Application of Edible Coating on Fruits and Vegetables

Article ID: 37634

P Babu1, A Prakash1
1Subject Matter Specialist (Agril. Engg), KVK, Kondempudi, Anakapalle, Teaching Associate, Dept of
Agril. Engg, SKCAS, ANGRAU.

Summary
Now-a-days, there is a great demand in the market for fruits and vegetables due its high nutritional
composition. As we know that fruits and vegetables are perishable in nature and having short shelf life.
About 25-30% of fruits and vegetables are majorly affected by insects, microorganisms, transportation and
storage. Preservation and storage of fruits is the major problem facing by the farmers all over the world.
To overcome the problem, Edible gum coating is applied to the fruit and vegetable. Edible gum coating is
an effective method for prolonging the shelf life of fruits and vegetables and also allows preserving of fresh
and processed food, maintaining quality, preventing microbial contamination and/or oxidation reactions.
Edible coatings are of different types such as hydrocolloids, lipids and plasticisers. Natural and synthetic
edible gum coatings were used for fruits and vegetables. These have good barrier properties to oxygen,
carbon dioxide, moisture and water vapour. In this paper, author discussed about the importance of
application of edible coating on fruits and vegetables.

Introduction
In India, the recent years population was increased and also there is a great demand for fruits and
vegetables which are having essential constituents of daily diet. Fruits and vegetables had good source of
vitamins, essential minerals, antioxidants, bio-flavonoids, dietary fibres and flavour compounds. As we
know that fruits and vegetables are highly perishable in the nature and the estimated high postharvest
losses was 15-30 % (Raghav P. K et al., 2016).
The estimated losses were mainly due to microbes, insects, respiration and transpiration. For acceptability
of fruits and vegetables in the market, the fresh produce has to maintain texture, colour, appearance,
flavour and nutritional value. Now-a-days there is a serious problem in postharvest losses of fruits and
vegetables and mainly deteriorates them during handling, transport and storage. Edible coating with
natural gums is one of the oldest and promising technologies for reducing the postharvest losses. Edible
coating over fruits and vegetables are used to improve their quality and enhance the shelf life.
These can also be safely eaten as part of the product and do not add unfavourable properties to the foodstuff.
Edible coatings have high potential to control browning, discolour activity, off flavour, microbial activity of
fruits and vegetables. In present years, new edible films and coatings have been developed with the addition
of natural and edible herbs, antimicrobial compounds to store the fresh fruits and vegetables. It helps in
controlling the maturation, development and respiratory rate.

Edible Coating
Edible coatings are defined application of edible gum as the thin layer of material which can be consumed
and provide a barrier to microbes of external source, oxygen, moisture and solute movement for food. Edible
coating acts as a semi permeable barrier which was provided and aimed to increase the shelf life by
decreasing moisture and solute migration, gas exchange, oxidative reaction rates and respiration as well
as to reduce physiological disorders on fresh cut fruits. These properties of the edible coating films were
(Hongbo et al., 2019): Edible coatings have good barrier properties to water, moisture, O2, CO2, and
ethylene. It improves appearance and colour and maintain structure. Edible coating contains active
components such as antioxidants, vitamins etc., they enhance nutritional composition without affecting its
quality. These coatings provide a protective covering on fruits and vegetables and enhance their shelf life.
The main advantages of edible coating are its edibility, non-toxic nature and cost effective as compared to
other synthetic coating.

Volume 04 - Issue 07 - July 2022 410 | P a g e

Classification of Edible Coatings (Sushmitha Reddy and Jatinder Singh, 2020)
Edible coatings are having hydrophobic (lipid-based or waxes) and hydrocolloids (polysaccharides-based,
protein based) or combination of both groups to improve function of edible coating. Edible Coatings are
natural, not chemically synthesised and generally used for good appearance and preservation of fruits and
vegetables. Edible coating materials are generally made up of polysaccharides, proteins and lipids. The
edible coatings are mainly divided into three classes:
1. Hydrocolloids: Polysaccharides, proteins and alginate.
2. Lipids: Fatty acids, acryl glycerides and waxes.
3. Composites: e.g., Protein/protein, polysaccharides/protein, lipid/polysaccharides.

