Essential Oils in Starch-Based Edible Coatings for Fruit Storage Applications: A Mini Review

DOI IR (HANDLE) Open Access
  • Laras Putri Wigati
    Faculty of Agriculture, Kyushu University International Research Fellow of Japan Society for Promotion of Science (JSPS), Postdoctoral Fellowship for Research in Japan (Standard)
  • Tanaka Fumina
    Faculty of Agriculture, Kyushu University
  • Tanaka Fumihiko
    Faculty of Agriculture, Kyushu University

Description

Plastic food packaging, including fruit packaging, is difficult to recycle and takes time to decompose. Moreover, plastic pollution is challenging to eliminate and poses a long-term threat to soil and water. Consuming plastic contaminated food can have detrimental effects on human health. Many studies have attempted to develop a surface-contact packing known as an edible coating. The edible coating can protect fruit from contaminants and microorganisms that reduce quality and quantity. This review investigates technological challenges, including the choice of coating materials, application methods, and factors affecting quality, quantity, and nutrition. Current improvements in coating technology, especially the use of essential oils (EOs) and starches to extend fresh fruit storage life, are also investigated.

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Details 詳細情報について

  • CRID
    1390302315058666240
  • DOI
    10.5109/7323325
  • HANDLE
    2324/7323325
  • ISSN
    24341436
  • Text Lang
    en
  • Article Type
    conference paper
  • Data Source
    • JaLC
    • IRDB
    • Crossref
  • Abstract License Flag
    Allowed

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