Layer-by-layer edible coatings based on mucilages, pullulan and chitosan and its effect on quality and preservation of fresh-cut pineapple (Ananas comosus)

•Chitosan (CH), pullulan (PU) and mucilages (M) edible coatings (ECs) were developed.•Layer-by-layer ECs reduced the weight loss, softening and microbiological growth.•Sensory analysis showed that ECs helped to preserve color, odor, texture and flavor.•CH+PU ECs reduced the growth of L. monocytogenes and S. typhi.•Coated cut pineapple lasted longer (18days) compared to uncoated (12days) at 4°C. Edible coatings (ECs) based on chitosan (CH), pullulan (PU), linseed (LM), nopal cactus (NM) and aloe mucilage (AM) were applied by layer-by-layer technique to preserve the quality and prolong the shelf-life of fresh-cut pineapple. Pineapples were washed, disinfected, dried and cut into 2cm side cubes. Fresh-cut fruit was coated by dipping using four treatments (CH+PU, CH+LM, CH+NM and CH+AM), packed into polyethylene terephthalate containers and stored for 18 d at 4°C. Uncoated fruit was used as control. Application of layer-by-layer ECs decreased (P