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. monocytogene...

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