Advances and trends in the use of edible coatings for extending the shelf life of foods: a scoping review

1 Introduction

Food preservation represents one of the main challenges in contemporary food systems, particularly in a context marked by growing demand and the need to reduce food waste. Food deterioration is a complex process influenced by microbiological, physicochemical, and sensory factors that directly affect product quality and safety. In this regard, research on different food matrices has shown that processes such as lipid oxidation, moisture loss, and microbial growth are key determinants in reducing the shelf life of foods (Fang et al., 2018; Feng et al., 2017; Wu et al., 2018).

Traditionally, food preservation has relied on technologies such as refrigeration, the use of chemical additives, and conventional packaging. However, these strategies have limitations related to environmental impact and growing concerns about the use of synthetic compounds. In response to these issues, alternative approaches based on biodegradable materials and natural compounds have emerged, among which edible coatings stand out as one of the most promising technologies (Chettri et al., 2023; Martins et al., 2024).

Edible coatings are systems formulated from natural biopolymers, such as polysaccharides, proteins, and lipids, that act as semipermeable barriers capable of regulating gas exchange and water loss (Chettri et al., 2023). Several studies have shown that these coatings can significantly improve the postharvest quality of fruits and vegetables, reducing senescence and microbiological deterioration (Jamuna et al., 2024; Sogvar et al., 2016; Vieira et al., 2016). Likewise, their application in minimally processed products has made it possible to control phenomena such as browning and loss of firmness, contributing to extending the shelf life of foods (Lee et al., 2003; Valero et al., 2013).

In animal-derived products, such as meats and fish, edible coatings have shown high effectiveness in controlling lipid oxidation and microbial growth, two of the main deterioration factors. Studies have shown that the incorporation of bioactive compounds, such as essential oils and natural extracts, enhances the antimicrobial and antioxidant properties of these systems, improving product stability during storage (Oussalah et al., 2004; Vital et al., 2016; Xiong et al., 2020). Similarly, in highly perishable fishery products, coatings have helped preserve physicochemical and sensory quality during refrigeration (Gómez-Estaca et al., 2010; Wu et al., 2016).

The development of edible coatings has evolved toward more complex systems, incorporating technologies such as nanoemulsions and encapsulated compounds, which has expanded their functionality and efficacy. In this sense, recent studies have shown that the incorporation of nanoemulsions and natural antimicrobial agents allows for improved controlled release of active compounds, increasing coating efficiency (Liu et al., 2020; Sun et al., 2021). This evolution reflects a transition from passive coatings to multifunctional active systems.

Despite advances in the field, research on edible coatings shows high dispersion in terms of approaches, applications, and food matrices. Most studies focus on fruits and vegetables, while other categories, such as dairy products, bakery items, and eggs, have been less explored, although they show promising results in improving food quality and safety (Alexieva et al., 2022; Silva et al., 2022; Wardy et al., 2010). This uneven distribution highlights the need to systematize existing knowledge and analyze emerging trends in the field.

In this context, bibliometric and scoping review approaches allow for the integration and structured analysis of scientific production, facilitating the identification of research patterns, collaboration networks, and literature gaps. The combination of these methods provides a comprehensive view of the state of the art, allowing not only to describe the evolution of the field but also to evaluate the effectiveness of the developed technologies.

Although edible coatings have been widely investigated, the literature remains fragmented across food matrices, coating materials, preservation mechanisms, and technological approaches. Existing studies frequently focus on specific products, such as fruits, vegetables, meat, or fish, or on particular formulations, such as chitosan-, alginate-, starch-, protein-, or lipid-based coatings. Consequently, there is still limited integration of the field from a broad mapping perspective that simultaneously considers bibliometric evolution, thematic trends, coating composition, food applications, preservation mechanisms, and evidence gaps. This review is therefore necessary because it provides an updated synthesis of how research on edible coatings has evolved, which countries and journals have shaped the field, what biopolymers and active compounds are most frequently studied, and which food categories remain underrepresented. In addition, by combining bibliometric mapping with qualitative analysis of representative studies, the review goes beyond software-generated indicators and offers a scientific interpretation of the current state of edible coating technologies for shelf-life extension.

In this sense, the present study aims to analyze the evolution of scientific research on edible coatings and their application in extending the shelf life of foods, using a scoping review approach complemented with bibliometric analysis. In particular, it seeks to answer the following research question: How has the scientific production on edible coatings evolved and what are the main trends, technological approaches, and applications in extending the shelf life of foods?

2 Methodology

2.1 Study design

The present study was developed under a scoping review approach, following the methodological guidelines proposed by Arksey & O’Malley (2005), later refined by Levac et al. (2010) and reported in accordance with the PRISMA-ScR guideline. This design was appropriate for systematically mapping the existing scientific literature on the use of edible coatings in extending the shelf life of foods, allowing the identification of research trends, types of coatings used, food matrices studied, reported preservation mechanisms, quality variables evaluated, and evidence gaps. This methodological logic remained consistent with the study by Caranqui-Encalada et al. (2026), structured as a systematic mapping of the field with emphasis on thematic trends, methodological approaches, and research gaps.

2.2 PCC eligibility framework

To delimit the scope of the review, the PCC framework (Population, Concept, Context) was used, widely recommended in scoping reviews.

