Application of edible biopolymer coatings to extend the storage life of fresh fruits and vegetables

Abstract Edible coatings produced from biopolymers are applied in liquid form directly to the food surface by immersion or by spraying. Chitosan, alginate, gelatin, starch, carrageenan, and cellulose are used as structural matrixes of edible coatings for food application. Edible coatings have the purpose of improving the visual and tactile characteristics of the product by incorporating bioactive compounds. Bioactive compounds such as essential oils, nanocomposites, and natural extracts can be incorporated into the edible coatings matrix and can act in the body bringing benefits to the health of the consumer. The selection of material should be considered in conjunction with the characteristic of the food to be coated. Edible coatings are related to thickness, mechanical and barrier properties, ability to migrate or absorb compounds, transparency, solubility, and adhesion in foods, especially in fruits or vegetables.