College of Life Science, Yangtze University, Jingzhou, Hubei, China.
Yichang Anji Agriculture Co., Ltd, Zhijiang, Hubei, China.
Crit Rev Food Sci Nutr. 2024;64(12):3823-3838. doi: 10.1080/10408398.2022.2136136. Epub 2022 Oct 20.
Harvested fruits and vegetables are prone to decay and quality deterioration during storage. Although traditional packaging and chemical treatments are effective, they are harmful to the environment and human health. Hence, higher requirements for food preservation technology are increasingly proposed. Nontoxic, renewable, degradable, and edible packaging for fruits and vegetables has become a research hotspot in recent years. Chitosan, alginate, cellulose, pectin, starch, and other polysaccharides as coating materials have been widely used. Compared with traditional plastic packaging and chemical treatment, these coatings exhibited a better preservation effect and higher safety. In this paper, the preservation mechanism of fruits and vegetables by edible coatings treatment was described, and the research on edible coatings used in fruits and vegetables was summarized. The effects polysaccharide-based edible coatings on physicochemical quality and antimicrobial effect of fruits and vegetables were reviewed.
收获的水果和蔬菜在储存过程中容易腐烂和质量下降。虽然传统的包装和化学处理方法有效，但它们对环境和人类健康有害。因此，对食品保鲜技术提出了更高的要求。无毒、可再生、可降解和可食用的水果和蔬菜包装已成为近年来的研究热点。壳聚糖、海藻酸盐、纤维素、果胶、淀粉等多糖类作为涂层材料得到了广泛的应用。与传统的塑料包装和化学处理相比，这些涂层具有更好的保鲜效果和更高的安全性。本文描述了可食用涂层处理对水果和蔬菜的保鲜机制，总结了可食用涂层在水果和蔬菜中的应用研究。综述了多糖基可食用涂层对水果和蔬菜理化品质和抗菌效果的影响。
