Title:Edible Coatings Enriched with Essential Oils and their Compounds for Fresh and Fresh-cut Fruit
VOLUME: 4 ISSUE: 2
Author(s):Maria D. Antunes, Custodia M. Gago, Ana M. Cavaco and Maria G. Miguel
Affiliation:Faculdade de Ciencias e Tecnologia, Universidade do Algarve, IBB-Centro de Biotecnologia Vegetal, Edif. 8, Campus de Gabelas, 8005-139 Faro, Portugal.
Keywords:Edible coating, essential oils, film coating, fresh-cut, fruit, vegetables, Edible Coatings, Antimicrobials, oregano
Abstract:Fresh fruit and vegetables consumption has increased in the past few years due to the enhanced awareness of
consumers for healthy food. However, these products are highly perishable, and losses can be of great significance if
postharvest correct management is not provided. Fresh-cut products are of increasing importance, since they are presented
to the consumer in a state that allows for direct and immediate consumption. However, those products are even more perishable
since cutting can induce a series of senescence associated responses to wounding, and are more susceptible to microbial
spoilage. Edible coatings, which intend to reduce ripening processes and protect the fruit from water loss and
spoilage may be a good way to enhance the shelf life of these products. More recently, the inclusion of additives into these
edible coatings to increase their effectiveness, such as essential oils and their constituents with antimicrobial and antioxidant
activities, has been reported and patented.
