Table 1.
Polysaccharide-based coatings for different fresh foods.
| Polymer Matrix | Additives | Biocontrol Agent/Bioactive Compound | Method of Application | Fruit/Vegetable | Significant Function | Reference |
|---|---|---|---|---|---|---|
| Carboxymethyl cellulose | Glycerol, Tween 80 | Mentha spicata EO | Dipping | Strawberries | Extension of the shelf-life for at least 12 days, delaying the weight loss, titratable acidity, and pH, microbial spoilage (yeast, molds, psychrotrophic bacteria, total viable count), and Listeria monocytogenes. Moreover, it had positive effects on water vapor resistance and the respiration rate of coated strawberries. | [23] |
| Carboxymethyl cellulose | Glycerol | - | Dipping | Strawberries | Reduction of the weight loss and decay, and preservation of the concentration of ascorbic acid and total phenolic content of strawberries during 16 days of storage at 4 °C. | [24] |
| Cellulose nanofibers | Sucrose ester fatty acid | Oleic acid | Brushing | Bananas | Delay of the ethylene biosynthesis pathway and reduction of the production of ethylene and CO2, preservation of the fruit surface morphology to provide more uniform coating coverage. Effectiveness for reducing chlorophyll degradation of banana peels and weight loss, maintenance of firmness of fruit, thus enhancing the marketability and storability during ambient storage (20 °C for 10 days). | [25] |
| Hydroxypropyl methylcellulose | - a | Origanum heracleoticum L. EO | Dipping | ‘Formosa’ plum | Reduction in the respiration rate, ethylene production, total weight loss, firmness maintenance, less surface color change, and total cell count, compared to uncoated plums after 14 days of storage at 23 °C. | [26] |
| High methylester pectin | Sunflower lecithin, sucrose monopalmitate | Biosecur F440D, EOs mixture | Dipping | Pre-cut carrots | Improvement of the shelf-life, stabilization of polyphenolic and terpenic compounds during time storage. Antimicrobial activity against Listeria monocytogenes and Penicillium chrysogenum. | [27] |
| Banana starch, chitosan | Sorbitol | Aloe vera gel | Dipping | Strawberries | Reduction of fungal decay and increase of the shelf-life up to 15 days of storage, decreasing the water vapor loss from fruit and the structural decay. | [28] |
| Carboxymethyl chitosan, polyoxyethylene oxide | - | - | Electrospinning | Strawberries | Reduction of the weight loss, prevention of diseases and rot, and improvement of the appearance of fruit in the storage at room conditions for 9 days, while remaining non-toxic and harmless. | [29] |
| Chitosan | Tween 80, glycerol | Aloe vera gel | Dipping | White Chaunsa mangoes | Delay of the postharvest decay incidence and retention of quality attributes such as titratable acidity, total soluble solids, firmness, weight loss, and peel color of the fruit during storage. Inhibition of the respiration rate and ethylene production, and increase of the ascorbic acid, total phenolic content, and antioxidant activity of mango fruit during storage. | [30] |
| Chitosan, canola oil | Glycerol | Byrsonima crassifolia extract (L.) Kunth | Spraying | Bell pepper | Increase in the content of carotenoids and antioxidant capacity decrease the weight loss and the change of color after 21 days of storage; the microbiological activity was reduced by 85%. | [31] |
| Chitosan | Acetic acid, glycerol | - | Electrostatic spraying | Strawberries | Reduce the physiological and biochemical changes of fresh strawberries to prolong the shelf-life during cool storage (15 days at 4 °C) compared to uncoated treatment. | [32] |
| Sodium alginate | Glycerol | Meyerozyma caribbica | Dipping | ‘Hass’ avocado | Control of anthracnose produced by Colletotrichum gloeosporioides during the postharvest stage and decrease of the weight loss during the time storage (20 days; 10 days at 6 °C and ripening at 25 °C). | [33] |
| Sodium alginate | Calcium chloride | Cyclolipopeptides produced by Bacillus subtilis | Dipping | Blueberries | Antifungal activity and freshness-maintenance properties, the incorporation of cyclolipopeptides in a sodium alginate film provide an easy-cleaning, multifunctional coating film for vulnerable berries. | [34] |
| Gum guar | - | Neem extract | Dipping | Nagpur mandarin | Spoilage inhibition, decrease in weight loss, retention of acidity, total soluble solids, ascorbic acid content, and better organoleptic properties after cold storage. | [34] |
| Pullulan | - | - | Dipping | Bananas | Significant weight reduction, vitamin C, browning index, peel to pulp ratio, and soluble solids content. Moreover, increase of the firmness and high total and residual sugar contents, contrasted with uncoated (control) fruits, the extension of the shelf-life of banana up to 20 days of storage at 25 °C. | [35] |
| Xanthan gum | Calcium chloride, glycerol | - | Dipping | Pinot noir grapes | Decrease in the weight loss, suppression of polyphenol oxidase, ascorbic acid oxidase, polymethyl esterase activities, higher phytochemical contents, and maintenance of the structural integrity of the grape during the 21 days of storage at 4 °C. | [36] |
| Gellan gum | Glycerol, sunflower oil | - | Dipping | Apricots | Preservation of the carotenoids content, biochemical characteristics, external color, weight loss, and increase in the firmness compared to the uncoated fruits. Moreover, reduction in the peroxidase and polyphenol oxidase activities after 15 days of storage at 4 °C. | [37] |
a No added; EO: essential oil.