Edible Coatings for Fresh-Cut Fruits
- 1 October 2005
- journal article
- review article
- Published by Taylor & Francis in Critical Reviews in Food Science and Nutrition
- Vol. 45 (7-8), 657-670
- https://doi.org/10.1080/10408690490911837
Abstract
The production of fresh-cut fruits is increasingly becoming an important task as consumers are more aware of the importance of healthy eating habits, and have less time for food preparation. A fresh-cut fruit is a fruit that has been physically altered from its original state (trimmed, peeled, washed and/or cut), but remains in a fresh state. Unfortunately since fruits have living tissue, they undergo enzymatic browning, texture decay, microbial contamination, and undesirable volatile production, highly reducing their shelf life if they are in any way wounded. Edible coatings can be used to help in the preservation of minimally processed fruits, providing a partial barrier to moisture, oxygen and carbon dioxide, improving mechanical handling properties, carrying additives, avoiding volatiles loss, and even contributing to the production of aroma volatiles.Keywords
This publication has 67 references indexed in Scilit:
- A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foodsFood Chemistry, 2002
- Water Sorption and Water Vapour Permeability Properties of Polysaccharide (Locust Bean Gum) Based Edible FilmsLWT, 2000
- The measurement of carbon dioxide transmission of edible films by a static methodJournal of the Science of Food and Agriculture, 1999
- Quality measurement of fruits and vegetablesPostharvest Biology and Technology, 1999
- Chitosan Film Mechanical and Permeation Properties as Affected by Acid, Plasticizer, and StorageJournal of Food Science, 1998
- The Effect of Molecular Weight of Constituents on Properties of Cellulose-based Edible FilmsLWT, 1997
- Improving storage life of cut apple and potato with edible coatingPostharvest Biology and Technology, 1996
- New approaches in improving the shelf life of minimally processed fruit and vegetablesTrends in Food Science & Technology, 1996
- Water Vapor Permeability of Caseinate‐Based Edible Films as Affected by pH, Calcium Crosslinking and Lipid ContentJournal of Food Science, 1993
- A Method for Determining the Concentration of Ethylene in the Gas Phase of Vegetative Plant TissuesPlant Physiology, 1970