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Biopolymer-based Films and Coatings: Emerging Technologies to Extend Shelf-

life of Fruits and Vegetables

Article in Prayogik Rasayan · December 2021

DOI: 10.53023/p.rasayan-20211211

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 ______________________________ _______Prayogik Rasayan
______________________________________________________________________________________
Biopolymer-based Films and Coatings: Emerging Technologies to
Extend Shelf-life of Fruits and Vegetables
a b a a
L. Susmita Devi, Manashi Das Purkayastha, Avik Mukherjee, Santosh Kumar*
a
Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, BTR, Assam-
783370, India
b
Food Science and Technology Programme, Department of Horticulture, Assam Agricultural University, Jorhat-785013,
Assam, India
*Corresponding author; s.kumar@cit.ac.in
____________________________________________________________________________________

Received: November 5, 2021| Accepted: Dec 11, 2021 | Published online: December 24, 2021
__________________________________________________________________________________________________________

Abstract

Worldwide, consumers demand for fresh and chemical free fresh fruits and vegetables
are continuously expanding, as these food items are rich in nutrition promoting good health
and immunity. The primary challenge to cater to these increasing demands is the fact that
fresh produce are perishable commodities, and need effective preservation strategies to
successfully mitigate this challenge. Biopolymer based films and coatings have emerged as
effective, biodegradable alternatives to their synthetic counterparts. Reinforcement of
biopolymers with natural active agents such as essential oils and/or nanomaterials improves
mechanical, thermal, barrier, and functional (antimicrobial and antioxidant) properties of
these composite films and coatings. Numerous published reports have demonstrated that
biopolymer-based films and coatings can effectively reduce weight loss, and postharvest
decay such as biochemical and microbial spoilage of coated fresh fruits and vegetables
resulting in their postharvest shelf-life extension by a few days to as long as a month. This
review is a comprehensive account on applications of biopolymer based active, composite
coatings and films for sustainable packaging of fresh produce.

Keywords: Composite films and coatings, Postharvest shelf life, Fresh produce, Food preservation, Biodegradable films and coating

1. Introduction films suffer from certain shortcomings such as poor

mechanical, barrier and thermal properties. Blending more
Fresh fruits and vegetables are perishable commodities than one biopolymer, reinforcement with natural active
having excellent nutritional qualities, and are considered agents and /or nanomaterials improve these properties
essential part of healthy diet. About 25-30% of the total rendering them suitable for fruits and vegetable packaging.
production fruits and vegetables in India are lost during Weight loss, postharvest respiration, maturity, senescence,
postharvest storage, handling and transportation. This is a enzymatic and microbial decay are primary causes of quality
significant challenge, as it not only affects the growers’ deteriorations in fresh fruits and vegetables. Physical injuries
income, but also costs the nation’s economy dearly. Thus, to fresh produce during harvesting, transportation, storage
extension of postharvest shelf-life of fresh produce is of and handling further accelerate such deteriorations.
immense importance for growth and prosperity of their Numerous studies have evaluated effectiveness of chitosan,2
farmers, handlers, processors, and to ensure healthy food gelatin,3 agar, collagen,4 whey,5 starch,6 cellulose,7 alginate,8
habits among consumers. Packaging and coating of fruits and polylactic acid9 based films and coatings in extending
and vegetables are effective ways to maintain their quality shelf-life of perishable food items, including fruits and
and prolong their postharvest shelf-life. Synthetic plastic vegetables. Plant-based essential oils, other phytochemicals,
polymer based packaging and synthetic-wax based coatings and nanomaterials are effective antimicrobial and antioxidant
have been profusely used in preservation of these products. agents that can effectively improve functionalities of these
However, these synthetic inputs are non-degradable and active films and coatings. This review is a contemporary
harmful to consumers and environment. As sustainable account of advancements in applications of these alternative
alternatives, biopolymers such as polysaccharides, proteins, packaging systems for extending postharvest shelf-life of
lipids, either alone or blended with natural active agents fruits and vegetables.
and/or nanomaterials, have been extensively studied in
recent years1. These biodegradable alternatives are 2. Shelf-life of fruits and vegetables
obtained from renewable sources such as plants, animals Post-harvest shelf life or longevity of fruits and vegetables
and microorganisms. However, biopolymer-based packaging is best defined as the period starting from harvesting until the

