Cyclodextrin-enhanced edible coatings for extending shelf life of perishable foods: A comprehensive review with emphasis on fruits and vegetables.

Global food loss-approximately one-third of all production-demands innovative preservation technologies. Cyclodextrin (CD)-enhanced edible coatings offer a promising sustainable solution combining biodegradability, food-grade safety, and multifunctional preservation capabilities. This review systematically examines CD inclusion complex technology in edible coatings for fruits and vegetables, analyzing how different CD types (α-, β-, γ-CD and modified derivatives) affect encapsulation efficiency, release kinetics, and preservation efficacy. We elucidate how CD incorporation modifies physicochemical properties of coating matrices-including chitosan, alginate, starch, gelatin, and zein-through hydrogen bonding and polymer network interactions that influence thermal, mechanical, rheological, and barrier characteristics. Quantitative synthesis across 40+ studies reveals encapsulation efficiencies of 53-99%, controlled release extending from hours to 35 days, and preservation outcomes achieving 75-200% shelf life extension, 25-60% weight loss reduction, and >90% microbial inhibition in optimized systems. The review critically evaluates structure-property-function relationships, identifies contradictions in mechanical property effects, and assesses regulatory frameworks and scale-up challenges. Key knowledge gaps-including standardized protocols, life cycle assessments, and consumer acceptance studies-are identified, and future research directions emphasizing CD-based metal-organic frameworks and smart responsive coatings are proposed. CD-enhanced edible coatings represent a significant opportunity to reduce food waste while contributing to global food security.