Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products

被引：0
作者：
Annachiara Pirozzi
Gianpiero Pataro
Francesco Donsì
Giovanna Ferrari
机构：
[1] University of Salerno,Department of Industrial Engineering
[2] University of Salerno,ProdAl scarl
来源：
Food Engineering Reviews | 2021年 / 13卷
关键词：
Edible coatings; Pulsed light; Combined treatments; Food preservation; Shelf-life extension; Nonthermal technologies;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The application of edible coatings (EC) in combination with pulsed light (PL) treatments represents an emerging approach for extending the shelf life of highly perishable but high value-added products, such as fresh-cut fruits and vegetables. The surface of these products would benefit from the protective effects of ECs and the PL decontamination capability. This review describes in detail the fundamentals of both EC and PL, focusing on the food engineering principles in the formulation and application of EC and the delivery of efficient PL treatments and the technological aspects related to the food characterization following these treatments and discussing the implementation of the two technologies, individually or in combination. The advantages of the combination of EC and PL are extensively discussed emphasizing the potential benefits that may be derived from their combination when preserving perishable foods. The downsides of combining EC and PL are also presented, with specific reference to the potential EC degradation when exposed to PL treatments and the screening effect of PL transmittance through the coating layer. Finally, the potential applications of the combined treatments to food products are highlighted, comparatively presenting the treatment conditions and the product shelf-life improvement.
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页码：544 / 569
页数：25
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