Edible Coating of Fruits and Vegetables Using Natural Gums: A Review

Figures & data

Table 1. Summary of various gums used as edible coatings for fruits and vegetables and their benefits

Fruit or vegetable	Hydrocolloid	Other compound	Main benefits	References
Apple	Gellan gum, sodium alginate	Sunflower oil	Reduction in the ethylene production, microbiological deterioration, extension of the shelf life, antibrowning effect, maintenance of the initial firmness, retention of the color.	Rojas-Graü et al. (2008)
Apple	Calcium or sodium caseinate	Acetylated monoglicerydes	Increase in the water vapor resistance, reduction in the respiration rate.	Avena-Bustillos et al. (1997)
Apple	Arabic gum	Soybean gum, jojoba wax, glycerol	The apple fruit coated with arabic gum showed significant delay in change of weight loss, ripening, firmness, titratable acidity, total soluble solids, decay and color change during storage.	El-Anany et al. (2009)
Apple	Gellan gum	–	Improving of apple quality properties by pulsed light in combined with gellan gum-based coatings	Moreira et al. (2015)
Apples	Alginate	–	Increasing shelf-life and quality of “Gala” apples.	Olivas et al. (2007)
Apples	Alginate and gellan	–	Edible coatings with alginate can reduce weight loss, preserve quality of apples and prolong its shelf-life.	Rojas-Graü et al. (2007)
Apricot	Methylcellulose	Stearic acid	Decreasing in the water loss.	Ayranci and Tunc (2004)
Apricot	Methylcellulose	–	Improving fruit quality and decreasing in water and vitamin C loss during storage.	Ayranci and Tunc (2004)
Apricot	Chitosan		Increasing quality of apricot during storage.	Ghasemnezhad et al. (2010)
Apricot	Basil seed gum	Essential oils	The new edible coating based on basil seed gum can provide high improvement in terms of quality, odor and overall acceptability of apricot.	Hashemi et al. (2017)
Avocado	Pectin	Beeswax	Slower rate of disease spread and respiration rate, reduction in fruit softening and color changes, beneficial effect on firmness retention.	Maftoonazad et al. (2007)
Banana	Arabic gum	Lemongrass and cinnamon oils	Their results suggest the using 10% arabic gum with 0.4% cinnamon oil as a biofungicide for controlling postharvest anthracnose.	Maqbool et al. (2011)
Banana	Chitosan, modified starch and cellulose	Glycerol and tween-80	Coatings based on chitosan were much superior in increasing and improving the shelf life and quality of banana.	Kittur et al. (2001)
Banana	Chitosan	Cinnamon oil	Increasing quality of banana fruit during storage.	Win et al. (2007)
Button mushrooms	Alginate	–	The use of 2% alginate edible coating under a high oxygen modified atmosphere (100% O2) has the potential to preserve button mushroom quality and increased its postharvest life to 16 days.	Jiang (2013)
Button mushrooms	Tragacanth gum	Zataria multiflora Boiss. essential oil (ZEO)	Mushroom coated with tragacanth gum containing ZEO preserved 93.47% texture firmness and showed decrease in microbial counts from molds and yeasts.	Nasiri et al. (2017)
Carrot	Alginate	–	Edible coatings with alginate can decrease weight loss and natural microbial total counts in carrots.	Amanatidou et al. (2000)
Cherry tomato	Methylcelullose	Beeswax	Extension of the postharvest life by the reduction of gray mold development	Fagundes et al. (2014)
Green peppers	Methylcellulose	–	Improving fruit quality and decreasing in water and vitamin C loss during storage.	Ayranci and Tunc (2004)
Guava	Cashew gum and carboxymethylcellulose	Glycerol	Edible coatings resulted in a decrease of mass loss, protect firmness and delaying surfaces color changes.	Britto et al. (2012)
Guava	Arabic gum	Sodium caseinate and tulsi extract	Increasing shelf-life and quality of guavas.	Murmu and Mishra (2017)
Guava	Arabic gum	Sodium caseinate and essential oil of cinnamon and lemon grass	Edible coatings protect postharvest quality of guavas and reduce its microbial load.	Murmu and Mishra (2018)
Guava	Cassava	Cinnamon essential oil	The guava shelf life increased up to 8 days with the coating based on 2% w/v cassava starch and 0.01% cinnamon essential oil at 25°C and 76% RH.	Botelho et al. (2016)
Guava	Chitosan	Cassava starch and Lippa gracilis Schauer	The guava shelf life increased up to 10 days with the edible coating based on chitosan-cassava starch and Lippa gracilis Schauer at 25°C.	Aquino et al. (2015)
Guava fruit	Mesquite gum	Candelilla wax	Extension of the shelf life, reduction in weight loss and ethylene emission, attractive gloss, retention of the color, limited softening and firmness loss.	Tomas et al. (2005)
Kiwifruit	Pullulan	Stearic acid	Decrease in the senescence and water loss.	Xu et al. (2001)
Mandarin	Locust bean gum	Biocontrol yeasts	Edible coatings can carrying biocontrol yeasts against fungi causal agents of postharvest decay.	Parafati et al. (2016)
Mango	Chitosan	–	Improving quality and shelf-life of sliced mango fruit	Chien et al. (2007)
Mango	Arabic gum	–	Influence on the mango ripening, quality and aroma biosynthesis.	Dang et al. (2008)
Mango	Alginate	–	Application of coating as carrier of anti-browning agents on bioactive compounds and antioxidant activity.	Robles-Sánchez et al. (2013)
Mango	Arabic gum	Calcium chloride	10% arabic gum alone or combined with 3% calcium chloride successfully reduced weight loss, soluble solid concentration, color changes, respiration rate, ethylene production and maintained high firmness, titratable acidity and ascorbic acid.	Khaliq et al. (2015)
Mango	Chitosan	–	Increasing postharvest quality of mango.	Zhu et al. (2008)
Mango	Chitosan, modified starch and cellulose	Glycerol and tween-80	Coatings based on chitosan were much superior in increasing and improving the shelf life and quality of mango.	Kittur et al. (2001)
