Application of edible coating with essential oil in food preservation

References

• Abd-Elsalam, K. A. and Khokhlov, A. R. (2015). Eugenol oil nanoemulsion: antifungal activity against Fusarium oxysporum f. sp. vasinfectum and phytotoxicity on cottonseeds. Applied Nanoscience. 5(2), 255–265.
   Web of Science ®Google Scholar
• Administration, U. S. F. a. D. (2014). Substances generally recognized as safe. In C. o. F. Regulations (Ed.), Section 182.20-Essential oils, oleoresins (solvent-free), and natural extractives (including distillates) (Vol. 21CFR182.20, pp. 475–477).
   Google Scholar
• Artiga-Artigas, M., Acevedo-Fani, A., and Martín-Belloso, O. (2017). Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber. Food Control. 76, 1–12.
   Web of Science ®Google Scholar
• Alotaibi, S., and Tahergorabi, R. (2017). Development of a sweet potato starch-based coating and its effect on quality attributes of shrimp during refrigerated storage. LWT-Food Science and Technology. 180, 104–110.
   Google Scholar
• Alikhani-Koupaei, M. (2014). Liposome-entrapped essential oils on in vitro and in vivo antioxidant activity in leafy vegetables. Quality Assurance and Safety of Crops & Foods, 7, 369–373.
   Web of Science ®Google Scholar
• Atarés, L., Chiralt, A. (2016). Essential oils as additives in biodegradable films and coatings for active food packaging. Trends in food science & technology. 48, 51–62.
   Web of Science ®Google Scholar
• Azarakhsh, N., Osman, A., Ghazali, H. M., Tan, C. P., Adzahan, N. M. (2014). Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple. Postharvest Biology and Technology. 88, 1–7.
   Web of Science ®Google Scholar
• Azevedo, A. N., Buarque, P. R., Cruz, E. M. O., Blank, A. F., Alves, P. B., Nunes, M. L., and de Aquino Santana, L. C. L. (2014). Response surface methodology for optimisation of edible chitosan coating formulations incorporating essential oil against several foodborne pathogenic bacteria. Food Control. 43, 1–9.
   Web of Science ®Google Scholar
• Bakkali, F., Averbeck, S., Averbeck, D., and Idaomar, M. (2008). Biological effects of essential oils-a review. Food Chem Toxicol. 46, 446–475.
   PubMed Web of Science ®Google Scholar
• Banasaz, S., Hojatoleslami, M., Razavi, S. H., Hosseini, E., and Shariaty, M. A. (2013). The Effect of psyllium seed gum as an edible coating and in comparison to chitosan on the textural properties and color changes of Red Delicious apple. International Journal of Farming and Allied Sciences. 2, 651–657.
   Google Scholar
• Behbahani, B. A., Shahidi, F., Yazdi, F. T., Mortazavi, S. A., and Mohebbi, M. (2017). Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage. International journal of biological macromolecules. 94, 515–526.
   PubMed Web of Science ®Google Scholar
• Benitez, S., Achaerandio, I., Sepulcre, F., Pujola, M. (2013). Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’ kiwifruit. Postharvest Biology and Technology. 81, 29–36.
   Web of Science ®Google Scholar
• Buranasuksombat, U., Kwon, Y. J., Turner, M., and Bhandari, B. (2011). Influence of emulsion droplet size on antimicrobial properties. Food Sci. Biotechnol. 20, 793–800.
   Web of Science ®Google Scholar
• Catarino, M. D., Alves-Silva, J. M., Fernandes, R. P., Gonçalves, M. J., Salgueiro, L. R., Henriques, M. F., and Cardoso, S. M. (2017). Development and performance of whey protein active coatings with Origanum virens essential oils in the quality and shelf life improvement of processed meat products. Food Control. 80, 273–280.
   Web of Science ®Google Scholar
• Chauhan, O. P., Raju, P. S., Singh, A., Bawa, A. S. (2011). Shellac and aloe-gel-based surface coatings for maintaining keeping quality of apple slices. Food Chemistry. 126, 961–966.
