Polysaccharides, such as pectin, starch, alginate, carrageenan, and xanthan gum, have
been used as biopolymer materials to create coatings and edible films to reduce traditional …

The use of edible coatings on fresh and processed food products as a means of extending
shelf life by preventing or delaying spoilage, providing a partial barrier to moisture, oxygen …

Sustainable nanomaterials (SNMs) from wood, sugarcane and crab shell were prepared
and used to coat selected fruits. The properties of SNMs and selected fruits were …

In this review, different aspects characterizing chitosan–surfactant mixtures are summarized
and compared. Chitosan is a bioderived cationic polysaccharide that finds wide-ranged …

The use of edible coating/film to improve fresh produce's quality and shelf life is an old but
reliable and popular method of preservation. Recently, plant-derived mucilages have been …

Achieving high quality of a coated food product is mostly dependent on the characteristics of
the food material to be coated, the properties of the components in the coating solution, and …

In 2018, the worldwide consumption of meat was 346.14 million tonnes, and this is expected
to increase in the future. As meat consumption increases, the use of packaging materials is …

Hydroxypropyl methylcellulose (HPMC) was employed as an intermediate layer to enhance
interfacial interaction between chitosan (CS) coating and tangerine fruits, thereby improving …

The aim of the study is to prepare and characterize gelatin films incorporating hemp and
sage oil, to obtain an edible film which combines both food preservation and nutritional …

Starch is an edible polymer which may be used in combination with antimicrobial agents as
thin coatings to extend shelf life of foods. This work was aimed to design and characterize an …