Melon	Alginate, pectin and gellan	–	They found that gum-based edible coatings prevented the dehydration of fresh-cut melon and in addition inhibited the ethylene producing and triggered the accumulation of total phenol with antioxidant characteristics.	Oms-Oliu et al. (2008)
Melon	Alginate	Cinnamon oil	They reported significant differences in taste, odor, and firmness of fresh-cut melon with edible coating containing cinnamon oil.	Raybaudi-Massilia et al. (2008)
Melon	Xanthan	β-carotene nanocapsules	Combination β-carotene nanocapsules and xanthan gum improves the characteristics of the coatings, and increased shelf time to 21 days at 4 C.	Zambrano-Zaragoza et al. (2017)
Orange	Guar gum	Pea starch and oleic acid	Edible coatings based on guar gum and pea starch can be a useful substitute to common commercial waxes for preservation of quality and storability, and increasing shelf life of orange.	Saberi et al. (2018)
Orange	Chitosan	Bergamot thyme and tea tree essential oils	Fungal decay and increasing shelf life of oranges.	Cháfer et al. (2012)
Orange	Shellac, gelatin and Persian gum	–	The results showed that total soluble solids, weight loss, texture firmness, titratable acidity, pH, ascorbic acid and total phenolic content, total antioxidant capacity and respiration rate were influenced by the coatings.	Khorram et al. (2017)
Oranges	Chitosan and locust bean gum	Pomegranate peel extract	The addition of 0.361 g dry pomegranate peel extract/mL, chitosan and locust bean gum coatings reduced disease incidence by 49 and 28%, respectively	Kharchoufi et al. (2018)
Papaya	Arabic gum	Lemongrass and cinnamon oils	Their results suggest the using 10% arabic gum with 0.4% cinnamon oil as a biofungicide for controlling postharvest anthracnose.	Maqbool et al. (2011)
Papaya	Chitosan	–	They found that control papaya showed early increase in respiration and ethylene producing as compared to 1.5% chitosan coated samples.	Ali et al. (2011)
Papaya	Chitosan and pectin	A microencapsulated β-cyclodextrin and trans-cinnamaldehyde complex	Coated papaya was firmer, maintained color, high β-carotene content, showed lower juice leakage and had the highest organoleptic acceptability.	Brasil et al. (2012)
Papaya	Psyllium gum	–	Improving quality and shelf life of fresh-cut papaya.	Yousuf and Srivastava (2015)
Papaya	Alginate and gellan	–	Improving barrier, texture and nutritional characteristics of fresh-cut papaya	Tapia et al. (2008)
Papaya	Aloe vera	Antimicrobial compounds	Improving of storage life and quality maintenance of papaya.	Marpudi et al. (2011)
Peach	Alginate	Methyl cellulose	The decreased transpiration and respiration rates as a result of coatings were considered responsible for preservation of quality and increasing the shelf life of peaches.	Maftoonazad et al. (2008)
Pears	Xanthan	Cinnamic acid	Edible coating based on xanthan gum (2.5 g/L) and cinnamic acid (1 g/L) slow down surface browning and increase the shelf life of pears slices.	Sharma and Rao (2015)
Pineapple	Alginate	Lemongrass essential oil	Increasing shelf-life and quality of fresh-cut pineapple.	Azarakhsh et al. (2014)
Pineapple	Cassava starch	–	Extension of shelf life and quality of fresh-cut pineapple through edible coatings.	Bierhals et al. (2011)
Plum	Alginate	–	The weight and acidity losses, softening and color changes, were slowing down by the use of alginate edible coating.	Valero et al. (2013)
Raspberry	Alginate	Pectin and essential oils	Edible coatings based on gums and essential oils create a cover around the raspberry fruits surface, and protect them from pathogen spoilage.	Guerreiro et al. (2015)
Shiitake mushroom	Arabic gum	Natamycin	Increasing shelf life and quality of mushroom.	Jiang et al. (2013)
Strawberries	Chitosan	Beeswax	Decrease in the senescence and weight loss, retention of the color and the texture, the titratable acidity, pH, soluble solids and sugars, good visual appearance and taste, enhancement in the antimicrobial properties of chitosan, reduction in the respiration rate.	Velickova et al. (2013)
Strawberries	Chitosan	Oleic acid	Enhancement in the antimicrobial properties of chitosan, reduction of the respiration rate, extension of the shelf life.	Vargas et al. (2006)
Strawberries	Aloe vera	Ascorbic acid	Edible coatings preserve postharvest quality of strawberry and reduce its microbial load.	Sogvar et al. (2016)
Sweet cherry	Alginate	Methylcellulose	Improving fruit quality and bioactive compounds during storage.	Díaz-Mula et al. (2012)
Sweet cherry	Arabic gum	Almond gum	Delay postharvest ripening of sweet cherry and increases its quality during storage	Mahfoudhi and Hamdi (2015)
Sweet cherry	Guar gum	Ginseng extract	Edible coatings based on guar gum and ginseng increased sweet cherries shelf life for about 8 days. Coatings with gums reduced water loss and slow down loss of firmness and of titratable acidity, ascorbic acid and total phenol contents.	Dong and Wang (2018)
Tomato	Alginate	Zein	Delay postharvest ripening process and maintaining tomato quality	Zapata et al. (2008)
Tomato	Arabic gum	–	Enhancing shelf life and improving postharvest quality of tomato.	Ali et al. (2010)
Tomato	Arabic gum	Glycerol	Their results showed that by using 10% arabic gum as coating, the ripening procedure of tomatoes can be decreased and the antioxidant can be preserved for up to 20 days during storage (at 20°C) without any negative effects on quality of tomato.	Ali et al. (2013)
Tomato	Chitosan	–	Decrease in rate of respiration and ethylene producing as a result of coating with films; Increasing the storage life of tomato.	El-Ghaouth et al. (1992)

