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ISSN: 2476-2059
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Review Article
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Fruits and Vegetables with a Coating that is Edible: A Review

Roukia Hammoudi1, Alia Telli2, Kernou Ourdia Nouara3*, Patricia Rijo4, Zahra Azzouz5
1Laboratoire de biochimie des Environnements désertiques, Université Kasdi Merbah, BP 511 la route de Ghardaïa, Ouargla 30000,
Algérie; 2Laboratoire de protection des écosystèmes en zone aride and semi-aride, Université de KasdiMerbah, BP 511 la route de
Ghardaïa, Ouargla 30000, Algérie; 3Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Université
de Bejaia, Bejaia 06000, Algeria; 4CBIOS-Centro de Investigação em Biociências e Tecnologias da Saúde, Universidade
Lusófona,Campo Grande 376, 1749-028 Lisbon, Portugal; 5Laboratoire de Microbiologie Appliquée (LMA), Université de Bejaia,
06000, Bejaia, Algeria

ABSTRACT
For increasing shelf life and preventing fruits and vegetables spoilage by microorganisms, edible coatings are among
the procedures recently utilized for this issue. The biodegradable films use can be a source of saving energy and
important issue for environmental protection. The preparation of edible coatings and films based on biomolecules as
functional ingredient characterized by their antimicrobial, antibiofilm and antioxidant potential may help to
ameliorate the safety and extend the food systems shelf life. Edible coatings have paid more attention from the food
industry because of their, foaming and solubilizing characteristics.
Keywords: Edible coatings; Edible films; Food industry; Fruits; Vegetables

INTRODUCTION edible coatings on agricultural products, such as fruits and

vegetables, has been the subject of extensive research. This
From FAO data, around 1.3 billion tons of food is lost each year, modified atmosphere can protect the food from the time of
which represent a 1/3 of the total amount of food manufactured coating application to its final retail destination and the
worldwide. The highest rates of food waste are seen in European consumer's home [8-10]. Most traditional packing materials are
and North American nations. These losses per person in the not recyclable or environmentally friendly [4,11,12].
European Union total about 170 kilograms per year. Besides
economic losses, food waste has also led to wasted energy and The extending of shelf life and preserving organoleptic and
water as well as increased domestic gas emission [1-3]. The nutritional characteristics of food are the main features sought in
spoilage by microbial action and oxidation procedures or by the coatings. Newly, edible films and coatings have gained more
consumers is the most cause of food wasted [4-6]. Traditional attention by scientists and food industry to replace conventional
preservation techniques like salting, heating, or adding coatings [7,13].
chemicals are intended to prevent microbial growth in food, but Edible coatings must have acceptable organoleptic characteristics
they usually result in an undesirable loss of its nutritional as well as sufficient biochemical, microbiological and
content. Soft conservation procedures have played an important physicochemical stability and can also be a means of reducing
role in numerous foodstuffs. They are widely utilized instead of oxidative deterioration in foods [14-16]. Toxicological safety is
heat treatments to maintain the nutritional and sensory imperative and their composition must comply with the
properties of food while maintaining product microbiological regulations concerning the food concerned [17].
safety and a longer shelf life [4,7].
The edible film or coating serves a variety of purposes, including
Coatings produce a changed environment that surrounds the limiting the transmission of tastes, fats, carbon dioxide, oxygen,
product, just like the modified storage conditions do. The use of and water vapor; improving the mechanical integrity of the meal;

Correspondence to: Kernou Ourdia Nouara, Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Université de
Bejaia, Bejaia 06000, Algeria, E-mail: ourdia.kernou@univ-bejaia.dz
Received: 31-Mar-2023, Manuscript No. JFMSH-23-22731; Editor assigned: 04-Apr-2023, PreQC No. JFMSH-23-22731 (PQ); Reviewed: 18-Apr-2023,
QC No. JFMSH-23-22731; Revised: 25-Apr-2023, Manuscript No. JFMSH-23-22731 (R); Published: 02-May-2023, DOI: 10.35248/2476-2059.23.8.190.
Citation: Hammoudi R, Telli A, Nouara OK, Rijo P, Azzouz Z (2023) Fruits and Vegetables with a Coating that is Edible: A Review.
J Food Microbial Saf Hyg. 8:190.
Copyright: ©2023 Hammoudi R, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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Hammoudi R, et al.

