Fabrication, properties, and improvement strategies of edible films for fruits and vegetables preservation: a comprehensive review

Abstract

In the process of post-harvest storage and transportation, the quality of fresh fruits and vegetables are decreased due to the autogenetic physiological effect and microbial pollution, which causes great losses to the food industry. Food packaging using edible film and coatings is an emerging environmentally friendly method of fruits and vegetable preservation. This review provides an overview of various film fabrication techniques, including solution casting, extrusion, electrospinning, and 3D printing, while examining the advantages and limitations of each method. A detailed analysis is offered on the key performance parameters of these films, such as mechanical strength, water vapor permeability, antioxidant activity, antimicrobial properties, and their effectiveness in preserving fruits and vegetables. Additionally, strategies to enhance the performance of edible films through incorporating nanoparticles, natural additives, and crosslinking methods are explored. The review aims to establish a comprehensive theoretical foundation and offer practical insights to support the further development and application of edible film technology in fruits and vegetables preservation.

Keywords

Edible film / Fabrication methods / Food packaging / Fruits and vegetables / Property

Author contributions

The authors confirm contribution to the paper as follows: writing original draft: Pan JN; writing - revision: Sun J, Shen QJ, Zheng X, Zhou WW; language editing: Zheng X; supervision and project administration: Zhou WW. All authors reviewed the results and approved the final version of the manuscript.

Data availability

All data that support the findings of this study are available from the corresponding author upon reasonable request.

Acknowledgments

This research was supported by the Zhejiang UniversityWencheng Health Industry Joint Research Center Project (Zdwc2307).

Conflict of interest

The authors declare that they have no conflict of interest.

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