• Population (P): Fresh or processed foods susceptible to deterioration, such as fruits, vegetables, meats, fish, dairy products, bakery items, and other food products evaluated in postharvest preservation or storage studies.
• Concept (C): Edible coatings, edible films, biodegradable or biopolymer coatings, with or without the incorporation of antimicrobial, antioxidant, or bioactive compounds.
• Context (C): Contexts of food preservation, storage, transportation, commercialization, or postharvest evaluation, including laboratory studies, industrial applications, and experimental trials.

2.3 Information sources and search strategy

The systematic search was conducted in the Web of Science (WoS) and Scopus databases, selected for their broad coverage in food science, food technology, chemistry, engineering, and agricultural sciences (Singh et al., 2023; Vasudevan et al., 2025).

The search strategy combined terms related to three conceptual cores:

• Edible coatings,
• Shelf life or preservation,
• Foods or food matrices.

The equations were applied in the title, abstract, and keyword fields, adapting the syntax to each database.

Web of Science: TS = ((“edible coating” OR “edible film” OR “comestible coating” OR “biopolymer coating” OR “active coating” OR “antimicrobial coating”) AND (“shelf life” OR “storage life” OR “postharvest” OR preservation OR conservation OR quality OR spoilage) AND (food* OR fruit* OR vegetable* OR meat OR fish OR dairy OR bakery)).

Scopus: TITLE-ABS-KEY ((“edible coating” OR “edible film” OR “comestible coating” OR “biopolymer coating” OR “active coating” OR “antimicrobial coating”) AND (“shelf life” OR “storage life” OR “postharvest” OR preservation OR conservation OR quality OR spoilage) AND (food* OR fruit* OR vegetable* OR meat OR fish OR dairy OR bakery)).

Filters were applied to include only original articles and reviews published in English or Spanish.

2.4 Eligibility criteria

Studies that met the following criteria were included:

Inclusion criteria:

• Original articles or reviews published in indexed scientific journals;
• Studies focused on the use of edible coatings applied to foods;
• Research that evaluated the effect of these coatings on extending shelf life, stability, or product quality;
• Studies that reported coating characteristics, food type, or relevant conservation results;
• Documents published in English or Spanish.

Exclusion criteria:

• Editorials, letters, book chapters, theses, and gray literature;
• Studies on non-edible packaging;
• Research unrelated to food preservation;
• Documents with insufficient information in the title and abstract;
• Duplicate records between databases.

2.5 Study selection process

Records retrieved from WoS were exported in .xlsx format, while those from Scopus were downloaded in .csv format. Both datasets were then integrated and processed in RStudio (Van der Elst, 2024).

Duplicates were identified and removed using the DOI as the primary identifier. Subsequently, a preliminary semi-automated screening was applied using the grepl () function in R, using keywords such as edible coating, edible film, shelf life, preservation, food, fruit, meat, and quality.

Finally, the pre-selected studies were manually evaluated by reviewing titles and abstracts, verifying compliance with the inclusion criteria.

The search was conducted on 1 April 2026. The initial search yielded 6,254 records in Scopus and 6,750 records in WoS. After applying language and document type filters, 4,201 documents remained in Scopus and 6,458 in WoS. The complete selection process was represented through a PRISMA-ScR flow diagram (See Figure 1).

2.6 Analysis strategy

The analysis was carried out using a descriptive, narrative, and thematic mapping approach, in line with the methodological design of the base study.

First, publication and citation trends by year, most influential journals, international collaboration networks, and keyword co-occurrence were described.

Second, the main characteristics of the edible coatings were identified and the studies were organized into emerging thematic categories, such as.

• Coatings on fruits and vegetables;
• Coatings on meat and fishery products;
• Coatings on dairy and bakery products;
• Microbiological control;
• Physicochemical preservation;
• Sensory quality and consumer acceptance.

2.7 Selection of studies for qualitative analysis

To complement the bibliometric analysis and deepen the understanding of the characteristics, applications, and mechanisms of edible coatings, an intentional selection of studies was made for qualitative analysis.

From the final set of 1,588 documents included in the scoping review, 40 representative studies were purposively selected based on scientific relevance, thematic diversity, food matrix representation, coating composition, and the availability of clearly reported preservation outcomes.

The selection criteria included: a. Experimental studies that directly evaluated the effect of edible coatings on extending the shelf life of foods; b. Presence of key variables related to preservation, such as microbiological, physicochemical, or sensory parameters; c. Diversity in the food matrices analyzed, including fruits and vegetables, meat products, fishery products, dairy, and bakery items; d. Variety in the types of coatings used, considering biopolymers, active coatings, and formulations with bioactive compounds; and e. Studies with sufficient methodological information and clearly reported results in the title and abstract.

The selection procedure was conducted in two stages. First, the pool of eligible records was screened according to the predefined criteria described above, considering relevance to edible coatings, food preservation, coating composition, evaluated variables, and reported outcomes. Second, the candidate studies were assessed to ensure thematic balance across food matrices and preservation mechanisms. To strengthen the consistency of the selection process, the studies were independently reviewed by two members of the research team. Any discrepancies regarding inclusion were discussed through a consensus process. When disagreement persisted, a third reviewer was consulted to make the final decision. This procedure helped reduce selection bias and ensured that the final set of 40 studies adequately reflected the heterogeneity of the literature on edible coatings for shelf-life extension.

