Figures (3)  Tables (2)

    • Figure 1. 

      Quality indicators of fruits and vegetables and their detection methods or instruments.

    • Figure 2. 

      Formation of different spinning film: (a) rotary jet spinning; (b) electrospinning; (c) solution blow spinning.

    • Figure 3. 

      Microspheres made using the emulsify-crosslinking method and their antibacterial effect.

    • Constituent substance Fabrication method Food system Ref.
      Cactus mucilage, gelatin, plasticizer (glycerol/sorbitol), probiotic Casting Fresh-cut apple [27]
      Sargassum pallidum polysaccharide nanoparticles, chitosan Casting Cherry [28]
      Corn/cassava starch, glycerol, eugenol, gelatin microspheres Casting Fresh-cut apple [29]
      Zein, sodium alginate, glycerol Casting Chili peppers [30]
      Guar gum, candelilla wax, glycerol Casting Strawberry [31]
      Aloe vera gel, chitosan Casting Fresh fig fruits [32]
      Levan, pullulan, chitosan, ε-polylysine Casting Strawberry [33]
      Chitosan, cellulose nanocrystals, beta-cyclodextrin Casting Cherry [21]
      Pomegranate peel extract, jackfruit seed starch Casting White grapes [34]
      Succinylated corn starch, glycerol Extrusion Mango [18]
      Starch, gelatin, natural waxes Extrusion / [35]
      Gelatin, native corn starch Extrusion with the casting Mango [36]
      Cassava starch, wheat, oat bran Extrusion / [37]
      Zanthoxylum bungeanum essential oil, polyvinyl alcohol, β-Cyclodextrin Electrospinning Strawberry and sweet cherry [38]
      Baicalinliposomes, alcohol-chitosan Electrospinning Mushrooms [39]
      Zein, gelatin-proanthocyanidins-zinc oxide nanoparticles Electrospinning Cherry [40]
      Pullulan, citric acid, thyme oil Rotary jet spinning Avocados [41]
      Thymol, 2-hydroxypropyl-β-cyclodextrin, chitosan, polycaprolactone Solution blow spinning Tomato [42]
      Pullulan, Water-in-oil emulsions Solution blow spinning Fresh-cut apple [43]
      Corn starch, gelatin, hawthorn berries extract 3D printing / [44]
      Gelatin, glycerol, Garcinia atroviridis extract 3D printing / [45]
      /, not provided.

      Table 1. 

      Fabrication method of edible film for fruits and vegetables preservation applications.

    • Additives Concentration Water content Water vapor permeability Water solubility Ref.
      Pectin 5% 30.79%−21.07% 13.39−29.25 × 10−3 g·m/h·pa 76.77%−83.32% [79]
      Whey protein isolate / 40.21%−21.85% 15.28−23.32 g/m2·day 34.71%−36.46% [80]
      Cellulose nanocrystals 75% 9.6236%−12.9845% 1.75−2.34 × 10−9 g/s·Pa·m / [81]
      Oxidized poly- (2-hydroxyethyl acrylate) 10% 17.01%−25.7% / 41.7%−56.9% [82]
      Tangerine oil, tween 80 0.10% 26.05%−20.25% 0.613−0.233 g·mm/m2·h·kPa 50.19%−45.94% [83]
      Arrowroot powder, refined wheat flour, corn starch 3.5%, 2%, 2% 13.69%−6.76% 0.0019−0.0106 g·mm/m2·day·mmHg 33.33%−24.35% [84]
      Black pepper essential oil 0.15% 31.79%−39.25% 0.315−0.420 g·mm/m2·h·kPa 24.00%−22.35% [85]
      Modified potato starch, glycerol 9%, 1% / 18.1−6.1 × 10−3 g·mm/h·m2·Pa 62.238%−45.639% [86]
      Sunnhemp protein isolate, potato starch 50%, 50% 18.31%−12.89% / 74.26%−52.77% [16]
      Orange oil 2.50% 16.12%−9.55% 2.71−2.25 × 10−12 g·cm/cm2·s·Pa 74%−29% [87]
      /, not provided.

      Table 2. 

      Effects of different additives on the barrier properties of edible films.