Author(s):

Vaishali, Harsh P Sharma, Samsher, Vipul Chaudhary, Sunil and Mithun Kumar

Abstract: Edible coating extends the post-harvest life of fresh fruits and vegetables. It is used to improve food appearance and provide safety to the food by its environmental friendly nature. It may be obtained from both animal and vegetable sources. Nature of edible coating may be of protein, lipid, polysaccharide, resin alone or in combination. It acts as a barrier for moisture and gases during processing, handling and storage. It reduces food deterioration and enhances safety by their activity or by incorporation of antimicrobial compound. Other advantages of using edible coating is to reduce packaging waste, to extend the shelf life of fresh and minimally processed product and protect it from harmful environmental effect by maintaining the transfer of oxygen, carbon dioxide, moisture, aroma and taste compound in a food system. According to this review, Edible Coatings extends shelf life, reduce water and moisture loss, delayed ripening process and also prevent microbial growth specifically in fresh fruits and vegetables.

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