Edible Coating for Fresh-Cut Fruit and Vegetable Preservation: Biomaterials, Functional Ingredients, and Joint Non-Thermal Technology

This paper reviews recent advances in fresh-cut fruit and vegetable preservation from the perspective of biomacromolecule-based edible coating. Biomaterials include proteins, polysaccharides, and their complexes. Compared to a single material, the better preservation effect was presented by complexe...

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Bibliographic Details

Published in:	Foods
Main Authors:	Mengjie Ma, Yueyue Liu, Shuaizhong Zhang, Yongkai Yuan
Format:	Article
Language:	English
Published:	MDPI AG 2024-12-01
Subjects:	biological macromolecules edible coating fresh-cut fruits and vegetables preservation
Online Access:	https://www.mdpi.com/2304-8158/13/23/3937