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product maintains acceptable quality for consumer. The 3. Biopolymers as sustainable food packaging
metabolic processes in fruits and vegetables continue even materials
after harvesting, and postharvest technologies are required to Biopolymer-based films and coating have been
extend their shelf life. Quality of fruits and vegetables developed as an alternate to plastic packaging materials, as
depends on the climacteric conditions, preharvest practices, the latter is a petroleum-based non-biodegradable material
maturity, harvesting methodology, postharvest handling that can result in serious problems for human health and
(sorting, sanitization, precooling, and packing) and storage environmental.16 For preparing such packaging materials,
conditions (humidity, temperature, and gas composition).10 In various biopolymers namely polysaccharides (cellulose,
order to ensure prolonged shelf life, the quality attributes starch, chitosan, etc.), proteins (corn zein, whey proteins,
such as nutritive value, flavor, color, odor, and texture should collagen, etc.), lipids (carnauba wax, shellac wax, etc.) or
be maintained throughout the food supply chain.11 Because their combinations have been used as films and coating
of high available moisture content, richness in nutrients, and materials.1,17 The interest in the development of biopolymer
continuous postharvest metabolism or senescence, fruits and films and coating has increased during the last decade, as
vegetables are vulnerable to weight loss, mechanical the raw materials used are environmental-friendly,
damage, and microbial attack. These characteristics lead to abundantly available, and biodegradable (Kumar et al.,
noticeable deterioration after harvesting and shorten their 2020). Edible films are applied as thin film that are preformed
shelf life. Proper packaging and preservation methods can and then applied to food surfaces, whereas edible coatings
help extend the shelf life of fruits and vegetables, using are formed directly onto food surfaces usually by dipping in or
appropriate ethylene absorbents and gas scrubbers. The gas by spraying the coating formulation, which can be consumed
composition surrounding the food products such as ethylene, along with food. A semi-permeable barrier is created by these
CO2, and O2 adversely impact the respiratory rate. To films and coatings that restrict oxygen, carbon dioxide,
minimize the spoilage, various active packaging systems moisture and solute movement, and thus reduce rate of
incorporated/combined antioxidant or antimicrobial agent, respiration, loss of water and oxidation. Moreover, they
CO2 emitters, oxygen and moisture scavengers, etc. have enhance visual appeal by reducing physical damage, scars,
been applied.12 and by improvement in surface shine.18 Biopolymer can
reduce 30–80% of emission of greenhouse gases, and offer
Now-a-days, consumer demand high quality fruits and higher postharvest shelf-life to the packaged food than the
vegetables, mostly organic, as they are rich in dietary fibers, synthetic plastic packaging. Also, they can be used as
antioxidants, vitamins, essential minerals, bio-flavonoids, and compost in soil after their use and disposal. Despite these
flavor compounds. After harvest, fruits and vegetables being advantages, biopolymer-based films and coatings suffers
highly perishable, face significant wastage due to microbial from certain shortcoming like poor mechanical, barrier, and
spoilage, insects’ infestation, high transpiration and thermal properties.16,19 Advancement in nanotechnology and
respiration rates. The extrinsic factors include atmospheric use of plant-based active compounds in biopolymer-based
conditions such as ethylene ratios, O2, CO2, temperature, films and coatings can mitigate these challenges.
relative humidity and stress factors, whereas intrinsic factors Incorporation of nanomaterials and/or plant-based natural
include the variety, cultivar and growth stage of fruits and active compounds in biopolymer improve thermal properties,
vegetables10 Microbial spoilage may occur through damage gas and moisture barrier properties, mechanical strength and
skin resulting in deterioration of fruits and vegetables, for antimicrobial activity.20
example off flavor, tissue softening, eventually decreasing
their quality and make them inedible. Texture, color, 3.1 Carbohydrate-based films and coatings
appearance, flavor, nutritional value and microbial safety are Carbohydrates have been widely explored for fabricating
the important quality factors of fresh produce and they are active films and coatings. Cellulose and their derivatives,
affected by stage of ripening, degree of maturity, plant chitosan, starch, pectin, and galactomannans has been
variety, pre-harvest and post-harvest conditions.13 enormously used for active antimicrobial food packaging
Biopolymers are being explored as sustainable alternatives to applications.16 Cellulose is the abundantly available natural
synthetic plastics for fabrication of edible films and coating for organic polymer on the planet, which is composed of D-
postharvest shelf-life extension of fruits and vegetables.1,14 glucose units joined by β-1,4 glycoside bonds. Cellulose and
Chitosan, pectin, starch, alginate, carrageenan, and xanthan its derivatives are the most important raw materials for
gum have been commonly used for fabrication of active preparation of edible films and coatings as they are
composite films and coatings.4,15 These active and edible biodegradable, odorless, tasteless, and have excellent film
films and coatings provide safety barrier around the fruits and forming properties. The modified forms of cellulose that are
vegetables that reduce transpiration and respiration rate, and commonly used in edible films and coatings include
weight loss. Film-forming properties of the biopolymers carboxymethyl cellulose (CMC), methylcellulose (MC), and
permit formation of protective coating on the surface of hydroxypropyl methylcellulose (HPMC).21 Edible coatings
perishable food products. made of HPMC, CMC, HPC and MC have been extensively
used for coating of fruits and vegetables that providing barrier
against oxygen and moisture, and thus extending their
postharvest shelf-life. Cereals, potato and other tubers, and

