Innovations in the development and application of edible coatings for fresh and minimally processed Apple

The quality and safety of fresh and cut fruits deteriorate during storage due to various chemical, physical, and microbial changes, which limits their shelf life and increases food waste. The shelf life can be improved by coating them with edible films made up of various biological molecules such as starch, carrageenan, soy proteins, corn zein, whey proteins, and waxes etc. Macromolecules are natural biopolymers that can be used as preservatives and have been reported to improve their nutritional properties, in addition to their biodegradable nature. This article reviews the various types of edible coatings from macromolecules that have been developed to preserve fresh and fresh-cut apples, thereby increasing their quality and shelf life. Approaches for fabricating edible coatings, their mechanisms of action as well as methods for fortifying them with natural active ingredients, such as antimicrobial or antioxidant plant extracts and oil are discussed. Moreover, the potential of incorporating probiotics and prebiotics in edible coatings is also described as a means of improving their health profile. The edible coatings have an appreciable influence on the functional properties of apples besides sensory and nutritional attributes and are one of the key challenges for further development of commercially viable edible coatings.

Automated summary

This article reviews the development of edible coatings made from macromolecules to preserve fresh and fresh-cut apples, discussing their fabrication approaches, mechanisms of action, and methods for incorporating natural active ingredients. The potential of incorporating probiotics and prebiotics in edible coatings is also explored. The functional properties of apples, as well as their sensory and nutritional attributes, are significantly influenced by the edible coatings, making them a key challenge for further development.