Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

• Published in: Agronomy (Basel) Vol. 11; no. 5; p. 813
• Main Authors: Kocira, Anna, Kozłowicz, Katarzyna, Panasiewicz, Katarzyna, Staniak, Mariola, Szpunar-Krok, Ewa, Hortyńska, Paulina
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 21.04.2021
• Subjects: Additives; agronomy; Antiinfectives and antibacterials; Antimicrobial agents; Biodegradability; Biodegradation; Biopolymers; Carbon dioxide; cellulose derivatives; chitosan and chitin; Coatings; economic aspects and legislation; edible films and coatings; electric field; Electric fields; extended shelf life; extensibility; Fatty acids; Food; Food processing; fruit and vegetables; fruit quality; Fruits; Glycerol; gums; Mechanical properties; Methods; nanosilver; Natural polymers; Nutritive value; oxygen; Packaging; Packaging materials; Permeability; Pesticide residues; Pesticides; Polymers; Polysaccharides; raw fruit; Raw materials; Reagents; Residues; Saccharides; Shelf life; solubility; Vegetables; Water vapor

There has been a significant increase in the development of edible films and coatings in recent times, and this is expected to have a significant impact on the quality of fruit and vegetables in the coming years. Consumers expect fresh fruit and vegetables free from pesticide residues, with high qua...