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 Prayogik Rasayan
legumes are the main natural resources of starch that coatings provide a barrier to reduce respiration rate, weight
consists two kinds of glucose polymers; amylose and loss and maintain the nutritional value. In order to improve
amylopectin. Amylose are considered as good starch their mechanical barrier, antioxidant and antimicrobial
derivatives for film and coating material, as high amylose properties, plant extracts, essential oils, phenolic compounds,
starch has high stability during prolong storage. For instance, vitamins, and nanomaterials can be incorporated into gum
corn starch is excellent source for coating and film coatings. Gums have been approved as GRAS by FAO, and
fabrication, as it is tasteless, odorless, colorless and non- their use is safe for environment and consumers.30 Gum
toxic having physical characteristics that resemble to arabic based coating has been found to increase the shelf-life
synthetic plastic-based films and wax-coatings.22 In addition, and postharvest quality of tomato, apple, persimmon,
starch is cost-effective, abundant, biodegradable and banana, blueberry fruits.31-34 Coating of these fruits showed
convenient to fabricate edible coatings and films. Starch- reduced weight loss, decay percentage, and maintained
based films suffer from relatively poor gas barrier properties firmness, titratable acidity, soluble solids concentration,
that may be enhances by using nano-fillers, and or natural ascorbic acid content, and color development, and delayed
active phytochemicals.23 Starch coated strawberries ripening process compared to uncoated fruits, and thus
preserved the quality in terms of colour, weight loss and improved their postharvest shelf-life. Pectin is another plant
firmness, whereas, starch coated apples imparted high gloss derived polysaccharide that has poor moisture barrier that
at the beginning of storage. Cassava and rice starch-based may be used for low moisture produce.35 Oms-Oliu et al.,
coating applied on pummelo (Citrus Maxima Merr.) had 2008 developed a multi-layered coating formulation using
reduced weight loss compared to uncoated pummelo.24 pectin and other materials to extend the shelf-life of fresh-cut
Chitosan, a deacetylation derivative of chitin, is a linear cantaloupe.36 In this study, pectin-based coatings containing
amino polysaccharide of D-glucosamine and N-acetyl-D- N-acetylcysteine and glutathione applied on of fresh-cut
glucosamine units. Chitosan has been used in several fields pears showed inhibition of microbial spoilage and
including food and agriculture sector owing to its excellent maintenance of sensory attributes of pear wedges for 14
antimicrobial and antioxidant activity, biodegradability, non- days. Pectin-based emulsions coating added with beeswax,
toxicity, biocompatibility, film forming capability, etc. Chitosan sorbitol, and monoglyceride delayed spoilage and enhanced
also has excellent mechanical and barrier properties against postharvest shelf life of cucumber for up to 2 weeks by
O2 and CO2 permeation. Chitosan based coatings improve retaining different quality parameters such as firmness,
postharvest longevity of fresh produce giving them smooth, colour, amount of chlorophyll, etc.37
shiny, cohesive and intact surface.25 Chitosan films and
coatings has been successfully used to maintain quality of 3.2 Protein-based films and coatings
several fruits such as strawberries, grapes, raspberries, Proteins are polymer of amino acids linked by peptide
sliced mango fruits, citrus fruits, fresh-cut water, etc.26 bonds that are amphiphilic, and have electrostatic charges
Chitosan film can be produced by solution casting method, with unique conformational structure. Protein-based films and
and it is blended with other polymers such starch, gelatin, coatings are good oxygen barrier that can be applied on food
CMC, alginate, etc. to improve their physico-chemical, surface as efficient semi-permeable membrane against
mechanical, thermal, and barrier properties.27 Alginate is a permeation of respiratory gases that results in reduced rates
sodium salt of the alginic acid obtained from brown seaweed, of respiration and ethylene production, delayed ripening and
and it possesses a strong film forming properties with senescence, and thus extend the shelf-life of fresh produce.
translucent and glossy look. It is a linear copolymer of D- Proteins such as gelatin, wheat gluten, soy protein, whey
mannuronic acid and L-guluronic acid monomers. Due to its protein, zein, casein, and collagen are commonly used in
hydrophilic nature, alginate exhibit poor water resistance, food coatings. Proteins derived from plants such as soy
which can be improved by adding calcium that produce protein isolate are suitable for coating fruits and vegetables,
strong and insoluble alginate films.8 By blending with starch, and such coatings incorporated with the essential oil
oligosaccharides, and simple sugars, properties of alginate components reduced weight loss, control moisture loss, delay
films can be improved. There are various reports on the dehydration and fruit shriveling in Persian lime (Citrus latifolia
incorporation of antimicrobials and antioxidants in alginate Tanaka).38 Protein-based edible coatings have good barriers
films and their subsequent effect on the postharvest shelf-life properties against CO2 and O2 permeation, however, they are
extension of fresh produce.28,29 Alginate coatings have been hydrophilic in nature, and thus are poor barrier against water
successfully used to increase the shelf life of fresh-cut-apples vapor.39 Calcium caseinate and whey protein-based coatings
by minimizing weight loss and browning, and by preserving on apple and potato slices reduced browning by acting as
firmness during storage. It has also been reported that oxygen barriers, and reducing the gas transfer rates, the
alginate coatings reduced water loss from fresh-cut papaya, postharvest quality of coated apple and mango were also
pear and melon. improved.40 Sodium caseinate-based films containing
Gums, naturally occurring polysaccharides, have the beeswax, oleic acid, and glycerol showed better gloss,
capability to hydrate in water either by a gel or emulsion transparency and surface roughness.41
formation. Gums have been used as excellent vehicles for
active substances, also control their rate of diffusion, and
control rate of maturation of fruit and vegetable. Gum

