Sodium Alginate: A Green Biopolymer Resource-Based Antimicrobial Edible Coating to Enhance Fruit Shelf-Life: A Review
Abstract
1. Introduction
2. Sources and Extraction of Sodium Alginate
2.1. Modification Approaches
2.2. Properties of Sodium Alginate
3. Plant Extract-Mediated Edible Coatings
4. Application of Sodium Alginate for Edible Coatings
4.1. Sodium Alginate-Based Edible Coatings Incorporated with Plant Extracts
4.2. Sodium Alginate-Based Edible Coatings Incorporated with Nanoparticles
S. No. | Coating Material | Composition | Effect of Coating/Key Findings of the Study | References |
---|---|---|---|---|
1. | Sodium alginate | Caryophyllus aromaticus L. clove (flower buds) | Increased the shelf life of fresh-cut apples by up to 14 days with strong antioxidant and antimicrobial activity. | [22] |
2. | Sodium alginate | Flowers of the Cananga odorata tree | Effective for maintaining the quality and extending the shelf life of mandarins. | [75] |
3. | Sodium alginate | Pomegranates were rinsed in sodium hypochlorite solution, and then distilled water, and the fruit peel was manually segregated and oven-dried. Finely sieved powder was left overnight in 80% of 1000 mL ethanol solution at 25 °C. | It has a delayed respiration rate that lowers mass loss, pH, and sensory quality in ‘Punjab Beauty’ pear fruit, delaying fruit senescence throughout the storage. | [76] |
4. | Sodium alginate | Loquat leaf extract and alginate-based coating | Reduce postharvest decay with the preservation of the nutritional quality of Nanfeng tangerines. | [77] |
5. | Sodium alginate | Purple onion peel extract and butterfly pea flower extract. The extract was prepared using a solvent–ethanol 60% (v/v). | Films blended with the two extracts showed more excellent antioxidant, antimicrobial, and UV protection and functioned as a freshness sensor in foods compared to films containing single extracts. | [24] |
6. | Alginate and gellan | Sunflower oil, glycerol, and an antibrowning agent—N-acetylcysteine, cross-linking polymer—CaCl2 | Extended the shelf life approximately three times compared to uncoated apples, which deteriorate within 4 days of storage. Reduced ethylene production and preserving firmness and color during refrigerated storage of fresh-cut fuji apples. | [78] |
7. | Alginate-apple puree | Essential oils (Lemongrass, Oregano oil, Vanillin), glycerol, calcium chloride, N-acetylcysteine, | Coatings with calcium chloride and N-acetylcysteine helped maintain firmness and color. Lemongrass coatings induced severe texture softening. Oregano oil coatings exhibited intense antimicrobial activity against L. innocua, effectively inhibiting the growth of psychrophilic aerobic bacteria, yeasts, and molds. Vanillin coatings showed beneficial effects on the shelf life of fresh-cut ‘Fuji’ apples. Vanillin coatings (0.3% w/w) were the most effective in terms of sensory quality after 2 weeks of storage. | [79] |
8. | Alginate, gelatine | Glycerol, carboxymethylcellulose, sucroesters | 2% alginate and 5% gelatine coatings improved appearance, imparting an attractive, natural-looking sheen to the fruit, reduced weight loss, maintained fruit firmness, and preserved freshness. Extended the shelf life of “Bravo de Esmolfe” apples, even at room temperature. | [80] |
9. | Alginate | Prebiotics (oligofructose, inulin) | Prebiotic coatings containing oligofructose and inulin remained stable over a 14-day storage period. Coated apple wedges showed a stable browning index, firmness, and acidity compared to the control, with an increase in insoluble solids. | [81] |
10. | Alginate | Essential oils | Thyme, cinnamon, and oregano oils were the most potent essential oils against Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus, respectively, with inhibition zones ranging from 12.27 to 24.00 mm. Thyme oil (0.5 μL mL−1) was the most effective in inhibiting microorganisms and respiration, decreasing weight loss, maintaining firmness, and reducing browning reactions in fresh-cut apples. | [82] |
11. | Sodium Alginate | Glycerol, Lemongrass, sunflower oil | Coated samples with 0.3% and 0.5% (w/v) lemongrass showed significantly lower yeast and mold counts, as well as total plate counts (p < 0.05), compared to other samples, extending the shelf life and maintaining the quality of fresh-cut pineapple. | [83] |
12. | Sodium Alginate | Thymol, glycerol | Thymol improves sodium alginate film properties, offering antioxidant and antibacterial benefits for fresh-cut apple packaging, potentially substituting polyethylene cling wrap. | [84] |
13. | Sodium Alginate | Thyme and Oregano oils | Coatings with 1.0% thyme and oregano oils effectively maintained physicochemical properties and microbiological safety, enhancing papaya’s shelf life. | [85] |
14. | Sodium Alginate | Cellulose nanocrystals, ginger essential oil. | Enhanced mechanical strength, water vapor resistance, UV–visible light barrier capacity, and antioxidant properties, ultimately improving the postharvest quality of mango fruit. | [86] |
15. | Sodium Alginate | Whey protein isolate | Coating effectively slowed down water loss and retarded ripening and browning. It extended the shelf life of bananas by 6 days at 25 °C and exhibited excellent mechanical properties, water resistance, UV shielding, and gas-selective transmission. | [87] |
16. | Sodium Alginate | Loquat leaf extract | Enhances antioxidant defense systems, reduces postharvest decay rate and weight loss, and delays senescence in Nanfeng tangerines. | [77] |
17. | Sodium Alginate | Pomegranate peel extract | Reduces the respiration rate and mass loss and maintains the firmness and internal quality of ‘Punjab Beauty’ pears during cold storage. | [76] |
18. | Sodium Alginate | Ethanol, glycerol, ylang–ylang oil/cellulose nanocrystals Pickering emulsion | Alginate-based coating containing 0.5% ylang–ylang oil Pickering emulsion (YYO PE) effectively reduces weight loss, maintains firmness, and inhibits the growth of Penicillium italicum and Penicillium digitatum fungi on mandarins, thereby extending their shelf life. | [75] |
19. | Sodium Alginate | Cashew nutshell liquid | Non-toxic film with increased antimicrobial and antioxidant activity and better thermal properties | [88] |
5. Conclusions and Future Outlook
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sharma, A.; Singh, A.K. Sodium Alginate: A Green Biopolymer Resource-Based Antimicrobial Edible Coating to Enhance Fruit Shelf-Life: A Review. Colloids Interfaces 2025, 9, 32. https://doi.org/10.3390/colloids9030032
Sharma A, Singh AK. Sodium Alginate: A Green Biopolymer Resource-Based Antimicrobial Edible Coating to Enhance Fruit Shelf-Life: A Review. Colloids and Interfaces. 2025; 9(3):32. https://doi.org/10.3390/colloids9030032
Chicago/Turabian StyleSharma, Anshika, and Arun K. Singh. 2025. "Sodium Alginate: A Green Biopolymer Resource-Based Antimicrobial Edible Coating to Enhance Fruit Shelf-Life: A Review" Colloids and Interfaces 9, no. 3: 32. https://doi.org/10.3390/colloids9030032
APA StyleSharma, A., & Singh, A. K. (2025). Sodium Alginate: A Green Biopolymer Resource-Based Antimicrobial Edible Coating to Enhance Fruit Shelf-Life: A Review. Colloids and Interfaces, 9(3), 32. https://doi.org/10.3390/colloids9030032