ReviewFoods (Basel, Switzerland)2024
Edible Coating for Fresh-Cut Fruit and Vegetable Preservation: Biomaterials, Functional Ingredients, and Joint Non-Thermal Technology.
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 10 papers.
What it found
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Who cites it
10 citing papers in PubMed.
- Punicalagin-enriched edible coatings from revalorized pomegranate peels for quality enhancement of fresh-cut celery.Journal of the science of food and agriculture · 2026Article
- Postharvest Management of Fruits: Navigating the Affordability, Efficacy, and Non-Destructive Quality Evaluation of Thermal Versus Non-Thermal Interventions.Foods (Basel, Switzerland) · 2026Review
- Evaluation of edible coating on quality, biochemical components and microbial community under cooling and freezing conditions on fresh-cut artichoke.Scientific reports · 2026Article
- Assessment of synergistic effects of ultrasonication, ozonation and their combination with aloe vera active edible coating containing spirulina and turmeric extracts on preservation of fresh-cut apples.Ultrasonics sonochemistry · 2026Article
- Microfluidics in Intelligent Fresh Produce Preservation and Detection: From Precision Sensing to Active Delivery Systems.Comprehensive reviews in food science and food safety · 2026Review
- Agarose-Based Films Enriched With Ascorbic Acid for Inhibiting Enzymatic Browning and Extending the Shelf Life of Fresh-Cut Apples.Food science & nutrition · 2026Article
- Cellulose Nanofibers Enhanced the Physicochemical Properties of Tannin FeGels (Basel, Switzerland) · 2026Article
- Nano packaging with carbon quantum dots and essential oil nanocapsules prolongs shelf life of fresh cut Kale.Scientific reports · 2026Article
- A Pectin-Based Active Coating for Preservation of Fresh-Cut Apples: Incorporated with Luteolin and ε-Polylysine for Enhanced Performance.Foods (Basel, Switzerland) · 2025Article
- Development of Antimicrobial Coatings fromFoods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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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.