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Table 1. Biopolymer-based active films for shelf-life extension of fruits and vegetables
Fruits and Composition of active films Application techniques and Effects on fruits and vegetables Ref.
vegetables storage condition
Grapes Agar (2.5%, w/v), ZnO (2-4% Wrapped in composite films; Postharvest-life extension up to 21 4
(Vitis vinifera) w/w) Stored in ambient conditions for days
25 days
Strawberries CMC (1% w/v), Guar gum (1% Packaged in the developed CG-Ag°NC film enhanced shelf-life 49
(Fragaria w/v), AgNO3 (20 mL of 0.1 N) films; at room temperature and decreased weight loss
ananassa) storage
Strawberries Chitosan (2% w/v), Packaged in a PET clamshell The developed active films showed 50
(Fragaria Essential oils (10% w/v) box having 2 films at lower and 2 reduced weight loss and decay
ananassa) AgNPs (5% w/v) films at upper surface of the during 12 days of storage, compared
fruits, and stored for 12 days of to control samples
storage at 4C.

Fresh-cut apples Chitosan (2% w/v), Cut-fruits are placed in a PET Film significantly reduced weight 51
Gelatin (2% w/v), box, and then sealed by loss, delayed degree of browning,
Tannic acid (0-2 wt.%) developed films lipid oxidase activity and
malondialdehyde content during 10
days storage at 4C

White button Bacterial cellulose (BC), Wrapped on active membranes Remained good quality and 52
mushroom, Pomegranate peel extract (PPE) mounted trays; at 4 - 8C for 15 marketable after 15 days of storage
(Agaricus (25-50wt.%), Green tea extract days
bisporus) (GTE) (25-50 wt.%), Rosemary
extract (RE) (25-50wt. %)