Table 2. Effects of edible coatings based on gums on physicochemical characteristics of banana, plum, papaya and melon

Fruit or vegetable	Hydrocolloid % (w/v)	Weight loss (%)	Acidity (%)	Soluble solids (%)	Firmness (N)	References
Banana	Chitosan: 0%	30.41	0.17	9.7	39.21	Maqbool et al. (2010)
	Chitosan: 0.5%	25.20	0.23	8.7	42.12
	Chitosan: 0.75%	23.12	0.22	8.5	46.26
	Chitosan: 1.0%	20.34	0.21	8.1	46.78
	Chitosan: 1.5%	19.01	0.21	8.0	47.11
Plum	Alginate:0%	10.8	–	–	–	Valero et al. (2013)
	Alginate:1%	8.4	–	–	–
	Alginate:3%	5.8	–	–	–
Banana	Arabic gum: 0%	31.23	0.18	9.4	39.16	Maqbool et al. (2010)
	Arabic gum: 5%	17.14	0.21	7.8	43.62
	Arabic gum: 10%	16.18	0.20	7.7	47.23
	Arabic gum: 15%	15.82	0.21	7.5	48.30
	Arabic gum: 20%	15.96	0.19	7.3	49.01
Banana	Arabic gum: 0%	32.14	0.16	9.9	39.21	Maqbool et al. (2011)
	Arabic gum: 10%	15.40	0.21	7.64	50.12
Papaya	Arabic gum: 0%	38.12	0.15	11.23	32.18	Maqbool et al. (2011)
	Arabic gum: 10%	22.15	0.18	8.73	54.90
Melon	Xanthan gum: 0%	3.43	0.11	7.28	–	Zambrano-Zaragoza et al. (2017)
	Xanthan gum: 0%	3.16	0.12	7.34	–

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