© 2010 Stewart Postharvest Solutions (UK) Ltd.
Online ISSN:1945#9656
www.stewartpostharvest.com
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1
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT#La Plata, CONICET, Facultad de Cien#
cias Exactas UNLP, Argentina
2
Dpto. de Ingeniería Química, Facultad de Ingeniería, Universidad Nacional de La Plata, La Plata, Buenos Aires, Argentina
% & ’( This work reviews novel sources of edible films, coatings and formulations, including combined materials and
a lipid phase, and highlights the main results of the most recent investigations carried out on the topic. New tendencies based on the
incorporation of diverse active compounds (antimicrobials, antioxidants, nutraceuticals), that are applied on fruits and vegetables, are
also mentioned.
)( The diverse biological materials used in edible packaging formulations are generally classified as polysaccharides, proteins,
lipids or resins. A plasticiser is often added to increase flexibility. Edible composite packaging materials have been developed by
blending biocomponents for specific applications, taking advantage of complementary functional properties. They can be considered as
new materials for formulating films and edible coatings. When composite films combine lipid compounds with a hydrocolloid#based
structural matrix, the lipid components in the formulation reduce water transmission, whereas the hydrocolloid components serve as
selective gas barriers and provide strength and structural integrity. Other additives can be added to modify and enhance film physical
properties or functionality.
* &( The potential of edible coatings has been recognised as an alternative or synergistic addition to con#
ventional packaging to enhance food quality and protection. One important advantage of using edible films and coatings is that several
active ingredients can be incorporated into the matrix and consumed with the food, improving safety or nutritional and sensory attrib#
utes. The new tendencies are to use edible coatings as carriers of functional ingredients by incorporating antimicrobial, antibrowning,
and nutraceutical agents to improve the quality of fruits and vegetables. The development of new technologies to improve the delivery
properties of edible films and coatings is one of the issues requiring future research. Most of the studies on food applications have been
conducted at a laboratory scale. Further research on cost reduction and production in larger scales, and on stability and safety are neces#
sary for promoting the feasibility of commercialised edible coated fruits and vegetables.
+"’( novel materials; edible coatings; minimally#processed fruits and vegetables; functional additives; novel composite coat#
ings; quality improvement and storage life extension
$, ( Noemí E Zaritzky, Centro de Investiga#
ción y Desarrollo en Criotecnología de Alimentos (CIDCA),
CCT#La Plata, CONICET, Facultad de Ciencias Exactas UNLP,
2
Dpto. de Ingeniería Química, Facultad de Ingeniería, Universi#
dad Nacional de La Plata, 47 y 116, La Plata (1900), Buenos
Aires, Argentina. Fax; +54 221 4254853; email:
zaritzky@ing.unlp.edu.ar
-’ %& .’ #// 0(#
Published online 01 September 2010
doi: 10.2212/spr.2010.3.2
1
The development of new edible coatings with improved
functionality and performance for fresh and minimally proc#
essed fruits and vegetables is one of the challenges of the
postharvest industry. Research efforts have focused on the
design of new eco#friendly coatings based on biodegradable
polymers, which not only reduce the packaging require#
ments but also lead to the conversion of food industry by#
products into value#added film#forming components [1].
Increased consumer demands for higher quality food in
combination with the environmental need to reduce dispos#