Next Article in Journal
Fouling Release Coatings Based on Polydimethylsiloxane with the Incorporation of Phenylmethylsilicone Oil
Next Article in Special Issue
The Functionalization of Nanostructures and Their Potential Applications in Edible Coatings
Previous Article in Journal
Anti-Icing Performance of Hydrophobic Silicone–Acrylate Resin Coatings on Wind Blades
Previous Article in Special Issue
The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening
Article Menu
Issue 5 (May) cover image

Export Article

Open AccessReview

Starch-Based Coatings for Preservation of Fruits and Vegetables

Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
Author to whom correspondence should be addressed.
Coatings 2018, 8(5), 152;
Received: 30 March 2018 / Revised: 20 April 2018 / Accepted: 22 April 2018 / Published: 24 April 2018
(This article belongs to the Special Issue Edible Films and Coatings)
PDF [638 KB, uploaded 3 May 2018]


Considerable research has focused on the control of the physiological activity of fruits and vegetables in postharvest conditions as well as microbial decay. The use of edible coatings (ECs) carrying active compounds (e.g., antimicrobials) represents an alternative preservation technology since they can modify the internal gas composition by creating a modified atmosphere through the regulation of the gas exchange (oxygen, carbon dioxide, volatiles) while also limiting water transfer. Of the edible polymers able to form coating films, starch exhibits several advantages, such as its ready availability, low cost and good filmogenic capacity, forming colourless and tasteless films with high oxygen barrier capacity. Nevertheless, starch films are highly water sensitive and exhibit limited water vapour barrier properties and mechanical resistance. Different compounds, such as plasticizers, surfactants, lipids or other polymers, have been incorporated to improve the functional properties of starch-based films/coatings. This paper reviews the starch-based ECs used to preserve the main properties of fruits and vegetables in postharvest conditions as well as the different factors affecting the coating efficiency, such as surface properties or incorporation of antifungal compounds. The great variability in the plant products requires specific studies to optimize the formulation of coating forming products. View Full-Text
Keywords: edible coating; starch; antifungal; postharvest; preservation; fruit; vegetable; wettability edible coating; starch; antifungal; postharvest; preservation; fruit; vegetable; wettability

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Sapper, M.; Chiralt, A. Starch-Based Coatings for Preservation of Fruits and Vegetables. Coatings 2018, 8, 152.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Coatings EISSN 2079-6412 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top