Investigating Edible coatings and their effect on food stability

These coatings are thin layers of materials that create a barrier against the transfer of moisture-oxygen and dissolved substances in food and can be eaten by the consumer. A major decrease in the quality and quantity of fresh fruits occurs between harvest and consumption. With a better understanding of the respiration process of fresh fruits, there are several techniques to increase the shelf life. Controlled atmosphere storage is used to store fruits by reducing their quality changes and reducing quantity during storage. Edible coatings are thin layers of edible materials that are placed on food products to improve quality and increase shelf life. These coatings are from natural compounds such as Proteins, Fats and Polysaccharides along with different additives and can also upgrade their quality in addition to maintaining, maintaining quality and increasing the durability of food products. This can be used for these types of antioxidants, flavor additives, nutritious turkeys, vitamins, and natural antimicrobial materials in these coatings. The perishable nature of some types of food causes their limited shelf life. Today, the use of edible coatings is widespread in covering all kinds of food, and these coatings are largely being replaced by synthetic coating. In this review article, we discuss the description of food coatings, their application and types in different foods

کلیدواژه ها:

Edible Coating ، Antimicrobial ، Essential oils ، Chitosan.