This document discusses edible coatings for fruits and vegetables. It notes that coatings should have acceptable sensory characteristics, appropriate barrier properties, biochemical and physicochemical stability, safety, low cost, and a simple production technology. Examples of coatings given are waxes and carboxy methyl cellulose. The document also discusses using antimicrobial compounds in coatings to preserve foods, as well as developing biobased polymers to reduce environmental issues from non-biodegradable materials. Finally, it mentions developing smart packaging that responds to internal and external conditions to communicate product status to consumers.

1. BY-
ANJALI MEHTA
B.TECH(FOOD TECH)

2. • COATING OF FRUITS AND VEGETABLES WITH EDIBLE
MATERIALS
• BASIC REQUIREMENTS-
1. ACCEPTABLE SENSORIAL CHARCTERISTICS
2. APPROPRIATE BARRIER PROPERTIES
3. BIOCHEMICAL AND PHYSIOCHEMICAL STABILITY
4. SAFETY
5. LOW COST
6. SIMPLE PRODUCTION TECHNOLOGY
• EXAMPLES- WAXES,CARBOXY METHYL CELLULOSE
(CMC),WHEY PROTEINS

4.  USE OF ANTI MICROBIAL COMPOUNDS
INCORPORATED IN EDIBLE COATINGS
 EXAMPLES-
1. ORGANIC ACIDS
2. FATTY ACID ESTERS
3. POLYPEPTIDES
4. PLANT ESSENTIAL OILS

6.  USE OF BIO BASED POLYMERS TO OVERCOME
ENVIRONMENTAL PROBLEMS ARISING OUT OF
THE USE OF NON BIODEGRADBLE MATERIALS
 EXAMPLES-POLYESTERS,POLYESTER
AMIDES,POLY VINYL ALCOHOL,STARCH
MATERIAL,CELLULOSE
MATERIAL,POLYHYDROXY ACIDS

8.  PACKAGE FUNCTION SWITCHES ON AND OFF
IN RESPONSE TO CHANGING EXTERNAL OR
INTERNAL CONDITIONS AND COMMUNICATE TO
THE CONSUMER ABOUT THE STATUS OF THE
PRODUCT
 EXAMPLES-
1. BREATHABLE POLYMERS
2. TIME TEMPERATURE INTEGRATORS