Safety of edible coatings on fruits and vegetables

Abstract Edible coatings are a combination of substances that are applied onto foods to enhance their shelf life and that can be consumed by humans. Coatings are often composed of a combination of proteins, lipids, and/or polysaccharides and can contain plasticizers to increase flexibility and elongation. Surfactants and emulsifiers are sometimes added to decrease surface water activity and prevent moisture loss. The ideal edible coating slows the loss of desirable flavor volatiles and water vapor as well as restricts the exchange of gases, creating a modified atmosphere but not creating anaerobic conditions, all while not adding off‐flavors to the food. In this review, the different components used in edible films and coatings are examined, along with their benefits and weaknesses. Additionally, this study reviews possible safety issues associated with consuming ingredients used in edible films and coatings. Edible films and coatings are more successful when multiple ingredients are used together to create a good moisture and gas barrier, thus creating the possibility for interactions. Most, but not all, ingredients used in edible films and coatings do not pose a risk to people when consumed at the levels present in coatings. Thus, it is imperative to review and consider new data on the safety of ingredients used in coatings.