Edible Coatings as Carriers of Active Ingredients for Fresh-cut fruits
Minimal processing operations alter the integrity of fruits bringing about negative effects on product quality such as browning, off-flavor development and texture breakdown. The search for methods that aim to retard these negative effects is of great interest to all the sectors involved in production and preservation of fresh-cut fruits. In this way, edible coatings are potential systems for the improvement of quality and shelf-life of fresh-cut commodities. The incorporation of additional nutrients, enhancement of sensory characteristics, and/or inclusion of antimicrobials are among the list of potential benefits of an edible coating. The development of edible films and coatings as carriers of active ingredients is considered as a promising packaging system to maintain freshness of fresh-cut fruits and vegetables.