Layer-by-Layer Electrostatic Deposition of Edible Coating on Fresh Cut Melon Model: Anticipated and Unexpected Effects of Alginate–Chitosan Combination

By E. Poverenov, Shani Danino, B. Horev, R. Granit, Y. Vinokur, V. Rodov. Food and Bioprocess Technology, 2014

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Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of ‘Valencia’ oranges (2018, unknown): “A similar trend of 320 reduced respiration rate upon application of the LBL method was shown in previous studies 321 with citrus fruit (Arnon et al., 2015; Poverenov et al., 2014).”
Improving food products' quality and storability by using Layer by Layer edible coatings (2018, methodology): “Moreover, coatings fabricated by the LbL technique have demonstrated better performance when compared to the coatings that combine the same compounds but as applied as a blended formulation (Poverenov et al., 2014b).”
Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review (2021, background): “) Beneficial effect against bacterial and fungal infection stopped growth in headspace carbon dioxide and controlled concentration of ethanol; delay in tissue texture degradation; retention of firmness [230]”