Edible coating technology in Nutrition: Sustainability and quality preservation of foods with natural extracts
DOI:
https://doi.org/10.33448/rsd-v14i9.49550Keywords:
Food preservation, Sustainability, Food safety, Natural extracts.Abstract
Edible coatings enriched with natural extracts have been explored as a sustainable alternative for food preservation, helping maintain their physicochemical properties. This study aimed to review and evaluate the use of natural extracts in edible coatings and their effects on food safety and shelf-life extension across different food categories. An integrative literature review was conducted, based on scientific publications in Portuguese and English from 2010 to 2025. The findings show that coated foods exhibited improvements in sensory attributes such as color, odor, flavor, texture, and overall acceptance, along with a reduction in spoilage rates and microbial growth inhibition. Thus, the use of coatings with natural extracts proves to be a promising strategy for food preservation, meeting consumer demands for healthier and environmentally responsible products.
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