某种菌应用于保鲜薄膜进行果蔬保鲜

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The rapid perishability of strawberries due to factors such as fungal decay, mechanical damage, and respiration significantly limits their shelf life. In this study, a novel multi-component edible coating composed of bacterial cellulose, chitosan, and gellan gum (BChG) was developed to enhance the postharvest quality and extend the shelf life of strawberries. The coated fruits were evaluated over a 15-day storage period for key parameters such as weight loss, total soluble solids (TSS), titratable acidity (TA), enzymatic activity, color retention, antioxidant activity, and microbiological analysis. The results demonstrated that coated strawberries exhibited significantly lower weight loss, reduced cellulase activity, and higher retention of TSS and TA compared to uncoated controls. The evaluation of microbial quality indicated that coatings, particularly those with higher concentrations of chitosan, control the growth of total mesophilic aerobic bacteria (TMAB) and molds and yeasts (MY), due to the antimicrobial properties of chitosan. This contributed to extending the shelf life of the fruit by preventing spoilage and reducing the risk of toxic compound formation. Additionally, the BChG coatings also preserved the characteristic red color of the fruit and maintained higher antioxidant activity, with BChG-4 being the most effective formulation. The inclusion of chitosan in the coatings was found to play a crucial role in reducing respiration, delaying ripening, and enhancing the fruit’s resistance to oxidative damage. Overall, multi-component coatings, particularly those with higher chitosan concentrations, offer a promising method for extending the shelf life of strawberries, reducing postharvest losses, and preserving fruit quality under ambient storage conditions.

The packaging material must be safe for food, humans, and the environment, which makes the work on creating edible biodegradable packaging from polymers relevant. In this work, sustainable edible carrageenan/starch nanodispersions reinforced with nanocellulose (NC) for packaging (coating) of products were developed to improve their shelf life and preservation. The effect of the polysaccharide ratio and NC particle forms on nanodispersion properties and coating process was investigated. Various analysis methods were applied to study nanodispersions, determining particle shape, size, density, surface tension, viscosity, and contact angles onto fruits/vegetables. Nanodispersions were coated onto apples, bananas, and peppers for evaluation of their storage. The nanodispersions with 33.3/66.7 wt % carrageenan/starch with 5% NC fibrils or 10% NC crystals demonstrated the potential for applying on fruits as packaging due to decreased water loss from fruits/vegetables. They can be used prospectively by spraying on fruits/vegetables during harvesting since they consist of components actively used in the food industry.

Fruit losses during postharvest handling remain a major global challenge. Edible coatings, particularly those stabilized by cellulose nanomaterials (CNM), offer a sustainable solution to enhance fruit preservation. This review aims to explore the role of CNM-stabilized Pickering emulsions in improving coating stability, antimicrobial activity, and barrier properties. The findings indicate that CNM possess a high aspect ratio, enabling them to create a compact and efficient interfacial layer at the oil-water interface. Incorporating CNM as a stabilizer enhances the barrier properties of emulsion-based coatings, effectively delaying fruit ripening by slowing the respiration rate through mechanisms such as improved inhibition of gas exchange, reduced oxygen availability, and suppression of ethylene production. The effectiveness in reducing microbial growth is attributed to the sustained-release capability of the active components by CNM in the Pickering emulsion coating. Its antimicrobial activity against Gram-positive and Gram-negative bacteria, yeast, and fungi at appropriate concentrations. The optimization of CNM-based Pickering emulsions should be tailored to the specific requirements of the intended application, particularly considering the potential of CNM to serve as a growth medium for microbes. Future work should focus on formulation optimization for industrial application and on sensory evaluations to ensure consumer acceptance, paving the way for CNM as a viable strategy in sustainable fruit preservation.

This research was performed to evaluate the antimicrobial activity of methanol extract of Lannea coromandelica bark against fruit damage causing microbes such as fungi: Alternaria sp., Aspergillus sp., Botrytis sp., Cladosporium sp., Fusarium sp., Penicillium sp., Phytophthora sp., and Trichoderma sp. The bacteria: such as Chromobacter sp., Enterobacter sp., Erwinia sp., Flavobacterium sp., Lactobacillus sp., Pseudomonas sp., and Xanthomonas sp. was investigated. Furthermore, their biocompatibility nature was determined through animal (rat) model study and their fruit preserving potential was determined by edible coating preparation with chitosan and other substances. Interestingly, the extract showed dose dependent (1000 μg mL-1) activity against these microbes in the following order: Enterobacter sp. (26.4 ± 1.5) > Chromobacter sp. (25.4 ± 1.6) > Pseudomonas sp. (24.5 ± 1.3) > Flavobacterium sp. (24.3 ± 1.4) > Xanthomonas sp. (23.6 ± 1.6) > Erwinia sp. (23.6 ± 1.6) > Lactobacillus sp. (19.6 ± 1.3). Similarly, the antifungal activity was found as Penicillium sp. (32.6 ± 1.3) > Cladosporium sp. (32.6 ± 1.5) > Alternaria sp. (30.3 ± 1.2) > Aspergillus sp. (29.9 ± 1.8) > Botrytis sp. (29.8 ± 1.2) > Fusarium sp. (28.6 ± 1.5) > Trichoderma sp. (19.8 ± 1.4) > Phytophthora sp. (16.2 ± 1.1). The acute toxicity and histopathological study results revealed that the extract possesses biocompatible in nature. The illumination transmittance and active functional groups involved in interaction among test methanol extract and chitosan investigated by UV-vis and Fourier-transform infrared spectroscopy (FTIR) analyses and found average light transmittance and few vital functional groups accountable for optimistic interaction to creak edible coating. Approximately four (set I-IV) treatment sets were prepared, and it was discovered that all of the coated Citrus maxima fruit quality characteristics including total soluble solids (TSS), weight loss (%), pH of fruit pulp juice, and decay percentage were significantly (p>0.05) better than uncoated fruit.

Fruits are highly susceptible to quality deterioration and spoilage during postharvest storage. Edible coating emerges as an effective strategy to prolong the postharvest life of fruit and enhance their quality during storage. Carboxymethyl cellulose (CMC) is a polysaccharide derivative widely applied in various industries due to its excellent barrier and mechanical properties. CMC has been utilized as an edible coating material for postharvest preservation of fruit for many years. Ongoing research is centred on the development of composite films by integrating CMC with natural biopolymers or potential active agents to augment their functionality in postharvest fruit preservation. This review consolidates findings on composite coatings of CMC combined with various materials for fruit storage and preservation, shedding light on the challenges associated with such composite coatings.

Long‐term preservation of fresh fruit and vegetables without a cold chain is a great challenge to food security because fruits and vegetables are highly vulnerable to poor storage conditions. Fruit spoilage is a complex biochemical process that involves many factors, including microbial reproduction, oxidation, metabolism, and H2O evaporation. Only the synergy of the multiple spoilage inhibition methods can achieve long‐term freshness preservation. Herein, a multifunctional cellulose‐based preservation coating with antibacterial, oxygen/water vapor barrier, and antioxidant properties is proposed, which is based on cellulose microgel (CMG) and prepared using multi‐component composites with montmorillonite (MMT), cationic cellulose derivative (Cell‐P+), and L‐ascorbic acid (Vc). It has good wetting properties on fruits with different surfaces. This method can successfully preserve the long‐term freshness of various fruits. This highly transparent, edible, and washable multifunctional cellulose‐based fruit preservation coating can improve the quality of agricultural products, extend the shelf life of food, and reduce the cost of cold‐chain transportation.

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This paper reviews recent advances in fresh-cut fruit and vegetable preservation from the perspective of biomacromolecule-based edible coating. Biomaterials include proteins, polysaccharides, and their complexes. Compared to a single material, the better preservation effect was presented by complexes. The functional ingredients applied in the edible coating are essential oils/other plant extracts, metals/metal oxides, and organic acids, the purposes of the addition of which are the improvement of antioxidant and antimicrobial activities and/or the mechanical properties of the coating. The application of edible coating with other preservation technologies is an emerging method, mainly including pulsed light, short-wave ultraviolet, modified atmosphere packaging, ozonation, and γ-irradiation. In the future, it is crucial to design coating formulations based on preservation goals and sensory characteristics. The combination of non-thermal preservation technology and edible coating needs to be strengthened in research on food preservation. The application of AI tools for edible coating-based preservation should also be focused on. In conclusion, edible coating-based preservation is promising for the development of fresh-cut fruits and vegetables.

This study aimed to determine the effect of an edible coating made from vanname shrimp (Litopenaeus vannamei) shells with the addition of cinnamon (Cinnamomum sp.) extract as an edible film for fruit preservation. Shrimp shells, which are fishery by-products rich in chitin and chitosan, are utilized as the main material for making edible coatings because they are biodegradable, safe, and possess antimicrobial properties. The addition of cinnamon extract was expected to enhance the effectiveness of the edible film in inhibiting microbial growth and oxidation, while also improving the physical characteristics and shelf life of fruits. The study was conducted with various concentrations of cinnamon extract addition and was tested for parameters such as weight loss, color, firmness, and microbiological resistance of fruits during storage. The results showed that the application of the vanname shrimp shell–based edible coating with added cinnamon was able to slow down the deterioration of fruit quality, reduce weight loss, maintain color and firmness, and inhibit the growth of spoilage microorganisms. Therefore, the use of this edible coating has the potential to serve as a natural and environmentally friendly alternative for extending the shelf life of fruits.

Fruit rotting at the postharvest stage severely limits their marketing supply chains and shelf-life. Thus, developing a green and cost-effective approach to extend the shelf-life of perishable foods is highly desired. In this study, inspired by the mussel-adhesion strategy, a multifunctional fruit coating material has been developed using a quaternized catechol-functionalized chitosan (CQ-CS) grafted with 2, 3-epoxypropyl trimethyl ammonium chloride and 3, 4-dihydroxy benzaldehyde. The as-prepared CQ-CS coating exhibited excellent mechanical properties, universal surface adhesion abilities, antimicrobial and antioxidant capacities without any potential toxicity effects. Using strawberry and banana as model fruits, we showed that the CQ-CS coating could effectively maintain the fruit's firmness and color, decrease the weight loss rate, and prevent microbial growth, thus finally extending their shelf- life when compared to uncoated samples, indicating the universal application of the as-prepared CQ-CS coating. These findings demonstrated that this novel conformal coating of CQ-CS has great potential for fruit preservation in the food industry.

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The preservation of fresh fruits is critically challenged by oxidative degradation and microbial contamination, which lead to quality deterioration and reduced shelf life. In this study, we took advantage of the multiple benefits of Taxfolin (Tax) and copper to develop CuTax nanozymes, and which were showed to have excellent free radical scavenging ability, as evidenced by 90.3 % ± 0.2 % DPPH and 85.61 % ± 0.08 % ABTS free radical scavenging rates. Additionally, the CuTax exhibited peroxidase-like (POD-like) activity and effective glutathione (GSH) depletion. Moreover, the CuTax were found to effectively suppress the colony formation of E. coli and S. aureus, reduce bacterial viability, and disrupt bacterial structures. Ultimately, a CuTax/CS composite coating/films for food preservation was successfully developed using chitosan (CS) as a carrier and the protective efficacy against food spoilage was evaluated using bananas and apples as representative fruits. These findings suggest that CuTax/CS composite coatings offer a multifunctional approach to active food packaging that effectively extend the shelf life and preserve the quality of fresh fruits.

Biodegradable packaging, especially edible coatings (EC) for fruit preservation, is a sustainable and eco-friendly approach. ECs, such as polysaccharides and proteins, are widely used in fruit preservation, with a preference for polysaccharides in coating studies. Fundamental EC properties include barrier properties, tensile strength, elongation at break, and UV blocking. Extra materials such as antimicrobial agents, antioxidants, anti-browning agents, and antagonistic microorganisms enhance EC benefits. ECs impact fruit metabolism by reducing malondialdehyde production and enhancing the activities of key enzymes. However, extra materials at high concentrations affect the bonding network of the EC and weaken its structure. Therefore, selecting an appropriate concentration of extra materials is crucial to ensure adequate preservation and safety without affecting sensory properties. Combining coating materials and extra materials to reduce fruit metabolism, maintain fruit quality, inhibit damage pathogens, prevent browning, and provide antioxidants would be an excellent way to promote the green potential of fruit preservation approaches.