Cherry tomato Pectin (1% w/v), Glycerol (2.5% Packaged and stored at 30.2°C, Extended the shelf life till 24 days in 53
(Lycopersicon v/v), Magnesium hydroxide (1% 61.2% RH and at 10°C, 90% 10°C storage
esculentum w/w) RH)
Cerasiforme)
Grape Sodium alginate (2%, w/v), Gum Packed and stored for 18 days Reduced weight loss, retained 54
(Vitus vinifera) acacia (2%, w/v), Basil leaves shape, showed antimicrobial against
extract (1%, w/v), AgNO3 (2%, foodborne pathogen; extended
w/v) storage life

Apple (Malus) Acylated soy protein (5–8%, w/v) Stored at room temperature Film containing 6% soy protein, 55
Chitosan (0.29–0.46%, w/v) 0.34% chitosan and 0.26% stearic
acid extended shelf life by a week
Cherry tomatoes Chitosan (2 %, w/v), and TiO2 Packed in the nanocomposite Delayed ripening process and better 56
(Solanum nanoparticles (1%, w/w) film; stored at 20C, 85 % RH quality maintenance
Lycopersicum L.)

Green chillies Chitosan (2%, w/v), Acetic acid Packed in the film pouches; Modified chitosan pouches showed 48
(Capsicum (1%, v/v), Glycerol (0.5%, w/w), stored at 27C for 7 days higher moisture barrier, slower
annuum) Citric acid (2%, w/w) ripening

Black grape Chitosan and cellulose acetate Wrapped in the nano composite The film with 5% ZnONPs extended 57
(Vitis vinifera) phthalate varying ratio, and films; Stored at ambient shelf life up to 9 days
ZnONPs (2.0–7.5%, w/w) conditions for 9 days
Okra Chitosan (2 %, w/v), and Zinc Packed in and stored at room Maintained quality, retarded 58
(Abelmoschus Oxide (0.1%, w/v) temperature microbial growth for up to 12 days
esculentus)
Mushroom Chitosan (2%, w/v), Zein (2%, Packed and stored at 4C for 12 Improved firmness, TPC, and 59
(Agaricus w/v) α-tocopherol (50%, w/w) days antioxidant activity
bisporus)

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3.3 Lipid-based films and coatings 4.2 Coatings for shelf-life extension of fruits and
vegetables
Edible lipids are traditional coating materials that provide
better moisture barrier, and improve visual appearance of Coating is a thin layer of edible materials used on food
fresh fruits and vegetables. Lipids are hydrophobic in nature, surface for reducing moisture loss, gas exchange, and to
and this lipid-based coatings possess good moisture barrier maintain food quality by preserving their color, aroma,
properties.42,43 Carnauba wax, candelilla and beeswax are appearance, taste and texture that lead to extended
natural waxes extensively used in several edible films and postharvest shelf-life.16,42 It acts as the protective barrier
coatings applications. For examples, to improve postharvest against microbial spoilage and slows down various metabolic
shelf-life of apples, oranges and mandarins, beeswax-based activities such as respiration, oxidation, ripening, water loss,
coatings have been applied.44 Hybrid films and coatings etc. Dipping, spraying and brushing are commonly used
combining lipid, polysaccharide, protein have also been techniques for coating of fruits and vegetables (Figure 2).
studied for improvement in their barrier properties.45 Along with other biopolymers, plant-based waxes have also
been used as natural edible food coating materials primarily
4. Applications of biopolymer-based films and coatings for coating of fresh fruits and vegetables.60 For instances,
tomato coated with gum arabic and almond gum showed a
significant delay in weight loss, and maintained firmness,
4.1 Films for packaging of fruits and vegetable
titratable acidity, soluble solids concentration, ascorbic acid
content, percentage decay and color compared to the
Biopolymers such as polysaccharide, protein, lipid and uncoated control fruit.34,61 Chitosan-based coating showed
their derivatives have been used for fabrication of composite, effect on fruit ripening behavior, and biochemical and
nanocomposite of hybrid food packaging films with improved organoleptic characteristics of mango (Mangifera indica L.)
mechanical, barrier, thermal, antimicrobial and optical during storage, it was evident that the coating have potential
properties. These films have shown to effectively maintain to maintain quality and extend shelf-life of mango.62 Coating
quality of fresh produce including fruits and vegetables, and formulations containing pectin, beeswax, sorbitol, water, and
enhanced their postharvest shelf-life.28 Biopolymer based an emulsifying agent have been used to preserve the fruit
composite films are prepared by solution-casting, layer-by- quality and extend the shelf life of cucumber, and the coating
layer, and extrusion techniques, among which the solution helped in reducing weight loss, respiration rate, and
casting method is commonly used for laboratory or small maintaining firmness, color, amount of chlorophyll and total
scale due to its convenience and simplicity (Figure 1).4 In a soluble solids of the fruits.37 In a similar study, gum arabic
study, biodegradable film placed on the surface of sliced and coated cucumber showed reduced weight loss, delayed
shredded carrots effectively delayed weight loss and softening, maintained firmness, and sensory characteristics
prevented whitening of carrot during postharvest storage.46 of coated cucumbers.63 Numerous biopolymer-based
Chitosan-based film used for mango fruits showed better coatings containing active agents of plant and animal origin,
storage characteristic and extended their shelf-life up to 18 and/or nanomaterials have been explored and found effective
days and without any microbial growth and off-flavor.47 in extending postharvest shelf-life of fresh produce (Table-2).
Chitosan-based films containing citric acid as cross-linker,
and glycerol as plasticizer were prepared using solvent
casting method, and the developed films showed better water
resistance, transparency, flexibility, thermal stability and
antioxidant properties.48 Several other studies reported that
such biopolymer-based composite films are commonly used
to make active pouch/package to prolong postharvest shelf-
life and maintained quality of fruits and vegetables, as
summarized in Table-1.

