Scientific Reports,
Journal Year:
2024,
Volume and Issue:
14(1)
Published: Nov. 8, 2024
Food
coatings
are
efficient
preservative
measures,
a
crucially
needed
approach
to
meet
hunger
growth
as
well
food
management.
In
the
current
study,
construction
of
an
coating
using
alginate
polymer
fortified
with
antioxidant
rice
straw-hemicellulose
hydrolysate
was
examined.
Rice
straw
hemicellulose
fraction
extracted
under
thermal
alkaline
conditions
recovery
percentage
15.8%.
The
enzymatically
hydrolyzed
microbial
xylanase
hydrolysis
53.8%.
Characterization
produced
performed
aid
thin
layer
chromatographic
analysis
(TLC),
high-performance
liquid
(HPLC),
X-ray
diffraction
(XRD),
and
Fourier
transform
infrared
(FTIR)
analysis.
reported
data
showed
that
xylobiose
(240.68
mg/g)
in
addition
coumaric
(383.33
µg/g)
ferulic
acid
(298.77
main
constituents
carbohydrate
polyphenolic
contents,
respectively.
possessed
capacity
significantly
increased
direct
correlation
concentration
hydrolysate.
Finally,
prepared
solution
effectiveness
preservation
lemon
slices
against
fungal
monitored
up
20
days
significant
dependent
decrease
weight
loss
increase
its
activity.
combination
xylooligosaccharide-rich
alginate-based
not
only
improved
storage
shelf-life
fresh
fruits
vegetables
but
also
provided
safety
potential
benefits
for
human
health.
Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2025,
Volume and Issue:
24(1)
Published: Jan. 1, 2025
Abstract
Transitioning
to
safe,
nonthermal,
and
edible
strategies
for
maintaining
fruit
vegetable
(F&V)
quality,
reducing
postharvest
losses
(up
55%
annually),
ensuring
food
security
requires
extensive
research
innovation
in
technologies.
This
review
aims
provide
an
updated
understanding
of
coatings
or
films
(ECF),
focusing
on
their
role
F&V
losses,
based
data
from
the
last
40
years
retrieved
Web
Science
database.
The
global
ECF
network
is
represented
by
publication
trends,
majorly
researched
F&V,
key
areas,
influential
emerging
authors,
ranking.
preserving
quality
has
been
assessed
examining
critical
parameters,
including
weight
loss,
total
soluble
solids,
titratable
acidity,
ripening,
softening,
sensory
organoleptic
characteristics,
browning,
chilling
injury,
microbial
safety.
Furthermore,
recent
advancements
formulations,
nanoscale
ingredients
application
methodologies,
have
critically
discussed.
Sources,
categorization,
strategies,
mode
action,
functional
properties,
sustainable
development
goals
(SDGs),
challenges,
safety,
legislations,
future
perspectives
also
findings
indicate
that
China
(20.34%)
USA
(9.94%)
are
leading
countries
research.
Studies
demonstrated
ECF's
potential
parameters
through
advanced
compositions
methodologies.
Notably,
supports
multiple
SDG
targets,
SDGs
2,
3,
8,
9,
12,
13,
15.
Future
should
explore
3D‐printed
coatings,
nonflavor‐altering
components,
crosslinking
agents
enhance
reduce
losses.
Gels,
Journal Year:
2024,
Volume and Issue:
10(9), P. 549 - 549
Published: Aug. 24, 2024
This
research
investigates
the
effects
of
using
edible
gel
coatings
and
bio-based
packaging
materials
on
extending
shelf
life
cherry
tomatoes.
Two
(guar
gum
guar
+5%
a
lemon
(
Journal of Food Measurement & Characterization,
Journal Year:
2024,
Volume and Issue:
18(7), P. 5265 - 5280
Published: May 18, 2024
Abstract
Cheese
is
one
of
the
most
popular
and
extensively
consumed
dairy
products.
It
comes
in
a
variety
flavors,
textures,
shapes
prone
to
infection
decomposition.
Edible
coatings
as
cheese
packaging
serve
various
key
functions
preservation
enhancement
quality,
including
increasing
shelf
life,
retaining
texture,
boosting
sensory
qualities,
lowering
plastic
waste
environmental
impact.
In
recent
decades,
development
edible
has
witnessed
tremendous
growth,
it
projected
have
significant
impact
on
quality
products
next
few
years.
Novel
materials
processing
methods
are
great
interest
due
their
intriguing
potential
revolutionary
systems.
This
review
summarizes
trends
adding
coating
increase
shelf-life
cheese,
plus
functional
application
reduce
