ENHANCING FOOD SAFETY AND QUALITY WITH EDIBLE COATINGS: A REVIEW

Abstract

The edible coating is utilized to prolong the post-harvest lifespan of fresh food while simultaneously enhancing the visual appeal property and ensuring food safety. These coatings can be derived from both animal and plant sources. Edible coatings come in various forms such as proteins, lipids, polysaccharides, resins, or combinations thereof. Edible coatings act as a protective barrier which effectively prevents moisture and gas exchange whenever food is processed, handled or stored. They effectively mitigate food spoilage and promote protection by either their inherent properties or the inclusion of antimicrobial compounds. In addition to their protective qualities, edible coatings offer several other advantages such as minimizing packaging material wastage, prolonging the lifespan of fresh and slightly treated products, and shielding fresh foods against detrimental atmospheric factors. By facilitating the controlled spread of gas, water, aroma, and taste components within the food structure, these coatings play a vital role in preserving product quality.