## 4 Discussion
### Study on Red Fruits and the Implementation of Cutting-Edge Edible Coating
#### 4.3.3 Application Technique for Applying an Edible Coating on Red Fruits
As per EU and US standards, edible films and coating might be classified as food components, additives, contact materials, or packaging materials [205]. [PERSON] et al. [162] stressed in their review that edible coatings should adhere to the necessary requirements for food components, as these rules are essential for ensuring the quality of the edible product [206]. To ensure the quality and safety of edible coatings, it is necessary to use constituents that have been generally recognized as safe (GRAS) according to the regulations set by the Food and Drug Administration (FDA) [18; 205]. This is important for maintaining the safety of the product and ensuring that it can be consumed without any concerns [162]. However, it is possible for edible coatings to undergo a metamorphosis into poisonous compounds because of the changes that take place during the process of film development [207]. The use of various cross-linking agents to improve the film characteristics and interactions with gastrointestinal contents may also induce the generation of harmful compounds [208]. The research conducted by [PERSON] et al. examined the impact of graphene oxide and its derivatives on the cytotoxicity of a methylcellulose-based film on human lungs [209]. The findings revealed that reduced graphene oxide exhibited a lesser toxicity when compared to graphene oxide. Despite the impact of the modification methods and ingredient selection being crucial for ensuring the safety of edible films, it is seldom addressed in research concerning edible films [205]. Certain edible films may include substances that have the potential to induce hypersensitivity reactions. Hence, irrespective of the little quantity used, it is essential to inform the client about the presence of a substantial toxin in edible coating films and provide an appropriate warning [162; 210]). Users should evaluate and accept each component used in the coatings based on their sensory perception [211]. Furthermore, it is crucial to consider the toxicity and genotoxicity of edible coatings as a significant issue during assembly, as highlighted by [PERSON] et al. [162]. Under these conditions, organic oils often used in edible coatings as a germicidal compound, although being GRAS (generally recognized as safe) by the European Commission and the United States, might potentially cause hypersensitivity reactions [212]. Specific guidelines exist for including antioxidants and antimicrobials in food compositions [162; 213]. Therefore, as evident from the previous section, although edible coatings have the potential to enhance the quality, shelf life, and safety of fresh and minimally processed fruits, their commercial use remains relatively restricted [205]. There are several factors contributing to this phenomenon as follows: the increased expenses; the challenge of consistently producing consistent coatings that adhere well to the fruit; the subpar mechanical, barrier, and optical characteristics of many edible coatings; the potential for allergenic reactions with protein-based coating materials; undesirable sensory qualities; and the challenges of scaling up to mass production [205]. There are some regions that are expected to see growth soon. Nanotechnology may be used to produce edible coatings that possess enhanced functional characteristics through the integration of organic or inorganic nanoparticles into biopolymer films [205]. The addition of these nanoparticles can be utilized to control and adjust the optical, mechanical, and barrier characteristics of coatings. Furthermore, it can aid in the integration of functional components such as colors, flavors, antimicrobials, antioxidants, vitamins, and nutraceuticalids ([205]. Furthermore, layer-by-layer techniques may be used to easily fabricate multilayer coatings with improved functional characteristics. The process of microencapsulation may enhance the long-term viability and safety of probiotic strains, thus allowing them to be integrated into edible coatings [214].