Recent advances in edible coating of food products and its legislations: A review

被引：60
|
作者：
Priya, Krishna [1 ]
Thirunavookarasu, Nirmal [1 ]
Chidanand, D. V. [1 ,2 ]
机构：
[1] Natl Inst Food Technol Entrepreneurship & Manageme, Ind Acad Cell, Pudukkottai Rd, Thanjavur, India
[2] Natl Inst Food Technol Entrepreneurship & Manageme, Ind Acad Cell, Pudukkottai Rd, Thanjavur 613005, Tamil Nadu, India
来源：
JOURNAL OF AGRICULTURE AND FOOD RESEARCH | 2023年 / 12卷
关键词：
Dipping; Edible coating; Foods; Preservation; Regulations; ALOE-VERA GEL; SHELF-LIFE EXTENSION; CARBOXYMETHYL CELLULOSE; QUALITY; STARCH; FRUIT; FRESH; PRESERVATION; VEGETABLES; INNOVATIONS;
D O I：
10.1016/j.jafr.2023.100623
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Food products are highly perishable in nature which undergoes quick quality deterioration. In this note, the kind of packaging decides the active preservation of food qualities. Especially, edible coating plays a significant role in minimizing the post-harvest losses like moisture loss, ripening and physio-chemical losses. The application of edible coating shows promising results in increasing the shelf-life, also preserving its quality. The application of edible coating for foods could be an alternative for harmful non-biodegradable packages. This current review provides the elaborate research knowledge on edible coatings composition, methods of production, regulations, pros and cons.
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收藏
页数：11
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