Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review

By R. Dhall. Critical reviews in food science and nutrition, 2013

791 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/65b003634a9583c791c2be7d0a1bc3d83d7a5119

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Citations in the corpus

Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of ‘Valencia’ oranges (2018, background): “However, an issue with shellac 80 films is their lack of permeability to gases, which results in the accumulation of ethanol and 81 carbon dioxide (CO2) and the development of off-flavors during storage (Baldwin et al., 1995; 82 Dhall, 2013; Porat et al., 2005).”
Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging (2019, background): “Greater extension allows for greater interaction and association among protein chains, whose interactive force (by electrostatic interactions, Van der Waals forces, hydrogen bonds, covalent and disulfide bonds) generates the cohesive matrix of the protein film [33].”
Improving food products' quality and storability by using Layer by Layer edible coatings (2018, background): “For example, poor mechanical strength of lipids can be improved by adding water-soluble proteins or polysaccharides (hydrocolloids), while in return the lipids reduce high moisture permeability of hydrocolloids (Dhall, 2013).”
Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review (2021, background): “, which modify their functional properties [92,180].”
Antifungal Edible Coatings for Fresh Citrus Fruit: A Review (2015, background): “Furthermore, as carriers of active compounds that can be released in a controlled way, they can also provide antimicrobial activity and be applied for decay control and safety enhancement [26,29,33,35,47,62].”
Current Trends of Rice Milling Byproducts for Agricultural Applications and Alternative Food Production Systems (2019, background): “Various studies have also demonstrated the application of rice bran wax as an edible coating to candy, such as chocolate and gum (Sabale et al., 2007; Dhall, 2013).”
Effects of carboxymethyl cellulose and chitosan bilayer edible coating on postharvest quality of citrus fruit. (2014, background): “In general, natural edible coatings are composed of polysaccharides, proteins or lipids, or of various composites of these (Valencia-Chamorro et al., 2010; Dhall, 2013).”
Silver nanoparticles in polymeric matrices for fresh food packaging (2016, background): “Among them the most commonly used are polysaccharides such as cellulose, pullulan, agarose, starch and chitosan (Valencia-Chamorro et al., 2011; Dhall, 2013; Elsabee and Abdou, 2013).”
Layer-by-Layer Electrostatic Deposition of Edible Coating on Fresh Cut Melon Model: Anticipated and Unexpected Effects of Alginate–Chitosan Combination (2014, background): “, peeling and cutting) and thus control deterioration and extend market life of the value-added products (Dhall 2013; Corbo et al. 2010; Valencia-Chamorro et al. 2011; Pizato et al. 2013).”
Perspectives on Utilization of Edible Coatings and Nano-laminate Coatings for Extension of Postharvest Storage of Fruits and Vegetables (2016, background): “whey protein, collagen, gelatin, keratin, wheat gluten, soy protein, peanut protein, corn-zein and cotton seed protein [31].”