Coatings in the postharvest

The development of new edible coatings (ECs) with improved functionality and performance for fresh and minimally processed fruits and vegetables is one of the challenges of the postharvest industry. This technique has been successful not only in reducing water loss and delaying senescence, but also in increasing the antimicrobial properties of the coated product. The new generation of ECs is specially designed to allow the incorporation and/or controlled release of antioxidants, vitamins, nutraceuticals and natural antimicrobial agents by means of the application of promising technologies such as nanoencapsulation and layer-by-layer (LbL) assembly. This review analyzes the maintenance of postharvest quality through the application of new ECs on fresh products that cover the use of nanoemulsions,nanoparticles, nanofibers and LbL as techniques to form active edible coatings and films.Fil: Ansorena, Maria Roberta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaFil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentin