Extension of Shelf Life and Control of Human Pathogens in Produce by Antimicrobial Edible Films and Coatings - Microbial Safety of Fresh Produce - page 232

Table 12.3. Application of antimicrobial edible coatings on fresh fruits and vegetables

Product Antimicrobial Film Materials Functions References

Strawberry Potassium sorbate/citric

acid

Corn and potato starch Inhibition of coliforms growth, extending

shelf life for 14 days

Garc í a and others
1998

Strawberry Chitosan Chitosan, lactic acid, and sodium lactate Controlling decay and psychrotrophic food

pathogens

Devlieghere and
Debevere 2004

Table grape Aloe vera Aloe vera Extended shelf life up to 31 days and

reduced initial mesophilic aerobic count

Valverde and
others 2005

Cherry Aloe vera Aloe vera Extended shelf - life, improved sensory and

chemical quality, and reduced initial
mesophilic aerobic count

Martinez - Romero
and others 2006

Apple Malic/lactic acid Soy protein isolate and glycerol Inhibited growth of pathogenic bacteria and

extended shelf life

Eswaranandam
and others 2006

Quince Ascorbic acid Semperfresh (sucrose esters of fatty

acids (FA), sodium carboxymethyl
cellulose, and FA monodiglycerides)

Extended shelf life up to 31 days and
reduced initial mesophilic aerobic count

Yurdug ü l 2005

Carrot Turmeric Casein, polyvinyl, and propylene gylcol

alcohol

Inhibition of coliforms growth extending
shelf life for 7 days

Jagannath and
others 2006

Lettuce Chitosan Chitosan, lactic acid, and sodium lactate Controlling decay and psychrotrophic food

pathogens

Devlieghere and
Debevere 2004

Cabbage leaf Lemon, orange, and

bergamot essential oils

Lemon, orange, and bergamot essential
oils

Reduce 5 - 6 log microbial loads Gram -
positive and Gram - negative bacteria
( Campylobacter jejuni, L.
monocytogenes, B. cereus, and S. aureus )

Fisher and
Phillips 2006