Harnessing the Synergy Between Edible Coatings and Non-Thermal Technologies for Improved Food Quality and Sustainable Preservation

This review explores the synergistic integration of edible coatings and non-thermal preservation technologies as a multifaceted approach to maintaining food quality, safety, and sustainability. Edible coatings—composed of polysaccharides, proteins, lipids, or composite biopolymers—serve as biodegradable barriers that control moisture, gas, and solute transfer while acting as carriers for bioactive compounds such as antimicrobials and antioxidants. Meanwhile, non-thermal techniques, including high-pressure processing, cold plasma, ultrasound, photodynamic inactivation, modified atmosphere packaging, and irradiation, offer microbial inactivation and enzymatic control without compromising nutritional and sensory attributes. When combined, these technologies exhibit complementary effects: coatings enhance the stability of bioactives and protect surface quality, while non-thermal treatments boost antimicrobial efficacy and promote active compound penetration. The review highlights their comparative advantages over individual treatments—improved microbial inhibition, nutrient retention, and sensory quality. It further discusses the possible mechanisms through which edible coatings and selected hurdles induced microbial decontamination. Finally, the study identified major drawbacks and provided strategic recommendations to overcome these limitations, including optimizing coating formulations for specific food matrices, tailoring process parameters to minimize adverse physicochemical changes, and conducting pilot-scale validations to bridge the gap between laboratory success and industrial application.