Edible coatings in fruits and vegetables: A brief review
Manisha Ch. Momin, Alemmoa R Jamir, Nikhil Ankalagi, Takhellambam Henny and Okram Bijaya Devi
Nowadays, fruits and vegetables are highly demanded in the market because of its nutritional value. Due to their perishable nature, fruits and vegetables have a short shelf life. About 30% fruits and vegetables are affected or damaged by insects, microorganisms, pre and post harvesting conditions during transport and preservation. Preservation of fruits and vegetables is a big challenge for world. Edible coating is an effective method to solve this problem. It provides protective edible covering to fruits and vegetables. It is beneficial for consumers and environment. Today herbal edible coatings are used as a nutraceutical and beneficial for consumer health. Edible coatings are of different types such as hydrocolloids, lipids and plasticisers. These have good barrier properties to O2, CO2, moisture and water vapour.
How to cite this article:
Manisha Ch. Momin, Alemmoa R Jamir, Nikhil Ankalagi, Takhellambam Henny and Okram Bijaya Devi. Edible coatings in fruits and vegetables: A brief review. The Pharma Innovation Journal. 2021; 10(7S): 71-78.