ReviewFoods (Basel, Switzerland)2024
Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
What it found
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Who cites it
23 citing papers in PubMed, 76 citations in OpenAlex.
- Next-generation probiotic platforms for food nutrition: integrating functional foods with advanced delivery technologies.Folia microbiologica · 2026Review
- The Antioxidant and Antibacterial Properties of Honeycomb-Structured Polylactic Acid/Astaxanthin@ZIF-8 Bio-Composite Film Applied in Beef Preservation.Biomolecules · 2026Article
- Evaluation of Catfish Skin Gelatin-Based Edible Antimicrobial Coating with Lactic Acid and Potassium Sorbate on the Shelf Life and Quality of Fresh Catfish Fillets.Gels (Basel, Switzerland) · 2026Article
- Electrospraying and Nano-Enabled Edible Films for Food Preservation: Controlled Release, Antimicrobial Function, and Future Horizons.Food science & nutrition · 2026Review
- Research Progress of Composite Films in Postharvest Preservation of Fruits and Vegetables.Molecules (Basel, Switzerland) · 2026Review
- The Development and Characterization of Biobased Film Formulations Made of Chitosan, Gelatine, and Gum Arabic with the Addition of Lemon Balm (Molecules (Basel, Switzerland) · 2026Article
- Conventional and Omics-Based Approaches to Investigate Sustainable Edible Coatings for Postharvest Preservation of Fruits and Vegetables.International journal of molecular sciences · 2026Review
- Functionality Enhancement of Pullulan-Based Composites for Food Packaging Applications.Comprehensive reviews in food science and food safety · 2026Review
- Synergistic Effects of Microalgae and Probiotic Additives in Edible Coatings on Strawberry Storage Quality: Experimental and Molecular Docking Studies.Probiotics and antimicrobial proteins · 2026Article
- Development and characterization of active chitosan/olibanum packaging films with lavender nanoemulsion and TiO₂ for silver carp preservation.Scientific reports · 2025Article
- Natural preservation strategies: The potential of bioactive compounds from fruit and vegetable waste to reduce postharvest losses.Food chemistry: X · 2025Review
- Caseinate-Carboxymethyl Chitosan Composite Edible Coating with Soybean Oil for Extending the Shelf Life of Blueberry Fruit.Foods (Basel, Switzerland) · 2025Article
- Blackseed Oil Supplemented Caseinate-Carboxymethyl Chitosan Film Membrane for Improving Shelf Life of Grape Tomato.Materials (Basel, Switzerland) · 2025Article
- Emerging Trends and Application of Edible Coating as a Sustainable Solution for Postharvest Management in Stone Fruits: A Comprehensive Review.Comprehensive reviews in food science and food safety · 2025Review
- The Effect of Phenolic Acids on the Sorption and Wetting Properties of Apple Pectin-Based Packaging Films.Molecules (Basel, Switzerland) · 2025Article
- Article
- Edible Alginate-Fungal Chitosan Coatings as Carriers forFoods (Basel, Switzerland) · 2025Article
- Global insights and advances in edible coatings or films toward quality maintenance and reduced postharvest losses of fruit and vegetables: An updated review.Comprehensive reviews in food science and food safety · 2025Review
- Enhancing the functional properties of chitosan-alginate edible films using spent coffee ground extract for fresh-cut fruit preservation.Current research in food science · 2025Article
- Preservation of freshly-cut lemon slices using alginate-based coating functionalized with antioxidant enzymatically hydrolyzed rice straw-hemicellulose.Scientific reports · 2024Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.