## 3 Edible Coatings and Their Suitability for Fruit and Vegetables
### Composition of Edible Coatings
\begin{table}
\begin{tabular}{p{34.1 pt} p{34.1 pt}} \hline \hline
**Component** & \multicolumn{1}{c}{**Description**} \\ \hline \multicolumn{2}{p{34.1 pt}}{**Starch** containing amylose and amylopectin. It creates a strong, odourless barrier that does not show taste and colour and is easy to remove. Due to being a good oxygen barrier, it is used to coat fruit and vegetables with high breathability, slowing down gas exchange and delaying oxidation. Starch-based edible coatings create low water barrier capacity [1; 35; 36; 37]. \\ \hline \multicolumn{2}{p{34.1 pt}}{**Dextrins** have smaller molecules than starch and the coatings made from dextrins are characterised by better water vapour resistance compared to coatings from starch [1; 3]. \\ \hline \multicolumn{2}{p{34.1 pt}}{**Cellulose** is a component of resistant coatings, with high plasticity, resistant to oils and fats. Its use is expensive. Cellulose coatings also include the use of cellulose salts such as carboxymethylcellulose (CMC), and methylcellulose (MC) obtained by attaching a hydroxyl residue to cellulose. CMC is used on apples, blueberries, lettuce and carrots to preserve the original crispiness, preserve the original taste of fruit and vegetables and slow down the respiration process of products [36; 37]. \\ \hline \multicolumn{2}{p{34.1 pt}}{**Pectins** are polymers mainly composed of (1\(\rightarrow\)4) \(\alpha\)-D-galactopyranosyluronic acid units naturally esterified with methanol and they are rarely used in research [1]. \\ \hline \multicolumn{2}{p{34.1 pt}}{**Chitosan** derived from chitin is environmentally friendly, has a high value as a film due to its plasticity and physical properties. It is biodegradable, easily washable and has antibacterial and antifungal properties [7; 35; 38]. \\ \hline \multicolumn{2}{p{34.1 pt}}{**Alginates** extracted from seaweed have the ability to form aqueous colloids, coating food well and showing reduced weight loss through water evaporation and limiting the development of natural microflora on cut carrots [35]. \\ \hline \multicolumn{2}{p{34.1 pt}}{**Carrageenan**, also isolated from marine algae, consists mainly of water-soluble galactose polymers. It reduces moisture loss by creating a barrier on the surface, slows down oxidation and can reduce the amount of microflora on the surface of low-processed vegetables and fruits [36]. \\ \hline \multicolumn{2}{p{34.1 pt}}{**Dextran** is an exopolysaccharide and creates a coating that reduces water vapour permeability with good mechanical properties (tensile strength and elasticity) [36]. \\ \hline \multicolumn{2}{p{34.1 pt}}{**Casein** and whey protein are proteins from milk; when used in the form of an emulsion, it is much more stable than the pure ingredient [20]. \\ \hline \multicolumn{2}{p{34.1 pt}}{**Cereal proteins** have very good properties limiting gas exchange, on a par with synthetic coatings [37]. \\ \hline \multicolumn{2}{p{34.1 pt}}{**Proteins**} & **Zein** is the main protein in corn. It is characterised by low water vapour permeability as a coating and insolubility in water [37]. \\ \hline \multicolumn{2}{p{34.1 pt}}{**Soy protein** isolated from defatted soybean meal is highly permeable to vapor due to its hydrophilic nature and should be combined with a hydrophobic component. These coatings are promising in terms of creating a barrier to reduce gas exchange [37; 38]. \\ \hline \multicolumn{2}{p{34.1 pt}}{**Fatty acids** have good physical properties, but they cause greasy surfaces, which can translate into consumer reluctance [39]. \\ Lipids & **Waxes** (beeswax, paraffin and others) are widely used, one of the first coatings to extend the shelf life of horticultural products [3; 16]. \\ \hline \multicolumn{2}{p{34.1 pt}}{**Resins and oleoresis** have good properties against water loss, but they can disturb gas exchange and contribute to the deterioration of the sensory properties of many fruits [3; 16]. \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Compounds used in creating edible coatings.