Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

There has been a significant increase in the development of edible films and coatings recent times, this is expected to have impact on quality fruit vegetables coming years. Consumers expect fresh free from pesticide residues, with high quality, nutritional value an extended shelf life. The application fruits represents environmentally friendly approach innovative solution problem. Coatings can act as ecological biodegradable packaging. coating strategy involves combination natural biopolymers appropriate preservation methods. article presents applicability, trends perspectives polysaccharide their vegetables, providing understanding main functions benefits. Numerous studies show that polysaccharides are well suited for use packaging material often be important alternative synthetic compounds. Natural polymer materials good barrier oxygen carbon dioxide; however, they characterised by excessive solubility water environment, vapour permeability low extensibility. properties modified addition plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanosilver particles or vegetable residues. electric field also promising technology here. preparation justified not only possibility reducing consumption made but fact production some polymers using waste products generated during processing food raw materials.