Edible coatings are thin layers of natural or functional materials applied to food surfaces to extend shelf life, preserve quality, and enhance safety. Common coating materials include polysaccharides, proteins, lipids, and bioactive compounds that provide barrier properties against moisture, oxygen, and microbial contamination. These coatings are widely used on fruits, vegetables, baked goods, and processed foods to maintain freshness, texture, and nutritional value. Advanced formulations can incorporate antimicrobial, antioxidant, or probiotic agents to further enhance food functionality. By adopting edible coatings, manufacturers can reduce post-harvest losses, minimize the need for synthetic preservatives, and offer sustainable, safe, and high-quality food products that meet consumer demands for fresh and functional foods.
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