Fruit spoilage has led to significant food waste and economic losses and poses risks to human health. Currently, widely used plastic bag preservation techniques exhibit limited effectiveness, often leading to environmental pollution and potential health hazards. Moreover, many emerging nanopreservation materials lack comprehensive safety evaluations, raising concerns regarding their biological safety and stability. In this study, we developed a nanocomposite coating that utilizes plant-derived polyphenols as a structural framework for food preservation. This coating is synthesized through a one-step self-assembly process involving tea polyphenols and zinc ions (TPZn). The TPZn nanocomposite coating exhibits exceptional antibacterial, antioxidant, adhesion, and water retention properties. By inhibiting the formation of bacterial biofilms, it effectively prevents bacteria from colonizing the surfaces of fruits, resulting in long-lasting antibacterial effects and significantly extending the shelf life. Additionally, the application of TPZn on strawberries and bananas has led to a doubling of their shelf life while maintaining the freshness and nutrient content of the fruits. This polyphenol-based preservation material not only provides a shield coating against spoilage but also demonstrates excellent biological safety across various models including cells, zebrafish, nematodes, mice, and bean sprouts. This study presents insights into the rational design of biosafe preservation materials utilizing natural plant-derived components.

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The fruit and vegetable (F&V) waste generated postharvest has the potential of being used for the recovery of bioactive compounds that can be reintroduced into the supply chain to extend the postharvest quality of fresh produce. This review provides in-depth insights into the potential use of natural extracts derived from F&V waste to maintain the commercial and nutritional quality of fresh F&V. The mechanisms of action are comprehensively discussed. Application methods such as edible coatings, dipping solutions, and active packaging films are the main techniques used for the application of natural extracts. Future research integrating advanced -omics technologies is encouraged to unravel the molecular interactions of these bioactive compounds, facilitating the development of environmentally friendly, scalable postharvest treatments. Addressing regulatory challenges and ensuring industry adoption will be crucial in transitioning toward natural alternatives for food preservation, ultimately reducing postharvest losses and promoting sustainability in the fresh produce supply chain.

Abstract Transitioning to safe, nonthermal, and edible strategies for maintaining fruit and vegetable (F&V) quality, reducing postharvest losses (up to 55% annually), and ensuring food security requires extensive research and innovation in postharvest technologies. This review aims to provide an updated understanding of edible coatings or films (ECF), focusing on their role in reducing F&V postharvest losses, based on data from the last 40 years retrieved from the Web of Science database. The global ECF research network is represented by publication trends, majorly researched F&V, key research areas, influential and emerging authors, and global research ranking. The role of ECF in preserving F&V quality has been assessed by examining critical quality parameters, including weight loss, total soluble solids, titratable acidity, ripening, softening, sensory and organoleptic characteristics, browning, chilling injury, and microbial safety. Furthermore, recent advancements in ECF formulations, including nanoscale ingredients and application methodologies, have been critically discussed. Sources, categorization, application strategies, mode of action, functional properties, sustainable development goals (SDGs), challenges, safety, legislations, and future perspectives in ECF research have also been discussed. The key findings indicate that China (20.34%) and the USA (9.94%) are the leading countries in ECF research. Studies have demonstrated ECF's potential in reducing F&V postharvest losses by maintaining quality parameters through advanced nanoscale compositions and methodologies. Notably, ECF research supports multiple SDG targets, including SDGs 2, 3, 8, 9, 12, 13, and 15. Future ECF research should explore 3D‐printed coatings, nonflavor‐altering components, and potential crosslinking agents to enhance F&V quality and reduce postharvest losses.

Post-harvest deterioration is a major contributor to food loss, estimated to affect up to 40% of global fruit and vegetable supplies, with the problem being particularly severe in regions with elevated temperature and humidity. These environmental factors hasten microbial activity and physiological breakdown, resulting in decreased market value, food availability, and nutritional quality. The accelerated spoilage in tropical climates underscores the necessity for environmentally responsible and economically viable preservation approaches, especially as worldwide populations grow and demand for fresh produce increases. Without effective intervention, ongoing losses threaten both the agricultural economy and broader food security. This investigation centres on novel starch-based edible coatings, which have been enriched with nanoemulsified extracts of Andrographis paniculata (NAP) across various concentrations (5–20% w/v). Among the tested formulations, the 20% NAP-coated film (NAP20) achieved optimal nanoemulsion properties with a minimal droplet size of around 201 nm, ensuring consistent integration of bioactive compounds throughout the polymer matrix. Incorporation of NAP not only upgraded moisture resistance and structural stability but also enhanced the protective features of the coating when applied to bananas, resulting in reduced softening and extended firmness suitable for post-harvest storage. By demonstrating substantial improvements in the shelf life of fruit, this study establishes nanoemulsion-infused starch films as a sustainable and scalable solution to post-harvest spoilage. This approach provides an innovative pathway for minimising waste and supporting growers, retailers, and consumers in maintaining the quality of fresh produce.

A novel probiotic film based on gellan gum (GN), cranberry extract (CE), and Lactococcus lactis (LA) was developed in the present study. The fluorescence and SEM image results showed that GN/CE film containing LA was successfully fabricated. The incorporation of LA significantly enhanced the antibacterial activity of the film. The presence of CE strengthened the antioxidant activity and LA survivability in the film. The combination of LA (0-1.0 %) and CE (0.5-1.0 %) improved the mechanical property of the film through the formation of density structure. The best comprehensive properties were obtained with the film containing 2.0 %LA and 0.5 %CE. The GN/2.0 %LA/0.5 %CE film also showed the optimal preservation effect on fresh-cut potatoes and apples. Hence, GN/2.0 %LA/0.5 %CE probiotic film has proved to be suitable for fruit and vegetable preservation.

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In response to increasing global demands for enhanced food safety and quality, the development of safe and efficient postharvest preservation technologies has emerged as a critical research priority in agricultural sciences. Silk fibroin, a naturally derived biopolymer, demonstrates remarkable potential for fruit and vegetable preservation owing to its exceptional biocompatibility, biodegradability, and film-forming capabilities. This review provides a comprehensive analysis of the structural characteristics of silk fibroin and elucidates its preservation mechanisms in horticultural products. Special emphasis is placed on the application of silk fibroin-based edible coatings and active packaging systems. Furthermore, we examine the synergistic interactions between silk fibroin and other natural preservatives. The article concludes with a critical discussion of current research controversies and proposes future research directions, thereby offering valuable insights for advancing both fundamental research and practical applications of silk fibroin in postharvest management.

Climate variability and increasing postharvest losses have intensified the need for sustainable alternatives to synthetic pesticides and preservatives in horticultural systems. Conventional postharvest management approaches, while effective to some extent, face critical limitations; chemical treatments raise concerns over residues and human health, while many bio-based coatings such as starch, gum arabic and essential oils suffer from weak barrier properties, rapid degradation or inconsistent antimicrobial performance. This review evaluates the potential of Aloe vera gel extract as a natural, eco-friendly solution for plant disease management and postharvest quality preservation in fruits and vegetables, particularly under the pressures of climate-induced stresses. Rich in bioactive compounds such as acemannan, anthraquinones, flavonoids and saponins, A. vera gel demonstrates strong antimicrobial, antioxidant and immunomodulatory activities. Unlike other coatings, it not only forms an effective edible film but also contributes functional prebiotic and therapeutic benefits, making it uniquely multifunctional. It acts both as a biocontrol agent and a protective edible coating, delaying spoilage by inhibiting fungal and bacterial pathogens, reducing respiration rates and preserving textural and nutritional quality. Moreover, the integration of A. vera gel into composite coatings with biopolymers such as chitosan and alginate significantly enhances barrier properties and antimicrobial efficacy. Its dual role in both prevention and treatment of postharvest diseases, relevance in climate-resilient agriculture and compatibility with biodegradable packaging systems highlight its potential as a sustainable solution. Emphasis is also placed on its safety, affordability and role in promoting circular agro-economies, which are farming systems that minimize waste by reusing agricultural by-products and promoting resource efficiency. Future prospects lie in the standardization of formulations, elucidation of underlying mechanisms and field-level validation to facilitate its widespread adoption in postharvest management.

Polysaccharide-based edible coatings are increasingly explored as sustainable strategies for maintaining quality of fresh produce, acting as barriers to gas exchange while improving mechanical and optical properties. However, their effectiveness depends not only on the intrinsic features but also on the structural and physiological diversity of fruits and vegetables, which vary in peel composition, hydrophobicity, and texture. This study investigated plant-derived polysaccharide films (cassava starch, potato starch, corn starch, carboxymethylcellulose, hydroxypropylmethylcellulose, and pectin) characterized for moisture resistance, solubility, permeability, thermal stability, hydrophilicity, opacity, gloss, and mechanical strength. Concurrently, different fruits and vegetables (fruit, root, and tubers) were analyzed for their surface hydrophilicity to establish correlations between film properties and peel characteristics. The findings emphasize that no single polymer can be universally applied. In addition, the choice of matrix must be guided by both film functionality and produce surface traits. Starch-based films presented high hydrophilicity, suggesting better wettability, while pectin and cellulose derivatives presented distinct advantages for less hydrophilic peels. This work highlights the importance of tailoring edible coatings according to the physicochemical compatibility between films and fresh produce surfaces, providing insights for improving post-harvest preservation strategies and guiding the development of effective, sustainable coatings for diverse horticultural commodities.

Biaxially oriented polyethylene (BOPE) is a high-strength, lightweight polyethylene material with superior barrier properties. In this study, peaches were packaged using either polyethylene (PE) or BOPE film. The peaches packaged in BOPE film maintained better firmness, color retention, antioxidant content, and nutritional quality than control peaches and those packaged in PE film. Transcriptome sequencing revealed 1041 differentially expressed genes in BOPE-packaged fruit compared with that in the control, and these were enriched in the pyruvate metabolism, flavonoid biosynthesis, and glutathione metabolism pathways. Physiological analyses demonstrated that BOPE packaging reduced malondialdehyde accumulation and increased peroxidase and phenylalanine ammonia-lyase activity, potentially limiting membrane peroxidation and senescence. BOPE-packaged fruit also retained higher levels of soluble sugars, reducing sugars, free amino acids, and proline, which are critical for fruit flavor and stress adaptation. Together, these results underscore the potential of BOPE as a novel packaging material for the preservation of fruits and vegetables.

Based on the key factor of spontaneous modified atmosphere packaging (MAP)-gas permeability, a spontaneous MAP film was created for the preservation of Agaricus bisporus by delaying the senescence of white mushrooms. Compared with other mixed films, hydroxypropyl methylcellulose (HPMC)/pueraria (P)-2 showed better mechanical properties, barrier properties and thermal stability energy. Applying the HPMC/P-2 film for preserving white mushrooms can spontaneously adjust the internal gas environment. Moreover, the O2 concentration in the package remained stable at 1-2 %, and the CO2 concentration was between 8 % and 14 %. The film can effectively reduce the respiration rate of white mushrooms, inhibit enzymatic browning, maintain their good color and texture, and delay their aging. In conclusion, the HPMC/P-2 film can be used not only for fruit and vegetables preservation but also provide theoretical basis for sustainable food packaging.

The present review paper focuses on recent developments in edible films and coatings made of base compounds from biological sources, namely plants, animals, algae, and microorganisms. These sources include by-products, residues, and wastes from agro-food industries and sea products that contribute to sustainability concerns. Chitosan, derived from animal biological sources, such as crustacean exoskeletons, has been the most studied base compound over the past three years. Polysaccharides typically constitute no more than 3–5% of the film/coating base solution, with some exceptions, like Arabic gum. Proteins and lipids may be present in higher concentrations, such as zein and beeswax. This review also discusses the enrichment of these bio-based films and coatings with various functional and/or bioactive compounds to confer or enhance their functionalities, such as antimicrobial, antioxidant, and anti-enzymatic properties, as well as physical properties. Whenever possible, a comparative analysis among different formulations was performed. The results of the applications of these edible films and coatings to fruit and vegetable products are also described, including shelf life extension, inhibition of microbial growth, and prevention of oxidation. This review also explores novel types of packaging, such as active and intelligent packaging. The potential health benefits of edible films and coatings, as well as the biodegradability of films, are also discussed. Finally, this review addresses recent innovations in the edible films and coatings industry, including the use of nanotechnologies, aerogels, and probiotics, and provides future perspectives and the challenges that the sector is facing.

