Use of edible coatings to preserve quality of lightly (and slightly) processed products

Abstract

Lightly processed agricultural products present a special problem to the food industry and to scientists involved in postharvest and food technology research. Light or minimal processing includes cutting, slicing, coring, peeling, trimming, or sectioning of agricultural produce. These products have an active metabolism that can result in deteriorative changes, such as increased respiration and ethylene production. If not controlled, these changes can lead to rapid senescence and general deterioration of the product. In addition, the surface water activity of cut fruits and vegetables is generally quite high, inviting microbial attack, which further reduces product stability. Methods for control of these changes are numerous and can include the use of edible coatings. Also mentioned in this review are coating of nut products, and dried, dehydrated, and freeze‐dried fruits. Technically, these are not considered to be minimally processed, but many of the problems and benefits of coating these products are similar to coating lightly processed products. Generally, the potential benefits of edible coatings for processed or lightly processed produce is to stabilize the product and thereby extend product shelf life. More specifically, coatings have the potential to reduce moisture loss, restrict oxygen entrance, lower respiration, retard ethylene production, seal in flavor volatiles, and carry additives that retard discoloration and microbial growth.

Key words:

• beeswax
• carrageenan
• cellulose
• chitosan
• edible coating
• egg albumen
• lightly processed fruits and vegetables
• mineral oil
• modified atmosphere
• pectin
• respiration
• soy protein
• starch
• vegetable oil
• wheat gluten
• zein