The Use of Nanocellulose in Edible Coatings for the Preservation of Perishable Fruits and Vegetables

The usage of edible coatings (ECs) represents an emerging approach for extending the shelf life of highly perishable foods, such as fresh and fresh-cut fruits and vegetables. This review addresses, in particular, the use of reinforcing agents in film-forming solutions to tailor the physicochemical,...

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Bibliographic Details
Published in:Coatings (Basel) 2021-08, Vol.11 (8), p.990
Main Authors: Pirozzi, Annachiara, Ferrari, Giovanna, Donsì, Francesco
Format: Article
Language:English
Subjects:
Antiinfectives and antibacterials
Cellulose
Coatings
Composite materials
Food products
Fruits
Humidity
Morphology
Nanoparticles
Optimization
Shelf life
Vegetables
Viscosity
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Summary:The usage of edible coatings (ECs) represents an emerging approach for extending the shelf life of highly perishable foods, such as fresh and fresh-cut fruits and vegetables. This review addresses, in particular, the use of reinforcing agents in film-forming solutions to tailor the physicochemical, mechanical and antimicrobial properties of composite coatings. In this scenario, this review summarizes the available data on the various forms of nanocellulose (NC) typically used in ECs, focusing on the impact of their origin and chemical or physical treatments on their structural properties (morphology and shape, dimension and crystallinity) and their functionality. Moreover, this review also describes the deposition techniques of composite ECs, with details on the food engineering principles in the application methods and formulation optimization. The critical analysis of the recent advances in NC-based ECs contributes to a better understanding of the impact of the incorporation of complex nanoparticles in polymeric matrices on the enhancement of coating properties, as well as on the increase of shelf life and the quality of fruits and vegetables.
ISSN:2079-6412
2079-6412
DOI:10.3390/coatings11080990