Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products
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Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products Annachiara Pirozzi 1 & Gianpiero Pataro 1 & Francesco Donsì 1
&
Giovanna Ferrari 1,2
Received: 22 May 2020 / Accepted: 31 July 2020 # The Author(s) 2020
Abstract 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. Keywords Edible coatings . Pulsed light . Combined treatments . Food preservation . Shelf-life extension . Nonthermal technologies
Introduction Mild preservation techniques have, nowadays, gathered a key role in many food productions. They are frequently used in replacement of heat treatments, to preserve the food nutritional and sensory properties, while ensuring microbial safety and a prolonged product shelf life [1]. In the case of products where heat treatments are not suitable, such as fresh or fresh-cut fruits and vegetables, or raw or cured meat and fish products, mild preservation techniques are chosen to avoid the use of synthetic preservatives, such as sulfites, benzoic acid, or its derivative salt, which are increasingly rejected by
* Gianpiero Pataro [email protected] * Francesco Donsì [email protected] 1
Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
2
ProdAl scarl, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
consumers [2], and often represent the only option for widerange distribution if the use of chemical preservatives is not allowed by food authorities [3, 4]. They can also be applied to contribute to improving the shelf life for enhanced distribution of perishable products or to compensate for logistics characterized by inefficient structures or inadequate cold chain in rural areas. One possible, relatively simple approach, is represented by edible coati
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