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Edible coatings and films have gained substantial attention as a promising and sustainable technology for fruit preservation. This study employed a bibliometric analysis to identify core research areas, research gaps, and emerging trends, thus providing a comprehensive roadmap for future research on the use of edible coatings and films for fruit quality preservation. The study involved 428 research articles related to edible coatings and films for fruit preservation published in the Scopus database before 06 October 2023. Utilizing Vosviewer and R for network analysis, we generated network visualization maps, research performance statistics, and identified key contributors and their collaborations. The results show the evolution of this field into three distinct phases: Initial Exploration (1998–2007), Growing Interest (2008–2015), and Rapid Expansion (2016–2023). The study revealed contributions from 1713 authors, with the first article appearing in 1998. Brazil and China emerged as the most productive countries in this domain. The core research areas focus on biomaterials, functional properties, and natural substances. Identified research gaps include pilot and industrial-scale applications, the lack of a regulatory framework and safety guidelines, and the application of artificial intelligence (AI), particularly deep learning and machine learning, in this field of edible coatings and films for fruit preservation. Overall, this study offers a scientific understanding of past achievements and ongoing research needs, thus aiming to boost a broader adoption of edible coatings and films by consumers and the food industry to preserve fruit quality, thereby enhancing their societal and environmental impact. [ABSTRACT FROM AUTHOR]

Food and beverages with healthy and functional properties, especially those that prevent chronic diseases, are receiving considerable interest among consumers and researchers. Among the products with enhanced properties, fermented beverages from non-grape wines have a high potential for growth. Pomegranate (Punica granatum L.) is a super fruit known for its richness in bioactive compounds that have been reported to have several therapeutic properties against non-communicable diseases. Diverse products can be obtained from the valorization of pomegranate fruit, including wines, supplements, dried arils, juices, vinegar, and syrup. There is no literature evidence of the optimization of the fermentation processes of pomegranate juice that explores the relationships between multiple factors and their interactions. This review provides an overview of the composition of pomegranate fruit and the related health benefits for human health. It also discusses the ways in which pomegranate wine fermentation is impacted by pre-fermentation and fermentation factors. Additionally, it highlights the different subjective and objective techniques for analyzing pomegranate wine quality and the advancement of technologies such as sensors to replace traditional methods of sensory evaluation. It provides comprehensive insights into how different fermentation factors interact and can improve the bioprocess, leading to the production of high-quality wine. [ABSTRACT FROM AUTHOR]

In this study, 2% chitosan (Ch) (w/v) was enriched with 1% Lippia javanica, Syzygium cordatum, and Ximenia caffra extract to form Ch+L, Ch+S, and Ch+X, respectively. The control film was the chitosan (Ch) film without plant extracts. The composite films were assessed for their antifungal ability using the agar diffusion method against economically relevant plant pathogens, Botrytis cinerea, and Penicillium expansum. These chitosan films were further evaluated using an X-ray diffractometer and scanning electron microscope, and their physical and mechanical properties were also assessed. The medicinal plants in the chitosan matrix had the highest inhibition zone (10 mm) against P. expansum, while the chitosan-only films had the lowest inhibition zone (3.3 mm). Notably, Ch+S and Ch+X films had the highest inhibition zone (10 mm) against B. cinerea, while chitosan-only films did not avert the spread of B. cinerea. Ch+L films had the highest film thickness (0.189 mm), density (1.62 g·cm3), swelling degree (48.6%), and water solubility (32.8%). Films with other plant extracts had moderate properties, while chitosan without plant extract had the least film thickness (0.128 mm), density (1.08 g·cm3), swelling degree (31.9%), and water solubility (18.9%). X-ray diffraction images revealed that the chitosan films fused with plant extracts altered the extent of crystallinity of the films because they ranged between 14,710.43 for chitosan-only films and 26,288.31 a.u. for Ch+S films. Enriching the chitosan-based films with the investigated medicinal plant extracts resulted in different favorable properties and could make good candidates for food preservation and packaging if optimized. [ABSTRACT FROM AUTHOR]

In this study, the methylcellulose edible coating additives, namely, salicylic acid (SA) (1–2.5 mM), canola oil (0.05–0.1%) and tween-80 (0.05–0.1%) were optimized using RSM to improve quality management of pomegranate arils. The central composite design was used, and the response variables included mass loss (ML), total soluble solids (TSS), total phenolic content (TPC) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH scavenging activity). The results showed that ML was affected by the quadratic terms of canola oil, tween-80 and SA, whereas TSS was affected by the quadratic terms of canola oil and tween-80. The interaction of SA and canola oil showed a significant effect on TSS and TPC, whereas DPPH scavenging activity was affected by linear terms of SA and canola oil. The optimized conditions for the independent variables were 1.55 mM, 0.079% and 0.079% for SA, canola oil and tween-80, respectively. The predicted responses were consistent with experimental values, indicating the model accuracy and suitability. [ABSTRACT FROM AUTHOR]