Pectin-based edible coatings and nanoemulsion for the preservation of fruits and vegetables: a review
Several studies have demonstrated the advantage of using of edible pectin films in preserving fruits and vegetables. Findings suggest that these films/coats act as a barrier on the surface of fruits and vegetables, which allows better moisture and water retention. It creates a good barrier by maximi...
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| Format: | Article |
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Elsevier
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/102681/ |
| _version_ | 1848863857753194496 |
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| author | Hashim, Rohasmizah Misran, Azizah |
| author_facet | Hashim, Rohasmizah Misran, Azizah |
| author_sort | Hashim, Rohasmizah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Several studies have demonstrated the advantage of using of edible pectin films in preserving fruits and vegetables. Findings suggest that these films/coats act as a barrier on the surface of fruits and vegetables, which allows better moisture and water retention. It creates a good barrier by maximizing the gases accumulation and delaying ripening process. Initiatives were taken to refine food films by incorporating essential oils and other polysaccharides. These additives are a vital factor in enhancing the functional properties of pectin-based films/coatings and extending the shelf-life of fruits and vegetables. This review covers current research on different fruit and vegetable preservation processes. Fruit and vegetable safety aspects are highlighted to ensure the competencies of phenols, EOs, and nano-forms utilization in edible films/ coatings meet the purpose. Several studies have demonstrated the advantage of using of pectin edible films in preserving fruits and vegetables. Findings suggest that these films/coats act as a barrier on the surface of fruits and vegetables, which allows better moisture and water retention. It creates a good barrier by maximizing the gases accumulation and delaying ripening process. Initiatives were taken to refine food films by incorporating essential oils and other polysaccharides. These additives are a vital factor in enhancing the functional properties of pectin-based films/coatings and extending the shelf-life of fruits and vegetables. This review covers current research on different fruit and vegetable preservation processes. Fruit and vegetable safety aspects are highlighted to ensure the competencies of phenols, EOs, and nano-forms utilization in edible films/ coatings meet the purpose. |
| first_indexed | 2025-11-15T13:39:35Z |
| format | Article |
| id | upm-102681 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:39:35Z |
| publishDate | 2022 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1026812024-06-29T14:36:29Z http://psasir.upm.edu.my/id/eprint/102681/ Pectin-based edible coatings and nanoemulsion for the preservation of fruits and vegetables: a review Hashim, Rohasmizah Misran, Azizah Several studies have demonstrated the advantage of using of edible pectin films in preserving fruits and vegetables. Findings suggest that these films/coats act as a barrier on the surface of fruits and vegetables, which allows better moisture and water retention. It creates a good barrier by maximizing the gases accumulation and delaying ripening process. Initiatives were taken to refine food films by incorporating essential oils and other polysaccharides. These additives are a vital factor in enhancing the functional properties of pectin-based films/coatings and extending the shelf-life of fruits and vegetables. This review covers current research on different fruit and vegetable preservation processes. Fruit and vegetable safety aspects are highlighted to ensure the competencies of phenols, EOs, and nano-forms utilization in edible films/ coatings meet the purpose. Several studies have demonstrated the advantage of using of pectin edible films in preserving fruits and vegetables. Findings suggest that these films/coats act as a barrier on the surface of fruits and vegetables, which allows better moisture and water retention. It creates a good barrier by maximizing the gases accumulation and delaying ripening process. Initiatives were taken to refine food films by incorporating essential oils and other polysaccharides. These additives are a vital factor in enhancing the functional properties of pectin-based films/coatings and extending the shelf-life of fruits and vegetables. This review covers current research on different fruit and vegetable preservation processes. Fruit and vegetable safety aspects are highlighted to ensure the competencies of phenols, EOs, and nano-forms utilization in edible films/ coatings meet the purpose. Elsevier 2022 Article PeerReviewed Hashim, Rohasmizah and Misran, Azizah (2022) Pectin-based edible coatings and nanoemulsion for the preservation of fruits and vegetables: a review. Applied Food Research, 2 (2). art. no. 100221. pp. 1-9. ISSN 2772-5022 https://linkinghub.elsevier.com/retrieve/pii/S2772502222001767 10.1016/j.afres.2022.100221 |
| spellingShingle | Hashim, Rohasmizah Misran, Azizah Pectin-based edible coatings and nanoemulsion for the preservation of fruits and vegetables: a review |
| title | Pectin-based edible coatings and nanoemulsion for the preservation of fruits and vegetables: a review |
| title_full | Pectin-based edible coatings and nanoemulsion for the preservation of fruits and vegetables: a review |
| title_fullStr | Pectin-based edible coatings and nanoemulsion for the preservation of fruits and vegetables: a review |
| title_full_unstemmed | Pectin-based edible coatings and nanoemulsion for the preservation of fruits and vegetables: a review |
| title_short | Pectin-based edible coatings and nanoemulsion for the preservation of fruits and vegetables: a review |
| title_sort | pectin-based edible coatings and nanoemulsion for the preservation of fruits and vegetables: a review |
| url | http://psasir.upm.edu.my/id/eprint/102681/ http://psasir.upm.edu.my/id/eprint/102681/ http://psasir.upm.edu.my/id/eprint/102681/ |