foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-3-355-361foodsyst-850Research ArticleСтатьиModern approaches to the use of edible coatings for vegetables and fruitsСовременные подходы к использованию съедобных покрытий овощей и фруктовhttps://orcid.org/0000-0002-7857-6785ПосокинаН. Е.PosokinaN. E.

Посокина Наталья Евгеньевна — кандидат технических наук, заведующая лабораторией, лаборатория технологии консервирования

142703, Московская обл., Видное, Школьная ул., 78

Natalia E.  Posokina, Candidate of Technical Sciences, Head of the Laboratory of Food Canning Technology

78, Shkol’naya Str., Vidnoe, 142703, Moscow region

n.posokina@fncps.ruhttps://orcid.org/0000-0002-2336-1816ЗахароваА. И.ZakharovaA. I.

Захарова Анна Ивановна — научный сотрудник, лаборатория технологии консервирования

142703, Московская обл., Видное, Школьная ул., 78

Anna I. Zakharova, Researcher, Laboratory of Food Canning Technology

78, Shkol’naya Str., Vidnoe, 142703, Moscow region

a.zaharova@fncps.ruВсероссийский научно-исследовательский институт технологии консервированияРоссияAll-Russian Scientific Research Institute of Preservation TechnologyRussian Federation20251610202583355361Copyright © Posokina N.E., Zakharova A.I., 20252025Посокина Н.Е., Захарова А.И.Posokina N.E., Zakharova A.I.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/850

In the modern world, there is a growing interest in the production and consumption of minimally processed food products. Consumers increasingly prefer fresh vegetables and fruits, as the consumption of these products is associated with numerous health benefits. Fruits and vegetables are a rich source of phytochemicals with anti-inflammatory, antioxidant and phytoestrogenic properties. In this regard, the primary task for producers is to maximize the freshness and beneficial properties of fruits and vegetables over a long shelf life. Fruits and vegetables are classified as perishable products, since only a few of them can retain their qualities for a long time at room temperature. Consumers strive to purchase high-quality products with a long shelf life that do not contain chemical preservatives. Edible coatings are becoming increasingly popular as a replacement for traditional plastic packaging. A thin protective layer of edible coatings helps to increase the shelf life of products after harvesting, processing, transportation and storage. Due to their properties, these coatings prevent spoilage and dehydration of products, preserve their quality and organoleptic characteristics. They do not affect the nutritional value of fruits and vegetables, but can be modified by adding ingredients that improve their nutritional value. An important advantage of such coatings is the ability to introduce various active substances into the polymer structure, which are subsequently consumed with the product, improving its organoleptic characteristics. The purpose of this review was to consider the types of materials, methods of using edible coatings to improve the quality of fruits and vegetables and extend shelf life after harvest.

В современном мире возрастает интерес к производству и потреблению продуктов питания с минимальной обработкой. Потребители все чаще отдают предпочтение свежим овощам и фруктам, т. к. употребление этих продуктов связано с многочисленными преимуществами для здоровья. Фрукты и овощи являются богатым источником фитохимических веществ, обладающих противовоспалительными, антиоксидантными и фитоэстрогенными свойствами. В связи с этим для производителей первостепенной задачей становится максимальное сохранение свежести и полезных свойств фруктов и овощей в течение длительного периода хранения. Фрукты и овощи относятся к категории скоропортящихся продуктов, поскольку немногие из них способны долго сохранять свои качества при комнатной температуре. Потребители стремятся приобретать высококачественные продукты с длительным сроком годности, не содержащие химические консерванты. В качестве замены традиционной пластиковой упаковке все большую популярность приобретают съедобные покрытия. Тонкий защитный слой съедобных покрытий способствует увеличению срока хранения продуктов после сбора урожая, обработки, транспортировки и хранения. Благодаря своим свойствам, эти покрытия предотвращают порчу и  обезвоживание продуктов, сохраняют их качество и  органолептические характеристики. Они не оказывают влияния на пищевую ценность фруктов и овощей, но могут быть модифицированы путем добавления ингредиентов, улучшающих их пищевую ценность. Важное преимущество съедобных покрытий — возможность введения в полимерную структуру активных веществ, которые улучшают органолептические характеристики продукта и употребляются вместе с ним. Целью данного обзора являлось рассмотрение видов материалов, методов применения съедобных покрытий для улучшения качества фруктов и овощей и для продления срока годности после сбора урожая.

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The authors declare that there are no conflicts of interest present.