Agriculture faces persistent postharvest losses owing to inadequate packaging and preservation methods. While existing reviews have focused on commercial biopolymers for edible coatings, a systematic analysis of fruit and vegetable waste-derived films remains fragmented, lacking a comprehensive evaluation of their functional potential. This review addresses this gap by synthesizing current research on edible coatings developed from pomace and peels and evaluating their viability as sustainable packaging alternatives. The literature reveals that waste peels, which are rich in polysaccharides, phenolic compounds, and bioactive substances, offer promising biodegradable film materials. However, extraction optimization varies significantly across studies, with inconsistent reports on bioactivity retention. Current research demonstrates moderate barrier properties and adequate mechanical strength for peel-based films, although moisture resistance requires hydrophobic enhancement. The effectiveness of application methods varies depending on the formulation. This review identifies critical research gaps, including standardization challenges, scalability issues, and performance optimization needs. This study synthesizes fragmented knowledge to establish a framework that advances the commercial viability of waste-derived edible coatings for sustainable food preservation. Fruit peels are rich sources of polysaccharides, phenolic compounds, and bioactive ideal for biodegradable edible films. Novel extraction methods (microwave, ultrasound, enzymeassisted) improve bioactive retention in peel-based films. Peel-derived films show moderate mechanical strength and barrier properties; moisture resistance needs enhancement. Application techniques like dipping, spraying, and layer-by-layer improve coating uniformity and food preservation. SWOT and roadmap frameworks can guide overcoming bottlenecks in standardization, scaling, and peel logistics for commercialization.

Fruits and vegetables are highly susceptible to adverse conditions, microbial contamination, and postharvest respiration, leading to quality degradation, nutrient loss, and resource waste. To maintain post-harvest freshness and increase economic benefits, various preservation techniques for fruits and vegetables have been developed. Among them, nanofiber active packaging has garnered extensive research attention due to its advantages of environmental friendliness and superior preservation efficacy. Therefore, this review focuses on the preparation methods, functional effects, and current application status of nanofiber active packaging films. Furthermore, it summarizes and analyzes the challenges faced by nanofiber active packaging preservation technology, presents prospects, and aims to provide valuable references.

Strawberry as a nutritious plant with high commercial value, which is prone to spoilage during storage. The aim of this work was to develop a novel chitosan-based film to enhance the shelf life of strawberries. The results showed that the exopolysaccharide from Weissella confusa HYF86 (EPS86) belongs to heteropolysaccharides mainly composed of glucose with →4)-Glcp-(1→ glycosidic bonds and a smooth surface, which is conducive to the formation of film. In addition, EPS86 improved the elongation at break and air permeability of the film, which was 2.00-fold and 1.13-fold than that of the chitosan group, respectively. In particular, EPS86-loaded film decreased water loss, reduced spoilage rate by 16.67 % and maintained the texture of strawberry during the storage period. It is well established that EPS86 effectively increased the release of strawberry flavor compared with chitosan, and ethyl hexanoate proportion of strawberries in EPS group was significantly higher than that in the chitosan group on the first day of storage. The results suggested that EPS86 exhibited the potential for fruit preservation and flavor release modulation, which offers a viable prospect for non-destructive preservation of fruits and vegetables.

Chitosan is a natural biopolymer from crab shells that is known for its biocompatibility, biodegradability, and bioactivity. In human medicine, chitosan is used as a stabilizer for active ingredients in tablets, and is popular in slimming diets. Due to its low toxicity, it was the first basic substance approved by the European Union for plant protection (Reg. EU 2014/563), for both organic agriculture and integrated pest management. When applied to plants, chitosan shows triple activity: (i) elicitation of host defenses; (ii) antimicrobial activity; and (iii) film formation on the treated surface. The eliciting activity of chitosan has been studied since the 1990’s, which started with monitoring of enzyme activities linked to defense mechanisms (e.g., chitinase, β-1,3 glucanase, phenylalanine ammonia-lyase) in different fruit (e.g., strawberry, other berries, citrus fruit, table grapes). This continued with investigations with qRT-PCR (Quantitative Real-Time Polymerase Chain Reaction), and more recently, with RNA-Seq. The antimicrobial activity of chitosan against a wide range of plant pathogens has been confirmed through many in-vitro and in-vivo studies. Once applied to a plant surface (e.g., dipping, spraying), chitosan forms an edible coating, the properties of which (e.g., thickness, viscosity, gas and water permeability) depend on the acid in which it is dissolved. Based on data in literature, we propose that overall, the eliciting represents 30 to 40% of the chitosan activity, its antimicrobial activity 35 to 45%, and its film-forming activity 20 to 30%, in terms of its effectiveness in the control of postharvest decay of fresh fruit. As well as being used alone, chitosan can be applied together with many other alternatives to synthetic fungicides, to boost its eliciting, antimicrobial and film-forming properties, with additive, and at times synergistic, interactions. Several commercial chitosan formulations are available as biopesticides, with their effectiveness due to the integrated combination of these three mechanisms of action of chitosan.

Fruit and vegetable production is often impacted by microbial pathogens that compromise the quality of produce and lead to significant economic losses at the postharvest stages. Due to their efficacy, agrochemicals are widely applied in disease management; nevertheless, this practice has led to the appearance of microbial strains resistant to these types of agrochemicals. Additionally, there is growing concern among consumers about the presence of these chemical residues in fruits and the negative impacts they cause on multiple ecosystems. In response, there is a growing need for safe, effective, green, and sustainable disease control technologies. Bionanocomposites, with their unique ability to combine nanomaterials and biopolymers that have attractive properties, represents a promising alternative for postharvest disease control. These technologies allow for the development of functional coatings and films with antimicrobial, antioxidant, and barrier properties, which are critical for extending shelf life and preserving fruit quality. Recent advances have demonstrated that integrating nanoparticles, such as ZnO, TiO2, Ag, and chitosan-based nanosystems, into biopolymeric matrices, like alginate, pectin, starch, or cellulose, can enhance mechanical strength, regulate gas exchange, and control the release of active agents. This review presents systematized information that is focused on the creation of coatings and films based on bionanocomposites for the management of disease in fruits and vegetables. It also discusses the use of diverse biopolymers and nanomaterials and their impact on the quality and shelf life of fruits and vegetables.

Postharvest losses of fresh produce remain a persistent challenge. Application of coatings/films have been extensively investigated as sustainable preservation strategies. This review highlights the role of chitosan nanoparticle (ChiNP)-stabilized Pickering emulsions in enhancing the functional performance of such coatings for maintaining fruit and vegetable quality. The findings indicated that ChiNP offer some advantages, including antimicrobial properties due to their cationic nature, while their nanoscale size contributes to emulsion stability by improving interfacial adsorption. Their incorporation enhances gas and water vapor barrier properties through a dense structural configuration at the oil–water interface, effectively suppressing ethylene biosynthesis and delaying cell wall degradation, thereby slowing ripening. Moreover, ChiNP demonstrate synergism with essential oils (EO), significantly improving the antimicrobial efficacy. However, further research is needed to improve stability, understand interactions with biopolymer matrices, assess wettability, ensure safety, and optimize delivery performance. In industrial context, the optimization of formulation parameters and sensory evaluations should be prioritized, thereby supporting the potential implementation of ChiNP as an effective and sustainable approach for fresh postharvest commodities preservation.

In the process of post-harvest storage and transportation, the quality of fresh fruits and vegetables are decreased due to the autogenetic physiological effect and microbial pollution, which causes great losses to the food industry. Food packaging using edible film and coatings is an emerging environmentally friendly method of fruits and vegetable preservation. This review provides an overview of various film fabrication techniques, including solution casting, extrusion, electrospinning, and 3D printing, while examining the advantages and limitations of each method. A detailed analysis is offered on the key performance parameters of these films, such as mechanical strength, water vapor permeability, antioxidant activity, antimicrobial properties, and their effectiveness in preserving fruits and vegetables. Additionally, strategies to enhance the performance of edible films through incorporating nanoparticles, natural additives, and crosslinking methods are explored. The review aims to establish a comprehensive theoretical foundation and offer practical insights to support the further development and application of edible film technology in fruits and vegetables preservation.

Nanotechnology in which silver nanoparticles (AgNPs) have received more interest in fruits and vegetables (FaV) preservation due to their anti-microorganism properties. There are various approaches to synthesizing AgNPs, in which biological reduction, especially plant extraction containing bioactive compounds, is considered non-toxic, eco-friendly, and economically viable. AgNPs can be applied for FaV preservation by immersing or incorporating AgNPs into the edible coating or wrapper film. Depending on the type of coating and the kind of FaV, choosing the coating components is necessary to ensure the anti-microorganism ability and improve preservation efficiency. This review highlights green-synthesized AgNPs for preserving FaV. The study covered the materials employed in the green synthesis of AgNPs, their effectiveness against microorganisms, the influence of AgNPs on film structure, safety properties, and various preservation strategies. Using plant or bacterial-synthesized AgNPs in edible coatings offers a sustainable approach to enhance safety, edibility, environmental friendliness, and FaV quality during storage.

Challenges in global food supply chains include preserving postharvest quality and extending the shelf life of fruits and vegetables. The utilization of edible coatings (ECs) combined with biocontrol agents (BCAs) represents a promising strategy to enhance the postharvest quality and shelf life of these commodities. This review analyzes the most recent developments in EC technologies and their combination with BCAs, highlighting their synergistic effects on postharvest pathogen control and quality maintenance. Various types of ECs, including polysaccharides, proteins, and lipids, are discussed alongside coating fundamentals and the mechanisms through which BCAs contribute to pathogen suppression. The review also highlights the efficacy of these combined approaches in maintaining the physicochemical properties, sensory attributes, and nutritional value of fruits. Key challenges such as regulatory requirements, consumer acceptance, and the scalability of these technologies are addressed. Future research directions are proposed to optimize formulations, improve application techniques, and enhance the overall efficacy of these biocomposite coatings and multifunctional coatings. By synthesizing current knowledge and identifying gaps, this review provides a comprehensive understanding of the potential and limitations of using ECs and BCAs for sustainable postharvest management.

Pectin has gained increasing attention as an effective emulsifying and film-forming biopolymer owing to its advantageous physicochemical properties. This paper discusses a perspective on the potential application of pectin-based Pickering emulsion edible coatings for fresh produce preservation, with particular emphasis on their barrier performance, antimicrobial functionality, and controlled-release capabilities. The emulsification efficiency of pectin is strongly influenced by its molecular characteristics, including degree of methylation, molecular weight, and associated protein fractions. The incorporation of co-stabilizers, such as zein and zinc oxide (ZnO), cellulose nanofibers, and whey protein has been reported to enhance emulsion stability, improve antimicrobial efficacy, and facilitate targeted delivery of active compounds. Experimental evidence indicates that pectin-based coatings effectively reduce water vapor and oxygen permeability, thereby mitigating microbial spoilage in fruits such as apples, strawberries, grapes, and tomatoes. Moreover, these systems contribute to shelf-life extension by preserving coating integrity, enabling the sustained release of essential oils (EO), and providing combined protection against oxidative and microbial deterioration. The integration of nanostructured biopolymers within pectin matrices further enhances film compactness and barrier efficiency. Overall, pectin-stabilized Pickering emulsions offer a sustainable and environmentally benign strategy for fresh produce preservation, with significant potential for future development in smart packaging and scalable food preservation technologies.

Edible coatings have several advantages in preserving foods, such as avoiding water loss, controlling microbial growth, and reducing the need for preservatives added directly to the product. Antimicrobial action can be obtained by adding antimicrobial substances including phenolic compounds commonly found in plant extracts. This study evaluated the phenolic compounds content, antioxidant and antimicrobial activity of pulp, and seed extracts of Mimusopsis comersonii (popularly known in Brazil as abrico), besides the phenolic compounds were identified and quantified in the pulp extract. Edible coatings were incorporated with pulp extract in order to evaluate the preservation of minimally processed apples and baroa potatoes against foodborne bacteria, and enzymatic browning was also determined. Myricetin‐3‐glucoside, quercetin‐3‐glucoside, and kaempferol‐3‐glucoside were identified as major flavonoids in the apricot pulp extract. The seed and pulp extracts inhibited all tested microorganisms, especially Staphylococcus aureus and Salmonella Typhimurium. Edible coatings added with 9% of phenolic extract showed in vitro antimicrobial activity, in addition to being effective in preventing enzymatic browning in minimally processed apples and baroa potatoes for up to 15 days of storage. They were also effective in reducing up to 2 log CFU/g of aerobic mesophiles after 15 days of storage for apples, even though no microbial inhibition in baroa potatoes was observed under the same conditions. The addition of pulp phenolic extract in edible coatings proved to be an alternative in the preservation of apples and in the antibrowning activity of minimally processed baroa potatoes.

