Shellac: a natural resource for fruit coating and preservation

Abstract

Shellac is a refined resinous substance found in the secretion of the female insect Laccifer lacca. Its use in the food industry has been expanding for its characteristics of good film formability, pH-responsiveness, and amphiphilicity  This study aimed to review the data on the shellac application, its impact on fruit conservation, and the characterization of physicochemical extraction and its regulation. This natural polymer contribute for the extension of the post-harvest shelf life of the fruits. Moreover, it shows antimicrobial potential and greater film firmness when associated with other compounds. The different processes for extracting and refining shellac are simple; however, they can modify its physicochemical characteristics, which highlights the importance of updating the consumption safety data associated with these modifications. The approach of using shellac as a food coating shows good results for the preservation of in natura food, such as fruits, and can also act as a basis for active packaging systems. The shellac application potential is wide, and it can contribute to the waste reduction and to the enlargement of the distribution possibilities of tropical vegetables and fruits with the increase of shelf life.