Alginate-based coating in post-harvest fruits preservation: A comprehensive review

Alginate-based films and coatings are known to improve food quality and extend the shelf life. Fruits are inherently perishable, and the application of coatings, particularly those based on alginate, is gaining traction as an effective method to extend their shelf life and improve preservation. The chemistry of alginate, its role in food packaging, and its challenges are also briefly discussed. Traditional and current fruit preservation methods are briefly summarized. The development of alginate-based functional coatings using various methods has been reviewed, followed by their application in multiple fruits such as strawberries, apples, pears, and guava. Alginate is useful for retaining water activity and oxygen levels in fruits and can also act as a barrier to prevent oxidation and microbial attack. Future efforts must address the challenges and limitations of alginate coatings, including extraction and cost.