Additionally, studies with different levels of impact, measured by the number of citations, were considered to avoid bias toward highly cited research and ensure a balanced representation of the field.

This approach allowed the construction of an analytical sample that reflects the heterogeneity of research on edible coatings, facilitating the identification of patterns, similarities, and differences between studies, as well as the structuring of emerging thematic categories.

2.8 Methodological rigor considerations

Since the study was based on secondary sources, ethical committee approval was not required. However, transparency and reproducibility of the process were ensured through the application of systematic criteria in the search, selection, extraction, and analysis of information, in accordance with the methodological recommendations used in the base study.

3 Results

3.1 Bibliometric evolution of edible coating research

The evolution of scientific production on edible coatings (View Figure 2) shows sustained growth over time, with a marked acceleration in the last 2 decades. Between 1995 and approximately 2005, the number of publications was limited, reflecting an initial phase of the field focused on exploratory studies on basic applications of coatings in foods.

From the 2010s onward, growth began to intensify, coinciding with studies that expanded the focus toward improving functional properties and the incorporation of bioactive compounds in coatings (Contreras-Oliva et al., 2012; Matiacevich et al., 2015). This behavior became more pronounced from 2015, evidencing an expansion of the field toward more complex applications.

The exponential growth observed between 2018 and 2025 aligns with recent research that has explored new formulations and applications in different food matrices, including the use of natural compounds and advanced technologies (Shah and Hashmi, 2020; Shao et al., 2021; Zhang et al., 2022).

The citation analysis also shows important peaks in this period, suggesting that these studies have achieved high scientific visibility. The decrease in recent years is due to the citation window effect rather than a reduction in interest in the field.

Therefore, the apparent decline observed in the most recent years should be interpreted with caution. Rather than indicating a real reduction in scientific activity, this pattern is largely explained by the citation window effect, since recent publications have had less time to accumulate citations and indexing records. In fact, the thematic evidence suggests that several research lines continue to attract scientific attention beyond 2025. These include active and multifunctional coatings incorporating essential oils, plant extracts, phenolic compounds, bacteriocins, and antimicrobial agents; nanotechnology-based formulations such as nanoemulsions and encapsulated bioactive compounds; biodegradable and sustainable packaging alternatives; and smart preservation systems capable of improving controlled release, monitoring deterioration, or responding to storage conditions. Consequently, the field appears to be moving from conventional barrier coatings toward more advanced, functional, and application-oriented preservation technologies.

3.2 Leading journals and citation impact

From Table 1, a clear concentration of scientific production was identified in a small set of journals specialized in food science, biomaterials, and postharvest technology. In particular, International Journal of Biological Macromolecules (65 documents) and Journal of Food Processing and Preservation (58 documents) stand out as the journals with the highest productivity, suggesting that the study of edible coatings is strongly linked to the development of biopolymers and food preservation technologies. This approach has been widely addressed in recent studies exploring the use of biopolymeric matrices and functional compounds in food preservation (Bersaneti et al., 2019; Ebrahimi and Rastegar, 2020; Jamuna et al., 2024).

TABLE 1. Main scientific journals in edible coatings research according to productivity and impact.

However, when contrasting productivity with impact measured in citations, a differentiated behavior is observed. Journals such as Postharvest Biology and Technology (6,154 citations) and LWT (5,009 citations) present a smaller number of publications compared to others, but concentrate a significantly higher volume of citations. This pattern indicates that studies published in these journals tend to have greater scientific influence, probably due to their focus on practical applications, postharvest quality, and technology transfer. This behavior is consistent with research that prioritizes the evaluation of coating performance under real storage conditions and in different food matrices (Alzate et al., 2017; Shao et al., 2021; Zaman et al., 2018).

On the other hand, journals such as Foods, Coatings, and Food Science and Nutrition show intermediate levels in both productivity and citations, reflecting their role as growing dissemination platforms within the field. In these journals, greater thematic diversity is observed, including studies on innovative formulations, incorporation of bioactive compounds, and new applications of edible coatings (Bahmani et al., 2022; Cice et al., 2024; Shah and Hashmi, 2020).

Overall, these results show that research on edible coatings is distributed between highly specialized journals in materials (biopolymers) and journals focused on food applications, confirming the interdisciplinary nature of the area. This duality is also reflected in recent studies that combine material development with practical application in foods, integrating functional properties such as antimicrobial and antioxidant activity (Akgöl et al., 2025; Macit et al., 2025; Zhang et al., 2022).

3.3 International scientific collaboration

The international collaboration network (View Figure 3) shows a clearly centralized and hierarchical structure, where countries such as China, India, and the United States occupy central positions, acting as knowledge articulation nodes. The high density of connections around these countries suggests a dominant role in both scientific production and international cooperation.

China stands out as the most connected node, indicating not only high productivity but also strong integration into global research networks. Similarly, India holds a relevant position, especially in collaboration with countries in Asia, Africa, and Oceania, evidencing a South-South cooperation pattern.

This pattern is consistent with recent studies that have shown a high concentration of research in these regions, associated with technological development and investment in food science (Shao et al., 2021; Zhang et al., 2022).

