| Issue |
E3S Web of Conf.
Volume 373, 2023
ISEPROLOCAL 2022 - The 3rd International Seminar on Promoting Local Resources for Sustainable Agriculture and Development
|
|
|---|---|---|
| Article Number | 04006 | |
| Number of page(s) | 6 | |
| Section | Food Science and Agriculture Technology | |
| DOI | https://doi.org/10.1051/e3sconf/202337304006 | |
| Published online | 14 March 2023 | |
The effects of nano-edible coating on shelf life, physicochemical, microbial and sensory properties in food preservation and horticulture: A mini review
1 Sriwijaya University, Doctoral Program of Agricultural Sciences, Graduate School, Agriculture Faculty, Palembang 30139, South Sumatra, Indonesia
2 Sriwijaya University, Department of Fisheries Product Technology, Agriculture Faculty, Indralaya 30662, South Sumatra, Indonesia
3 Sriwijaya University, Department of Agricultural Engineering, Agriculture Faculty, Indralaya 30662, South Sumatra, Indonesia
* Corresponding author: drdsaputra@unsri.ac.id
Packaging with a nano-edible coating is a relatively new food preservation technique. Previous research has shown that nano-edible coating has the potential to maintain quality attributes and could extend the shelf life of food. The nano-edible coating was proven to have better capabilities than the edible coating. The structure of nanoparticles in the coating material can increase the ability of antioxidants, antibacterial, surface area, and mechanical properties to maintain the color and weight of the product. The materials used in making nano-edible coating are the safest potential and have been widely studied, namely starch-based, pectin, essential oils, honey, and chitosan. This review comprehensively describes the latest studies of functional additives and their mechanisms. In addition, this article provides insight into the potential application of the nano-edible coating in food preservation and horticulture.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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