The increasing consumer interest in maintaining a nutritious diet has prompted scholarly investigation into innovative methodologies for the preservation of fruits and vegetables, aiming for minimal processing and the omission of preservatives. Emulsion‐based food coating technology emerges as a significant and promising alternative for safeguarding the quality of freshly cut vegetables and fruits. This review endeavors to elucidate some of the contemporary advancements in ensuring the safety and quality of fresh cut fruits and vegetables through the utilization of emulsions as edible coatings that serve as carriers for functional constituents, including antimicrobial and antioxidant agents. Notably, there is a pronounced emphasis on the identification and application of natural functional compounds in food preservation as a substitute for synthetic additives. Essential oils (EOs)–characterized nanoemulsions (NEs) possess antimicrobial and antioxidant attributes, which are recognized as pivotal indicators within the realm of food studies. The concept underlying active edible films (AEFs) fundamentally revolves around the preservation of food while providing a robust protective barrier. Serving as a natural substitute for synthetic preservatives, edible oils exhibit environmentally sustainable and cost‐effective properties, aimed at fostering sustainable food safety, security, packaging, and storage. Edible EOs demonstrate the capacity to supplant artificial antimicrobials and possess characteristics that contribute to the reduction of environmental pollution. The antimicrobial efficacy of AEF integrated with nanoparticles such as TiO2, silver (Ag nanoparticle), and zinc oxide (ZnO nanoparticles), as developed by various researchers, has been scrutinized. Researchers have documented the antimicrobial activity of AEF containing nanoparticles against the microorganisms subjected to testing. Furthermore, the attributes encompassing gas modification, induced defense mechanisms, and ion release from AEF with nanoparticles have also been examined. Conversely, findings from supplementary research suggest that the applications of AEF incorporating diverse nanoparticles may offer a viable and effective strategy to mitigate quality degradation in postharvest fruits and vegetables.

The demand for sustainable food packaging materials has led to the exploration of bioactive composite films. This study aimed to prepare and evaluate a composite film made from sweet potato peel polyphenols extract and sweet potato starch (SPS) for its potential use in food packaging.The composite film was prepared by uniformly dispersing 0.4% sweet potato peel polyphenols in the SPS matrix. Physicochemical properties and functional characteristics were assessed, including mechanical properties, UV barrier, water and gas barrier properties, antioxidant activity, and antimicrobial abilities against Bacillus subtilis, Escherichia coli, and Staphylococcus aureus. The film's efficacy in food packaging was tested using fresh cherry tomatoes, stored at 4°C, to determine its impact on shelf life.The starch-based sweet potato peel polyphenols film demonstrated enhanced mechanical properties and excellent UV barrier properties. It showed improved water and gas barrier properties and strong antioxidant activity, with clearance rates above 90% for DPPH and ABTS radicals. The film also exhibited effective antimicrobial abilities against the tested bacteria. Food packaging experiments indicated that the film could extend the shelf life of fresh cherry tomatoes to 7 days when stored at 4°C.The results suggest that the developed composite film has significant potential as an eco-friendly food packaging material. Its multifunctional properties, including UV protection, barrier enhancement, antioxidant activity, and antimicrobial capabilities, make it a promising candidate for extending the shelf life of perishable foods. The film's performance in slowing spoilage and extending the shelf life of cherry tomatoes highlights its practical application prospects in the food industry.

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ABSTRACT Fruits and vegetables are an important part in people’s daily diets, known for their abundance of nutrients, such as vitamins, minerals, and dietary fiber. However, fruits and vegetables are prone to quality deterioration after harvest. Therefore, preservation methods, such as natural preservatives, packaging films and coatings, are used to maintain the quality of fruits and vegetables. This paper reviews recent advances in nano-antimicrobial agent in polysaccharide-based edible film/coating for improving the quality of fruits and vegetables. Various nano-antimicrobial agents incorporated into polysaccharide-based edible film and coating were briefly described. The effect mechanism of polysaccharide-based edible film/coating with nano-antimicrobial agent in preserving fruits and vegetables was presented. In addition, the use of edible film and coating with nano-antimicrobial agent to improve the quality of fruits and vegetables, including color, hardness, ascorbic acid, total soluble solids, pH, and titrable acids, was discussed. Overview of challenges in safety, stability and consumer acceptance of nano-antimicrobial polysaccharide-based edible films/coatings, as well as future improvements in technology, regulation and advocacy. This review is helpful to further understand the characteristics of nano-antimicrobial agent and their applications in fruits and vegetables.

Lactic acid bacteria (LAB) have been shown to prevent the growth and activity of several postharvest pathogen fungi in fruit and vegetables because of their ability to produce antimicrobial metabolites. Edible coatings (ECs) can be used as carriers of LAB and could provide an alternative natural preservation method. The effectiveness of Lactobacillus plantarum against fungal decay on grapes applied together with EC was studied. Different formulations with or without L. plantarum were considered, using pregelatinized potato starch (PS) or sodium caseinate (NaC) as main components of the coating matrices. In some of the formulations, oleic acid (OA) was added as a surfactant. The population dynamics of the bacterium and its ability to control fungal decay were studied together with the assessment of fruit quality. NaC-based formulations improved survival of L. plantarum on fruit surface after 7 days of storage in comparison with a water control. On the other hand, L. plantarum in PS-based formulation without OA reduced Botrytis incidence more than when applied in NaC formulation or in water. Coatings had little effect on berry quality (weight, color, firmness, and soluble solids content) of grapes throughout storage, although some of the coated samples maintained acidity and maturity index during storage better than others. Therefore, LAB applied in ECs could provide a viable biocontrol method for postharvest disease in grapes.

ABSTRACT Blueberries are highly susceptible to decay due to mechanical damage such as bruising or impact. Traditional postharvest preservation methods such as brush and dip coating generate solvent waste, incur high labor costs, and may also leave visible brush marks. Moreover, due to their “one‐by‐one” coating process, which lowers the processing efficiency, these traditional methods are not suitable for small fruits such as blueberries. To solve this problem, a functional spray was developed in this work using gelatin (GEL) and sodium carboxymethyl cellulose (CMC) as the matrix, and a cell‐free supernatant (CFS), produced by the centrifugation of lactic acid bacteria fermentation broth, was used as the active ingredient. Microstructural (SEM), intermolecular interaction (FTIR), and crystal structure (XRD) analyses of a CFS/CMC/GEL composite film demonstrated that the components of the functional spray had good compatibility. Moreover, this film had a greater water vapor permeability (WVP), reduced transmittance, and enhanced light‐blocking properties compared with a CMC/GEL film. The 100% CFS/CMC/GEL functional spray exhibited improved antimicrobial performance against Escherichia coli , Staphylococcus aureus , Listeria monocytogenes , and yeast. Finally, a blueberry preservation experiment indicated that the blueberries sprayed with 100% CFS/CMC/GEL exhibited a lower decay rate, reduced weight loss, and lower malondialdehyde (MDA) level compared with the control group, whereas total soluble solids (TSS) and titratable acidity (TA) levels were higher. Notably, the firmness of the blueberries did not significantly change. These spray coating preservation tests demonstrate that the CFS/CMC/GEL composite coating effectively extends the shelf life of small fruits such as blueberries.

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Electrospun nanofibrous films containing different active agents were prepared and compared to improve the storage quality of blackberries. We added different essential oils, phenolic acids, microbial antagonists and plant growth regulators to poly(lactic acid)/polycaprolactone (PP) nanofilms and compared their antimicrobial properties against bacteria and fungi. Based on the results, oregano essential oil/PP (OPP), chlorogenic acid/PP (CPP), natamycin/PP (NPP) and methyl jasmonate/PP (MPP) were selected. The addition of active agents decreased the tensile strength and increased the elastic modulus and elongation at break. These active agents did not affect the thermal stability, water contact angle (except for NPP) or water permeability (except for NPP and MPP) of the nanofilms. Nanofilms also controlled the release of active agents and showed antioxidant activity and biosafety. Different nanofilms were applied to blackberry postharvest storage, and OPP contributed the lowest to deterioration in appearance, 'red small drupelets' phenomenon, decay rate, weight loss and softening. Among these nanofilms, the OPP nanofilm exhibited the best shelf-life extension of blackberry.

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Edible coatings, formulated with sodium alginate and various strains of lactic acid bacteria, were evaluated for their effectiveness in extending the shelf life and mitigating microbial risks associated with strawberries. This study specifically employed strains of Lacticaseibacillus paracasei, Lacticaseibacillus rhamnosus, and Lacticaseibacillus plantarum as antimicrobial agents. Through physicochemical property analysis, the alginate-based antimicrobial coating proved most effective in reducing the strawberry weight loss rate, decay index, and ascorbic acid degradation. Over time, all treatments exhibited increased fungal growth. However, strawberries treated with alginate and lactic acid bacteria recorded lower final colony formation counts-6.82 log CFU/g for SA + LPC, 6.04 log CFU/g for SA + LGG, and 6.26 log CFU/g for SA + LP-compared to 8.73 log CFU/g in the control group. In terms of bacterial resistance under gastrointestinal conditions, L. paracasei demonstrated the highest survival rate post-simulated gastric fluid exposure, while L. plantarum showed the greatest resilience post-simulated intestinal fluid exposure. These findings underscore the efficacy of alginate-based antimicrobial coatings in not only enhancing the storage quality of strawberries but also ensuring microbial safety and potential benefits for gut health.

Antibiotic-resistant bacteria are major contributors to food spoilage, animal diseases, and the emergence of multidrug-resistant (MDR) bacteria in healthcare, highlighting the urgent need for effective treatments. Bacteriocins produced by lactic acid bacteria (LAB) have gained attention for their non-toxic nature and strong antimicrobial properties. LAB-derived bacteriocins have been successfully applied in food preservation and are classified by the U.S. Food and Drug Administration (FDA) as ‘food-grade’ or ‘generally recognized as safe’ (GRAS). This review summarizes recent progress in the production, purification, and emerging applications of LAB bacteriocins. It emphasizes their versatility in food preservation, agriculture, and medicine, providing insights into their role in antimicrobial development and functional food innovation.

Abstract Lactic acid bacteria (LAB) are ubiquitous multifaceted microorganisms widely used in food and agricultural industries due to their metabolic adaptability, safety and beneficial bioactivities. This review provides a comprehensive synthesis of recent advances in LAB applications focusing on their roles in food fermentation, value-added compound production, human health, and biocontrol and bioremediation in sustainable agriculture. In food systems, LAB not only can improve preservation or shelf life, but also contributes to improved nutritional profiles through the production of functional biomolecules (e.g., exopolysaccharides, bacteriocins, and vitamins). Furthermore, LAB-derived extracellular vesicles, lipoteichoic acids, and exopolysaccharides have demonstrated immunomodulatory, anti-inflammatory effects, and hypoglycemic and hypocholesterolemic properties, highlighting their therapeutic and nutraceutical potential. Meanwhile, in agriculture LAB can promote plant growth, soil health, and pathogen suppression through antimicrobial properties and nutrient solubilization. These microorganisms have also demonstrated capabilities in degrading contaminants in the environmental and food sectors showcasing its diverse biotechnological utility. Altogether, this review emphasizes emerging biotechnological applications in addressing global challenges related to food safety, agri-environmental sustainability, and human health.

Recent outbreaks of foodborne diseases have highlighted the challenges of maintaining food safety, emphasizing the need for effective strategies to control pathogens and spoilage organisms. Toxins produced by indigenous fungi pose serious economic issues and undermine food security. Mycotoxin spoilage is a ubiquitous hazard that affects all food commodities; however, bakery products, dairy, fruits, vegetables, and meat are particularly vulnerable. The quality of food is perceived through senses such as taste, aroma, and texture. These sensory attributes significantly impact the overall sensation of the product and determine whether it will be accepted or rejected by consumers. Spoilage not only reduces consumer satisfaction but also drastically shortens the shelf life of food. This review highlights the ability of Lactic Acid Bacteria (LABs) to produce diverse antimicrobials, emphasizing antifungal metabolites as effective tools for enhancing food preservation and extending shelf life. As consumer demand for ‘clean label’ solutions increases, these natural antimicrobials promise safe and effective alternatives for enhancing food safety, reducing fungal spoilage, and extending shelf life of various perishable food commodities and reducing economic losses.