In contrast, countries such as Brazil, Chile, Portugal, and Ecuador appear in a peripheral cluster, with lower connection density. This suggests more limited participation in global networks, although with significant regional links. The presence of these countries in specific clusters indicates thematic or geographical specialization rather than global leadership. Research developed in different regions shows that the application of edible coatings also responds to local conservation needs and the availability of natural resources (Bahmani et al., 2022; Cice et al., 2024).

Overall, the network reveals an asymmetry in scientific production, where a few countries concentrate most of the research, while others participate in a more localized manner.

3.4 Thematic structure and emerging keywords

The keyword co-occurrence map (View Figure 4) reveals a highly interconnected thematic structure, with the term “edible coating” as the central node, accompanied by concepts such as “shelf-life”, “essential oil”, “antimicrobial”, “biopolymer”, and “quality”.

The proximity between these terms indicates that research has mainly focused on three axes:

• Shelf-life extension
• Use of bioactive compounds (essential oils, extracts)
• Development of biopolymers as functional matrices

This approach is consistent with studies that have explored the incorporation of natural compounds into coatings to improve their functionality, particularly in terms of antimicrobial and antioxidant activity (Ebrahimi and Rastegar, 2020; Shah and Hashmi, 2020). Likewise, recent research highlights the importance of biopolymers as structural matrices in the design of efficient coatings (Bersaneti et al., 2019; Jamuna et al., 2024).

Relevant sub-clusters were also identified.

• Antimicrobial/antibacterial/antifungal → focus on food safety
• Postharvest/storage/ripening → focus on fruits and vegetables
• Nanotechnology/nanoemulsion → emerging trend in advanced technologies

The appearance of terms such as “nanoemulsion” and “active coating” also reflects an evolution toward more advanced systems, where coatings not only act as physical barriers but as functional platforms capable of controlled release of bioactive compounds (Karthi et al., 2026; Macit et al., 2025).

3.5 Scientific synthesis of selected studies

The main characteristics of edible coatings were identified from the 40 selected studies (See Table 2). Overall, the evidence showed a marked predominance of formulations based on natural biopolymers, especially chitosan, alginate, pectin, starch, gelatin, whey protein, carrageenan, gellan, and composite matrices with beeswax or lipid components. This trend confirms that the field has focused on biodegradable systems capable of acting as semipermeable barriers, reducing gas exchange, modulating moisture loss, and contributing to the preservation of food quality.

TABLE 2. Selected studies on edible coatings according to food, composition, and thematic category.

From the compositional point of view, chitosan was one of the most recurrent materials, particularly in fruits, fish, and meat products, due to its dual role as a film-forming and antimicrobial agent. Alginate appeared with high frequency in fresh-cut fruits, meat, and fish, while pectin was mainly used in fruit matrices. In animal-derived products, there was also a significant presence of gelatin, whey protein, and protein-lipid combinations, especially when the objective was to preserve texture, color, oxidative stability, or microbiological safety.

Regarding functionality, the studies showed that coatings not only acted as physical protective layers but also as active preservation systems. In several works, essential oils, nisin, ε-polylysine, grape seed extract, pomegranate peel extract, tea polyphenols, gallic acid, encapsulated curcumin, and antioxidant compounds were incorporated. This indicates that a significant part of the research has shifted from passive coatings to bioactive coatings with antimicrobial, antioxidant, or combined functions.

Based on the selected evidence, four main thematic subcategories were identified: coatings applied to fruits and vegetables; coatings applied to meat and fishery products; coatings applied to eggs, dairy, and bakery products; and preservation mechanisms related to microbiological control, physicochemical stability, and sensory quality.

This thematic organization was intended to facilitate the interpretation of a heterogeneous body of evidence by connecting coating composition, food matrix, preservation mechanism, and reported outcome. In this way, the classification helps distinguish consolidated applications from emerging or less explored areas within edible coating research.

3.5.1 Edible coatings applied to fruits and vegetables

The first category corresponded to coatings on fruits and vegetables, which was the most numerous among the 40 selected studies. This predominance shows that edible coating research has been strongly oriented toward highly perishable plant-based products, especially those affected by moisture loss, senescence, enzymatic browning, softening, and microbial deterioration during postharvest storage.

In this group, studies on strawberry, fresh-cut apple, blueberry, plum, melon, pineapple, watermelon, and mango predominated. Chitosan, alginate, pectin, aloe vera, carrageenan, gellan, starch-based coatings, and composite formulations with antimicrobials were frequently reported. These coatings were mainly used to delay senescence, reduce browning, maintain firmness, limit water loss, preserve antioxidant properties, and reduce microbiological deterioration.

A strong presence of studies on minimally processed fruits was also observed. This is relevant because fresh-cut products are more vulnerable to tissue damage, enzymatic reactions, dehydration, and microbial contamination. In this context, edible coatings acted as protective systems capable of maintaining quality during storage without substantially affecting sensory characteristics. For example, alginate-, pectin-, and gellan-based coatings were associated with the preservation of color, firmness, antioxidant capacity, and microbial quality in fresh-cut fruits.

Overall, this category confirms that fruits and vegetables represent the most consolidated field of application for edible coatings. The evidence suggests that these systems are particularly useful in postharvest preservation, fresh commercialization, and minimally processed products, where the extension of shelf life is directly associated with quality maintenance and reduction of food losses.

