A Review of Functional Properties and Applications of Legume‐Based Edible Coatings

A. K. A. N. W. M. R. K. Thamarsha; Nishant Kumar; Pratibha; Kiran Mor; Ashutosh Upadhyay; Hemanth P. K. Sudhani; Venkata Sarath Pamu

doi:10.1002/leg3.70004

journal article Open Access Sep 26, 2024

A Review of Functional Properties and Applications of Legume‐Based Edible Coatings

A. K. A. N. W. M. R. K. Thamarsha Nishant Kumar

Pratibha

Kiran Mor Ashutosh Upadhyay Hemanth P. K. Sudhani

Venkata Sarath Pamu

Legume Science Vol. 6 No. 4 · Wiley

View at Publisher Save 10.1002/leg3.70004

Abstract

ABSTRACTLegumes are rich in starch, proteins, lipids, vitamins, and minerals, making them a better source for developing films with high nutritional value. They have become a sustainable and eco‐friendly coating to prolong the shelf life of perishable products while preserving both quality and safety. Legume‐based polysaccharides and proteins are cost‐effective materials to use as an alternative to synthetic materials. Additionally, legume‐based edible coatings are gluten free and acceptable to consumers with dietary restrictions for coatings derived from nonplant sources. Their use in edible coating further extends the economic significance of legumes. The physicochemical properties of these coatings may vary based on several factors including composition of the film, conditions of processing, and additives used. Legume‐based edible coatings and films hold the ability to enhance the shelf life and quality of food items by acting as barriers against oxygen, moisture, and solute transfer. Also, they can aid in maintaining the nutritional value, flavor, and sensory qualities of food products. Incorporation of bioactive compounds, such as antioxidants and antimicrobials, into legume‐based coatings further enhances their functionality in food preservation. This article provides an in‐depth review of the current state of research on legume‐based edible coatings, focusing on their development, physical and mechanical properties, applications in food preservation, and future scope.

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Details

Published: Sep 26, 2024
Vol/Issue: 6(4)
License: View

Authors

A

A. K. A. N. W. M. R. K. Thamarsha

Graduate School of Horticulture Chiba University Matsudo Chiba Japan

N

Nishant Kumar

Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Sonipat India

P

Pratibha

Centre of Management and Humanities (CMH) Punjab Engineering College (Deemed to be University) Chandigarh India

K

Kiran Mor

Department of Humanities and Social Sciences National Institute of Technology Kurukshetra Kurukshetra India

A

Ashutosh Upadhyay

Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Sonipat India

H

Hemanth P. K. Sudhani

Department of Biotechnology SRM Institute of Science and Technology (SRMIST) Tiruchirappalli India

V

Venkata Sarath Pamu

Haas School of Business University of California Berkeley Berkley California USA

Cite This Article

A. K. A. N. W. M. R. K. Thamarsha, Nishant Kumar, Pratibha, et al. (2024). A Review of Functional Properties and Applications of Legume‐Based Edible Coatings. Legume Science, 6(4). https://doi.org/10.1002/leg3.70004

A Review of Functional Properties and Applications of Legume‐Based Edible Coatings

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