Edible films as an alternative to reduce postharvest losses on fruits

Abstract

Currently the demand of consumers for healthy, nutritive and natural food is high. This panorama has increased research about the development of edible films and coatings for vegetables and fruits as an alternative to fulfill these requirements. Edible films and coatings are applied for extend shelf life and allowed enhancing the safety of the product because are a good barrier against vapor, oxygen, and compounds related to taste, color and aroma. The application of different components like polysaccharides, proteins, lipids, additives and other active compounds in different kinds of edible films has been efficient for fruits preservation because controlled gas transfer, microbial growth, and maintain quality characteristics for consumers as fresh appearance, firmness, brightness, color, and cost of fresh food.