3.5.2 Edible coatings applied to meat and fishery products

The second category included coatings applied to meat and fishery products. In meat products, the selected studies focused on beef, pork, chicken, hamburgers, and ready-to-eat meat products. In these cases, the main objective was to control lipid oxidation, preserve color, reduce drip loss, maintain texture, and limit microbial growth during refrigerated storage.

The combined use of chitosan, gelatin, alginate, whey protein, nanoemulsions, essential oils, nisin, ε-polylysine, rosemary extract, oregano essential oil, grape seed extract, and other natural antimicrobials was especially visible in this group. This suggests that research on meat products has moved toward highly functional active systems, where the coating does not only act as a physical barrier but also as a carrier of antimicrobial and antioxidant compounds.

In fishery products, the studies included fish fillets, salmon, herring, cod, shrimp, mackerel, large yellow croaker, corvina, hilsa, and grass carp. These products are highly perishable due to their high water activity, protein content, enzymatic activity, and susceptibility to microbial spoilage and lipid oxidation. Therefore, edible coatings were mainly oriented toward delaying microbiological deterioration, reducing oxidative reactions, preserving myofibrillar integrity, maintaining texture, and improving sensory quality during refrigeration.

The use of fish gelatin, chitosan, gallic acid, tea polyphenols, lysozyme, curcumin emulsions, and other phenolic compounds was particularly relevant in fishery products. These formulations contributed to preserving pH, TVB-N, TBARS, microbial quality, texture, and sensory attributes. Therefore, the evidence indicates that edible coatings are promising preservation tools for meat and fishery matrices, especially when combined with bioactive compounds capable of controlling oxidation and microbial growth.

3.5.3 Edible coatings applied to eggs, dairy, and bakery products

The third category corresponded to coatings applied to eggs, dairy products, and bakery products. Compared with fruits, vegetables, meat, and fish, these matrices were less represented in the selected studies, which suggests that they constitute emerging or underexplored areas within edible coating research.

In eggs, the studies focused on internal quality, microbiological safety, and stability during refrigerated or room-temperature storage. The main purpose of the coatings was to compensate for the loss or weakening of the natural cuticle, reduce gas exchange through the shell, limit moisture loss, and preserve freshness indicators. Parameters such as Haugh unit, yolk index, albumen pH, and microbiological safety were commonly evaluated. Coatings based on chitosan, whey protein, mineral oil, soybean oil, gelatin, and pomegranate peel extract showed potential for maintaining egg quality during storage.

In dairy products, especially cheese, edible coatings were mainly used to provide additional microbiological protection and extend shelf life. Whey protein isolate, alginate-based coatings, bacteriocin-producing Lactococcus strains, oregano essential oil, and other antimicrobial compounds were incorporated to reduce microbial spoilage and preserve product quality. These studies suggest that edible coatings can be useful in dairy systems, particularly when the coating formulation is compatible with the sensory and physicochemical characteristics of the product.

In bakery products, the evidence was more limited. However, the available studies showed that edible coatings may contribute to reducing moisture evaporation and delaying mold growth. This indicates a potential application in baked goods where shelf life is often limited by water loss, texture changes, and fungal contamination.

Taken together, eggs, dairy, and bakery products represent promising but less developed application areas. Their lower representation in the literature highlights the need for future studies evaluating formulation compatibility, sensory acceptance, safety, and industrial feasibility in these matrices.

3.5.4 Preservation mechanisms: Microbiological, physicochemical, and sensory effects

The fourth category integrated the main preservation mechanisms identified across the selected studies. Three major routes were observed: microbiological control, physicochemical preservation, and sensory quality maintenance. These mechanisms did not appear in isolation; rather, they frequently overlapped depending on the coating composition, food matrix, storage conditions, and incorporated bioactive compounds.

The first mechanism was microbiological control. Several studies evaluated reductions in microbial load, inhibition of spoilage microorganisms, antibacterial activity, antifungal activity, or improvement of food safety. This mechanism was especially relevant in fresh-cut fruits, meat, fishery products, cheeses, and eggs. The incorporation of essential oils, bacteriocins, lysozyme, nisin, ε-polylysine, plant extracts, and chitosan contributed to enhancing the antimicrobial capacity of the coatings.

The second mechanism was physicochemical preservation. This was expressed through the maintenance of firmness, color, pH, moisture content, weight loss, water-holding capacity, lipid oxidation, protein stability, TVB-N, TBARS, antioxidant activity, and other quality indicators. In fruits and vegetables, physicochemical preservation was mainly related to reduced respiration, lower dehydration, delayed ripening, and prevention of browning. In meat and fishery products, it was more closely associated with the control of lipid oxidation, protein degradation, drip loss, and freshness indicators.

The third mechanism was sensory preservation and consumer acceptance. Several studies evaluated appearance, aroma, texture, taste, color, freshness, and overall acceptability. This dimension is important because the technological effectiveness of edible coatings does not guarantee practical application if the coating negatively affects sensory perception. In this regard, studies incorporating essential oils or plant extracts showed that the concentration of active compounds must be carefully controlled, since excessive levels may alter flavor or aroma.

