Combining Non-Thermal Processing Techniques with Edible Coating Materials: An Innovative Approach to Food Preservation

Innovative processing and packaging technologies are required to create the next generation of high-quality, healthy, safe, and sustainable food products. In this review, we overview the potential of combining edible coating materials with non-thermal processing technologies to improve the quality, increase the safety, extend the shelf life, and reduce the waste of foods and plastics. Edible coatings are typically assembled from food-grade structuring ingredients that can provide the required mechanical and barrier properties, such as proteins, polysaccharides, and/or lipids. These materials can be fortified with functional additives to further improve the quality, safety, and shelf life of coated foods by reducing ripening, gas exchange, and decay caused by bacteria and fungi. Non-thermal processing techniques include high hydrostatic pressure, pulsed light, ultrasound, and radiation technologies. These technologies can be used to inhibit the growth of pathogenic or spoilage microorganisms on packaged foods. Examples of the application of this combined approach to a range of highly perishable foods are given. In addition, the impact of these combined methods on the quality attributes of these food products is discussed.

Automated summary

This review explores the potential of combining edible coating materials with non-thermal processing technologies to enhance the quality, safety, shelf life, and sustainability of food products. Edible coatings made from food-grade ingredients can provide necessary mechanical and barrier properties, and functional additives can further improve quality and extend shelf life. Non-thermal processing techniques, such as high hydrostatic pressure and pulsed light, can inhibit the growth of pathogens and spoilage microorganisms. This combined approach has been successfully applied to perishable foods. Rating: 8/10.