Navigating the Functional and Bioactive Landscape of Sodium Alginate-Based Edible Coatings for Modernized Fruit Preservation

Abstract

Fruit preservation plays a vital role in the food industry by addressing economic and environmental issues. The low toxicity and mechanical flexibility of sodium alginate have made it an excellent choice for the preparation of new-generation edible coatings in recent years. This quest for sustainable solutions has opened the field of biopolymers, with one such option being sodium alginate as a polymer. Current research trends explore the techno-functional properties of sodium alginate and have been extended to include film formability, gas permeation, and mechanical attributes as necessary determinants that govern coating performance. The synergy between the techno-functional and bioactive landscapes enables sodium alginate to play a multifaceted role in tailor-made coatings that are associated with diverse fruits while catering to on-shelf stability, final product elegance, and appealing to evolving trends of sustainably sourced health-conscious food choices. This review explores the novel potential of sodium alginate-based formulations in controlled bioactive release, enhanced antioxidant properties, and its role in nutrient retention. The integration of sodium alginate with natural antimicrobials for food safety presents an innovative approach to reducing postharvest losses while maintaining fruit quality. It also provides insights into the properties and applications of sodium alginate-based edible coatings.