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Fruits are a significant source of natural nutrition for human health. However, the perishable nature and short shelf life of fruits lead to spoilage, nutrition safety challenges, and other substantial postharvest losses. Edible coatings have emerged as a novel approach in order to enhance the shelf life of perishable fruits by forming a protective barrier against adverse environmental conditions and microbial infections. Sodium alginate is recognized as an excellent polysaccharide (derived from algae, seaweed, etc.) in the food industry for edible fruit coatings because of its non-allergic, biodegradable, non-toxic (safe for human health), inexpensive, and efficient gel/film-forming properties. However, the hydrophilicity of the polysaccharides is a significant concern to prevent the growth of mold and yeast. In recent years, various plant extracts (containing multiple bioactive compounds, including polyphenolic acids) and nanoparticles have been applied in sodium alginate-based edible films and fruit coatings to enhance antimicrobial activity. This review study summarized recent advancements in fabricating plant extracts incorporating sodium alginate-based films and coatings to enhance fruit shelf life. In addition, approaches to preparing edible films and the basic mechanism behind the role of coating materials in enhancing fruit shelf life are discussed. Moreover, the limitations associated with sodium alginate-based fruit coatings and films have been highlighted.

Utilizing edible films/coatings promises to extend the shelf life of fruits by controlling various physiological parameters (e.g., respiration and transpiration rates), maintaining firmness, and delaying fruit senescence. The influence of composite-based edible coatings made from sodium or calcium caseinate: carboxymethyl chitosan (75:25) on the postharvest quality of fresh blueberries was assessed over a 28-day storage period, on the basis of weight loss and changes in pH, firmness, color, titratable acidity, soluble solids content, mold and yeast count, and respiration rate. The pH of the blueberries increased over the period of storage, with significant differences observed between uncoated and coated (e.g., pH was 3.89, 3.17, and 3.62 at the end of the storage time for uncoated, Ca 75-1% SO, and Na 75-1% SO, respectively. Desirable lower pH values at the end of storage were obtained with the calcium caseinate formulations. Over the duration of storage, other quality parameters (e.g., firmness) were better retained in coated fruits compared to the uncoated (control) one. At the last storage day, the firmness of the uncoated sample was 0.67 N·mm−1 while the sodium and calcium caseinate was 0.63 and 0.81 N.mm−1, respectively. Moreover, the microbial growth was reduced in coated fruits, indicating the effectiveness of coatings in preserving fruit quality. The mold /yeast count was 1.4 and 2.3 log CFU/g for CaCa 75-1% SO and NaCa 75-1% SO compared with uncoated with 4.2 log CFU/g. Adding soybean oil to the caseinate–carboxymethyl chitosan composite edible coating has the potential to positively influence retention of various quality parameters of blueberries, thereby extending their shelf life and maintaining overall quality. Further research could explore the optimization of coating formulations and application methods to enhance their effectiveness in preserving fruit quality during storage.

Abstract This research was aimed to investigate the utilization of mung bean starch as an innovative edible coating material to enhance the shelf‐life of cut papaya fruits. The study focused on the extraction process of mung bean starch and its subsequent characterization through various analyses. Particle size (142.3 ± 1.24 nm), zeta potential (−25.52 ± 1.02 mV), morphological images, Fourier transform infrared (FTIR) spectra, and thermal stability (68.36 ± 0.15°C) were assessed to determine the mung bean starch properties. The functional properties, such as bulk density (0.51 ± 0.004 g/cm3) and tapped density (0.62 ± 0.010 g/cm3), angle of repose (21.61°), swelling power (12.26 ± 0.25%), and minimum gelation concentration (4.01 ± 1.25%), were examined to detect its potential as a coating base material. Subsequently, the prepared mung bean starch coating solution (1%, 2%, 3%, 4%, and 5%) was applied to papaya fruits and the coated fruits' physicochemical characteristics evaluated during storage. These characteristics encompassed color, weight loss, pH shifts, total soluble solids, titratable acidity, vitamin C content, fruit firmness, microbial analysis, and sensory attributes. The results revealed that starch coating on papaya maintained its color, reduced weight loss, preserved vitamin C, and delayed firmness loss, enhancing shelf‐life when compared to control sample. These findings demonstrated the effectiveness of mung bean starch coatings in preserving papaya fruits. The research made a significant contribution to the use of mung bean starch as a potential coating material for improving the shelf‐life of papaya fruits. This finding has great promise for the field of food preservation and quality control.

In the past few decades, fruits have been increasingly consumed, leading to an increase in global fruit production. However, fresh produce is susceptible to large losses during production and preservation. In the postharvest preservation stage, fruits undergo various technical treatments for maintaining their quality. A widely adopted technology is the application of edible coatings, which can be applied to a diverse range of fruits to regulate the exchange of moisture and gases between the fruit and its environment. In addition, edible coatings provide a significant benefit by allowing the integration of different active ingredients into the coating’s matrix, meaning that these substances will associate with and possibly be eaten together with the fruit. This would help improve the organoleptic and nutritional qualities of the fruit as well as the shelf life. This paper provides an overview of the available data on the typical components used in coating matrix, focusing on the effect of the material combinations and application techniques to fruit properties. The processors can use this knowledge in choosing a suitable coating material and concentration for various fresh and fresh-cut fruits. Additionally, this paper reviews recent developments and limitations in utilizing edible coatings for prolonging the shelf-life of fruits.

Cellulose derivatives, as edible coating for fruits and vegetables, have been broadly applied due to their availability, stability, solubility, safety, and low price. Therefore, this study was conducted to (1) extract cellulose from the banana plant rachis, (2) convert it into carboxymethyl (CMC), and (3) use the produced CMC as an edible coating to retard senescence and prolong the storage life of strawberry fruit. Preparation of CMC was accomplished by an etherification process, utilizing sodium hydroxide and monochloroacetic acid (MCA), with ethanol as a supporting medium. Characterization of CMC was done by analyzing the spectra of FTIR, degree of substitution (DS), ash content, CMC yield, water and oil holding capacity, in addition to physical characteristics. A storage study with CMC as an edible coating was conducted to investigate its impact on the shelf life of stored strawberry fruits. High purity food-grade CMC was successfully produced. CMC showed a yield of 156.25% with a DS of 0.78, a water holding capacity of 11.24 g/g, and an oil holding capacity of 1.60 g/g. The resulted CMC was well suited for edible coating preparation and was used effectively to prolong the shelf life of stored strawberry fruits at 22 °C to 6 days and to 16 days for that stored at 4 °C. Weight loss, total soluble solids (TSS), decay percentage, pH, anthocyanin content, ascorbic acid content, firmness, and sensory characteristics of CMC coated strawberry fruit stored at 4 °C were better than those stored at 22 °C. Thus, CMC edible coating prepared from banana rachis could be recommended as a potential postharvest treatment to delay postharvest senescence and maintain the quality of ambient and cold stored fruits.

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Papaya postharvest management using low-temperature storage is discouraged as it is a tropical fruit. Extensive research is going on to preserve papaya quality at ambient storage using edible coatings and its composites. The present investigation examined the effects of an eco-safe composite edible coating consisting of hydrocolloid carboxymethyl cellulose (CMC) (1%), guar gum (1.5%), xanthan gum (0.3%), and Gum Arabic (10%) combined with papaya leaf extract (PLE) (1:1 ratio by volume) applied as dip treatment on "Red Lady" papaya fruit at ambient storage condition. Among all the attempted treatments, "PLE incorporated with CMC (1%)" was found to be the best, as the treated fruit exhibited the highest levels of biochemicals, whereas the lowest levels of physiological and enzymatic activity, which positively affected the shelf life. The "CMC + PLE" treatment enhanced the fruit gloss score by 70.1%, phenolics by 6.1%, ascorbic acid by 22.3%, total carotenoid content by 7.4%, and fruit predilection score by 22.0% over the control fruit. However, it lowered (controlling) the physiological loss in weight by 51.0%, decay incidence by 66.6%, and polygalacturonase and pectin methylesterase activity by 24.92% and 35.29%, respectively, over control. Moreover, this treatment exhibited the highest fruit purchase predilection score and prolonged the storage life for >3 days on the physiological loss standard basis (≤10%). This study indicates that "CMC (1%) with PLE (1:1)" composite coating application on papaya under ambient conditions might be an effective, environmentally friendly, and health-friendly way to retain the quality and extend the storage life.

ABSTRACT In the current study, the most effective concentrations of moringa leaf extract (MLE), aloe vera gel (AV gel), ascorbic acid (1 mM) and oxalic acid (5 mM) were used. Physically mature fruits harvested from a commercial orchard were dipped in aqueous solutions of different edible coatings and kept at ambient conditions (25±2ºC & 55-60% RH) for evaluation of the quality and enzymatic parameters on daily basis till marketability. Current results revealed that 5 mM ascorbic acid treatment resulted in 57% reduced fruit weight loss; while 20% AV gel coating increased firmness by 60% over a 5-day ambient storage period. Application 6% MLE exhibited 50.7% and 49.7% reduced respiration rate and ethylene production respectively. Fruit biochemical quality parameters were also improved with the lowest accumulation of total soluble solids as a result of slow respiration, higher titratable acidity, ascorbic acid contents, carotenoids and anthocyanin contents in all treated fruit. While, total phenolic contents and total antioxidants along with superoxide dismutase, catalase, peroxidase, and anthocyanins were higher in ascorbic acid treated fruits. The activity of poly phenol oxidase enzyme was lowest in fruits treated with 5 mM ascorbic acid solution. Conclusively, the application of different edible coatings was proved to be beneficial as numerous fruit biochemical and antioxidative attributes were improved by ascorbic acid treatment; furthermore, MLE, AV gel and oxalic acid treatments were also helpful in maintaining fruit quality of strawberry fruits over a 5-days ambient storage period.

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In the present investigation, the mango kernel seed starch-based edible coating was developed combined with different concentrations of lemongrass essential oil (EO). The effects of different edible coating formulations, such as T1 (2% mango kernel seed starch); T2 (2% mango kernel seed starch + 0.25% lemongrass essential oil); T3 (2% mango kernel seed starch + 0.5% lemongrass essential oil); and T4 (2% mango kernel seed starch + 1% lemongrass essential oil), were investigated for physiological, physiochemical, and microbiological properties of fresh guava fruit stored at 23 ± 2°C and a relative humidity of 85 ± 5% for up to 9 days. Results of the present study revealed that the mango kernel seed starch edible coating combined with lemongrass essential oil was effective in enhancing the storage life of guava fruit by maintaining their quality attributes. Treatment of mango kernel seed starch with 0.5% lemongrass essential oil (T3) was the most significant (P < 0.05) treatment to reduce physiological loss in weight and oxidation rate while maintaining the physiochemical characteristics, such as acidity, total soluble solids, textural property, phenolic contents, and sensory profiles of stored guava fruit samples, followed by T4 treatment. The microbial load of yeast and mold was also reduced by T3 and T4 treatments. All coating treatments were potent to enhance the storage life of guava fruit with improving post-harvest quality attributes for up to 9 days of storage. However, retention of higher quality of fruit was observed with T3 treatment.

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Background Persimmon fruits are cherished for their unique flavor and high nutrient content. In the present study, the effects of Aloe vera -based edible coatings (EC) added with 1% ascorbic acid, 1% citric acid and 5% calcium chloride in modified atmosphere packaging (MAP) and their impact on shelf-life quality of fresh-cut persimmon fruit, were investigated. The experimental design consisted of four treatments 1) Aloe vera edible coating + modified atmosphere packaging (EC + MAP), 2) untreated fruit packaged with MAP (CTR + MAP); 3) Aloe vera -based edible coating in passive atmosphere (EC PASSIVE); 4) untreated fruit in passive atmosphere (CTR PASSIVE). Persimmon fruit were stored at 5 °C for 3, 6 and 9 days. At each storage time, firmness, weight loss, sugar content, organic acids, polyphenol oxidase (PPO), browning index respiration rate, sensory and microbiological analysis, were investigated. Results Our results were confirmed also by the sensory analysis in which both EC-treated fruit scored the highest values for positive descriptors.EC + MAP treatment showed the most effective result in maintaining total carotenoids, ascorbic acid, glucose and CO 2 inside packaging reducing the PPO activity and the flesh browning of persimmon slices. EC + MAP treatment controlled the growth of total mesophilic microorganisms, pseudomonads, Enterobacteriaceae , yeasts and molds . Conclusions The obtained results confirmed the importance of coating composition in controlling post-harvest decay and maintaining fruit quality.

