Coatings in the Postharvest

ANSORENA MR; A. G. PONCE

Polymers for Agri-Food Applications

Springer

Año: 2019; p. 339 - 354

The development of new edible coatings (ECs) with improved functionality and performance for fresh and minimally processed fruits and vegetables isone of the challenges of the postharvest industry. This technique has been successfulnot only in reducing water loss and delaying senescence, but also in increasing theantimicrobial properties of the coated product. The new generation of ECs is specially designed to allow the incorporation and/or controlled release of antioxidants,vitamins, nutraceuticals and natural antimicrobial agents by means of the application of promising technologies such as nanoencapsulation and layer-by-layer (LbL)assembly. This review analyzes the maintenance of postharvest quality through theapplication of new ECs on fresh products that cover the use of nanoemulsions,nanoparticles, nanofibers and LbL as techniques to form active edible coatings andfilms.