Figure 1. Fabrication of active films and their application

Figure 2. Various techniques of coating of fruits and
vegetables

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Table 2. Biopolymer-based active coatings for shelf-life extension of fruits and vegetables

Fruits and vegetables Composition of coating Coating techniques Storage condition of coated Effects of coatings on food products Ref.
formulation fruits and vegetables

Kiwifruit (Actinidia Hydroxypropyl methylcellulose Spraying by airbrush Packed in PET trays, 4°C, Maintained TSS, firmness, brightness, 64
deliciosa) (HPMC) (0.1wt.%) powered by N2 and 90% RH; stored in dark for 12 greenness, and reduced browning,
dried for 30 min days weight loss, and TSS/TA ratio

Cavendish banana Rice starch (3%, w/w), Spraying for 10 s 20°C, 52% RH Decreased weight loss and starch 23
(Musa acuminata) -carrageenan (1.5%, w/w), degradation, maintained firmness and
and fatty acid ester of sucrose quality
(FAEs) (2%, w/w)
Apples Chitosan (0.75%, w/v) Dipping for Packed in polypropylene with Reduced polyphenoloxidase (PPO) 65
(Malus) 30 min passive MAP at 1±2°C for 3 activity and microbial load
days
Fresh-cut guava Chitosan (1%, w/v) Immersed in for 10 s Packed in Styrofoam trays, Maintained quality including sensory 66
(Psidium guajava L.) and dried for 1 h at and stored at 4ºC for 14 days, attributes during storage
24°C. or at 24 °C for 7 days

Avocado Sodium alginate (1.5%, w/v), Dipped for 1 min Stored at 6°C or 25°C for 15 Reduced weight loss by 2–3.7 %, 67
(Persea americana Mill. days controlled postharvest diseases in the
cv. Hass) fruit
Peaches Sodium alginate (1%, w/v). Dipping for 2 min Stored at 28C, 90% RH for 7 Reduced weight loss, respiration rate, 68
(Prunus persica) days maleic dialdehyde (MDA) content,
polyphenol oxidase (PPO) activity, loss
of firmness and TSS content

Tomato (solanum Chitosan nanoparticles (1%, Dipping method Stored at room temperature Decreased weight loss, cytotoxicity; 69
lycopersicum), Chilly 2%, 3%, 4%, 5%) for 5 days effective antifungal, antioxidant coating
(Capsicum frutescens)
and Brinjal (Solanum
melongena)

Blueberry (Vaccinium Chitosan (1%, w/v), Tween 20 Dipping method Placed on PET trays, wrapped Maintained firmness and increased 70
sect. Cyanococcus) (0.20 %, w/w) in PLA bags, and kept at 4°C antioxidant activity, and maintained
for 14 days overall quality during storage

Guavas (Psidium Sodium alginate (5% m/v), Dipped in coating 21°C and 80% RH for 20 days Delayed ripening, reduced weight loss, 71
guajava L.) Chitosan (5% m/v), acetic acid formulation for 3 min and improved shelf life
(0.5% v/v), glycerol (2% v/v),
nanoZnO (1%, v/gel)
Blueberries (Vaccinium Chitosan (2%, w/v), Sodium Dipped into the Placed in polypropylene Controlled microbial growth, delayed 72
corymbosum L.) alginate (2%, w/v) chilled (5°C) containers, and stored at 5°C spoilage, improved antioxidant
formulation for 2 min properties and visual appearance, and
maintained firmness