   Web of Science ®Google Scholar
• Chang, Y., McLandsborough, L., and McClements, D.J. (2015). Fabrication, stability and efficacy of dual-component antimicrobial nanoemulsions: essential oil (thyme oil) and cationic surfactant (lauric arginate). Food Chem. 172, 298–304.
   PubMed Web of Science ®Google Scholar
• Chiumarelli, M., and Hubinger, M. D. (2014). Evaluation of edible films and coatings formulated with cassava starch, glycerol, carnauba wax and stearic acid. Food Hydrocolloids. 38, 20–27.
   Web of Science ®Google Scholar
• Choi, W. S., Singh, S., and Lee, Y. S. (2016). Characterization of edible film containing essential oils in hydroxypropyl methylcellulose and its effect on quality attributes of ‘Formosa’plum (Prunus salicina L.). LWT-Food Science and Technology. 70, 213–222.
   Web of Science ®Google Scholar
• Correa-Betanzo, J., Jacob, J. K., Perez-Perez, C., and Paliyath, G. (2011). Effect of a sodium caseinate edible coating on berry cactus fruit (Myrtillocactus geometrizans) phytochemicals. Food Research International. 44, 1897–1904.
   Web of Science ®Google Scholar
• Dai, Z. Q., Luo, J., Xiao, S. L., Xu, X. L., and Zhang, J. H. (2017). Effect of compound essential oil coating on antibacterial and anti-oxidation of dried cured ham. Meat research. 31(8), 1–5.
   Google Scholar
• Deng, W. J., Jiang, W. L., Chen, A. J., and Lan, W. J. (2016). The antibacterial effect of coating packaging on the shelf life of fresh cut lettuce physicochemical and microbial quality of thyme oil. Food and fermentation industry. 07, 247–253.
   Google Scholar
• de Aquino, A. B., Blank, A. F., and de Aquino Santana, L. C. L. (2015). Impact of edible chitosan–cassava starch coatings enriched with Lippia gracilis Schauer genotype mixtures on the shelf life of guavas (Psidium guajava L.) during storage at room temperature. Food chemistry. 171, 108–116.
   PubMed Web of Science ®Google Scholar
• Dehghani, S., Hosseini, S. V., and Regenstein, J. M. (2018). Edible films and coatings in seafood preservation: A review. Food Chemistry. 240, 505–513.
   PubMed Web of Science ®Google Scholar
• Dhanapal, A., Sasikala, P., Rajamani, L., Kavitha, V., Yazhini, G., and Banu, M. S. (2012). Edible films from polysaccharides. Food Science and Quality Management. 3, 9–18.
   Google Scholar
• Dima, C., and Dima, S. (2015). Essential oils in foods: extraction, stabilization, and toxicity. Curr. Opin. Food Sci. 5, 29–35.
   Web of Science ®Google Scholar
• Donsì F, and Ferrari G. (2016). Essential oil nanoemulsions as antimicrobial agents in food. Journal of biotechnology. 233: 106–120.
   PubMed Web of Science ®Google Scholar
• Dong, F., and Wang, X. (2017). Effects of carboxymethyl cellulose incorporated with garlic essential oil composite coatings for improving quality of strawberries. International Journal of Biological Macromolecules. 104, 821–826.
   PubMed Web of Science ®Google Scholar
• Donsì, F., Annunziata, M., Sessa, M., and Ferrari, G. (2011). Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT: Food Sci. Technol. 44: 1908–1914.
   Web of Science ®Google Scholar
• Donsì, F., Annunziata, M., Vincensi, M., and Ferrari, G. (2012a). Design of nanoemulsion-based delivery systems of natural antimicrobials: effect of the emulsifier. J. Biotechnol. 159, 342–350.
   PubMed Web of Science ®Google Scholar
• Donhowe, I. G., and Fennema, O. R. (1993). The effects of plasticizers on crystallinity, permeability, and mechanical properties of methylcellulose films. Journal of Food Processing and Preservation, 17, 247–257.
   Web of Science ®Google Scholar
• Embuscado, M. E., and Huber, K. C. (2009). Edible films and coatings for food applications. Dordrecht: Springer Inc.
   Google Scholar
• Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y., and Chi, Y. (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry. 115, 66–70.