In summary, the evidence from the 40 selected studies showed that edible coatings have become established as multifunctional preservation systems. Their effectiveness depends on the interaction between the coating material, the active compounds incorporated, the characteristics of the food matrix, and the storage conditions. The field has not only advanced in the number of formulations but also in the functional sophistication of coating systems, especially in fresh fruits, meat, fishery products, eggs, cheeses, and bakery products.

4 Discussion

4.1 Evolution of the field and scientific relevance

The results obtained show that research on edible coatings has undergone significant evolution, both in terms of scientific production and conceptual development. The exponential growth observed in publication output, especially from 2015 onward, suggests that this field has moved from an emerging stage toward a phase of scientific consolidation. This behavior is closely related to the growing need to develop sustainable food preservation strategies in response to global challenges such as food waste, the environmental impact of conventional packaging, and the increasing demand for safer, biodegradable, and functional preservation technologies.

The citation analysis reinforces this interpretation, since the impact peaks identified between 2018 and 2021 indicate the high scientific visibility achieved by studies published during this period. This pattern may be associated with the maturation of key research lines, particularly those focused on natural biopolymers, active compounds, antimicrobial systems, and postharvest preservation. The apparent decrease in citations in more recent years should not be interpreted as a loss of relevance, but rather as a citation window effect, since recent publications have not yet accumulated their maximum citation impact.

Regarding the structure of the field, the concentration of publications in journals such as International Journal of Biological Macromolecules and Journal of Food Processing and Preservation indicates that research on edible coatings is strongly anchored in the development of biopolymeric materials and technological applications for food preservation. However, the higher citation impact observed in journals such as Postharvest Biology and Technology and LWT suggests that the most influential studies are those that connect material development with practical applications in real food systems. This contrast between productivity and impact reveals an important differentiation within the field: while some journals concentrate on formulation and material characterization, others achieve greater influence by emphasizing applied validation in perishable food matrices.

From a geographical perspective, the scientific collaboration network reveals a centralized structure, where China, India, and the United States occupy leading positions in production and knowledge articulation. This concentration suggests an asymmetry in the distribution of scientific capabilities, which may influence the orientation of research agendas, technological development, and transfer of edible coating technologies to underrepresented regions. Therefore, although the field has shown strong scientific growth, its global development remains uneven, highlighting the need to strengthen research participation in regions with high postharvest losses and limited access to advanced preservation technologies.

4.2 From passive barriers to active multifunctional coatings

In relation to the characteristics of edible coatings, the results show a clear predominance of natural biopolymers, especially chitosan, alginate, gelatin, pectin, starch, whey protein, carrageenan, gellan, and lipid-based composite matrices. This predominance reflects the interest of the field in biodegradable materials with film-forming capacity and suitable functional properties. The recurrent use of these materials is explained by their availability, biodegradability, compatibility with food systems, and ability to act as semipermeable barriers that regulate gas exchange, moisture transfer, and water loss.

However, the evidence also shows that edible coatings have moved beyond their traditional role as passive physical barriers. The incorporation of essential oils, phenolic compounds, plant extracts, bacteriocins, nisin, ε-polylysine, grape seed extract, tea polyphenols, gallic acid, and nanoemulsions demonstrates a clear transition toward active and multifunctional coating systems. These formulations are not limited to covering the food surface, but are designed to interact with deterioration mechanisms by inhibiting microbial growth, delaying lipid oxidation, maintaining physicochemical stability, and preserving sensory quality.

This technological transition is particularly relevant because food deterioration is rarely caused by a single factor. In most matrices, microbial spoilage, moisture loss, enzymatic reactions, oxidation, color changes, texture degradation, and sensory deterioration occur simultaneously. Therefore, the evolution toward active coatings responds to the need for integrated preservation systems capable of addressing multiple deterioration pathways at the same time. Studies such as those by Oussalah et al. (2004), Vital et al. (2016), and Huang et al. (2020) demonstrate that essential oils and natural extracts can contribute to microbial inhibition and product stability, while Liu et al. (2020) and Sun et al. (2021) highlight the role of nanoemulsions as advanced delivery systems for bioactive compounds.

The keyword co-occurrence map supports this interpretation, since terms such as “essential oil”, “antimicrobial”, “biopolymer”, and “shelf-life” appear as central thematic nuclei. This convergence indicates that innovation in edible coating research is no longer limited to the development of new materials, but increasingly involves the design of functional systems with antimicrobial, antioxidant, and quality-preserving properties. In this sense, edible coatings have evolved from simple protective layers into active technological platforms for food preservation.

Nevertheless, this transition also introduces new challenges. The effectiveness of active coatings depends on the compatibility between the coating matrix, the bioactive compound, the food surface, and the storage conditions. In addition, some active compounds, especially essential oils and plant extracts, may affect aroma, flavor, or consumer acceptance when used at high concentrations. Therefore, future development should focus not only on antimicrobial or antioxidant effectiveness, but also on formulation stability, sensory acceptability, safety, regulatory compliance, and scalability.

