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TIP Revista Especializada en Ciencias Químico-Biológicas

2020, Number 1

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TIP Rev Esp Cienc Quim Biol 2020; 23 (1)

Functionalization of edible coating chitosan-based for fruits and vegetables postharvest preservation

Anaya-Esparza LM, Pérez-Larios A, Ruvalcaba-Gómez JM, Sánchez-Burgos JA, Romero-Toledo R, Montalvo-González E

Language: Spanish
References: 69
Page: 1-14
PDF size: 498.32 Kb.


ABSTRACT

In recent years, the development and application of safe and biodegradable edible coatings, with superior technological and functional properties have been studied to extend the shelf life of fresh fruit and vegetables. Chitosan is one of the most promising biomaterials for the development of edible coatings. However, the main disadvantage of this polysaccharide is related to the high water vapor permeability that it presents, therefore, an alternative to improve its performance, is its functionalization through the incorporation of organic (essential oils, natural extracts, ascorbic acid, protein hydrolysates, and polysaccharides) and inorganic compounds (SiO2, TiO2, ZnO, Ag, and montmorillonite), but also, the addition of microorganisms (yeast) in the chitosan matrix. The application of edible functionalized-chitosan coatings on fruits and vegetables has given better results (significant prolongation of the shelf life and minimal changes in quality parameters) than those obtained when pure chitosan-coating was applied. This review describes the advantages and limitations of functionalization of edible chitosan films in the preservation of post-harvest of fruit and vegetables.


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