   Web of Science ®Google Scholar
• Frazão, G. G. S., Blank, A. F., and de Aquino Santana, L. C. L. (2017). Optimisation of edible chitosan coatings formulations incorporating Myrcia ovata Cambessedes essential oil with antimicrobial potential against foodborne bacteria and natural microflora of mangaba fruits. LWT-Food Science and Technology. 79, 1–10.
   Web of Science ®Google Scholar
• Galus, S., and Kadzińska, J. (2015). Food applications of emulsion-based edible films and coatings. Trends in Food Science & Technology. 45(2), 273–283.
   Web of Science ®Google Scholar
• Goni, P., López, P., Sánchez, C., Gómez-Lus, R., Becerril, R., and Nerín, C. (2009). Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils. Food chemistry. 116(4), 982–989.
   Web of Science ®Google Scholar
• Gortzi, O., Lalas, S., Chinou, I. and Tsaknis, J. (2006). Reevaluation of antimicrobial and antioxidant activity of Thymus spp. extracts before and after encapsulation in liposomes. Journal of Food Protection 69, 2998–3005.
   PubMed Web of Science ®Google Scholar
• Guerra, I. C. D., de Oliveira, P. D. L., Santos, M. M. F., Lúcio, A. S. S. C., Tavares, J. F., and de Souza, E. L. (2017). The effects of composite coatings containing chitosan and Mentha (piperita L. or x villosa Huds) essential oil on postharvest mold occurrence and quality of table grape cv. Isabella. Innovative Food Science & Emerging Technologies. 34, 112–121.
   Web of Science ®Google Scholar
• Gharibzahedi, S. M. T., and Mohammadnabi, S. (2017). Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets. International journal of biological macromolecules. 95, 769–777.
   PubMed Web of Science ®Google Scholar
• Guerreiro, A. C., Gago, C. M., Faleiro, M. L., Miguel, M. G., and Antunes, M. D. (2015). Raspberry fresh fruit quality as affected by pectin-and alginate-based edible coatings enriched with essential oils. Scientia Horticulturae. 194, 138–146.
   Web of Science ®Google Scholar
• González-Forte, L., Bruno, E., and Martino, M. (2014). Application of coating on dog biscuits for extended survival of probiotic bacteria. Animal Feed Science and Technology. 95, 76–84.
   Google Scholar
• Hamzah, H. M., Osman, A., Tan, C. P., and Mohamad Ghazali, F. (2013). Carrageenan as an alternative coating for papaya (Carica papaya L. cv. Eksotika). Postharvest Biology and Technology. 75, 142–146.
   Web of Science ®Google Scholar
• Hamedi, H., Kargozari, M., Shotorbani, P. M., Mogadam, N. B., and Fahimdanesh, M. (2017). A novel bioactive edible coating based on sodium alginate and galbanum gum incorporated with essential oil of Ziziphora persica: The antioxidant and antimicrobial activity, and application in food model. Food Hydrocolloids. 72, 35–46.
   Web of Science ®Google Scholar
• Hashemi, S. M. B., Khaneghah, A. M., and Ghahfarrokhi, M. G., Eş, I. (2017). Basil-seed gum containing origanum vulgare subsp. Viride essential oil as edible coating for fresh cut apricots. Postharvest Biology and Technology. 125, 26–34.
   Web of Science ®Google Scholar
• Hosseini, S. F., Rezaei, M., and Zandi, M., Farahmandghavi, F. (2015). Bio-based composite edible films containing Origanumvulgare L. essential oil. Industrial Crops and Products. 67, 403–413.
   Web of Science ®Google Scholar
• Ishlak, A., Günal, M., and AbuGhazaleh, A. A. (2015). The effects of cinnamaldehyde, monensin and quebracho condensed tannin on rumen fermentation, biohydrogenation and bacteria in continuous culture system. Animal Feed Science and Technology. 207, 31–40.
   Web of Science ®Google Scholar
• Juck, G., Neetoo, H., and Chen, H. (2010). Application of an active alginate coating to control the growth of Listeria monocytogenes on poached and deli turkey products. International Journal of Food Microbiology. 142(3), 302–308.
