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Asian Journal of Biochemical and Pharmaceutical Research Issue 3 (Vol.
5) 2015 ISSN: 2231-2560

CODEN (USA): AJBPAD
Asian Journal of Biochemical and Pharmaceutical Research

Edible Coating (The Future of Packaging): Cheapest and Alternative Source To
Extend The Post-Harvest Changes- A Review
Neha Prasad* and Ekta Batra
Centre for Food Technology, Jiwaji University, Gwalior, INDIA
Received: 19 July 2015; Revised: 04 August 2015; Accepted: 19 August 2015
Abstract: Fruits and vegetables are highly perishable commodities thus in order to limit the post-harvest
changes in a commodity, a environmental friendly technology i.e. edible coating can be applied. In this, a
commodity is enrobed using natural polymers. This technology offers various advantages like maintaining food
quality and increasing shelf life by delaying the ripening process, color changes, maintaining texture, reducing
weight loss and decay. Now, this Coating can be done in various ways like dipping the product into, or by
spraying it or brushing with a solution containing film ingredients. It is a simple technology which gives a clear
and opaque view which is preferred by the consumer and hence easily acceptable. Apart from this by
developing edible films and coatings with antimicrobial activity, by incorporating antimicrobial components as
additives for edible film formulation can be of great use.
Key words: Edible Coating; Post Harvest Changes; Enrobing; Waxing; Fruits and Vegetables
INTRODUCTION:
Any kind of material used for enrobing (coating or wrapping) food particles to enhance shelf
life and by acting as a barrier to humidity and oxygen for improving the overall appearance and quality
is called edible coating. Or in other words it can also be defined as a thin layer, which can be coated on
a food or placed as a barrier between the food and the surrounding environment in order to enhance the
physico chemical properties of fruits and vegetables.
Edible coatings are the cheaper alternative used for extending the post harvest life & keeping
production cost low, so the possibilities of using edible coatings increases [2]. Edible coating
generates a modified atmosphere by creating a semi permeable barrier against o2, co2, moisture &
solute movement. Thus reducing respiration rate, weight loss, water loss & oxidation reaction rates [7].
Generally proteins, lipids or polysaccharides are used as edible coating materials. The edible coatings
are natural & not chemically synthesized [5]. Several materials are used for coating of climacteric and
non climacteric fruits to increase the shelf life by increasing the storage conditions by improving the
post harvest quality. Edible coatings are mainly used to improve the food appearance & preservation
of fruit. Coatings also provide more advantages than synthetic materials in terms of edibility,
biocompatibility, being nontoxic and low cost.
The success of edible coating depends on chemical composition, structure of the film forming
polymer, emulsifiers and plasticizers present in it and conditions of storage. Apart from this the
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Asian Journal of Biochemical and Pharmaceutical Research Issue 3 (Vol. 5) 2015 ISSN: 2231-2560
CODEN (USA): AJBPAD
success of edible coating also depends on the physiology of the fruits and the enrobing of the different
types of waxes. [3-4, 6].
Characteristics of an ideal coating material:
Should not impart undesirable color and odor to the enrobed food.
It should not interfere with the quality of enrobed food.
Should be less viscous and compatible with the product.
Should be economic and easy to form emulsion.
Should be translucent and non toxic.