The Mexican lime (Citrus aurantifolia cv.), widely consumed in Iran and globally, is known for its high perishability. Edible coatings have emerged as a popular method to extend the shelf life of fruits, with xanthan gum-based coatings being particularly favored for their environmental benefits. This study aims to evaluate the effectiveness of an edible coating formulated from xanthan gum, enriched with Spirulina platensis (Sp) and pomegranate seed oil (PSO), in improving the quality and reducing the weight loss of Mexican lime fruit under conditions of 20 ± 2 °C and 50–60% relative humidity. Based on the results, the application of coatings was generally effective in reducing fruit weight loss, with the least weight loss observed in the xanthan gum 0.2%+ Spirulina platensis extract (1%) treatment. Additionally, the levels of total phenols and flavonoids in the treated fruits exceeded those in the control group, with xanthan gum 0.2%+ Spirulina platensis extract (1%) and xanthan gum 0.2% exhibiting the highest concentrations of these compounds. The antioxidant capacity of the fruits was also enhanced by the coatings, surpassing that of the control group, with xanthan gum 0.2%+ Spirulina platensis extract (1%) achieving the highest levels. The treatments significantly suppressed the activity of the polyphenol oxidase (PPO) enzyme, with xanthan gum 0.2% demonstrating the most potent inhibitory effect. Furthermore, the treatments resulted in increased activities of catalase (CAT) and peroxidase (POD) enzymes compared to the control. Except for xanthan gum 0.2%+ pomegranate seed oil (0.05%), all treatments maintained the fruit’s greenness (a*) more effectively than the control. Peel browning is a major factor contributing to the decline in quality and shelf life of lime fruit. The application of 0.1% and 0.2% xanthan gum coatings, as well as a combination of 0.2% xanthan gum and Spirulina platensis extract, significantly inhibited PPO activity and enhanced the activity of CAT and POD and phenolic compound in Mexican lime fruits stored at of 20 ± 2 °C for 24 days. Consequently, these treatments comprehensively preserved lime fruit quality by significantly reducing browning, maintaining green color, and preserving internal quality parameters such as TA, thereby enhancing both visual appeal and overall fruit quality.

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Exploiting safer methods for fruit preservation such as application of edible coatings can improve shelf life, valuable characteristics, and antioxidative capacity. The current study aimed to investigate the effect of a pectin-based edible coating on antioxidative capacity of plum fruit during shelf life (19 ± 2 ℃ and 65% relative humidity for eight days). To do this, three solutions (0.5, 1, and 1.5%) of pectin, plasticized by glycerol (0.3% w/v), were applied on plum fruit and compared to a control treated with only distilled water. Ascorbic acid, total phenolics, anthocyanin and flavonoid contents, total antioxidative capacity based on 1,1-diphenyl-2-picryl-hydrazyl hydrate method, peroxidase (as an antioxidant enzyme), and polyphenol oxidase (as an oxidant enzyme) activities were recorded during this period. The results demonstrated that pectin-based edible coating was significantly effective on maintaining ascorbic acid, anthocyanin and flavonoid contents, and antioxidative capacity in plum fruits (P ≤ 0.01). The activities of enzymes were significantly affected by the coatings; peroxidase activity increased and polyphenol oxidase activity decreased (P ≤ 0.01). All pectin concentrations significantly caused higher ascorbic acid and anthocyanin contents, antioxidative capacity, and peroxidase activity but a lower polyphenol oxidase activity than the control; however, just 1 and 1.5% concentrations were effective in terms of total phenolic compounds and flavonoid content, respectively, and the other concentrations acted the same as the control. In general, the coating constituted from 1.5% pectin showed the best results for most measured parameters. Considering the influences of pectin-based edible coating on antioxidative characteristics of plum fruits, its application can be potentially regarded as a favorable method to enhance nutritional value of fruits.

In this study, the effects of the application of edible coatings on the shelf life of the strawberry were evaluated, with the aim of extending the fruit’s availability and shelf life while preserving its qualitative characteristics. In particular, the application of edible coatings enriched with a natural antioxidant to strawberries was evaluated for their physicochemical, microbial, and structural properties, during a storage period (up to 14 days) at refrigerated temperature. The experimental plan provided the formulation for edible coatings enriched with different concentrations of a natural antioxidant extract obtained from bergamot (Citrus bergamia Risso) pomace (1, 2.5, and 5%), bergamot essential oil (0.1% v/v and 0.2% v/v), and a synthetic antioxidant, butylated hydroxytoluene (BHT, 100 ppm). Moreover, a control test with untreated strawberries was considered. The enriched gum Arabic coatings provided good results related to the preservation of the qualitative parameters of the strawberries. The samples coated with the antioxidant extract (2.5%, sample D) and bergamot essential oil (0.1%, sample F) showed the best maintenance of the qualitative parameters after 14 days, showing lower decay rates (36% D and 27% F), good acceptability by consumers (between 5 and 6), and good retention of ascorbic acid (>30 mg 100 g−1).

Food packaging films containing antimicrobial reagents play a crucial role in preventing bacterial-induced fruit decay. This study proposes a bilayer film consisting of an internal amino-modified starch hydrophilic layer and an external amino-modified polyvinyl alcohol/polylactic acid hydrophobic layer, embedding alliin@MIL-101(Fe) as an antibacterial agent, utilizing the pH reduction of fruit decay sites to achieve pH-responsive release, enhancing antibacterial performance. Fourier transform infrared (FTIR) and scanning electron microscopy (SEM) analyses confirm successful crosslinking between amino and aldehyde groups, resulting in the formation of imine bonds and a mesh-like structure conducive to adsorption. Under acidic conditions, the cumulative release rate of alliin reached 74 % within 36 h. Compared to a simple mixture, the tensile strength of the alliin@MIL/NST-NPVA/PLA film reached 34.771 MPa, and transmittance in the wavelength range of 200-370 nm decreased to 0. The scavenging rate of DPPH free radicals in the film can reach 83 %. In addition, the water vapor permeability and oxygen permeability of the film are approximately 7.62 × 10-16 [g/ (m2‧24 h‧0.1 mm)] and 6.83 (m2‧24 h‧0.1 MPa), respectively; moisture content and water solubility decreased to 10.99 % and 20.77 %. This composite film extended the shelf life of strawberries from 2 to 7 days, significantly enhancing freshness.

The study aimed to develop a novel, transparent and non-toxic coating with antimicrobial, antioxidant, and antifogging properties. The p-coumaric acid-grafted chitosan (CS-PCA) was synthesized via a carbodiimide coupling reaction and then characterized. The CS-PCA coatings were further prepared using the casting method. The CS-PCA coatings obtained exhibited excellent transparency, UV-light barrier ability, and antifogging properties, as confirmed by spectroscopy and antifogging tests. The CS-PCA coatings showed stronger antioxidant capacity and antimicrobial properties against Escherichia coli, Staphylococcus aureus and Botrytis cinerea compared to CS. The multifunctional coatings were further coated on the polyethylene cling film and their effectiveness was confirmed through a strawberry preservation test. The decay of the strawberries was reduced by CS-PCA coated film at room temperature.

Kombucha is commonly regarded as a functional fermented beverage, and fruit pomace was evaluated as a co-substrate to modulate its fermentation and concurrently enable bacterial cellulose (BC) production. Sweetened black tea was co-fermented with 1% (w/v) apple, lemon, banana, kiwi, or blueberry pomace, and the resulting beverages and regenerated BC films were characterized in terms of functional metabolites, volatile composition, and bioactivity. The pomace type strongly governed functional outcomes. The blueberry pomace group (BLK) produced the greatest antioxidant enhancement, increased ABTS and DPPH radical scavenging activities by 63.5% and 26.8%, respectively, relative to the control. Organic-acid profiles markedly differed among pomace groups: the banana pomace group (BAK) increased glucuronic acid to 2.28-fold of the control, the kiwi pomace group (KIK) maximized acetic acid formation (1.95-fold vs. the control), and the BLK yielded the largest succinic acid accumulation (5.20-fold vs. pre-fermentation). Headspace HS-SPME-GC/MS revealed pomace-specific volatile fingerprints, demonstrating systematic shifts in aroma-related compounds across pomace groups rather than uniform flavor intensification. Importantly, pomace-altered kombuchas (PKs) served as effective media for BC biosynthesis, and regenerated films retained the cellulose I diffraction signature while exhibiting pomace-dependent thermal/structural responses. PK-derived BC films displayed significantly enhanced antimicrobial activity compared to control BC, with inhibition zones increased by 1.43-fold against Escherichia coli (lemon pomace group (LK)/BLK), 1.2-fold against Staphylococcus aureus (KIK), and 1.6-fold against Pseudomonas paraeruginosa (BLK). Overall, this dual valorization strategy advances circular bioprocessing by converting juice-processing residues into functionally tailored kombucha and antimicrobial BC biomaterials with potential utility in active food packaging and wound-care materials.

No abstract available

The development of multifunctional and biodegradable composite films represents a promising approach to enhancing food preservation. Herein, a chitosan-based composite film was designed by incorporating bacterial cellulose (as a mechanical reinforcement agent) and Bacillus amyloliquefaciens HY2-1 lipopeptides (as an antimicrobial component), with the aim of enabling its potential application in food packaging. A systematic investigation was conducted to evaluate the influence of varying HY2-1 lipopeptides concentrations on the key performance metrics of the composite films, including mechanical strength, barrier properties, antioxidant capacity, antimicrobial activity, and practical efficacy in fruit preservation. The results revealed a concentration-dependent enhancement in functional properties of the composite films with increasing of HY2-1 lipopeptides incorporation. At the optimal HY2-1 lipopeptides concentration of 2.4 mg/mL, the composite film demonstrated significantly improved antioxidant activity, with DPPH radical scavenging of 48.21% (8-fold that of the control) and ABTS radical scavenging of 60.73% (3-fold that of the control). Besides, the composite film exhibited significantly enhanced antimicrobial activities against a broad spectrum of pathogens, including Gram-positive bacteria (Listeria monocytogenes and Staphylococcus aureus), Gram-negative bacteria (Escherichia coli), and the fungal Penicillium digitatum, compared to the control film. Furthermore, the lipopeptides-incorporated composite film effectively preserved critical shelf-life indicators of citrus and strawberry under ambient storage conditions, including color retention, firmness maintenance, and nutritional content preservation, thereby demonstrating excellent practical preservation efficacy. Overall, this study designs a high-performance, fully bio-based composite film by integrating multifunctional lipopeptides into a chitosan matrix, presenting a potent and natural strategy to extend the shelf-life of perishable foods.

No abstract available

No abstract available

In this study, Toxicodendron vernicifluum fisetin chelated silver nanoparticles (FT-AgNPs) with outstanding antioxidant and antimicrobial activities were constructed via self-assembly. To surprise, 0.6 wt% FT-AgNPs was compatibly dispersed into the 1:1 chitosan/pullulan (CS/PUL, CP) matrix. The hydrogen bonding and electrostatic interaction between FT-AgNPs and CP, slightly increased the CP thermal stability, and greatly enhanced the tensile strength to 61.2 MPa, water vapor permeability below 20 kg/m2•d. Furthermore, after treated with the composite hydrocolloid film (FT-AgNPs/CP), the reactive oxygen species level of the treated Aspergillus niger cells was significantly increased, and the membrane permeability was enhanced. It effectively slowed down the decay of litchi fruit induced by microbial infection under the storage at 25 °C (15 d of the 0.6 % FT-AgNPs/CP treatment vs 9 d of the control). In addition, 0.024 μg/kg Ag+ residual in lichi pulp verified the qualified safety of the application of the 0.6 % FT-AgNPs/CP.

This study investigated the effects of a novel antibacterial film based on chitosan, carboxymethyl cellulose, sodium alginate, tea polyphenols, ascorbic acid, and tangelo peel extract on the postharvest quality and reactive oxygen species metabolism of tangelo fruit during storage. The composite film significantly reduced the fruit decay rate and weight loss, delayed the reduction in total soluble solids and titratable acidity, and retained fruit firmness and the appearance of tangelo fruit during storage. Furthermore, the composite film effectively reduced the fruit respiration rate, inhibited the increase in cell-membrane permeability, markedly reduced the generation of superoxide anion, hydrogen peroxide, and malondialdehyde, and enhanced the activity of the antioxidant enzymes superoxide dismutase, catalase, and ascorbate peroxidase. The composite film also reduced losses of the nonenzymatic antioxidants ascorbic acid and glutathione. Overall, the chitosan-based composite antibacterial film effectively maintained the quality of tangelo fruit during storage, enhanced ROS scavenging capacity and antioxidant properties, and then reduced the rot rate of postharvest tangelo.

