Table 4.

Application of edible coating to extend the shelf life of foods.

Types of based	Composition	Food additives	Application & results	Reference
Polysaccharides	Chitosan, distilled water, tween 80, and palm stearin	Chitosan (antimicrobial agent)	Chitosan-stearin edible coatings on star fruits (Averrhoa carambola L.) can extend the shelf life at low temperatures and maintain their firmness and appearance.	[69]
	Cassava starch, copaiba oil, and distilled water	Copaiba oil (antimicrobial agent)	Coating with cassava starch and copaiba oil on organic strawberries at low temperatures show the lesser counts of mesophilic and psychotropic microorganisms, yeast, and mold.	[70]
	Chitosan, glycerol, tween 80, and distilled water	Chitosan (antimicrobial agent)	The coating based on chitosan-glycerol to delay the “berangan” banana ripening process at ambient air is an effective method	[71]
Polysaccharide & protein	Whey protein, soy protein, alginate, carrageenan, glycerol, and distilled water	Alginate and sunflower oil (antioxidation agent)	Effect of using different edible coatings on fresh-cut apples to extend their shelf life. Soy from plant protein and whey from milk protein are used for coating, and the addition of sunflower oil helps to improve the quality of the fruit.	Ghavidel et al. [72]
Protein	Protein, lauric acid, propylene glycol, and distilled water	—	Using soy protein-based is improving the shelf life and overall quality of minimal processed jujubes.	[73]
	Gum acacia, garlic, and cinnamon	Garlic, cinnamon (antimicrobial agent and anti-oxidation agent	Gum acacia edible coating incorporated with garlic and cinnamon as a natural preservative for meat and fish shows garlic and cinnamon can be used as antimicrobial and antioxidant agents. The shelf life is extended until three weeks and the microbial presence decrease week-wise.	Rakshit and Ramalingam [74]