CONICET | Buscador de Institutos y Recursos Humanos

Purpose of the review: This work reviews novel sources of edible films, coatings and formulations, including combined materials anda lipid phase, and highlights the main results of the most recent investigations carried out on the topic. New tendencies based on theincorporation of diverse active compounds (antimicrobials, antioxidants, nutraceuticals), that are applied on fruits and vegetables, arealso mentioned.Findings: The diverse biological materials used in edible packaging formulations are generally classified as polysaccharides, proteins,lipids or resins. A plasticiser is often added to increase flexibility. Edible composite packaging materials have been developed byblending biocomponents for specific applications, taking advantage of complementary functional properties. They can be considered asnew materials for formulating films and edible coatings. When composite films combine lipid compounds with a hydrocolloid-basedstructural matrix, the lipid components in the formulation reduce water transmission, whereas the hydrocolloid components serve asselective gas barriers and provide strength and structural integrity. Other additives can be added to modify and enhance film physicalproperties or functionality.Directions for future research: The potential of edible coatings has been recognised as an alternative or synergistic addition to conventionalpackaging to enhance food quality and protection. One important advantage of using edible films and coatings is that severalactive ingredients can be incorporated into the matrix and consumed with the food, improving safety or nutritional and sensory attributes.The new tendencies are to use edible coatings as carriers of functional ingredients by incorporating antimicrobial, antibrowning,and nutraceutical agents to improve the quality of fruits and vegetables. The development of new technologies to improve the deliveryproperties of edible films and coatings is one of the issues requiring future research. Most of the studies on food applications have beenconducted at a laboratory scale. Further research on cost reduction and production in larger scales, and on stability and safety are necessaryfor promoting the feasibility of commercialised edible coated fruits and vegetables.