Novel p-coumaric acid (pCA)-loaded nanoliposomes were prepared by the thin-film hydration method, assisted with ultrasonic treatment, and optimized by the response surface methodology. The characterization showed that the fabricated pCA-loaded liposomes were nanosized spherical vesicles (83.55 ± 0.34 nm), exhibiting favorable dispersibility and encapsulation efficiency (55.70 ± 0.10 %). Fourier transform infrared spectroscopy analysis indicated that pCA was encapsulated into phospholipid bilayer through hydrophobic interaction and hydrogen bonding. Tests of temperature stability and centrifugal stability suggested that pCA-loaded nanoliposomes were less sensitive to aggregation and fusion during storage. Incubation experiments revealed that pCA-loaded nanoliposomes had a good inhibitory effect on the expansion of disease area on fresh pod pepper fruit caused by Botrytis cinerea. Additionally, pCA-loaded nanoliposomes effectively extended shelf life of fresh pod peppers by reducing weight loss and naturally-infected decays. The findings presented a viable strategy for designing liposomal encapsulation technology to efficiently enhance antimicrobial activity of pCA in food preservation.

Fruit spoilage caused by microorganisms results in huge economic losses and health risks worldwide every year. To develop an intelligent antimicrobial material capable of responding to the physiological activity of postharvest fruits and releasing antibacterial agents on demand, we fabricated a pH-responsive film for the release of chlorine dioxide (ClO2) using carboxymethyl cellulose (CMC) and sodium chlorite (NaClO2) via the solution casting method, with a CMC:NaClO2 ratio of 1:2 w/w. An acid environment simulated by 4 % acetic acid activated 43 % of ClO2 released by the film within 7 days. A 1 × 2 cm2 film in acid environment effectively inhibited the growth of Staphylococcus aureus (106 CFU/mL), Escherichia coli (105 CFU/mL), and Aspergillus niger on agar media (with colony diameters reduced from 60.00 mm to 19.07 mm). A 3 × 3 cm2 film reduced the decay incidence caused by A. niger in strawberry from 100 % (control) to only 20 % on day 6. Compared with the control group, no significant differences in color, total soluble solids (TSSs) or triable acidity (TA) were observed in the film-treated groups. The development of pH-responsive NaClO2-CMC films offers a practical and effective solution for extending the shelf-life and maintaining the quality of fruit.

No abstract available

Traditional petroleum-based plastics have high energy consumption, require professional equipment, are non-degradable after use, and lack antibacterial properties, making it impossible to achieve long-lasting freshness in fruits and vegetables. Herein, we report a novel co-type film-forming method with low energy consumption and without production equipment, which uses PVA-borax gel as a substrate and adds a certain proportion of CMC and TA to prepare multifunctional CMC/TA@PVA-borax composite hydrogels (CTPB). The dynamic borax ester bonding and hydrogen bonding in the CTPB hydrogel results in an ultra-high tensile strength of more than 5500% and rapid self-healing within 8 s. Interestingly, hydrogels can be arbitrarily shaped and stretched like play dough and thus can be stretched into ductile films by co-type film formation. The antimicrobial properties of the hydrogel film can be attributed to the synergistic effects of TA and borax. The mussel structure of TA allows the hydrogel film to adhere directly to different surfaces for more effective bacterial killing. In addition, the hydrogel film has a high level of biosafety and biodegradability and shows good performance in fruit storage. This study provides a convenient and low-energy method for the preparation of films, which in part reduces the increasing environmental pollution caused by petroleum-based plastics.

We synthesized QM-AgNPs (Dianthus superbus L.-AgNPs, Qu Mai-AgNPs) by an economical and environmentally friendly method using Dianthus superbus L. extract as a reducing and stabilizing agent. The resulting QM-AgNPs were comprehensively characterized and evaluated for their antioxidant, cytotoxic, and antibacterial activities. Herein, TEM analysis revealed that the QM-AgNPs were predominantly spherical, polydisperse, and exhibited a core particle size ranging from 11 to 18 nm. In contrast, DLS analysis showed a larger hydrodynamic diameter (primarily 60–87 nm), reflecting the hydrated shell and surface biomolecular corona. The crystalline nature of QM-AgNPs was confirmed by XRD and SAED spectra while FTIR spectroscopy indicated the presence of functional groups from the plant extract that may contribute to nanoparticle stabilization. Functional assessments demonstrated that QM-AgNPs exhibited strong antioxidant activity, with efficient DPPH radical scavenging, and selective cytotoxicity against A549 cancer cells while sparing normal cells. Moreover, QM-AgNPs showed significant antibacterial activity against both Staphylococcus aureus (Gram-positive) and Escherichia coli (Gram-negative), likely due to membrane disruption and the leakage of intracellular contents. To explore practical applications, we developed a GEL@AgNPs coating system for the postharvest preservation of grapes. As a result, the reduced weight loss and decay rate suggest a potential role for QM-AgNPs in extending fruit freshness. Comprehensive shelf-life studies are planned to further substantiate the potential of QM-AgNPs as an effective material for active food packaging applications.

Active packaging films have been an essential component in food material research to ensure the safe and efficient preservation of food, fruit, and vegetables. The shelf life of fruits and vegetables may likely be extended by covering them with high-performance nanofiber (NF) films. The selection of materials for active packaging film has been a critical factor in preventing food materials from environmental contaminants (microbes) and extending the shelf life. This study aims to develop NF-based materials for cherry tomatoes to prevent fungal and bacterial damage. Bioactive NFs were produced through an electrospinning process using tannic acid (TA) within a polyvinylidene fluoride (PVDF) template. These NFs offer a sustainable alternative to synthetic packaging for food preservation. TA was incorporated into the PVDF matrix at varying concentrations (0.4 to 1.2%). Key parameters, including moisture content, thickness, opacity, water-contact angle, and thermal shrinkage, were assessed. The physicochemical results indicate that the TA NFs are suitable for further shelf-life performance evaluations. The antifungal and antibiofilm activity of the NFs was tested, showing that the TA1.2 in the PVDF matrix was more effective than other concentrations. Shelf-life tests demonstrated that cherry tomatoes covered with TA1.2 NFs showed no surface changes for up to 4 days. Importantly, the NFs were confirmed to be non-toxic to normal cells, as evidenced by tests on mouse 3T3-L1 fibroblast cells. In summary, we have developed bioactive NFs composed of TA in a PVDF matrix that enhance the shelf life of cherry tomatoes by preventing bacterial and fungal attacks on the fruit surfaces.

No abstract available

Fresh-cut cantaloupes are highly susceptible to contamination by foodborne pathogens and spoilage-causing microorganisms. This study evaluated the efficacy of a probiotic coating produced by fermenting Lactiplantibacillus plantarum 299 V in pomelo peel extract in combination with vacuum packaging in controlling the microbial loads of fresh-cut cantaloupe during storage. As temperature abuse is common in transportation and at retail sale of such products in many countries, we evaluated their efficacy at different temperatures. Both the probiotic edible coating and vacuum packaging, when used alone, effectively inhibited microbial growth in fresh-cut cantaloupe at all the tested temperatures. The combination had a statistically significant synergistic effect (p < 0.05) on reducing psychrotrophic total counts (4.5 ± 0.3 log lower than control on day 9) and yeast and mold (>3.1 log lower than control on day 9) at 4°C, Listeria monocytogenes (2.9 ± 0.2 log lower than control on day 6) at 12°C, and yeast and mold (3.1 ± 0.7 log lower than control on day 2) and L. monocytogenes (4.6 ± 0.4 log lower than control on day 2) at room temperature (23 ± 2°C). The solution proposed in this study has the potential to increase the resilience of products to temperature abuse, which can impact the safety of the food supply.

No abstract available

To reduce post-harvest losses and extend shelf life, banana (Musa acuminata cv. 'Cavendish') were treated with Aloe Vera Gel (AVG) coating and stored under ambient conditions (30 ± 2°C, 70 ± 5% relative humidity) for 9 days. This study compared uncoated control with AVG-coated banana stored in three conditions: unpackaged, packaged in kraft paper bags (25 x 40 cm), and packaged in low-density polyethylene (LDPE) bags (25 x 40 cm) with 1% perforation area (0.5 cm diameter holes). The coating’s effects on key quality parameters, including weight loss (%), change of color, total soluble solids (TSS), titratable acidity (TA), shrinkage, and disease severity was assessed. The results demonstrated that AVG-coated banana, particularly when paired with perforated LDPE packaging, significantly reduced weight loss (14% vs. 31% in control), maintained better TSS (23.5% vs. 28% in control) and TA changes, and markedly extended shelf life (10 days vs. 6 days in control) compared to uncoated control. Microbial analysis showed that AVG-coated fruits in LDPE packaging had significantly lower fungal growth compared to uncoated control at 9 days after storage. These findings demonstrate that AVG coating offers a sustainable alternative to synthetic polymers for food preservation. The study concludes that AVG coatings, paired with suitable packaging, can effectively extend shelf life and maintain the quality of perishable produce such as banana.

No abstract available

The use of bacterial probiotic metabolite-based active-packaging and coatings is an innovative approach that has gained widespread attention worldwide. Additionally, its utilization can lead to improvements in qualities and properties of food products. This study was aimed to develop a food spoilage prevention system using active food packaging and coating material in preventing food spoilage while increasing its shelflife. The materials used were bacterial cellulose (BC) based bioplastics fortified with fermented soymilk extracts (FSME) using Lactobacillus acidophilus as the producer of the antimicrobial and antioxidant agents. Moreover, the applications of FSME containing probiotic bacterial metabolites are discussed to highlight their efficacy in enhancing the quality and shelf life of food products.The antimicrobial test showed that the FSME could inhibit the growth of pathogenic microbial cultures at minimum inhibitory concentration (MIC) of 10% (v/v) as shown by clear zones, around colonies of E. coli (14.33±0.58 mm), S. aureus (18.33±6.03 mm), S. Typhimurium (11.67±1.15 mm), L. monocytogenes (11.33±2.31 mm), and B. cereus (13.33±3.06 mm). Meanwhile the results of IC50 for antioxidant activity test (µg/mL) indicated that the FSME showed radical scavenging activity against DPPH at approximately 75.27±2.552 (2.5%, v/v), 55.00±0.791 (5.0%, v/v), 43.17±1.603 (7.5%, v/v) and 15.05±0.346 (10%, v/v), respectively. The shelflife of strawberries coated with the active food coating using the bioplastic fortified with FSME showed an increase in shelf life of 14 days at 4°C. The overall results indicated that the use of BC based bioplastics fortified with FSME can play an important role in preventing premature spoilage and increasing the shelf life of food products.

Food industries are growing rapidly in the world, but simultaneously tons of food get wasted every year due to lack of proper packaging and storage. To acquire pathogen free and stable foods many conventional (drying, freezing, chemical preservatives and pasteurization) and non-conventional methods (use of edible coatings on food stuff, bio-preservation, and use of probiotic coating, alternative modified atmospheres, use of essential oils, etc.) are being explored. With advancement in technology, promising food preserving techniques have been emerged and accepted by the public. The food industry is undergoing a transformation because of nanotechnology, which is one of several extremely advanced technologies, including irradiation, high-pressure processing, and hurdle technology. It not only helps in food preservation but also shows an important role in food packaging, processing, and security. In recent times, a lot of research has been carried out to explain the use of nanotechnology along with biomole-cules which proves efficient in safe food packaging. This review paper outlines the use of combination of nanomaterials with two major bacterial metabolites namely bacteriocins and bacterial cellulose in food preservation by evidencing different factors which are responsible for food spoilage and make them unhealthy for consumption. Nanotechnology helps bacteriocins and bacterial cellulose to overcome their limitations and raise their scalability at industrial level.

