Table 3.

Active coatings based on polysaccharide fro fresh and minimally processed vegetables and fresh-cut fruit.

Material Edible Coating	Functional Ingredient	Benefits	Food	Ref.
Chitosan	Carvacrol	Escherichia coli reduction reaching >5 log UCF/g	Cucumber	[127]
Chitosan	Cinnamomum zeylanicum EO	Inhibition of Phytophthora drechsleri, stored 7 days at 4 °C. Reduction of respiration rates, improving the microbiological quality, preserving the fruit weight.	Cucumber	[133]
Chitosan	Limonene	Prolongation of post-harvest life maintaining weight loss, color, firmness, pH, and organoleptic properties. Reduction of fungal growth	Cucumber	[7]
Quinoa protein and chitosan	Thymol	Cherry tomatoes inoculated with Botrytis cinereal. Considerable reduction in fungal growth after 7 days at 5 °C	Cherry tomatoes	[83]
Hydroxypropyl methylcellulose (HPMC), beeswax (BW)	Potassium carbonate, sodium propionate, ammonium carbonate, ammonium phosphate	Reduction of gray mold development on cherry tomatoes. Respiration rate, firmness, sensory flavor, color, off-flavor, and fruit appearance were not badly affected.	Cherry tomatoes	[117]
Chitosan	Chitosan	A 5 days delay in ripening, enhancing the phenolic content and maintaining a low respiration level.	Tomatoes	[134]
Chitosan	Mandarin EO	Inhibition of Listeria species. No impact on firmness for 14 days and product color	Green beans	[135]
Chitosan	Mandarin EO	Control the growth of Listeria innocua. Reduction in the sample firmness and no color changes during storage.	Green beans	[125]
Chitosan	Bergamot, carvacrol, mandarin and lemon EOs	Inhibition during storage of Escherichia coli O157:H7 and Salmonella Typhimurium with carvacrol	Green beans	[126]
Pectin	Sesame oil	Antioxidant activity, preservation of quality attributes and control of microbial growth after 12 days.	Cut carrots	[136]
Chitosan	Carvacrol	Control of microbial growth for 13 days at 5 °C.	Cut carrots	[137]
Pectin	Biosecur F440D (citrus extract) and a mixture of four EOs	Increase the shelf-life by 2 days and control of Listeria species and Penicillium chrysogenum.	Cut carrots	[138]
Maltodextrin and methylcellulose	Lactic acid, citrus extract, lemongrass EO	Inhibition against Listeria monocytogenes and Escherichia coli. Variations in the respiration rates with no major color modification.	Cauliflower florets	[139]
Starch and maltodextrin	Lactic acid, citrus extract, lemongrass EO	Inhibition against Listeria monocytogenes. No major changes in color, texture and respiration	Cauliflower florets	[140]
Chitosan	Lemongrass EO	Fungal growth was effectively controlled for 21 days at room temperature. Maintenance of the fruit quality: weight loss, firmness, color.	Bell pepper	[141]
Hydroxypropyl methylcellulose	Oregano and bergamot EOs	Reduction in the respiration rate and ethylene production, total weight loss, no surface color change, and total cell count.	Plum	[118]
Carboxymethyl cellulose	Potassium sorbate	Decrease in ripening and minimum changes in the green skin color with no loss of firmness.	Pears	[119]
Alginate	Lemongrass EO	Complete inhibition of the natural microflora for 2 weeks and no significant influence on the quality parameters during storage.	Fuji apples	[128]
Starch and carboxymethyl cellulose	Turmeric EO	Antioxidant activity and low weight loss, firmness loss, and moisture content	Fuji apples	[132]
Chitosan and carboxymethyl cellulose	Citral	Good antimicrobial protection (up to a 5-log reduction), and significant extension of the shelf-life up to 13 days.	Melons	[113]
Chitosan	Lemongrass EO	High inhibition of Salmonella typhimurium; inhibition of yeasts, molds, and total mesophilic aerobes. Preservation of total soluble solid content, colour, and antioxidant activity during storage.	Grapes	[120]
Chitosan	Nisin, natamycin, pomegranate and grape seed extract	Antimicrobial effect against yeasts, molds, and mesophilic bacteria.	Strawberries	[142]
Chitosan	Lemon EO	Antifungal activity and no effect on sensorial perception	Strawberries	[121]
Alginate	Carvacrol Methyl cinnamate	Antimicrobial effect. Maintenance of firmness, color retention, and weight loss reduction up to 13 days. Antioxidant effect.	Strawberries	[112]
Alginate Pectin	Eugenol Citral	Antimicrobial and antioxidant effect.	Strawberries	[143]
Chitosan	Bergamot, thyme, and tea tree EOs	Reduction of microbial growth and no changes on the food quality.	Oranges	[122]
Chitosan	Trans-cinnamaldehyde Cinnamaldehyde Carvacrol	Reduction of the bacterial and yeasts/molds growth on the fruit. Antimicrobial effect. Shelf-life extension.	Blueberries	[124]
Alginate	Eugenol Citral	Preservation of nutritional and sensory attributes and reduction of microbial spoilage. Antioxidant effect.	Arbutus unedo L. fruit	[144]
Alginate	Lemongrass EO	Decrease in the firmness and sensory scores (taste, texture, and overall acceptability). Extension of the shelf-life up to 16 days.	Pineapple	[129]
Alginate and pectin	Eugenol Citral	Antimicrobial and antioxidant effect.	Raspberries	[145]
Pectin	Cinnamon leaf EO	Increase the antioxidant activity, odor acceptability, and inhibition of Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes. Preservation of food quality.	Peach	[146]
Pectin	Nisin Calcium chloride Citric acid	Antibrowning effect and maintenance of the sensorial and microbiological quality for more than 9 days.	Persimmon	[130]
Chitosan and pectin	trans-cynnamaldehyde-CD inclusion complex	Antimicrobial effect.	Papaya	[147]
Basil seed gum	Oregano EO	Reduction of the microbial population and antioxidant activity.	Apricot	[108]
Pullulan	Calcium chloride Lemon juice	Antibrowning. Enhancement of the overall quality and extension of the shelf-life.	Bananas	[148]