A review of edible coatings for fruits and vegetables: Biopolymeric bases, application strategies, regulatory challenges, and future research gaps

Fresh produce is the most perishable food group, accounting for approximately 31 % of global postharvest losses, which poses a significant threat to food security. Edible coatings have emerged as a promising method to extend shelf life. However, limited knowledge about their formulation, safety, and consumer acceptance continues to restrict industrial adoption. This review provides a comprehensive and integrated overview of edible coatings for fresh produce, linking biopolymer selection, application techniques, and regulatory frameworks while emphasizing their material performance, practical applicability, and broader implications for modern food preservation. It systematically compares polysaccharide-, protein-, and lipid-based coatings, analyzing their functional relationships and highlighting the primary challenges that hinder their widespread industrial use. By identifying research gaps in migration behavior, sensory compatibility, and consumer acceptance, this review offers a forward-looking roadmap to advance edible coatings from laboratory research to industrial application. Achieving regulatory harmonization and addressing economic feasibility will be essential to establishing edible coatings as next-generation solutions for sustainable, safe, and high-quality fresh produce.