and probably being the transport for food components or materials completely degradable by microorganisms into natural
additions like antimicrobials or antioxidants [18]. These films compounds (CO2, H2O, C2H4) [21]. These coatings proceed like
are an integral part of the coated product and can be consumed a barrier against water vapor, CO2, oxygen, oils or aromatic
at the same time as the product and therefore must have sensory substances [27-29]. Edible coatings were tested for microbial
properties, so as not to be detected during consumption because stabilization in combination with various non-thermal
it can have an impact on the visual appearance (color, smooth technologies, such as pulsed light, high pressure hydrostatic, UV
appearance, shine, etc.), taste (salty, sugar, etc.), aroma or even light, ozone, γ-radiation and modified atmosphere packaging.
texture [19-21].This review will describe various edible coatings The use of edible coatings in combination with other
and films applied in food. preservation methods has significant potential benefits for food
as showed by several works [24,30-34]. The edible coating
LITERATURE REVIEW consists of placing on food products physiologically and
chemically inert film, a few fractions of millimetres thick and
whose permeability and solubility properties ensure both the
Definition of edible coating and film protection of particles and its good diffusion in the body [35].
Thin layers of edible material are added to food products as The deposited edible coating must be compatible with the
coatings and films to extend shelf life while maintaining the best product, have a good mechanical resistance, be impervious to
organoleptic quality [4,22,23]. water vapor, have a good adhesion with the surface of the
product, comply with food standards, keep its structural
Edible coatings and films have a similar definition, but there are properties (composition, activity, etc.) and its cost,
some differences between the two. The first one is a thin layer of respond to the consumer’s appreciation [7,35-37].
edible material that is an integral part of the food and can be
consumed as it is, while the second is a thin layer of preformed Edible coatings are mainly used to reduce gas exchange and
film, consisting of edible material, which, when formed, can be undesirable chemical reactions, including weight loss during
placed on or between food components [7]. In addition, the transport or storage. The result is therefore an extension of the
edible coatings application is performed in liquid form straightly shelf life and the quality of the food and the protection of the
on the surface of the food to be coated [24-26], mostly by environment, because the packaging is not a waste [4,7,37,38].
immersing the product in a solution, whereas edible films are
independent structures prepared separately and moulded into History of edible coating use
solid sheets. These latter are subsequently added to the food
item as a condition. While not acting as a package in and of Edible films and coatings have been traditionally used in food
itself, an edible film or coating can reduce the demands of the conservation, due to their capacity to ameliorate overall food
package's barrier [7,14,17,24]. If the bio packaging is not an quality, the appearance and food products shelf life [35,39]. The
integral part of the food and cannot be consumed at the same first known applications are very old, used in China from the
time as the food, but made from biomolecules, it will then be 12th centuries to delay the dehydration of citrus fruits with the
qualified as a biodegradable film. The latter is defined as a thin waxes which were used to coat lemons and oranges [40] and in
layer of materials completely degradable by microorganisms into the case chocolate coatings for confectionery, or lipid films for
natural compounds (CO2, H2O, C2H4) [21]. These coatings meat products [24].
proceed like a barrier against water vapor, CO2, oxygen, oils or In the 15th century, the first edible film utilized for food
aromatic substances [27-29]. conservation was fabricated from soy milk (Yuba) in Japan [41].
Thin layers of edible material are added to food products as In 16th century, the "larding", a layer of fat, was utilized in
coatings and films to extend shelf life while maintaining the best England to cover foods products to prevent humidity loss. For
organoleptic quality [4,22,23]. Edible coatings and films have a fresh fruits and vegetables after that, paraffin wax, carnauba
similar definition but there are some differences between the wax, and emulsion oil-in-water coatings were used [42,43].
two. The first one is a thin layer of edible material that is an In 1839, Fastier had taken a patent to preserve the food to retain
integral part of the food and can be consumed as it is, while the oxygen from the air. He arranged the tin with a hole in the lid,
second is a thin layer of preformed film, consisting of edible and heated it in a water bath, containing sugar or salty water.
material, which, when formed, can be placed on or between When he judged that the water vapor had driven out all of the
food components [7]. In addition, the edible coatings air, he closed the box with a drop of solder and the use of
application is performed in liquid form straightly on the surface calcium chloride [44]. In 20th century, for preventing water loss,
of the food to be coated [24-26], mostly by immersing the coatings were also utilized and added brilliance to fruits and
product in a solution, whereas edible films are independent vegetables. Shellac coatings permit candies to “smelt in the
structures prepared separately and moulded into solid sheets. mouth and not in your hand” [45,46].
These latter are subsequently added to the food item as a
condition. While not acting as a package in and of itself, an In the United States around 1930, molten waxes were applied to
edible film or coating can reduce the demands of the package's cover citrus fruits and oil-in-water emulsions on fruits and
barrier [7,14,17,24]. If the bio packaging is not an integral part of vegetables. It was from the 1950s that the use of edible films
the food and cannot be consumed at the same time as the food, based on polysaccharides was suggested to protect apples from
but made from biomolecules, it will then be qualified as a bleaching [42]. In 1967, edible films were mainly limited to wax
biodegradable film. The latter is defined as a thin layer of coatings for fruits and vegetables. But from the year 1986, an

