Title: Coatings for minimally processed fruits and vegetables Authors
|Ghidelli, Christian -|
|Perez-Gago, Maria-Bern -|
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: January 12, 2011
Publication Date: August 24, 2011
Citation: Dea,S.,Ghidelli,C.,Perez-Gago,M.,Plotto,A.2012. Coatings for minimally processed fruits and vegetables. In: Baldwin,E.A., Hagenmaier,R., Bai,J., editors. Edible Coatings and Films to Improve Food Quality. 2nd edition. Boca Raton,FL: CRC Press. p.243-289. Technical Abstract: Fresh-cut fruit and vegetables are gaining increasing popularity and market share. Techniques to enhance stability of fresh cut produce are reviewed. Among these techniques, edibles coatings can provide protection against dehydration, microbial decay and decrease events related to physiological senescence. Ingredients and formulations impart specific properties to edible coatings, including water permeability, gas exchange and physical properties. Future trends in coating formulations includes incorporation of probiotics, flavor ingredients, and nanoparticles. Improving moisture barrier properties and understanding functionality and interactions among ingredients remain a major focus of edible coating research for fresh cut produce.