   PubMed Web of Science ®Google Scholar
• Ju, J., Wang, C., Qiao, Y., Li, D., and Li, W. (2017). Effects of tea polyphenol combined with nisin on the quality of weever (Lateolabrax japonicus) in the initial stage of fresh-frozen or chilled storage state. Journal of Aquatic Food Product Technology. 10, 1–10.
   Google Scholar
• Ju, J., Xu, X., Xie, Y., Guo, Y., Cheng, Y., Qian, H., and Yao, W. (2018). Inhibitory effects of cinnamon and clove essential oils on mold growth on baked foods. Food Chemistry. 240, 850–855.
   PubMed Web of Science ®Google Scholar
• Kester, J. J., and Fennema, O. R. (1986). Edible films and coatings: A review. Food Technology. 40(12), 47–59.
   Web of Science ®Google Scholar
• Kim, S. A., and Rhee, M. S. (2016). Highly enhanced bactericidal effects of medium chain fatty acids (caprylic, capric, and lauric acid) combined with edible plant essential oils (carvacrol, eugenol, trans-cinnamaldehyde, thymol, and vanillin) against Escherichia coli O157: H7. Food Control. 60, 447–454.
   Web of Science ®Google Scholar
• Khazaei, N., Esmaiili, M., and Emam-Djomeh, Z. (2016). Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying. Carbohydrate polymers. 137, 249–254.
   PubMed Web of Science ®Google Scholar
• Li, Peng., Feng, Y. L., and Yang, W. Q. (2014). Preparation of edible film containing cinnamon oil chitosan-peanut protein isolate. Food Industry. 35(12), 140–143.
   Google Scholar
• Liolios, C., Gortzi, O., Lalas, S., Tsaknis, J. and Chinou, I. (2009). Liposomal incorporation of carvacrol and thymol isolated from the essential oil of Origanum dictamnus L. and in vitro antimicrobial activity. Food Chemistry 112, 77–83.
   Web of Science ®Google Scholar
• Lucera, A., Costa, C., Conte, A., and Del Nobile, M.A. (2017). Food applications of natural antimicrobial compounds. Front. Microbiol. 3, 66–69.
   Google Scholar
• Matan, N., Rimkeeree, H., Mawson, A. J., Chompreeda, P., Haruthaithanasan, V., and Parker, M. (2017). Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions. International Journal of Food Microbiology. 107(2), 180–185.
   Google Scholar
• Mastromatteo, M., Conte, A., and Del Nobile, M. A. (2012). Packaging strategies to prolong the shelf life of fresh carrots (Daucus carota L.). Innovative Food Science and Emerging Technologie. 13, 215–220.
   Web of Science ®Google Scholar
• Martinon, M. E., Moreira, R. G., Castell-Perez, M. E., and Gomes, C. (2014). Development of a multilayered antimicrobial edible coating for shelflife extension of fresh-cut cantaloupe (Cucumis melo L.) stored at 4 °C. LWT-Food Science and Technology. 56, 341–350.
   Web of Science ®Google Scholar
• Majeed, H., Liu, F., Hategekimana, J., Sharif, H.R., Qi, J., Ali, B., Bian, Y.Y., and Zhong, F. (2016b). Bactericidal action mechanism of negatively charged food grade clove oil nanoemulsions. Food Chem. 197, 75–83.
   PubMed Web of Science ®Google Scholar
• Moghimi, R., Ghaderi, L., Rafati, H., Aliahmadi, A., and Mcclements, D. J. (2016). Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli. Food Chem. 194, 410–415.
   PubMed Web of Science ®Google Scholar
• Moradi, M., Tajik, H., Rohani, S. M. R., and Mahmoudian, A. (2016). Antioxidant and antimicrobial effects of zein edible film impregnated with Zataria multiflora Boiss. essential oil and monolaurin. LWT-Food Science and Technology. 72, 37–43.
   Web of Science ®Google Scholar
• Miller, K. S., and Krochta, J. M. (1997). Oxygen and aroma barrier properties of edible films: a review. Trends in Food Science and Technology. 8: 228–237.
