INFORM February 2026

38 INFORM FEBRUARY 2026 , VOL. 37, NO. 2

EDIBLE APPLICATIONS TECHNOLOGY ARTICLES PICKED BY RESEARCHERS

This column highlights articles from non-AOCS journals to complement the AOCS member benefit of access to full journal articles.

Ignacio Vieitez is a research professor at the Universdad de la República in

microbial deterioration. The review on meat products highlights how edible coatings and packaging can serve as carriers for antimicrobial peptides, enhancing microbial safety, color retention, and lipid oxidation stability. The review on fresh mushrooms summarizes advances in biopolymer-, lipid-, and bioactive-based coatings, including nanocomposites and smart materials, to reduce browning, dehydration, and spoilage. ULTRASOUND-ASSISTED FLAXSEED MUCILAGE AND BLACK RICE BRAN EXTRACT IN POLYVINYL ALCOHOL COATINGS FOR QUALITY PRESERVATION OF FRESH CUT APPLES Saleh, M. N., et al. , Food Control , 181, 111751, 2026. This study compared conventional heating (HFMU) and ultrasound-assisted (UFMU) extraction of flaxseed mucilage (FMU) and evaluated their performance in polyvinyl alcohol (PVA)-based edible coatings enriched with black rice bran extract (BRBE) for fresh-cut apple preservation. UFMU achieved higher extraction yield (8.73 %), phenolic content (17.66 mg GAE/g), antioxidant activity (32.30 %), water-binding

capacity, and color quality. Coatings containing UFMU (10–40 %, w/w) and BRBE were applied to apple slices and compared with PVA-only and uncoated controls during 9 days at 4 ± 1 °C. UFMU- and BRBE-enriched coatings reduced weight loss, slowed TSS increase, maintained firmness and pH, preserved titratable acidity and vitamin C, and inhibited PPO and POD activity. PVA/BRBE/UFMU30 showed the best performance, retaining the highest phenolic content (45.10 mg GAE/100 g) and antioxidant activity (55.60 %). Microbial counts were lowest in UFMU-enriched coatings. Visual analysis confirmed reduced browning and dehydration, highlighting this natural coating’s potential for extending fresh-cut fruit shelf life. DEVELOPMENT OF ALGINATE BASED ACTIVE EDIBLE COATING WITH BRASSICA JUNCEA AND RAPHANUS SATIVUS SPROUT EXTRACTS TO EXTEND TOMATO SHELF-LIFE Moeini, A., et al. , Food Hydrocolloids , 170, 111693, 2026. Extending the shelf life of fresh produce using sustainable, bio based preservation methods is an exciting and rapidly growing area of research, driven by the need to reduce food waste and

Montevideo, Uruguay. He studies green extraction processes to isolate bioactive compounds and determines their potential benefits as food ingredients. The four papers collectively highlight the growing importance of edible application technologies, including edible coatings and active packaging, as multifunctional platforms for delivering natural lipid associated antioxidants and antimicrobial compounds. These systems aim to extend the shelf life of highly perishable foods such as fresh-cut fruits, tomatoes, mushrooms, and meat products. The study on fresh-cut apples shows that ultrasound-extracted flaxseed mucilage incorporated into PVA coatings with black rice bran extract effectively reduces browning and microbial spoilage. The article on tomatoes demonstrates that alginate coatings reinforced with zein/chitosan microparticles encapsulating sprout extracts improve mechanical properties and delay physiological and