From an applied perspective, the advancement of edible coatings will depend on their transition from laboratory validation to commercial implementation. For industrial adoption, coating systems must demonstrate not only antimicrobial or antioxidant effectiveness, but also compatibility with existing processing lines, reproducibility at scale, cost-effectiveness, regulatory compliance, and stability during distribution and commercialization. Real-world applications will also require pilot-scale trials and validation under industrial storage conditions, including refrigerated chains, modified atmosphere systems, fresh-cut processing, meat and fish packaging, dairy preservation, and postharvest fruit handling. Therefore, future studies should integrate technological performance with economic feasibility, process adaptability, consumer acceptance, and shelf-life validation under commercial conditions. This linkage between experimental efficacy and industrial applicability is essential for positioning edible coatings as practical preservation technologies rather than only laboratory-scale innovations.

4.3 Food matrix-specific applications

When analyzing the thematic categories, fruits and vegetables emerge as the main object of study within edible coating research. This predominance can be explained by their high perishability, susceptibility to moisture loss, enzymatic browning, softening, microbial deterioration, and economic relevance in postharvest systems. Studies such as those by Sogvar et al. (2016), Jamuna et al. (2024), and Martins et al. (2024) show that edible coatings can reduce moisture loss, maintain firmness, preserve antioxidant properties, and control microbial growth in minimally processed products. These findings confirm the relevance of edible coatings as postharvest preservation tools, especially in fresh and fresh-cut fruits.

However, the evidence also shows that coating efficacy varies according to formulation, food matrix, and storage conditions. Some studies report differences in preservation performance depending on the type of biopolymer, the presence of active compounds, coating thickness, and interaction with the fruit surface. For example, the findings associated with chitosan-beeswax coatings or multilayer alginate-based systems suggest that formulation design is a decisive factor in determining the final effectiveness of the coating. Therefore, in fruits and vegetables, edible coatings should not be understood as universal solutions, but as matrix-specific systems requiring optimization according to product physiology and postharvest conditions.

In meat and fishery products, the research focus differs from that observed in fruits and vegetables. 1n these matrices, edible coatings are mainly oriented toward controlling lipid oxidation, microbial growth, drip loss, color deterioration, protein degradation, and sensory changes during refrigerated storage. Studies such as those by Xiong et al. (2020), Fang et al. (2018), and Hossain et al. (2025) show that coatings can improve physicochemical stability and delay spoilage in animal-derived products. However, their effectiveness is strongly linked to the incorporation of bioactive compounds, which reinforces the importance of active systems over conventional barrier coatings.

Fishery products represent a particularly demanding application area because of their rapid deterioration, high water activity, susceptibility to microbial spoilage, and vulnerability to lipid and protein oxidation. Evidence from studies such as Feng et al. (2017) and Wu et al. (2018) suggests that coatings based on fish gelatin, chitosan, phenolic compounds, lysozyme, and tea polyphenols may contribute to preserving quality during cold storage. Nevertheless, the rapid degradation of fish products poses additional challenges, requiring more complex formulations and stricter validation under real storage conditions.

In contrast, eggs, dairy, and bakery products are less represented in the selected studies, indicating important research gaps. Despite their lower frequency, available evidence suggests promising applications. In eggs, coatings may help preserve internal quality, reduce gas exchange through the shell, and maintain freshness indicators such as Haugh unit, yolk index, and albumen pH. In dairy products, especially cheese, edible coatings incorporating bacteriocins, whey proteins, alginate, or essential oils may provide additional microbiological protection. In bakery products, coatings may contribute to reducing moisture evaporation and delaying mold growth.

Overall, the food matrix-specific analysis confirms that edible coatings are multifunctional preservation systems whose effectiveness depends on the interaction between coating composition, product characteristics, storage environment, and deterioration mechanisms. The strongest evidence is concentrated in fruits and vegetables, followed by meat and fishery products, while eggs, dairy, and bakery products remain underexplored. This uneven distribution suggests that future research should expand the application of edible coatings to less-studied food categories and strengthen comparative studies capable of identifying which formulations are most effective for each type of food matrix.

4.4 Practical implications

The findings of the present study have relevant implications for the food industry, applied research, and the development of sustainable preservation technologies.

First, the evidence confirms that edible coatings based on natural biopolymers, such as chitosan, alginate, and gelatin, constitute viable alternatives to conventional packaging, particularly in the context of the growing demand for biodegradable solutions. Their ability to act as semipermeable barriers and modulate gas exchange positions them as effective tools for reducing moisture loss and delaying deterioration processes.

Second, the incorporation of bioactive compounds, such as essential oils, plant extracts, and natural antimicrobials, significantly expands the functional potential of these systems. The results show that these coatings not only preserve physicochemical quality but also contribute to microbiological control, which is especially relevant in highly perishable products such as meats, fish, and fresh fruits. This implies that the industry can move toward the design of multifunctional active coatings capable of integrating preservation, food safety, and sensory improvement.

Third, the high concentration of studies on fruits and vegetables suggests that this sector presents favorable conditions for the adoption of these technologies, especially in postharvest systems and minimally processed products. However, the results also evidence opportunities for application in other sectors, such as meat, fishery, dairy, and bakery products, where coatings have demonstrated efficacy in controlling oxidation, microbial growth, and quality maintenance.

Likewise, the identification of scientific collaboration networks dominated by certain countries suggests that technology transfer may be geographically concentrated. This raises the need to strengthen the adoption of these technologies in regions with lower scientific participation, particularly in contexts where postharvest losses are high.