   Web of Science ®Google Scholar
• Nasiri M, Barzegar M, and Sahari M. A. (2017). Application of Tragacanth gum impregnated with Satureja khuzistanica essential oil as a natural coating for enhancement of postharvest quality and shelf life of button mushroom (Agaricus bisporus). International Journal of Biological Macromolecules. 08(1), 98–103.
   Google Scholar
• Nisar, T., Wang, Z. C., Yang, X., Tian, Y., Iqbal, M., and Guo, Y. (2017). Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties. International Journal of Biological Macromolecules.
   PubMed Web of Science ®Google Scholar
• Nazzaro, F., Fratianni, F., De Martino, L., Coppola, R., and De Feo, V. (2013). Effect of essential oils on pathogenic bacteria. Pharmaceuticals (Basel). 6, 1451–1474.
   PubMedGoogle Scholar
• Oh, Y. A., Oh, Y. J., Song, A. Y., Won, J. S., Song, K. B., and Min, S. C. (2017). Comparison of effectiveness of edible coatings using emulsions containing lemongrass oil of different size droplets on grape berry safety and preservation. LWT-Food Science and Technology. 75, 742–750.
   Web of Science ®Google Scholar
• Oz, A. T., and Ulukanli, Z. (2012). Application of edible starch-based coating including glycerol plus oleum nigella on arils from long-stored whole pomegranate fruits. ournal of Food Processing and Preservation. 36, 81–95.
   Web of Science ®Google Scholar
• Pan, S. Y., Chen, C. H., and Lai, L. S. (2013). Effect of tapioca starch/decolorized hsian-tsao leaf gum-based active coatings on the qualities of fresh-cut apples. Food Bioprocess Technology. 6, 2059–2069.
   Web of Science ®Google Scholar
• Perez-Gago, M. B., Serra, M., Alonso, M., Mateos, M., and del Rio, M. A. (2005). Effect of whey protein- and hydroxypropyl methylcellulose-based edible composite coatings on color change of fresh-cut apples. Postharvest Biology and Technology. 36, 77–85.
   Web of Science ®Google Scholar
• Perdones, A., Sánchez-González, L., Chiralt, A., and Vargas, M. (2012). Effect of chitosan–lemon essential oil coatings on storage-keeping quality of strawberry. Postharvest Biology and Technology. 70, 32–41.
   Web of Science ®Google Scholar
• Perdones, Á., Escriche, I., Chiralt, A., Vargas, M. (2016). Effect of chitosan–lemon essential oil coatings on volatile profile of strawberries during storage. Food chemistry. 197, 979–986.
   PubMed Web of Science ®Google Scholar
• Raybaudi-Massilia, R. M., Mosqueda-Melgar, J., and Martin-Belloso, O. (2008). Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon. International Journal of Food Microbiology. 121, 313–327.
   PubMed Web of Science ®Google Scholar
• Ruiz-Navajas, Y., Viuda-Martos, M., Sendra, E., Perez-Alvarez, J. A., and Fernández-López, J. (2013). In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils. Food Control. 30(2), 386–392.
   Web of Science ®Google Scholar
• Rezaei, F., and Shahbazi, Y. (2018). Shelf-life extension and quality attributes of sauced silver carp fillet: A comparison among direct addition, edible coating and biodegradable film. LWT-Food Science and Technology. 87, 122–133.
   Web of Science ®Google Scholar
• Rojas-Argudo, C., Rio, M. A., and Perez-Gago. M. B. (2009). Development and optimization of locust bean gum (LBG)-based edible coatings for postharvest storage of ‘Fortune’ mandarins. Postharvest Biology and Technology. 52, 227–234.
   Web of Science ®Google Scholar
• Salvia-Trujillo, L., Rojas-Graü, A., Soliva-Fortuny, R., and Martín-Belloso, O. (2015a). Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils. Food Hydrocolloids. 43, 547–556.
   Web of Science ®Google Scholar
• Salvia-Trujillo, L., Rojas-Grau, M.A., Soliva-Fortuny, R., and Martin-Belloso, O. (2014a). Formulation of antimicrobial edible nanoemulsions with pseudo-ternary phase experimental design. Food Bioprocess Technol. 7, 3022–3032.
