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A platform for research: civil engineering, architecture and urbanism
Antimicrobial Coatings for Fruits and Vegetables
Fruits and vegetables are highly nutritious and are characterized by their high vitamin, mineral, and fiber content. However, high water activity accelerates enzymatic browning, off‐flavors, structural degradation, and microbial contamination. These undesirable properties and a growing number of consumers have increased the food industry's interest in improving the protection of fresh fruits and vegetables. Biopolymer‐based coatings are environmentally friendly, nontoxic, biodegradable, and require minimal processing. This transformed an industrial by‐product into a value‐added film‐forming component. Natural antimicrobial compounds have been added to biopolymer matrices to reduce contamination and degradation of perishable goods. Micro‐ and nanoencapsulation methods have incorporated antimicrobial agents into edible coatings. Preservative activity is maintained by slowing the diffusion of antimicrobial agents from the surface of the coating. Antimicrobial agents have been successfully added to protein‐ or polysaccharide‐based edible coatings such as starch, chitosan, alginate, egg albumin, wheat gluten, and sodium caseinate. Various antimicrobial agents include essential oils such as trans‐cinnamaldehyde, nisin, citral, eugenol, carvacrol, cinnamaldehyde, and lemongrass. Other antimicrobial agents include benzoic acid, lactic acid, and citrus extracts. Edible coatings are used alone or in combination with antimicrobial agents such as natural extracts, essential oils, bacteriocins, metals, and enzymes to reduce contamination and spoilage of fruits and vegetables. It also regulates gas exchange, oxidation processes, and water transport in food. Traditionally, coatings were used to slow down the natural aging process. Nowadays, antimicrobial coatings are being developed as carrier matrices. This chapter introduces various advanced antimicrobial coating technologies, different coating formulations, the effect of antimicrobial coatings on target microorganisms, and their applications to improve the quality, functionality, and shelf life of fruits and vegetables.
Antimicrobial Coatings for Fruits and Vegetables
Fruits and vegetables are highly nutritious and are characterized by their high vitamin, mineral, and fiber content. However, high water activity accelerates enzymatic browning, off‐flavors, structural degradation, and microbial contamination. These undesirable properties and a growing number of consumers have increased the food industry's interest in improving the protection of fresh fruits and vegetables. Biopolymer‐based coatings are environmentally friendly, nontoxic, biodegradable, and require minimal processing. This transformed an industrial by‐product into a value‐added film‐forming component. Natural antimicrobial compounds have been added to biopolymer matrices to reduce contamination and degradation of perishable goods. Micro‐ and nanoencapsulation methods have incorporated antimicrobial agents into edible coatings. Preservative activity is maintained by slowing the diffusion of antimicrobial agents from the surface of the coating. Antimicrobial agents have been successfully added to protein‐ or polysaccharide‐based edible coatings such as starch, chitosan, alginate, egg albumin, wheat gluten, and sodium caseinate. Various antimicrobial agents include essential oils such as trans‐cinnamaldehyde, nisin, citral, eugenol, carvacrol, cinnamaldehyde, and lemongrass. Other antimicrobial agents include benzoic acid, lactic acid, and citrus extracts. Edible coatings are used alone or in combination with antimicrobial agents such as natural extracts, essential oils, bacteriocins, metals, and enzymes to reduce contamination and spoilage of fruits and vegetables. It also regulates gas exchange, oxidation processes, and water transport in food. Traditionally, coatings were used to slow down the natural aging process. Nowadays, antimicrobial coatings are being developed as carrier matrices. This chapter introduces various advanced antimicrobial coating technologies, different coating formulations, the effect of antimicrobial coatings on target microorganisms, and their applications to improve the quality, functionality, and shelf life of fruits and vegetables.
Antimicrobial Coatings for Fruits and Vegetables
Arya, Raj K. (editor) / Verros, George D. (editor) / Davim, J. Paulo (editor) / Gupta, Sakshi (author) / Ghoshal, Gargi (author) / Arya, Raj K. (author)
2024-10-04
27 pages
Article/Chapter (Book)
Electronic Resource
English
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