Edible coatings to incorporate active ingredients to fresh-cut fruits: a review

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Development of Edible Films and Coatings with Antimicrobial Activity (2011, background): “2000) or to protect the additive from the interaction with other food components or from ambient conditions which can promote its destruction or inactivation (Rojas-Graü et al. 2009).”
Improving food products' quality and storability by using Layer by Layer edible coatings (2018, background): “The ability of LbL edible coatings to encapsulate active compounds is relevant and desired, especially for fresh-cut produce due to their increased susceptibility to browning, texture breakdown, rapid off-flavor development, and enhanced proneness to microbial spoilage (Rojas-Graü et al., 2009).”
Natural Pectin Polysaccharides as Edible Coatings (2015, background): “The selection is also influenced by the coating processing conditions (pH, type of solvent, temperature), type and concentration of additives (plasticizers, emulsifiers or cross-linking agents) and by the presence of active compounds in the edible matrix (antimicrobials, antioxidants, texture enhanc”