Development and Application of Mucilage and Bioactive Compounds from Cactaceae to Formulate Novel and Sustainable Edible Films and Coatings to Preserve Fruits and Vegetables-A Review.

The accelerated ripening and senescence of fruits and vegetables is characterized by various biochemical changes that hinder the maintenance of their postharvest quality. In this context, developing edible films and coatings formulated with natural and biodegradable materials emerges as a sustainable strategy for preserving the quality parameters of these products in replacement of conventional petroleum-based packaging. Recently, plant-based polymers, including mucilage from different cactus species and/or their bioactive compounds, have been investigated to develop edible films and coatings. As the available literature indicates, the genus stands out as the most used for mucilage extraction, with the cladode being the most exploited part of the plant. Conventional extraction methods are widely employed to obtain mucilages, which are applied to fruits and vegetables after being combined with plasticizing and cross-linking agents. In general, these films and coatings have proven effective in prolonging the shelf life and maintaining the nutritional, physical, and sensory quality of fruits and vegetables. Given their preservation potential, combining cactus mucilages with bioactive compounds, probiotics, and prebiotics represents an emerging trend in developing functional films and coatings. However, some limitations have been identified, such as the underutilization of different species and parts of the plant, the lack of standardization in extraction methods, and the absence of studies on the effects of the physicochemical properties of mucilages in the formulation and characteristics of films and coatings. Therefore, overcoming these limitations is essential for developing edible films and coatings with enhanced techno-functional properties and greater commercial viability.