Essential Oils in Starch-Based Edible Coatings for Fruit Storage Applications: A Mini Review
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- Laras Putri Wigati
- 九州大学大学院農学研究院 日本学術振興会
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- 田中 良奈
- 九州大学大学院農学研究院
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- 田中 史彦
- 九州大学大学院農学研究院
説明
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.
収録刊行物
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- Proceedings of International Exchange and Innovation Conference on Engineering & Sciences (IEICES)
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Proceedings of International Exchange and Innovation Conference on Engineering & Sciences (IEICES) 10 615-620, 2024-10-17
九州大学大学院総合理工学府
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詳細情報 詳細情報について
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- CRID
- 1390302315058666240
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- DOI
- 10.5109/7323325
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- HANDLE
- 2324/7323325
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- ISSN
- 24341436
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- 本文言語コード
- en
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- 資料種別
- conference paper
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- データソース種別
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- JaLC
- IRDB
- Crossref
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- 抄録ライセンスフラグ
- 使用可
