Application of plant mucilage polysaccharides and their techno-functional properties’ modification for fresh produce preservation

Ibukunoluwa Fola Olawuyi, Soo Rin Kim, Won Young Lee

Research output: Contribution to journalReview articlepeer-review

32 Scopus citations

Abstract

The use of edible coating/film to improve fresh produce's quality and shelf life is an old but reliable and popular method of preservation. Recently, plant-derived mucilages have been extensively used to prepare edible packages (MEPs). This review focuses on recent studies that characterize mucilages from different plants, and examine their specific applications as edible packages in preserving fruits and vegetables. Structure–function relations and corresponding influence on film-forming properties are discussed. This review also surveys the additive-modifications of MEPs techno-functional properties. MEPs from a range of plant sources are effective in preventing quality loss and improving the storability of various fruits and vegetables. The preservative mechanisms and essential techno-functional properties of MEPs required for fruit and vegetable packaging were summarized. The key findings summarized in this study will help promote the utilization of mucilages and draw attention to other novel applications of this valuable polymer.

Original languageEnglish
Article number118371
JournalCarbohydrate Polymers
Volume272
DOIs
StatePublished - 15 Nov 2021

Keywords

  • Edible package
  • Fruits and vegetable
  • Mucilage polysaccharides
  • Techno-functional properties

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