Cold plasma activated edible coatings: A status review on the impact on edible coating properties, fresh produce quality, and the sustainable development goal paradigm

Abstract

Edible coatings (ECs) as biopolymers are sourced from natural materials such as polysaccharide and protein. These natural biopolymers are sustainable alternatives to synthetic polymers, as they are accessible, available, renewable, and biodegradable. Despite these advantages, the applicability of ECs is limited as a result of their strong hydrophilicity, and thermo-mechanical barrier attributes. Thus, various modification strategies including ultrasound, ultraviolet radiation, high pressure processing, pulse electric field and cold plasma have been applied to enhance these properties. Cold plasma technology has recently emerged as a potential candidate to enhance the functional properties of ECs due to its non-thermal properties. Therefore, this review aims to assess the advancements of cold plasma to structurally and chemically modify the unique attributes of edible coatings for fruit packaging application. In addition, the synergetic effects of ECs and cold plasma treatments on the biochemical, physical, and microbial qualities of fresh produce during postharvest storage were discussed. Furthermore, the review highlights the research gaps, guiding the future investigation for the integrated cold plasma and ECs application for fresh produce packaging, with the focus on addressing United Nations Sustainable Development Goals (#SDG).