Miteluț Amalia Carmen, Popa Elisabeta Elena, Drăghici Mihaela Cristina, Popescu Paul Alexandru, Popa Vlad Ioan, Bujor Oana-Crina, Ion Violeta Alexandra, Popa Mona Elena
Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania.
Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania.
Foods. 2021 Nov 16;10(11):2821. doi: 10.3390/foods10112821.
The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been less processed but possess longer shelf life and maintain nutritional and sensorial proprieties during storage. These requirements represent real challenges when dealing with highly perishable food products, such as fruits and vegetables. Thus, in recent years, edible coatings have been intensively developed and studied because of their capacity to improve the quality, shelf life, safety, and functionality of the treated products. Edible coatings can be applied through different techniques, like dipping, spraying, or coating, in order to control moisture transfer, gas exchange, or oxidative processes. Furthermore, some functional ingredients can be incorporated into an edible matrix and applied on the surface of foods, thus enhancing safety or even nutritional and sensory attributes. In the case of coated fruits and vegetables, their quality parameters, such as color, firmness, microbial load, decay ratio, weight loss, sensorial attributes, and nutritional parameters, which are very specific to the type of products and their storage conditions, should be carefully monitored. This review attempts to summarize recent studies of different edible coatings (polysaccharides, proteins, lipids, and composites) as carriers of functional ingredients (antimicrobials, texture enhancers, and nutraceuticals) applied on different minimally processed fruits and vegetables, highlighting the coating ingredients, the application methods and the effects on food shelf life and quality.
如今，食品行业在包装和加工技术的可持续性及对健康的影响方面面临新挑战。由于消费者对新型天然产品的需求以及生活方式的改变，他们正在寻找加工较少但保质期更长且在储存期间能保持营养和感官特性的食品。在处理易腐食品（如水果和蔬菜）时，这些要求构成了真正的挑战。因此，近年来，可食用涂层因其能够提高被处理产品的质量、保质期、安全性和功能性而得到深入开发和研究。可食用涂层可以通过不同技术（如浸渍、喷涂或包覆）进行应用，以控制水分转移、气体交换或氧化过程。此外，一些功能成分可以掺入可食用基质中并应用于食品表面，从而提高安全性甚至增强营养和感官特性。对于涂覆的水果和蔬菜，其质量参数，如颜色、硬度、微生物负荷、腐烂率、重量损失、感官特性和营养参数，因产品类型及其储存条件而异，应仔细监测。本综述试图总结近期关于不同可食用涂层（多糖、蛋白质、脂质和复合材料）作为功能成分（抗菌剂、质地增强剂和营养保健品）载体应用于不同最少加工水果和蔬菜的研究，重点介绍涂层成分、应用方法以及对食品保质期和质量的影响。
