Advancement and Effectiveness of Aloe vera (Aloe barbadense miller) and Sodium Alginate Based Natural Coatings for Extending the Shelf Life of Fruits and Vegetables

Abstract

The Preservation of fruits and vegetable freshness is crucial in the agri-food industry to reduce postharvest losses and waste. Edible Coating emerges as a promising approach for extending the shelf life of these perishable goods. This study examines the role of edible coatings, with particular emphasis on aloe vera and sodium alginate as sustainable and natural coating agents. Studies demonstrate that these coatings effectively reduce moisture loss, control gas exchange, and inhibit microbial activity, which are critical factors in maintaining product quality. Aloe vera and sodium alginate coatings, particularly when enriched with essential oil, significantly enhance antimicrobial properties and preserve texture and color during extended storage. Through process optimization, the study investigates fine-tuning coating methods, ingredient concentrations, and storage conditions to optimize their efficacy. Additionally, quality characterization techniques are explored for quantitatively assessing the impact on freshness, sensory qualities, and overall quality. By addressing postharvest loss challenges, this review highlights aloe vera and sodium alginate coatings, and their potential for sustainable food preservation, contributing to reduced food wastage and fulfilling consumer demand for high-quality produce.