DIFFERENT TYPES OF EDIBLE COATINGS:
Chitosan: chitosan ( 1,4-linked 2-amino-2 deoxy-b-D-glucan), a derivative of chitin, having
excellent film forming & antimicrobial properties, has been successfully used to control quality loss of
fresh strawberries, mango, banana & many other fruits and vegetables . Chitosan solution can be
prepared by dissolving 20 g of chitosan in 1kg of 1% acetic acid & 1% glycerol solution. To achieve
complete dispersion of chitosan, the solution is stirred & kept overnight at room temperature and then
centrifuge to remove impurities .Further it is sterilized at 1210C for 15 minutes [9].
Gum Arabica:- gum Arabica is a least viscous & soluble hydrocolloids used for coating. It is
having emulsification, film forming & encapsulation properties [4] showed that apple fruit coated
with soya bean gum, jojoba wax, glycerol & gum Arabic resulted in significant change that retard the
change of weight loss, firmness, titrable acidity, total soluble solids, decay & color during storage
compared to uncoated fruit [11]showed that alginate or Zein as edible coatings on tomato fruit showed
beneficial effects of retarding the ripening process by slowing the respiration rate & ethylene
production & changes triggered by plant hormone, as color change & texture loss. [2] Reported that
sucrose ester based coatings on banana fruit extended their storage life through reduction in water loss
& a modification of the internal atmosphere.
Carboxy methyl cellulose:- It is a cellulose derivative having carboxymethyl groups (-CH2COOH) attached to some of the hydroxyl groups of the glucopyranose monomers. Carboxy methyl
cellulose (CMC) can be prepared by solubilizing CMC powder ( 0.75%) in a water ethyl alcohol
mixture (3/11) at 750C while stirring for 15 minutes.,and then glycerol should be added ( 1.9%) and
solution should be stirred for another 10 min under the same conditions & cooled . Ethyl alcohol was
used to reduce drying time & produce a transparent and shinny CMC.
Trehalose: Trehalose are disaccharides that are very stable, biologically non-toxic &
chemically inert in nature. Due to its specific properties it used as a preservative for biological
molecules & food.
Vapor Gard: Vapor gard is an anti-transpirant film that affects the post harvest losses of fruits
and vegetables. Generally 1-3% solution of coating reduces the water loss, maintains firmness,
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CODEN (USA): AJBPAD
prevents in decrease of ascorbic acid content, inhibits the malic acid activity & increase the
polygalacto- uronase activity compared with uncoated fruit.
Biofresh: Biofresh is a sucrose fatty acid ester. The dipped fruits are firmer, had reduced weight loss
& ethylene production and low respiration rate than untreated fruits.
Carnauba wax: Also known as the queen of wax or Brazil wax. It is hard and have high melting
point among natural waxes [10]. Carnauba wax consist mostly of aliphatic esters, di-esters of 4hydroxy cinnamic acid, omega hydroxy carboxylic acids and fatty acid alcohol [8].
TECHNIQUE OF ENROBING: Waxing is one of the most important methods used in post harvest
treatment for recovery of post-harvest losses. Waxing improves the appearance & shelf life of fruits,
slow down the rate of mould growth & rind disorders. Waxing or edible coating also reduces the
moisture loss, water and the color change on storage conditions. Waxing or edible coating can be can
be done by sprayers, drum or rollers, spray fluidization, falling film techniques, pan coating or by
dipping in wax solution. Waxing decreases the rate of co2 & o2 exchange that results in decrease in
the rate of transpiration.
FUTURE PROSPECTIVE: Edible films can also be used as tool for the replacement of synthetic
films by natural films ( starch, protein, lipid etc.). Not only this , further this natural film can also be
fortified by using different anti microbial or anti-bacterial components like nisin, alicin, eugenol,
cinamdehyde, curcumin etc. Another futuristic idea can be that, it can act as a carrier for food additives
such as flavor, color, fragrance, vitamins and nutrients. This whole concept not only minimizes cost
from farm to fork but maintains the aesthetics and sensory attributes.
CONCLUSION:
As fruits and vegetables are categorized as highly perishable commodity, so in order to
increase its shelf life we concluded that applying edible coating retards senescence, microbial
contamination, pest infestation and provides semi permeability to maintain internal equilibrium of
gases composition involved in respiration and transmission of gases. The idea behind this concept is
that the rate of migration of molecules involved in the degradative processes are minimized. Thus by
enrobing fruits and vegetables the wholesomeness, flavor, color, texture and other attributes are
maintained in every phase like packaging, transportation, distribution etc.
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CODEN (USA): AJBPAD
Table 1: Different coating materials and its function.

