryana, India

    Tejpal Dhewa

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Panchal, N., Das, K., Prabhakar, P.K., Ghanghas, N. (2022). Edible Films and Coatings for Fruits and Vegetables: Composition, Functions, and Regulatory Aspects. In: Poonia, A., Dhewa, T. (eds) Edible Food Packaging . Springer, Singapore. https://doi.org/10.1007/978-981-16-2383-7_10

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