Polysaccharides Derived Edible Coatings

Hydrocolloids: Generally, hydrocolloids are originated from vegetables, animals, microbial or synthetic.
Examples of hydrocolloids: Alginate, Carrageenan, Pectin, Carboxy Methyl Cellulose (CMC), Xanthan gum
and Gum Arabic. All hydrocolloids are partially or completely dissolved in water, act as an emulsifier due
to this stabilising effect. The hydrocolloids are divided into two classes :1. Polysaccharide-based, 2. Protein
based.
Cellulose Derivative: Cellulose is easily found in nature. Cellulose derivative coatings and films have
poor gas and water barrier properties. Polysaccharides derivatives are hydrophilic in nature that’s why
they have poor mechanical properties. Examples of cellulose derivatives : Methyl cellulose, Hydroxypropyl
cellulose (HPC), Hydroxypropyl Methyl Cellulose (HPMC), Methyl ethyl Cellulose (MEC), Carboxy Methyl
Cellulose (CMC).
Starch Derivatives: Starch is the most common polysaccharide and obtained from cereal grains belong
to poaceae family viz., wheat, maize, rice etc., The good source of starch were Potato, tapioca, legumes and
other tuber crops.
Chitosan: Chitosan is derived from chitin mainly available in animal shells. Chitosan is the most common
non-toxic and natural product after cellulose for formation of edible coating. chitosan has maximum
viscosity than other natural gums. Mostly all gums are polysaccharides it consists of sugars. Gums are
used for preparation of edible coating on fruits and vegetables because of its texture capability. Generally,
gums are divided into three parts- a.Extractive gums (e.g., guar gum) b. Exudate gums (e.g., gum Arabic)
c. Microbial fermentation gums (e.g., xanthan gum).
Alginate: Alginate is mostly found in brown seaweed, and has unique colloidal property. It contains
excellent barrier for moisture and water vapour. It acts as a stabilising and thickening agent.
Pectin: Pectin which is derived from plants and belongs to the polysaccharides group. It is naturally found
in fruits and vegetables and is good for low moisture fruits and vegetables.
Protein-Based Edible Coating: Protein based edible coatings are mostly found from plants and animal.
The plant-based protein edible coating material: milk protein casein, soy protein whey protein, zein, gluten,
etc. The animal-based protein is egg albumen, collagen etc. Protein based edible coating consist excellent
barrier properties for oxygen, aroma, and oil and it gives strength but it is not effective for moisture barrier.
Lipid Based Edible Coating: These edible coatings are used for preservation of perishable products.
They provide glossy appearance, colour and shiny to food. Most common lipid-based coating materials: bees
wax, carnauba wax, paraffin wax. Lipids are having good water barrier capacity. Wax coatings contain very
good moisture barrier properties as compare to other lipid based coating and non-lipid coating.

Disadvantages
Thick coating can prohibit oxygen exchange, causes off- flavour development. Edible coatings have good
gas barrier properties which causes anaerobic respiration due to this normal ripening process is disturbed
in fruits and vegetables. Some edible coatings are hygroscopic in nature, which helps to increase microbial
growth.

Conclusion
Now-a-days, edible coating technology is highly popularized for storage of fruits and vegetables in the food
industry. Different type of edible gum coating materials is used such as hydrocolloids, waxes, protein.

Volume 04 - Issue 07 - July 2022 411 | P a g e

Edible coatings were environment friendly and safely eaten with fruits and Vegetables. According to this
article, edible coatings help in extending of shelf life, reduce the moisture content, delayed ripening process
and also prevent microbial growth. For preservation of fruits and vegetables, application of edible coating
is the best solution for reducing postharvest losses.

References
1. Raghav P.K., Agarwal N. and Saini M., (2016). Edible coating of fruits and vegetables: A review. Int. J. Scientific Res.1(1):
188-204.
2. Hongbo, C., J. Wang, Y. Cheng, C. Wang, H. Liu, H. Bian, Y. Pan, J. Sun and W.n Han., (2019). Application of Protein-Based
Films and Coatings for Food Packaging: A Review, Polymers. 11: 2039.
3. Susmitha Reddy, K. and Jatinder Singh. 2020. Edible Coatings in Fruits - A Review. Int.J.Curr.Microbiol.App.Sci. 9(11): 2953-
2969.

Volume 04 - Issue 07 - July 2022 412 | P a g e