Edible coatings from renewable sources to increase the shelf life of different food types

Edible coatings are considered a semi permeable layer, which can be applied to food products, thus creating a passive modified atmosphere. These coatings are composed of a macromolecule, a plasticizing agent, a pH adjuster (if necessary), a solvent, and additives (which can be functional, antimicrobial agents, antioxidants, flavoring, etc.). Besides extending product shelf life through reduction of the transfer of gas, moisture, lipids, aromas, and other constituents, edible coatings do not produce residues and do not cause any negative effect on the environment; therefore, they can be considered a sustainable technology. Moreover, the utilization of renewable sources on the development of this kind of packaging guarantees a reduced environmental impacts compared to conventional packaging. Petroleum polymers used in conventional packaging cause a significant environmental impact, due to poor recycling conditions and inappropriate disposal. Several studies have been published on edible coatings in different food types - such as fruits, vegetables, cheese and meat - all with the aim of increasing shelf life and guaranteeing food quality (fresh, frozen or processed). It is noteworthy that, in these cases, the solubility of hydrocolloids used in edible coatings becomes a huge advantage. Based on that, this chapter aims to describe many cases of applying hydrocolloidal edible coatings to different types of food, and evaluate their impact to the shelf life of those food productPostprint (published version