   Web of Science ®Google Scholar
• Sánchez-González, L., Pastor, C., Vargas, M., Chiralt, A., González-Martínez, C., and Cháfer, M. (2011). Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes. Postharvest Biology and Technology. 60(1), 57–63.
   Web of Science ®Google Scholar
• Seow, Y.X., Yeo, C.R., Chung, H.L., and Yuk, H.-G. (2014). Plant essential oils as active antimicrobial agents. Crit. Rev. Food Sci. Nutr. 54, 625–644.
   PubMed Web of Science ®Google Scholar
• Severino, R., Ferrari, G., Vu, K.D., Donsì, F., Salmieri, S., and Lacroix, M., (2015). Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli O157:H7 and Salmonella Typhimurium on green beans. Food Control. 50, 215–222.
   Web of Science ®Google Scholar
• Silva, H.D., and Cerqueira, M. A. (2015). Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions. Food Eng. 167, 89–98.
   Web of Science ®Google Scholar
• Skurtys, O., Acevedo, C., Pedreschi, F., Enronoe, J., Osorio, F., and Aguiler, J. M. (2010). Food hydrocolloid edible films and coatings. Nova Science Publishers, Inc. (US).
   Google Scholar
• Sipahi, R. E., Castell-Perez, M. E., Moreira, R. G., Gomes, C., and Castillo, A. (2013). Improved multilayered antimicrobial alginate-based edible coating extends the shelf life of fresh-cut watermelon (Citrullus lanatus). LWT–Food Science and Technology. 51(1), 9–15.
   Web of Science ®Google Scholar
• Tavassoli-Kafrani, E., Shekarchizadeh, H., and Masoudpour-Behabadi, M. (2016). Development of edible films and coatings from alginates and carrageenans. Carbohydrate polymers. 137, 360–374.
   PubMed Web of Science ®Google Scholar
• Tharanathan, R. N. (2003). Biodegradable films and composite coatings: Past, present and future. Trends in Food Science and Technology. 14(3), 71–78.
   Web of Science ®Google Scholar
• Tosati, J. V., de Oliveira, E. F., Oliveira, J. V., Nitin, N., and Monteiro, A. R. (2018). Light-activated antimicrobial activity of turmeric residue edible coatings against cross-contamination of Listeria innocua on sausages. Food Control. 84, 177–185.
   Web of Science ®Google Scholar
• Wu, J.E., Lin, J., and Zhong, Q. (2014). Physical and antimicrobial characteristics of thyme oil emulsified with soluble soybean polysaccharide. Food Hydrocolloids. 39, 144–150.
   Web of Science ®Google Scholar
• Xu, S. X. (2016). Study on Inhibitory Effect of Laurel Oil and Its Composite Preservation Methods on postharvest Diseases of Cherry Tomatoes (Doctoral dissertation, Zhejiang University).
   Google Scholar
• Xue, J., Michael Davidson, P., and Zhong, Q. (2015). Antimicrobial activity of thyme oil co-nanoemulsified with sodium caseinate and lecithin. Int. J. Food Microbiol. 210, 1–8.
   PubMed Web of Science ®Google Scholar
• Yousuf, B., and Srivastava, A. K. (2017). Flaxseed gum in combination with lemongrass essential oil as an effective edible coating for ready-to-eat pomegranate arils. International journal of biological macromolecule. 104, 1030–1038.
   PubMed Web of Science ®Google Scholar
• Yousuf, B., Qadri, O. S., and Srivastava, A. K. (2017). Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review. LWT-Food Science and Technology. 45(7), 88–93.
   Google Scholar
• Yousuf, B., and Srivastava, A. K. (2015). Psyllium (Plantago) gum as an effective edible coating to improve quality and shelf life of fresh-cut papaya (Carica papaya). International journal of biological, biomolecular, agricultural, food and biotechnological engineering. 9, 702–707.
   Google Scholar
• Zhang, Y. B., Wang, J. W., and Peng, J. (2012). Study on the Fresh - keeping Effect of Edible Film of Soy Protein Isolate with Different Essential Oil on Chilled Fresh Pork. Chinese Journal of Food Science. 12(12), 72–77.
   Google Scholar