ReviewFood chemistry: X2025
Natural biopolymers in edible coatings: Applications in food preservation.
Review in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 39 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
39 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
- High-Pressure Homogenization (HPH)-Based Bioactive-Loaded Nanocarriers in the Food Industry: Principles, Applications, and Challenges.Comprehensive reviews in food science and food safety · 2026Review
- Carbon Quantum Dots-Enhanced Polyvinyl Alcohol: A Comprehensive Approach to Food Preservation.Comprehensive reviews in food science and food safety · 2026Review
- Microbial Survival, Sublethal Injury, and Recovery in Frozen Food Systems: Implications for Safety, Quality Deterioration, and Cold-Chain Control.Comprehensive reviews in food science and food safety · 2026Review
- Edible coatings and films in meat preservation: Materials, functional mechanisms, and technological challenges.Veterinary world · 2026Review
- Protein-β-Glucan Nanoparticle-Enriched Peach Juice: In Vitro Bioaccessibility, Metabolic Enzyme Inhibition, and Sensory Evaluation.Foods (Basel, Switzerland) · 2026Article
- Valorization of Vegetable Processing Residues for Functional Biodegradable Films in Sustainable Food Packaging.Foods (Basel, Switzerland) · 2026Review
- Nano-Enabled Advances in Tea Tree Essential Oil (Materials (Basel, Switzerland) · 2026Review
- Preparation and Evaluation of Pullulan/Foods (Basel, Switzerland) · 2026Article
- Dietary Plant-Derived Phenolic Acids and Phenolamides as Natural Preservatives: Antibacterial, Antioxidant and Food Preservation Applications.Foods (Basel, Switzerland) · 2026Review
- Spices and Essential Oils in Food Preservation: From Natural Additives to Active Packaging Systems.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Progress and application of biopolymer-based packaging systems integrated withFood chemistry: X · 2026Review
- Phenolic-Enriched Pullulan Coatings: Molecular Interactions and Functional Properties for Active Food Packaging Applications.ACS omega · 2026Article
- Exploration of Natural Adsorbents for Applications in Pollution-Reducing Cosmetic Formulations.Gels (Basel, Switzerland) · 2026Review
- Effects of LED Light Combinations on the Growth and Storage Stability ofPlants (Basel, Switzerland) · 2026Article
- Electric Method for the Desulfation of Polysaccharides From Red Microalgae (Porphyridium cruentum) Cultures.Biopolymers · 2026Article
- Antimicrobial PLA-Based Composite Gels with Improved Functional Properties for Food Packaging.Gels (Basel, Switzerland) · 2026Article
- Recent advances in the application of polysaccharides to enhance the functional properties and extend the shelf life of milk proteins: A review.Food chemistry: X · 2026Review
- Application ofPolymers · 2026Article
- Novel Applications of Starch and Starch Derivatives in the Food and Alcoholic Beverages Industry: A Review.Foods (Basel, Switzerland) · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Edible coatings are revolutionizing food preservation by offering a sustainable and effective solution to key industry challenges. Made from natural biopolymers such as proteins, polysaccharides, and lipids, these coatings form a thin, edible layer on food surfaces. This barrier reduces moisture loss, protects against oxidative damage, and limits microbial growth, thereby extending shelf life while preserving food quality. Enhanced with natural additives like essential oils and antioxidants, these coatings offer antimicrobial benefits and contribute to health. Applications span from fresh produce, where they control respiration and moisture, to meat, dairy, and bakery products, maintaining sensory and nutritional properties. Innovations in coating technologies-such as composite materials, nano-emulsions, and bio-nanocomposites-are improving their mechanical strength, barrier properties, and compatibility with other preservation methods like modified atmosphere packaging. Although challenges remain in cost, consumer acceptance, and regulation, edible coatings represent a significant stride towards sustainable food systems and reduced dependence on synthetic packaging.
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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.