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As the world population is expected to rise to nearly eleven billion by 2050, a concomitant rise in the demand for fresh fruits and vegetables (FFV) is expected. FFV are highly perishable and constitute 20% of the global food wastage with nearly 30% of the losses occurring at the post-harvest (PH) phase. This represents a challenge to ensure food and nutrition security for future generations. A proposed solution is the use of edible coatings incorporating natural ingredients that have the potential to reduce PH losses. Rising consumer demands for healthy, safe and sustainable food have translated to a greater acceptance of natural edible coatings. Edible coatings are hydrocolloid-based layers often applied to the surface of FFV to confer physical protection as well as extending shelf-life and consumer attraction. Although there has been extensive research on edible coatings, their widespread use has been limited due to a number of challenges such as a lack of standards and regulations, limited market research on consumer opinion and purchase intent, difficulties in scaling-up for industrial application and environmental sustainability concerns. This article attempts to shed light on the drivers fostering, as well as barriers impeding, commercial uptake of edible coatings in the FFV industry. [ABSTRACT FROM AUTHOR]

Pectin, a polysaccharide, is ubiquitously found in cell wall of higher plants. It is traditionally used in the preparation of jam, jellies, and marmalades as a gelling agent. New applications of pectin continue to emerge, making pectin extraction and commercialisation an attractive investment. Commercially available pectin is extracted from citrus peels and apple pomace worldwide. However, a number of tropical and sub-tropical fruits by-products represent potential sources of pectin which can also be capitalised. It is to be noted that conventional extraction of pectin requires a lot of energy and involves the use of mineral acids. In line with sustainable development goals, studies have been undertaken to assess the efficiency of non-conventional green extraction methods, such as microwave-assisted extraction, ultrasound-assisted extraction, and enzyme-assisted extraction, on the yield and characteristics of pectin extracted from tropical and sub-tropical fruits. The present review article compares and discusses the effects of conventional and non-conventional pectin extraction techniques on the extraction of pectin from tropical and sub-tropical fruits by-products, as well as the potential applications of pectin extracted from these materials. [ABSTRACT FROM AUTHOR]