Application of bacteriocins and Aloe vera gel as biopreservatives in edible coatings to extend the shelf life of fruits and vegetables: A review

Abstract

The freshness of fruits and vegetables prevails for a very less time, as they continue to respire and occurrence of exchange od gases, solutes and other metabolic activities goes on after harvesting. So, the need of post-harvest is very much required to enhance their shelf life. Edible coating are defined as a very fine layer of substance made over the surface that can be eaten along, it works by modifying the environment surrounding the food commodity. It controls the exchange of gases and other metabolic processes thus helps the fruits and vegetable to perpetuates the freshness for extended period of time. The use of chemical preservatives is becoming less and less obvious with the increase in consumer awareness. So, bio preservation has gained a lot of attention. Bio preservation refers to the use of microorganism or plants or their substances to improve the shelf life. Bacteriocin produced by lactic acid bacteria are GRAS certified and have shown considerable antimicrobial effects against different food borne pathogens. Aloe vera gel is plant derived and do have antimicrobial activities and has shown a noticeable success for the extension of shelf life of fruits and vegetables.