Ata Aditya Wardana, Vincensius Marcellino, Laras Putri Wigati, Francis Ngwane Nkede, Fumina Tanaka, Fumihiko Tanaka, Yogi Angga Swasono, Anjar Anggraini Harumningtyas, R. Haryo Bimo Setiarto, Retno Tri Astuti, Angga Wira Perdana
Pectin has gained increasing attention as an effective emulsifying and film-forming biopolymer owing to its advantageous physicochemical properties. This paper discusses a perspective on the potential application of pectin-based Pickering emulsion edible coatings for fresh produce preservation, with particular emphasis on their barrier performance, antimicrobial functionality, and controlled-release capabilities. The emulsification efficiency of pectin is strongly influenced by its molecular characteristics, including degree of methylation, molecular weight, and associated protein fractions. The incorporation of co-stabilizers, such as zein and zinc oxide (ZnO), cellulose nanofibers, and whey protein has been reported to enhance emulsion stability, improve antimicrobial efficacy, and facilitate targeted delivery of active compounds. Experimental evidence indicates that pectin-based coatings effectively reduce water vapor and oxygen permeability, thereby mitigating microbial spoilage in fruits such as apples, strawberries, grapes, and tomatoes. Moreover, these systems contribute to shelf-life extension by preserving coating integrity, enabling the sustained release of essential oils (EO), and providing combined protection against oxidative and microbial deterioration. The integration of nanostructured biopolymers within pectin matrices further enhances film compactness and barrier efficiency. Overall, pectin-stabilized Pickering emulsions offer a sustainable and environmentally benign strategy for fresh produce preservation, with significant potential for future development in smart packaging and scalable food preservation technologies. Copyright © 2026 Wardana, Marcellino, Wigati, Nkede, Tanaka, Tanaka, Swasono, Harumningtyas, Setiarto, Astuti and Perdana.
Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, Indonesia; Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University, Fukuoka, Japan; Research Center for Food and Technology Processing, National Research and Innovation Agency (BRIN), Yogyakarta, Gunung Kidul, Indonesia; Research Center for Applied Microbiology, National Research and Innovation Agency (BRIN), Bogor, Cibinong, Indonesia; Department of Fisheries Product Technology, Faculty of Fisheries and Marine Science, Universitas Brawijaya, East Java, Indonesia
