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Antimicrobial Edible Films and Coatings for Fruits and Vegetables

Antimicrobial Edible Films and Coatings for Fruits and Vegetables

Amrita Poonia
Copyright: © 2017 |Pages: 19
ISBN13: 9781522505914|ISBN10: 1522505911|EISBN13: 9781522505921
DOI: 10.4018/978-1-5225-0591-4.ch014
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MLA

Poonia, Amrita. "Antimicrobial Edible Films and Coatings for Fruits and Vegetables." Exploring the Nutrition and Health Benefits of Functional Foods, edited by Hossain Uddin Shekhar, et al., IGI Global, 2017, pp. 301-319. https://doi.org/10.4018/978-1-5225-0591-4.ch014

APA

Poonia, A. (2017). Antimicrobial Edible Films and Coatings for Fruits and Vegetables. In H. Shekhar, Z. Howlader, & Y. Kabir (Eds.), Exploring the Nutrition and Health Benefits of Functional Foods (pp. 301-319). IGI Global. https://doi.org/10.4018/978-1-5225-0591-4.ch014

Chicago

Poonia, Amrita. "Antimicrobial Edible Films and Coatings for Fruits and Vegetables." In Exploring the Nutrition and Health Benefits of Functional Foods, edited by Hossain Uddin Shekhar, Zakir Hossain Howlader, and Yearul Kabir, 301-319. Hershey, PA: IGI Global, 2017. https://doi.org/10.4018/978-1-5225-0591-4.ch014

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Abstract

Non-degradable packaging materials are doing much damage to the environment. So the interest has been developed in biodegradable films and coatings these days. Use of edible films and coatings is eco-friendly technology used for enhancing the shelf life of the fruits and vegetables. The use of antimicrobial compounds in edible coatings of proteins, starch, cellulose derivatives, chitosan, alginate, fruit puree, and egg albumin has been successfully added to the edible films and coatings. This chapter focuses on the development of edible films and coatings with antimicrobial activity, effect of these coatings on the target microorganisms, the influence of these antimicrobial agents on mechanical & barrier properties and application of antimicrobial edible coatings on the quality of fresh fruits and vegetables.

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