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Hammoudi R, et al.

important commercial use arose (about ten companies offering solutions. During drying, these micelles are stable and form a
such products). This number was increased to 600 companies in film [7,61].
1996. Next, the edible films are employed with a large diversity
The study by Haq et al., [62], shows that samples of Chilgoza
of foods, with totally early revenue over taking 100 million US
(Pinus gerardiana) coated with Cordia gum containing Cordia
$[7]. In 2004, a regulation no. 1935/2004 was accepted and
myxa extract had the highest increase in shelf life (about 95%),
applied to all substances desired to come into contact with
followed by Carboxy Methyl Cellulose (CMC) and C. myxa
foodstuffs. Where, general requirements applicable to all these
extract (about 60%), then Cordia gum (about 25%) and then
substances have also been established. After a risk evaluation
CMC (about 15%). However, the treatment of chilgoza samples
procedure guided by the European Food Safety Authority the
with alpha-tocopherol did not improve the rate of oxidation
authorization of substances in contact with food has been
stability. Alginates are considered as dietary fiber well known by
submitted.
their pharmaceutical activities, especially on intestinal
The European Commission, or the Council of the European absorption and treatment of stomach ulcer. This capacity is
Union, and the European Union then make a decision about related to high number of mannuronate residues that could
risk management [47,48]. Several researches in the field of edible provoke cytokine production 10 times more than alginates
coatings have concentrated on compounds or multi components include inggreatrate of guluronate residues [38]. Alginate-based
for exploiting the benefits of each constituent and for reducing films are impermeable to lipids [63-67].
their inconveniences [49-51].
Chitosan is among the most abundant polysaccharides in
nature. This polysaccharide is derived from chitin and consisting
Classification of ß-(1-4) bound D-glucosamine and N-acetyl-D-glucosamine. It
Due to their skins, fruits and vegetables are distinguished by is a non-toxic product with a powerful antimicrobial effect,
natural protection. These natural barriers have the ability to biodegradable and applied as a coating of fruits and vegetables.
control permeability, biodegradability and maintain the food Chitosan coating reduces enzymatic browning and delays color
goodness by minimizing the loss of flavor and aromas. However, change and reduces weight loss [35,68]. By dint of their
food technology seeks to improve these natural barriers called antitumor, antiviral, anti-inflammatory, immunomodulator,
edible coatings [52-54]. Biodegradable edible coatings are antithrombotic and anticoagulant activities, sulphate
generally grouped in accordance with their structural material polysaccharides called carrageenan extracted from edible red
[7,55,56] (Table 1). The main compounds that make up edible algae are most often employed for coating of fruits and
coatings are split into 3 classes: Hydrocolloids (protein and vegetables [69].
polysaccharide), lipids and composites (a mixture of different Additionally, micro-algal exopolysaccharides and other lactic
compounds) [52,57]. acid bacteria are also involved in edible coatings preparation for
various foods because of their multi functionality [38,70,71]. In
Hydrocolloides the research of Ghasemzadeh et al., [72], three edible coating
Due to their superior mechanical and structural qualities, materials (pectin, vegetable gum and starch) were studied to
hydrocolloids are the biopolymers that are most explored for the preserve two varieties of raisins (Thompson without seeds and
creation of edible coatings. Their films are generally soluble in Shahani). The evaluation of chemicals, microbial and sensory
water and therefore have low resistance to water vapor. But they properties after 6 months of storage period showed that pectin
are good barriers for O2 and CO2. They are represented by coating was better than gum and starch coatings.
polysaccharides and proteins [37,58]. Proteins: Proteins are biodegradable polymers and very much in
Polysaccharides: Polysaccharides are widely used as edible demand in food technology. They are particularly important for
coatings. They can be synthesized from various sources: manufacturing edible films and coatings like animal derivatives
Alginates, cellulose, pectin, starch (native and modified), agar, (for example, casein, whey protein isolate and concentrate,
carrageenan, chitosan and gum exudates, etc. (Table 1). collagen, gelatin, keratin, and egg albumin) or plants (soybean,
Polysaccharide-based coatings are usually highly hydrophilic corn, cottonseed, wheat, rice and peanut) (Table 1) [7,38]. The
[59-61]. Most are neutral, but the gums are charged negatively. mechanism of protein-based film formation includes the protein
Numerous hydroxyl and other polar groups are presented in the denaturation the by heat, solvents and pH modifying,
polysaccharides, making the hydrogen links with a pivotal accompanied by a combination of peptide chains with other
function in film development [7]. intermolecular interactions [7,73,74].

