Agriculture Reference
In-Depth Information
vibrations, and other factors; and acting as carriers for other functional ingredients,
such as antimicrobial compounds, antioxidant agents, phytochemicals, colorants, and
fl avor ingredients for reducing microbial loads, delaying oxidation and discoloration,
and improving quality and shelf life of fresh produce (Lin and Zhao 2007).
Summary
The use of edible fi lms and coatings as carriers of natural antimicrobials (such as plant
essential oils) constitutes an approach for external protection of fruits and vegetables
to reduce surface microbial populations and to enhance oxygen-barrier properties,
potentially increasing food safety as well as shelf life of highly perishable foods such
as fresh and fresh-cut fruits and vegetables. Appropriately formulated edible fi lms and
coatings can be utilized for fresh produce to meet challenges associated with stable
quality, market safety, nutritional value, and economic production cost.
References
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