S.No. Coating material
Functions
1.
Provides mechanical stability
2.
3.
4.
Protein
Food materials
Soy, milk, corn, wheat,

casein
Carbohydrates/
Control oxygen and other gas Cellulose, pectin, starch,
polysaccharides
transmission
gum
Lipids- waxes and Reduce water transmission
Carnauba wax, vegetable
oils
oils
Resins
Helps in film formation and Wood resin derivatives of
transpiration
polysaccharides and acids
like chitosan, trehalose,
Apples
Lid
Conveyor belt
Wax
solution
Wax
solution
.
.
Drying chamber
for wax coated
Rotators
Coated Apples
Figure 1: - Modern method of waxing of Apples Effect of coating on different parameters of post
harvest changes in fruits and vegetables:-
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Coated fruit
Non- coated fruit
Growth
Respiration
Relative rate
Ethylene
Ripening
Cell division
Senescence
Fig: Graphical representation to show the growth, respiration & ethylene production during
development,
maturation
senescence
on coated
& non coated
Figur 2: Graphical
representation
to&show
the growth,
respiration
and fruits.
ethylene production during
development, maturation and senescence on treated and non-treated fruit
Increased economic importance

Low respiration
Reduces the risk of earlier spoilage

Increased shelf life
Inhibits free radical formation in fruits

Low transpiration
Figure 3:- Beneficial effects of Edible Coating on a fruit
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CODEN (USA): AJBPAD
REFERENCES:
1.
E.A. Baldwin. Edible coatings for fresh fruits and vegetables: Past, present, and future, in Edible
Coatings and Films to Improve Food Quality, Krochta, J.M., Baldwin, E.A. and Nisperos Carriedo,M.
(eds), Pennsylvania: Technomic Publishing Co, 1994, 25-56.
2. N.H. Banks., .J. Exp. Bot., 1984, 35, 127.

3. V. Del-Valle, P. Hernandez-Munoz, A. Guarda and M. J. Galotto., Food Chemistry., 2005, 91, 751
756.
4. E. l. Anany, A. M. Hassan, G. F. A. Rehab Ali., J. Food Technol., 2009, 7, 5-11
5. M.M. Falco Rodrigues, M. Moldao- Martins, M. L. Beirao-da-costa., Food chem., 2007, 102, 475480.
6. Hyun Jin Park. Review., Development of advanced edible coatings for fruits , 2000. ,25 February
7. D. Martinez Romero, N. Alburquerque, J.M. Valverdo, F. Guillen, S. Castillo, D. Valero, M.
Serrano., 2006, Biol. Technol., 2006, 39, 92-100.
8. Parish, J. Edward, L. Terrence, Boos; Li. Shengrong., "The Chemistry of Waxes and Sterols". in
Casimir C. Akoh, David B. Min.. Food lipids: chemistry, nutrition, and biochemistry (2nd ed. ed.). New
York: M. Dekker., 2007, 103.
9. H.J. Park, M.S. Chinnan and R.L. Shewfelt., J. Food Proc. Pres., 1994, 18, 317-331.
10. V. Puttalingamma and Khyrunnisa Begum., Int J.of Food Sci and Nut., 2009, 3 (1-2), 31-40 .
11. P.J. Zapata, F. Guillen, D. Martinez-Romero, S. Castillo, D. Valero, M. Serrano., J. sci. Food Agric.,
2008, 88, 1287-1293.
Corresponding Author: Neha Prasad, Centre for Food Technology, Jiwaji University, Gwalior, INDIA
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Asian Journal of Biochemical and Pharmaceutical Research Issue 3 (Vol.

5) 2015 ISSN: 2231-2560

Asian Journal of Biochemical and Pharmaceutical Research

Received: 19 July 2015; Revised: 04 August 2015; Accepted: 19 August 2015

It should not interfere with the quality of enrobed food.

Should be less viscous and compatible with the product.

Should be economic and easy to form emulsion.

Should be translucent and non toxic.

Table 1: Different coating materials and its function.

Provides mechanical stability

Soy, milk, corn, wheat,

development, maturation and senescence on treated and non-treated fruit

Increased economic importance

Reduces the risk of earlier spoilage

Inhibits free radical formation in fruits

Figure 3:- Beneficial effects of Edible Coating on a fruit

2. N.H. Banks., .J. Exp. Bot., 1984, 35, 127.

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