Table 1.

Improvements of different food products after their storage with edible coatings.

Edible Coating	Macro-Molecule	Remarkable Component	Food Product	Improvement	T (°C)	t (Days)	RH (%)	Ref.
Alginate (3%) + Chitosan (1%) + Olive leaf extract	PS	Olive leaf extract	Cherry fruits	Retardation of maturation, Anthocyanin incrementation	25	20	65	[28]
Guava leaf extract (20%) + Lemon extract (15%)	-	Guava leaf extract + Lemon extract	Banana	Reduction in color changes, Preservation of vitamin C	NS	14	NS	[29]
Commercial pectin + corn-flour starch + beetroot powder	PS	Corn-flour starch//Corn-flour–beetroot powder	Tomatoes	Lower weight loss, Lower decay percentage, Lower respiration rate	25	30	80–85	[30]
Pectin + Oregano essential oil (36.1 mg/mL)	PS	Oregano EO	Tomatoes	Lower fungal decay, Increase in antioxidant activity	25	12	NS	[31]
Whey protein pectin + pectin + transglutaminase	PR and PS	Transglutaminase	Apples, Potatoes, Carrots	Lower weight loss, Inhibition of microbial growth, Antioxidant activity preservation	4–6	10	NS	[32]
Glycerol + Tragacanth gum (0.6%)	PS	Tragacanth gum	Strawberries	Reduction in the rate of deterioration in ascorbic acid, total phenolics and anthocyanins	4	16	NS	[33]
Glycerol + CMC (1%)		CMC
Glycerol +LMP (2%)		LMP
Glycerol + PG (4%)		PG
Whey protein (8%) + lemon oil (1%)	PR	Lemon oil	Pears	Reduction in color changes, Reduction in loss of hardness, Reduction in loss of polyphenols and flavonoids	4	7–28	80	[34]
Whey protein (8%) + lemon grass essential oil (0.5%)	PR	Lemongrass EO
Chitosan (1%) + Gum ghatti (1%)	PS	Gum ghatti	Grapes	Retention of phenolic acids content, Reduction in yeast-mold growth	1	60	85–90	[35]
Alginate + Aloe vera + ZnO-NPs	PS	Aloe vera ZnO-NPs	Tomatoes	No spoilage during the storage	RT	16	NS	[36]
PET + Chitosan (2%) + Cinnamon essential oil (0.5%)	PS	Cinnamon EO	Pineapple	Lower weight loss, Lower decrease in L*, Microbial growth retardation	5	15	NS	[37]
Sodium alginate + sweet orange essential oil (5%)	PS	Sweet orange EO	Tomatoes	Eradication of sessile and planktonic forms of Salmonella and Listeria, Lower weight loss	22	15	NS	[38]
Pullulan + cinnamon EO	PS	Cinnamon EO	Strawberry	Delay in mass loss, decay percentage, and firmness	20	6	70–75%	[39]
Sodium alginate (2%) + ascorbic acid (0.5%) + vanillin (1%)	PS	Ascorbic acid, Vanillin	Kiwifruit	Lower decay, Lower ascorbic acid loss	5	7	NS	[40]
Sodium alginate (2%) + ascorbic acid (0.5%) + vanillin (0.5%)				Lower weight loss
Walnut flour protein	PR	-	Walnuts	Protection against lipid deterioration, Preservation of the sensory characteristics	40	84	NS	[41]
Soy protein + ferulic acid	PR	Ferulic acid	Fresh-cut apple	Weight loss control, Firmness control	10	7	50	[42]
Soy protein + cysteine (1%)	PR	Cysteine	Fresh-cut eggplant	Enzymatic browning control	8–9	5	NS	[43]
Whey protein +. Xanthan gum + Clove oil	PR	Clove oil	Tomatoes	Improvements in firmness and color, Respiration is inhibited	15	20	85	[44]
Whey protein nanofibrils + glycerol + trehalose	PR	Glycerol and trehalose	Fresh-cut apple	Enzymatic browning control	10	4	NS	[45]
Whey protein nanofibrils		-		Hydrophobic and antioxidant activity
Aloe vera 50% gel	Gel	Aloe vera	Papaya fruit	Control disease pathogens, Delay ripening, Water loss control, Respiration rate reduction	15	28	68–70	[46]
Chitosan-gelatin	PS	-	Red bell peppers	Microbial spoilage reduction, Respiration rate maintenance, Nutritional content maintenance	7; 20	14	-	[47]
					21	7
					14	20
Chitosan + HPMC + bergamot EO	PS	Bergamot EO	Grapes	Weight loss reduction, Respiration rate reduction, Firmness improvement, Antimicrobial effect	1–2	22	-	[48]
Pea starch + guar gum	PS	-	Oranges	Shelf-life extension, Higher perception of off flavors, Better sensory scores	20	7	90–95	[49]

Abbreviations: T: temperature; t: time; RH: relative humidity; EO essential oil; RT room temperature; NS not specified; CMC methyl cellulose; LMP: Low methoxyl pectin; PG: Persian gum; PS: polysaccharide; PR: protein; L: lipids.