Polysaccharide-based hydrophilic coatings delay the loss of Lipids

moisture in food products. They are "priest-agents". The
utilization of polysaccharides inhibits surface dehydration of Edible coatings founded on hydrophobic compounds like lipids
certain fresh or frozen foods. They dehydrate before the product have often been utilized in the food field. Hydrophobic
and form a protective film [42]. The two most commonly substances, particularly those with high melting points, are
utilized edible polysaccharide-based coatings are various gums effective barriers to the transmission of moisture from food
and chitosan [41]. The gums dissolve in water as a result of [4,27]. According to their water vapor permeability, wax
hydrogen bonds forming between the polymer and the solvent. (vegetable or animal) has the highest water barrier efficiency,
These polymer molecules can be rearranged as micelles in followed by high melting temperature greases (>35°C), lacquers

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Hammoudi R, et al.

and natural resins, esterified mono- and diglycerides, fatty in the form of an emulsion. These edible coatings are applied so
alcohol and emulsifiers and active surfactants; while the lowest as to obtain the best characteristics of each constituent,
one is low melting point fatty acids and fats (<20°C) [75]. minimize their disadvantages and overcome their respective
drawbacks [4,19]. They can be used to prevent enzymatic
Several lipid molecules of different origins (natural waxes and
browning or to retain the aroma of certain fruits such as
derivatives, acetoglycerides, etc.) can be used (Table 1) [37,58].
bananas, mangoes, papaya or tomatoes [78,81].
Fats cannot produce coherent, independent films because they
are not biopolymers, in contrast to polysaccharides and proteins. Antimicrobial films can be processed involving different organic
In addition, it is possible to observe stability problems of the acids (citric acid, sodium diacetate, sodium lactate and
product coated by lipids, in particular oxidation, texture changes potassium sorbate), nanomaterials food additives and natural
and organoleptic quality with a taste of waxes [7,76]. The solid preservatives (polyphenols and essential oils) in chitosan matrix.
lipids forming the coatings can become thicker and brittle with These composites have impacts on lipid oxidation, proteolytic
low mechanical resistance. Lipids have been known by their and microbial decomposition [7,82]. Depending on the nature
filmogenic properties and for their hydrophobic character offset of the molecules employed in the polymer matrix and their
in composite materials. Depending on their concentration in affinity, the composites demonstrate the mechanical properties
the final formulation, they will be considered as additives or as of the films [83-85].
part of a composite.
Calcium solubility, moisture content, film thickness, and
The kind and quantity of interactions, or bonds, between the mechanical characteristics of sodium alginate and pectin
film and support determine how well a coating adheres to the compounds are all impacted by the addition of cross-linking
surface of food products [63,77,78]. materials like CaCl2 [83,86]. Lipid coatings can affect the
Composites transparency of the food. Nevertheless, when hydroxypropyl
methylcellulose has been mixed with fatty acids, its composite
A composite formulation can be created by a mixture of proteins films become less transparent and lower water vapor
or polysaccharides associated with lipids (Table 1). Composite permeability compared to the same lipid-free film. The formed
films could ideally combine the water, be barrier of oil, oxygen composites are more stable where the similar and ongoing lipid
and other components [75,79,80]. These mixtures of layer is within the hydrocolloid matrix [58,87,88].
compounds form a similar film layer, or a multilayer film and or

Class Examples of compound Examples of fruits or References

vegetables
Hydrocolloids Polysaccharides Chitosan Cut papaya, Tangerine [7,14,35,63,68,70,89]

Carrageenanes, Alginate, Cut apple, Peach

Chitosan-rice Pomegranate
Carboxy methyl cellulose, Grapefruits, Strawberry
Pectin
Fresh melon
Chitosan
Fresh-sliced okra Strawberry
Cassava starch

Proteins Soy proteinisolate Banana [7,14,89]

bacteriocins, casein, whey, Tomatoes

collagen, gelatin(fish or meat
origin, and egg albumin)
protein (from corn, wheat
soy, cottonseed, peanuts and
riz) gluten, milk proteins
(casein, whey protein
isolate)

Lipids Carnauba wax Orange fruit [14,37,89]

Paraffin Mango
acylglycerol, fatty acids and Papaya or tomatoes
waxes

Composites Poly Lactic Acid Mango, Cut apple [7,14,38,189,101]

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Hammoudi R, et al.