Finally, the results indicate that the effective implementation of edible coatings in industry requires considering factors such as:

• Type of food
• Storage conditions
• Coating formulation
• Interaction between food matrix and bioactive compounds

This implies that there is no universal solution, but rather that coatings must be designed specifically according to the product and its application context.

4.5 Safety considerations and regulatory challenges

Despite the promising role of edible coatings in food preservation, their safety and regulatory implications require careful consideration. Since these materials are applied directly to food surfaces and may be consumed together with the product, coating components must comply with food-grade requirements and should not compromise consumer health. This is particularly relevant when coatings incorporate essential oils, plant extracts, nanoparticles, antimicrobial agents, or bioactive compounds, because their concentration, migration potential, sensory impact, and interaction with the food matrix may influence both safety and consumer acceptance.

The evidence analyzed in this review suggests that most coating systems are based on natural biopolymers such as chitosan, alginate, starch, gelatin, pectin, whey protein, and lipid compounds. These materials are generally associated with biodegradability and low toxicity; however, their safety cannot be assumed universally. Differences in source, purity, extraction method, molecular weight, allergenic potential, and added active substances may alter their behavior in food systems. For instance, coatings derived from crustacean chitosan or dairy proteins may raise allergen-related concerns in sensitive consumers, while essential oils can modify aroma and flavor when used at high concentrations.

Another important safety issue concerns the incorporation of antimicrobial and antioxidant compounds. Although these substances can reduce microbial growth and lipid oxidation, their effectiveness must be balanced with toxicological limits, regulatory approval, and sensory acceptability. In addition, active coatings should be evaluated under real storage and distribution conditions, since laboratory effectiveness does not always guarantee industrial safety or stability. Therefore, future studies should include not only physicochemical and microbiological indicators but also migration tests, toxicological evaluation, allergen declaration, sensory tolerance, and compliance with national and international food safety regulations.

Overall, edible coatings should be considered safe and scalable only when their formulation, active ingredients, application method, and intended food matrix are evaluated together. This reinforces the need for multidisciplinary research integrating food technology, toxicology, regulatory science, sensory analysis, and industrial validation.

4.6 Future research lines

Based on the results obtained, several research lines can be identified that may contribute to the advancement of the field of edible coatings.

First, it is necessary to deepen the development of smart and functional coatings capable of responding to environmental conditions or changes in the food, integrating properties such as controlled release of active compounds, selective antimicrobial activity, or deterioration indicators. The presence of terms such as “nanotechnology” and “nanoemulsion” in the co-occurrence analysis suggests that this line is already expanding, but still has broad development potential.

Second, studies are needed that evaluate the interaction between coatings and specific food matrices, as coating efficacy varies considerably depending on the type of food. This implies developing more precise models that allow predicting the behavior of coatings under different storage conditions.

Third, research gaps related to less-studied products, such as dairy, bakery, and some animal derivatives, are identified. Despite the positive results observed in these products, their representation in the literature is lower compared to fruits and meats, suggesting the need to expand the scope of application of these technologies.

Another relevant line corresponds to the evaluation of consumer acceptance, since although several studies analyze sensory attributes, there is still a limited understanding of consumer perception regarding the use of edible coatings, especially when they incorporate bioactive compounds that may modify taste or aroma.

Likewise, studies addressing the industrial scalability and economic viability of these technologies are required. Most of the identified studies are developed under laboratory conditions, which limits the understanding of their behavior in real production systems. In this sense, it is essential to evaluate aspects such as production costs, stability during large-scale storage, and compatibility with existing industrial processes.

Finally, it is proposed to strengthen research in regional contexts and in countries with lower participation in global scientific networks. This will allow the adaptation of edible coating technologies to local conditions, contributing to the reduction of food losses and the development of more sustainable food systems.

5 Conclusion

This scoping review provides an updated overview of scientific advances and trends in the use of edible coatings for extending the shelf life of foods.

The main conclusions are:

• Research on edible coatings has increased markedly since 2015, reflecting growing interest in sustainable, biodegradable, and active food preservation technologies.
• The field is led mainly by China, India, and the United States, while other regions remain less represented in international collaboration networks.
• The most frequently studied coating materials are natural biopolymers, particularly chitosan, alginate, pectin, starch, gelatin, whey protein, carrageenan, gellan, and composite lipid-based matrices.
• Recent research shows a transition from passive coatings toward active and multifunctional systems incorporating essential oils, plant extracts, phenolic compounds, bacteriocins, nanoemulsions, and antimicrobial agents.
• The strongest evidence is concentrated in fruits and vegetables, followed by meat and fishery products, whereas eggs, dairy, and bakery products remain comparatively underexplored.
• Edible coatings contribute mainly to microbial control, physicochemical stabilization, reduction of moisture loss, delay of oxidation, preservation of sensory quality, and extension of shelf life.
• Future studies should strengthen safety assessment, regulatory analysis, consumer acceptance, industrial scalability, and validation under real storage and commercialization conditions.

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Footnotes

Edited by: Soubhagya Tripathy, Indian Institute of Technology Kharagpur, India

Reviewed by: Ashish Mohite, Amity University, India

Jittimon Wongsa, King Mongkut’s University of Technology North Bangkok, Thailand