edible films and vegetables.pdf

Chapter 7 Edible Films and Coatings for Fruits and Vegetables Guadalupe I. Olivas and Gustavo Barbosa-Cánovas 7.1 Introduction There is a growing trend toward increased consumption of fresh fruits and vegetables. According to the USDA, fresh fruit consumption in the United States in 2000 was 28% above average annual fruit consumption of the 1970s, and fresh vegetable consumption was 26% above average annual vegetable consumption for the same period (USDA 2001 –2002). Higher consumption of fruits and vegetables has been associated with growing interest in a healthier diet, and is expected to increase over time. International organi- zations (World Health Organization/WHO 2002 ; Food and Agriculture Organization/ FAO 2003) have been urging nations everywhere to promote consumption of fruits and vegetables, as a diet high in such foods has been found to be associated with decreased incidences of birth defects, mental and physical retardation, weakened immune systems, blindness, cardio-vascular diseases, and some forms of cancer and diabetes (Ford and Mookdad 2001 ; Genkinger et al. 2004 ; Hung et al. 2004 ; FAO 2003) . WHO (2002) has estimated that low fruit and vegetable intake is among the top ten risk factors contributing to mortality (2.7 million deaths each year). They also reported that 19% of gastrointestinal cancer, 31% of ischemic heart disease, and 11% of stroke occurrences are caused by low intake of fruits and vegetables. Consumers today have higher expectations than ever before, insisting their food be more nutritious and safer to eat, with wider variety and longer shelf life. In the case of produce, maintaining high quality food for long periods of time is difficult, since fruits and vegetables are composed of living tissue which undergoes major G.I. Olivas () Centro de Investigación en Alimentación y Desa