The work is devoted to the study of the survival of lactic acid bacteria in fermentation, in edible coatings of various formulations for bakery products. It is noted that the biggest problem in storage of bread is its microbiological damage, namely, drawing and mildew. The main cause of vitiation is the development of microorganisms. They can get into bread at any stage of the technological process — in the course of production at the stages of packaging, storage or sale, and lead to dete-rioration of its quality. When they fall into bread, growth and development of microorganisms depend on many factors: their type and quantity; the bread itself and the raw material from which it is made; the presence of a favorable medium (water, temperature, pH level, the presence of oxygen, etc.) and other factors. The development of microorganisms can be prevented or slowed down by monitoring the conditions of production and storage, the use of antibiotics, preservatives, bacteriocins of plant origin. One of the options to prevent the emergence and development of unfavorable microflora on the surface of the bread is the use of biodegradable packaging. The use of such packaging as edible coatings, which, being further enriched with active substances with antibacterial and anti-fungal properties, will ensure the microbiological stability of the baking products. It

Postharvest losses (PHLs) in fresh produce have significantly affected the economic growth, environmental sustainability, market commercialization, and overall food security. These challenges require effective strategies to improve storage, preservation and transportation practices. The traditional methods of preservation largely include the use of petroleum-based plastics and chemical preservatives, which pose serious risks to human health and the environment. Edible coatings and films, therefore, are proposed as a substitute for plastic-based packaging to reduce postharvest losses because of their natural origin. Nanocellulose of bacterial origin, particularly by Komagataeibacter xylinus, can serve as a biodegradable biopolymer that is sustainable and can be used to preserve fresh products. The use of bacterial nanocellulose (BNC) has gained considerable attention due to its outstanding physicochemical properties, such as high crystallinity, purity, ultrafine nanofibrillar architecture, high water retention capacity, and strong tensile strength. This review emphasizes BNC-based composites for preserving fresh produce. By controlling gas exchange, respiration rate, and ambient moisture levels, BNC-based packaging could preserve the nutritional and sensory quality of fruits and vegetables and reduces post-harvest degradation. Various BNC production strategies and low-cost substrates like industrial wastes, food waste, and agricultural products, for BNC production are also summarized in this article. Functionalization of BNC through the incorporation of natural additives like biopolymers (e.g., chitosan, pectin), nanoparticles (e.g., Ag, TiO₂), antimicrobial, and antioxidant agents can further enhance its antimicrobial, antioxidant, and barrier performance. As a sustainable alternative to traditional plastics, BNC-based packaging could efficiently contribute towards reducing PHLs, while supporting the environment. These packaging systems have the potential to contribute to UN SDG goals, particularly 2, 3, 7, and 12, and align with the recently introduced BioE3 (Biotechnology for Economy, Employment, and Environment) Policy.

Edible coatings based on plant-derived biopolymers are promising tools to preserve the functional quality of fresh foods. Sweet potato is considered a functional food due to its bioactive compound content, although these attributes may be compromised during postharvest storage. This study evaluated edible coatings formulated with cactus mucilage from Nopalea cochenillifera and Opuntia stricta, applied alone or combined with polypropylene packaging, on the physicochemical quality, bioactive compounds, and antioxidant activity of white-fleshed sweet potatoes. Roots were stored under refrigeration followed by shelf-life simulation. The combined use of coating and packaging reduced fresh weight loss from 22.95% in untreated roots to 1.93% in the best-performing treatment, preserved visual quality, and maintained higher total phenolic compound levels. In addition, coated roots exhibited DPPH radical scavenging activity of up to 22.9% and FRAP values up to 2.61 mmol Fe2+ kg–1 FW during storage. Optical microscopy confirmed the adhesion of the mucilage coating. While packaging primarily controlled dehydration, edible coatings contributed to the stabilization of functional attributes, supporting cactus mucilage as a sustainable strategy to enhance sweet potato functional quality.

The incorporation of probiotic bacteria into active packaging systems represents an innovative strategy to enhance food preservation while delivering health benefits to consumers. This review discusses the selection criteria for probiotic strains focusing on their resistance to environmental stressors, antimicrobial activity, and viability in different food matrices and their integration into edible films and coatings. Polysaccharides, proteins, and hydrocolloids are widely used as biopolymeric matrices due to their biocompatibility and functional properties. The efficiency of probiotic packaging largely depends on three factors: the choice of strain, the encapsulation technique (such as spray drying, emulsification, or electrospinning), and the properties of the matrix material. These packaging systems demonstrate strong antimicrobial activity through multiple mechanisms, including bacteriocin production, competition for adhesion sites, and acidification. Applications in dairy, meat, fish, and fresh produce reveal the potential of these technologies to delay spoilage, reduce pathogenic microorganisms, inhibit lipid oxidation, and maintain nutritional and sensory qualities. Moreover, studies emphasize that combining probiotics with prebiotic compounds can improve both microbial stability and functional performance. Despite promising results, challenges remain regarding the industrial scalability and long-term stability of these systems under varied storage conditions. Future research should focus on optimizing formulation parameters, expanding applications across diverse food categories, and integrating smart packaging technologies. Altogether, probiotic-based edible packaging aligns with current demands for sustainable, health-oriented food solutions.

Polysaccharide films containing antimicrobial agents have good prospects for application in the fruit industry. However, poor film-forming properties of polysaccharides remain a major challenge. In this work, the konjac glucomannan (KGM) was modified by cross-linking with carboxylated cellulose nanofibers (CNF) to form a composite coating film, and tannic acid (TA) was provided as an active ingredient to improve the antibacterial effect. The optimal formula was: CNF/KGM (w:w) 3.05:10, TA content was 0.40 %, and glycerol content was 0.57 %. KGM/CNF/TA film had good compatibility and a compact structure. The thermal stability and water contact angle of the composite film were higher than those of KGM. Furthermore, the KGM/CNF/TA film reduced the black spot incidence, maintained fruit firmness, decreased ethylene release and respiration rate, increased the antioxidant enzyme activities, and extended the shelf-life of mango. Thus, KGM/CNF/TA is expected to expand polysaccharide/ polymer composite application in the fruit industry.

Minimally processed jackfruits can usually be found in traditional markets, but the fact found that jackfruit is sold unpackaged and the fruit is not fresh, some have even browned and are infested with flies. Refrigerator is usually applied, but this technology is relatively expensive and not all farmers/traders can afford it. Edible film is an alternative that is easily degraded and decomposed by natural composers plus zinc oxide (ZnO) which is a piezoelectric ceramic that has anti-microbial properties. The purpose of this research was to determine the effect of ZnO concentration on the characteristics of edible films and to determine the best concentration of ZnO and its effect on packaging in jackfruit. Variations in the concentration of ZnO used 0%, 3%, 9% and 12%. Observations on jackfruit were carried out at room temperature. Results showed the higher the concentration of ZnO, the better the ability of edible films with ZnO to maintain the quality and shelf life of jackfruit. Edible film with 12% ZnO was able to extend the shelf life of processed jackfruit for at least 5 days at room temperature . Keywords:  Hardness, Weight loss, Total dissolved solid, Microbial test, Water content.  

ABSTRACT Atemoya (Annona squamosa x A. cherimola hybrid) is a typical climacteric fruit that has a high respiration rate after harvest, short storage life, and is highly susceptible to fruit cracking and rot. Therefore, this study was intended to apply D-limonene nanoemulsion coating on fruit to prolong the storage life, reduce spoilage, and facilitate the expansion of the market. Green mature atemoya fruit coated with different concentrations of D-limonene nanoemulsion (0.25%, 0.5%, 1.0%, 1.5%, and control) was stored in a 14°C refrigerator for relevant analysis and investigation. The results showed that the use of 0.25% D-limonene nanoemulsion inhibited the browning on the fruit surface, and reduced physiological metabolisms. The browning phenomenon on the fruit surface increased as the D-limonene concentration ratio increases. Since the high concentration caused damage to the peel cells, 0.25% D-limonene was chosen as optimum for atemoya coating. The fruit of atemoya maintained green peel color (L × 28.6, a × 6.63, b × 12.3) after storage at 14°C for 21 days with 0.25% D-limonene nanoemulsion coating. At the same time, after 0.2% D-limonene nanoemulsion coating, the weight loss rate was about % less than that of the control group (0.25% treatment was 11.3%; control was 14.2%) and high pectin content (0.25% treatment was 16.9 mg AGA g−1AIS−1; control was 9.89 mg AGA g−1AIS−1). Coating of D-limonene nanoemulsion can reduce the physiological response of atemoya fruits after harvesting, prolong the storage time, and increase the feasibility of their export. From the experimental results, D-limonene showed the potential to be widely used in fruit preservation agents in the future.

Despite the growth of fruit production, the challenge of postharvest fruit loss particularly in tropical and subtropical fruits due to spoilage, decay, and natural deterioration remains a critical issue, impacting the global food supply chain by reducing both the quantity and quality of fruits postharvest. Edible coatings have emerged as a sustainable solution to extending the shelf life of fruits and decreasing postharvest losses. The precise composition and application of these coatings are crucial in determining their effectiveness in preventing microbial growth and preserving the sensory attributes of fruits. Furthermore, the integration of nanotechnology into edible coatings has the potential to enhance their functionalities, including improved barrier properties, the controlled release of active substances, and increased antimicrobial capabilities. Recent advancements highlighting the impact of edible coatings are underscored in this review, showcasing how they help in prolonging shelf life, preserving quality, and minimizing postharvest losses of subtropical fresh fruits worldwide. The utilization of edible coatings presents challenges in terms of production, storage, and large-scale application, all while ensuring consumer acceptance, food safety, nutritional value, and extended shelf life. Edible coatings based on polysaccharides and proteins encounter difficulties due to inadequate water and gas barrier properties, necessitating the incorporation of plasticizers, emulsifiers, and other additives to enhance their mechanical and thermal durability. Moreover, high levels of biopolymers and active components like essential oils and plant extracts could potentially impact the taste of the produce, directly influencing consumer satisfaction. Therefore, ongoing research and innovation in this field show great potential for reducing postharvest losses and strengthening food security. This paper presents a comprehensive overview of the latest advancements in the application of edible coatings and their influence on extending the postharvest longevity of main subtropical fruits, emphasizing the importance of maintaining the quality of fresh and fresh-cut subtropical fruits, prolonging their shelf life, and protecting them from deterioration through innovative techniques.

The current study was designed to fabricate and characterize edible films formed by the combination of chitosan and the postbiotic Pediococcus acidilactici and to determine the effects of the produced film on the quality of rainbow trout fillets. In addition, the bioactive compounds in the postbiotic were to be determined. Results showed that the postbiotic contains various bioactive compounds, i.e., volatilomics, organic, free amino, and carboxylic acids. The fabricated films exhibited strong tensile strength (1.89 ± 0.17 MPa), antibacterial properties against Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes (13.42 to 16.76 mm inhibition zones), and low water vapor permeability (1.55 ± 0.19 × 10-10 g mm/m2 h Pa). In addition, the efficacy of the films was tested on the microbiological and chemical quality parameters of the rainbow trouts at two different storage temperatures (4 and 10 °C). The film treatment considerably reduced the numbers of S. typhimurium, E. coli O157:H7, and L. monocytogenes in comparison to the control fillets (P˂0.05). In the rainbow trouts, the number of spoilage microorganisms, including anaerobes, total viable count, psychrotrophs, lactic acid bacteria, and yeast-molds, was found to be lower than the control samples during storage at 4 and 10 °C (P˂0.05). In addition, the films effectively delayed the oxidation of lipid and proteins when used at an appropriate storage temperature (4 °C) (P˂0.05). In conclusion, the fabricated films demonstrate the potential to ensure microbial safety by inhibiting foodborne pathogens and delaying the microbiological and chemical spoilage of rainbow trouts.

Strawberries are a high-value fruit with significant nutritional benefits but are highly susceptible to postharvest deterioration caused by mechanical, physical, and microbiological factors. To maintain fruit quality, appropriate postharvest treatments such as edible coatings are required. This study aimed to evaluate the effect of avocado seed starch–based edible coatings enriched with cinnamon extract and to determine the optimal concentration for maintaining strawberry quality. A one-factor Completely Randomized Design (CRD) was applied using cinnamon extract concentrations of 0%, 0.5%, and 1% (v/v). The results showed that the edible coating containing 0.5% cinnamon extract was the most effective treatment, maintaining strawberry quality for five days of storage. This treatment resulted in a weight loss of 9.58%, moisture content of 88.67%, firmness of 6.05 N/cm², total soluble solids of 6.85 °Brix, lightness (L*) value of 7.42, and a total microbial count of 2.4 × 10¹ CFU/g.

Postharvest cherry tomatoes are prone to senescence, decay and nutrient loss during the storage period owing to microbial invasion and their own metabolism. In this work, postharvest cherry tomatoes were treated with a composite coating of 1% chitosan and 1% curdlan, and the characteristics of postharvest cherry tomatoes during storage were investigated. Compared to control samples, after 21 d of storage under ambient conditions, the cherry tomatoes treated with the chitosan and curdlan coatings showed less rottenness, less weight loss, a lower respiration rate, reduced ethylene production, lower malonaldehyde (MDA) content and reduced membrane permeability. After the samples were treated with the composite coating, the activities of free radical scavenging enzymes such as superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD) were maintained at higher levels; the activities of related disease-resistant enzymes such as chitinase (CHI) and glucanase (GLU) were also maintained at higher levels. The soluble solids, titratable acidity, firmness, vitamin C content, lycopene content and antioxidant activities of postharvest cherry tomatoes treated with the composite coating exhibited higher levels as well. The composite coating of chitosan and curdlan might be a potentially promising method for preserving postharvest cherry tomatoes and other fruits.