Application of Plant-Based Edible Film and Coatings for Minimally Processed Fruits and Vegetables

Abstract

Today‘s consumers prefer foods with high nutritional value, functional properties and long shelf life. Particularly, interest in fresh fruits and vegetables, which are ready for consumption due to their healthy and nutritious nature, is increasing. However, biological activities such as respiration and transpiration cause loss of water and soluble substances in fruits and vegetables and change the gas concentration in the environment during storage and this situation greatly affects critical quality parameters such as mass loss, nutritional value and shelf life. Minimal processing, such as peeling, cutting or shredding increases the surface area of fresh fruits and vegetables, reduces the shelf life by triggering a variety of enzymatic reactions. The edible film coating is a novel packaging method that is natural, environmental friendly, economic and easily applicable. This innovative technique can be used to produce a product that is closest to fresh fruits and vegetables, maintain the desired quality characteristics, control microbiological spoilage and extend the shelf life. In addition, the use of plant-based materials in film coating applied to minimally processed fruits and vegetables attracts the consumers and increases the confidence in products. In this review, the information about the current applications of edible coating to the minimally processed fruits and vegetables and the effect of this application on some physical, chemical, sensory and microbial changes occurring in the products during the storage period has been presented.