Journal of Food Science and Nutrition

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Edible Coating

Edible coatings are characterized  as the thin layer of material which may be consumed. and  to provide a barrier to oxygen, and microbes of external source, moisture and solute. movement for food. Food appearance remains the most essential attribute, strongly affecting consumer decision to buy it or not. The  food texture is also a fundamental feature aimed at determining product acceptability, appearance and texture changes is being very tightly linked markers for food deterioration. Both appearance and texture of a fruit or vegetable tissue strictly depends on genetic, environmental, postharvest handling and storage factors. Therefore, the precise knowledge about the processes leads to the appearance and textural modifications is of crucial importance in developing effective methods to counteract them and, hence, to improve quality and shelf-life of these products.

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