Abstract :
Nur Aiman Mohamad Senusi1,a,*, Nor Hakimin Abdullah1,b, Noor Wan Nazwanie Wan Abdullah2,c, Nurasmat Mohd Shukri3,d, Mohammad Khairul Azhar Abdul Razab3,e and Abrar Ismardi 4,f
1Functional and Sustainable Nanomaterials Research Group, Faculty of Bioengineering and Technology, Universiti Malaysia Kelantan, Jeli Campus, 17600 Jeli, Kelantan, Malaysia
2School of Chemical Sciences, 11800 Universiti Sains Malaysia, Pulau Pinang
3School of Health Sciences, Universiti Sains Malaysia, Health Campus, 16150 Kubang Kerian, Kelantan, Malaysia
4Department of Engineering Physics, Telkom University, Jl. Telekomunikasi No.1 Terusan Buah Batu, Bandung, 40257, Indonesia
anuraimansenusi96@gmail.com, bnorhakimin@umk.edu.my, cwanazwanie@usm.my, dnurasmatms@usm.my, ekhairul.azhar@usm.my, fabrarselah@telkomuniversity.ac.id
Abstract. The global problem of food waste, especially in the fresh produce industry, raises serious environmental and economic issues. In order to reduce waste, this research looks into the creation and use of bio-based coatings that prolong the shelf life of fruits and vegetables. We investigate several coating compositions, such as edible films made of natural polymers that offer a barrier against microbial contamination, gas exchange, and moisture loss. Several coating materials and evaluate how well they work to keep produce fresher longer for a variety of produce kinds. According to experimental data, some coatings can greatly prevent spoiling throughout distribution and at the consumer level while also improving visual appeal and preserving nutritional integrity. Coating technologies' potential for scalability and commercial feasibility, highlighting the significance of customer acceptability and regulatory issues. These creative solutions, which increase shelf life while minimizing food waste at various supply chain stages, support a circular economy by embracing sustainability principles. In the end, this study promotes the use of cutting-edge coating technologies in the fresh produce sector, offering a solution to increase efficiency and sustainability while tackling the urgent problem of food waste. To effectively adopt these measures, we hope that our findings will stimulate more study and cooperation between food technologists, agricultural producers, and legislators.
Keywords: Food Waste, Edible Coatings, Shelf Life, Fresh Produce, Sustainability. |