Sweet cherry (Prunus Guar gum (0.15%, w/v), Dipped in the Stored in gauze bag at 20°C Reduced loss of water, maintained 73
avium L.) Calcium chloride (0.1%, w/v), coating solution for 1 and 70-75% RH for 8 days firmness, TA, AsA, and extended shelf
Ginseng extract (1%, w/v) min life to 8 days

Sweet cherries (Prunus Carboxymethyl chitosan (2%, Immersed in edible Packed into PET Improved quality and antioxidant 74
avium L.) w/v), Gelatin (2%, w/v), CaCl2 coating solution for 2 plastic boxes and properties, reduced decay, weight loss,
powder (2%, w/v), L-ascorbic min stored at 0°C, RH 85–90 % for respiration rate, and pedicel browning,
acid (2%, w/v), and Tween 20 30 days maintained TSS, titratable acidity and
(0.1 %, w/v) firmness

Apples Chitosan (2%, w/v), Immersed in the Stored at 5°C or 10°C Reduced respiration rate, preserved 75
(Malus) Sodium caseinate (4%, w/v) coating for 1 min mechanical properties, antioxidant
activity, improved shelf life by 4 days,
when stored at 5C

Strawberries Carrageenan (0.5%, w/v), Immersed into Packed in PE pouches, stored Reduced weight loss, decay 76
(Fragaria ananassa) Lemon grass essential oil coating solutions at 4°C for 12 days percentage, retained ascorbic acid,
(1%, w/v) about 2 min antioxidant activity and firmness

Strawberries Hydroxyethyl cellulose (1.0%, Coating is done by Incubated at 25C for 8 days Coating maintained quality and 77
(Fragaria ananassa) w/v) Sodium alginate (0.5%, dipping for 1 min and at 80% RH extend the shelf life of the strawberry
w/v) then air-drying for 1 fruit
Asparagus waste extract h
(10%, w/v)

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5. Conclusion and perspectives 7. Liu, Y. et al. A review of cellulose and its derivatives in
biopolymer-based for food packaging application. Trends in
Food Science & Technology 112, 532-546, (2021).
Plant-derived biopolymers such as starch, cellulose, agar,
8. Senturk Parreidt, T., Müller, K. & Schmid, M. Alginate-Based
carnauba; those that are animal derived e.g., gelatin, casein, Edible Films and Coatings for Food Packaging Applications.
whey protein, beeswax; and microbial biopolymers such as Foods 7, 170 (2018).
dextran, xanthan, pullulan, bacterial cellulose and polylactic
9. Mistriotis, A., Briassoulis, D., Giannoulis, A. & D’Aquino, S.
acids have been extensively studied and applied as Design of biodegradable bio-based equilibrium modified
biodegradable alternatives to synthetic plastic packaging atmosphere packaging (EMAP) for fresh fruits and
films and coatings. Several studies have reported that vegetables by using micro-perforated poly-lactic acid (PLA)
films. Postharvest Biology and Technology 111, 380-389,
blending of biopolymers and/or their reinforcement with
(2016).
nanomaterials such as cellulose nano fiber, montmorillonite
nanoparticles, zinc oxide nanoparticles, silver nanoparticles, 10. Arah, I. K., Amaglo, H., Kumah, E. K. & Ofori, H. Preharvest
and Postharvest Factors Affecting the Quality and Shelf Life
etc. not only significantly improved physicochemical, of Harvested Tomatoes: A Mini Review. International Journal
mechanical and barrier properties, but also enriched these of Agronomy 2015, 478041, (2015).
biopolymer-based food packaging films and coatings with 11. Phimolsiripol, Y. & Suppakul, P. in Reference Module in Food
functionalities such as antimicrobial and antioxidant activities. Science (Elsevier, 2016).
Numerous studies have also reported that applications of
12. Anvar, A. A., Ahari, H. & Ataee, M. Antimicrobial Properties
these biodegradable, active composite packaging films and of Food Nanopackaging: A New Focus on Foodborne
coatings on fresh fruits and vegetables resulted in significant Pathogens. Frontiers in Microbiology 12, (2021).
improvement in postharvest shelf life. However, further 13. Ilahy, R. et al. Pre- and Post-harvest Factors Affecting
research and development efforts are needed to popularize Glucosinolate Content in Broccoli. Frontiers in Nutrition 7,
commercial manufacturing of these biodegradable composite (2020).
films and coatings, and their applications in large scale food 14. Kumar, S., Ye, F., Dobretsov, S. & Dutta, J. Chitosan
processing scenarios. Thus, biopolymer-based films and Nanocomposite Coatings for Food, Paints, and Water
coatings are emerging as sustainable food packaging Treatment Applications. Applied Sciences 9, (2019).
materials for prolonging postharvest shelf-life of fruits and 15. Kumar, S. et al. Biodegradable Hybrid Nanocomposite of
vegetables. Chitosan/Gelatin and Green Synthesized Zinc Oxide
Nanoparticles for Food Packaging. Foods 9, (2020).

