Edible Coatings for Shelf-Life Extension and Nutritional Enhancement of Fresh Fruits and Vegetables | [International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) • 2022]

Author(s):

1. Suqlain Hassan: Department of Food Science and Technology,MNSUA, Multan,Pakistan

2. Mishal Khan Khosa: Department of Food Science and Technology,MNSUA, Multan,Pakistan

3. Muhammad Akhtar: Department of Food Science and Technology,MNSUA, Multan,Pakistan

4. Zulqurnain Khan: Department of Food Science and Technology,MNSUA, Multan,Pakistan

5. Muhammad Usman: Department of Food Science and Technology,MNSUA, Multan,Pakistan

6. Plosha Khanum: Department of Food Science and Technology,MNSUA, Multan,Pakistan

Abstract:

Food industries conventionally use plastic materials like polythene, polystyrene, and polypropylene for fruits and vegetables packaging purposes, but these packaging materials pose many problems. These are becoming dangerous to the environment by increasing environmental pollution due to their non-recyclable and non-degradable nature. Because of this, now scientists are much concerned regarding development of environment friendly packaging technologies like edible coatings that are used to control gas exchange, moisture and oxidative process of many fresh fruits and vegetables. Edible coatings may be made from plant or animal sources. These coatings can modify the composition of internal gases of products and can also provide additional protection. These coatings can be useful in extending the shelf life of fresh fruits and vegetables and are mostly consumed with the food. These may provide food safety due to their resistance against different factors deteriorating the food. The edible coating can also enhance the nutritional status of the products as several nutritional ingredients can be incorporated into the matrix of edible films. The success of these coatings for fruits and vegetables depends on the control of the composition of internal gases. It also depends on the determination of several other quality criteria, including firmness loss, color change, ethanol fermentation, and weight loss. This criterion needs to be monitored strictly throughout the period of storage for the success of these coatings and to achieve the desired goals in terms of retention of the quality and enhanced shelf life.

Page(s): 73-73

DOI: DOI not available

Published: Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022

Keywords:

edible coatings , food processing , Nutritional Enhancement , Shelflife Extension

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