Chitosan/poly-ε-lysine Table grapes (Vitis vinifera L.)

Chitosan/cellulose Black grapes
Sodium alginate-gum
Alginate/pectin
Carrageenan/alginate-lipid
Carrageenan/alginate
Carrageenan/alginate-
inorganic particles
Carrageenan/alginate
Chitosan (CMC)-Guar gum
Starch/sodium caseinate,
Organic acids, essential oils

Table 1: Main substances used in structural matrices of edible coatings.

Methods of edible coatings application on vegetables interest in edible coatings has been driven by rising consumer
and fruits demand as they wrap food products and make them more
attractive [24,96]. Recently, edible coatings and films have
The different methods were used for applying edible coatings on received considerable attention to extend the shelf life of the
vegetables and fruits [89]. food product due to their advantages over synthetic films
Depending on the application of coating techniques, two broad [53,96,97,98]. Biofilms are fabricated by using edible
classes of processes can be classified: Continuous processes and products and usually extensible resources, and in nearly all
discontinuous processes [20,90]. Continuous processes employ cases their degradation is easier than polymer matters. They
several different techniques: Rotating cylinder (snacks, sweet will participate to the ecological pollution decrease [7].
cereals), screws (pet foods), coextrusion (sausages, snacks), Most importantly, their consumption is possible and safe with
fluidized bed for air fluidization, spraying and drying (seeds), canned products [59]. Edible coatings supply an enrichment
conveyor (topping of pastries). Discontinuous processes are of the natural sheets on the product outside to preclude
techniques involving a mobile arm mixer (seed) or a mobile tank loss of water, aromas and gas movements, which are involved
mixer (deep-freezing). in the respiration of food products [76]. Freshness, improved
organoleptic quality, health safety (a safer product, which
According to Moradi et al., [71], several criteria will describe the reduces microbiological development), and waste reduction by
choice of one of these two processes. The main characteristics of using less plastic are other crucial factors [96].
the product (shape, apparent density); the degree of coating
(partial, total); the mechanical strength of the product; the Combining primary and secondary edible non-food packaging
thickness of the layer; the duration of the treatment, etc. can boost the capacity to preserve food, even if edible films and
coatings are not intended to replace conventional packaging.
Dipping method: The only technique for creating extremely
Secondary packaging is often utilized for sanitary and hygienic
thick edible coatings on fruits, vegetables, and animal products
purposes [7]. The integration of antibacterial agents and
is dipping. Surface tension, viscosity, and density of the coating
antioxidants helps to delay oxidation and microbial
solution are all factors that affect the film's thickness. This
deterioration. Nevertheless, their permeability and mechanical
method was applied to preserve the papayas by a carrageenan-
characteristics are commonly lower than synthetic films, which
based coating and also to coat the carrot with sodium alginate.
limit their use. But further research succeeded in overcoming
The procedure involves dipping the product into the coating
some of these limitations [42,7].
formulations' aqueous medium, removing it, and allowing it to
air dry to create a thin membrane layer on its surface [38,91,92]. La combinaison de matériaux hydrophiles et de molécules
lipidiques hydrophobes permet d'obtenir des films dont la
Spraying method: This technique is based on electrospraying
of a low viscosity solution. This method is easily applied at fonctionnalité est supérieure à celle des films hydrocolloïdes
high pressure (60-80 psi) [38,93]. purs in particular their humidity barrier characteristics. These
composites are possibly gained as bi-sheets or emulsions. Lipid
Brushing or spreading method: The coating solution used in founds the second layer on the polysaccharide or protein layer in
this method is spread over foods such as the coating of dog a two-layer composite system. However, lipid is distributed in the
biscuits with sodium alginate [38,94,95]. biopolymer matrix in the emulsified structure. These composite
characteristics rely on the elaboration approaches, type and
Advantages and disadvantages of conventional edible
quantity of the constituents. The major inconvenient of two-
coating layer films is that the method of preparation steps casting and
Reducing food waste is a major global challenge. The growing drying.

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Hammoudi R, et al.

Despite providing effective water vapor barriers, laminated films CONFLICT OF INTEREST
are less common in the food sector. The investigation has also
exhibited that bilayer films resort to peel off over time, promote The authors declare no competing interests.
holes or cracks, and reveal non-uniform area and cohesion
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