Acknowledgments 16. Kumar, S., Mukherjee, A. & Dutta, J. Chitosan based

nanocomposite films and coatings: Emerging antimicrobial
food packaging alternatives. Trends in Food Science &
SK is very thankful to Department of Biotechnology (DBT), Technology 97, 196-209, (2020).
Ministry of Science and Technology, Government of India for the
research funding (sanction letter vide No. 17. Mihalca, V. et al. Protein-Based Films and Coatings for Food
Industry Applications. Polymers 13, (2021).
BT/PR39789/NER/95/1664/2020).
18. Pavlath, A. E. & Orts, W. in Edible Films and Coatings for
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About the corresponding author
64. Passafiume, R., Gaglio, R., Sortino, G. & Farina, V. Effect of
Three Different Aloe vera Gel-Based Edible Coatings on the
Quality of Fresh-Cut “Hayward” Kiwifruits. Foods 9, (2020).
Dr. Santosh Kumar is an Assistant
65. Karagöz, Ş. & Demirdöven, A. Effect of chitosan coatings Professor in the Department of Food
with and without Stevia rebaudiana and modified atmosphere
packaging on quality of cold stored fresh-cut apples. LWT Engineering and Technology (FET) at
108, 332-337, (2019). the Central Institute of Technology
Kokrajhar (CITK), India. Dr. Kumar has
66. Nascimento, J. I. G. et al. Chitosan–citric acid edible coating extensive research and academic
to control Colletotrichum gloeosporioides and maintain
experience of over 12 years in the area
quality parameters of fresh-cut guava. International Journal
of Biological Macromolecules 163, 1127-1135, (2020). of Food Nanotechnology and
Sustainable Food Packaging. Dr. Kumar earned his M. Tech. and
67. Iñiguez-Moreno, M., Ragazzo-Sánchez, J. A., Barros- Ph.D. in Food Technology & Biochemical Engineering (FTBE)
Castillo, J. C., Sandoval-Contreras, T. & Calderón-Santoyo, from Jadavpur University, India. He also worked as Post-doctoral
M. Sodium alginate coatings added with Meyerozyma
Fellow (PDF) at the KTH Royal Institute of Technology, Sweden.
caribbica: Postharvest biocontrol of Colletotrichum
gloeosporioides in avocado (Persea americana Mill. cv. He is a professional member of a number of Scientific Societies.
Hass). Postharvest Biology and Technology 163, 111123, He has published more than 25 peer-reviewed research and
(2020). review papers. Currently, his research work is mainly focused on
“turning agro-waste into environment-friendly bioplastic” for
68. Li, X.-y. et al. Rhubarb extract incorporated into an alginate-
based edible coating for peach preservation. Scientia sustainable rural development, circular economy, and increasing
Horticulturae 257, 108685, (2019). income of farmers, growers and rural population.

69. Divya, K., Smitha, V. & Jisha, M. S. Antifungal, antioxidant

and cytotoxic activities of chitosan nanoparticles and its use
as an edible coating on vegetables. International Journal of
Biological Macromolecules 114, 572-577, (2018).
70. Mannozzi, C. et al. Effects of chitosan based coatings
enriched with procyanidin by-product on quality of fresh
blueberries during storage. Food Chemistry 251, 18-24,
(2018).

DOI: 10.53023/p.rasayan-20211211 Prayogik Rasayan 2021, 5(3), 82-90 (page nos. not final) 90
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