Karnwal Arun, Kumar Gaurav, Singh Rattandeep, Selvaraj Manickam, Malik Tabarak, Al Tawaha Abdel Rahman Mohammad
Department of Microbiology, Graphic Era (Deemed to be University), Dehradun 248009, Uttarakhand, India.
School of Bioengineering and Biosciences, Lovely Professional University, Punjab, India.
Food Chem X. 2025 Jan 15;25:102171. doi: 10.1016/j.fochx.2025.102171. eCollection 2025 Jan.
Edible coatings are revolutionizing food preservation by offering a sustainable and effective solution to key industry challenges. Made from natural biopolymers such as proteins, polysaccharides, and lipids, these coatings form a thin, edible layer on food surfaces. This barrier reduces moisture loss, protects against oxidative damage, and limits microbial growth, thereby extending shelf life while preserving food quality. Enhanced with natural additives like essential oils and antioxidants, these coatings offer antimicrobial benefits and contribute to health. Applications span from fresh produce, where they control respiration and moisture, to meat, dairy, and bakery products, maintaining sensory and nutritional properties. Innovations in coating technologies-such as composite materials, nano-emulsions, and bio-nanocomposites-are improving their mechanical strength, barrier properties, and compatibility with other preservation methods like modified atmosphere packaging. Although challenges remain in cost, consumer acceptance, and regulation, edible coatings represent a significant stride towards sustainable food systems and reduced dependence on synthetic packaging.
可食用涂层正在彻底改变食品保鲜方式，为关键行业挑战提供可持续且有效的解决方案。这些涂层由蛋白质、多糖和脂质等天然生物聚合物制成，在食品表面形成一层薄的可食用层。这层屏障可减少水分流失，防止氧化损伤，并限制微生物生长，从而延长保质期，同时保持食品质量。通过添加精油和抗氧化剂等天然添加剂，这些涂层具有抗菌功效并有助于健康。其应用范围涵盖新鲜农产品（可控制呼吸和水分）、肉类、乳制品和烘焙食品，能保持感官和营养特性。涂层技术的创新，如复合材料、纳米乳液和生物纳米复合材料，正在提高其机械强度、阻隔性能以及与其他保鲜方法（如气调包装）的兼容性。尽管在成本、消费者接受度和监管方面仍存在挑战，但可食用涂层是迈向可持续食品系统以及减少对合成包装依赖的重要一步。
