Edible Coating and Film Materials

Lacroix, Monique; Vu, Khanh Dang

doi:10.1016/b978-0-12-394601-0.00011-4

Cited by 61 publications

(30 citation statements)

References 136 publications

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“…Such properties allow their use for food quality preservation and shelf-life extension. Furthermore, as carriers of active compounds that can be released in a controlled way, they can also provide antimicrobial activity and be applied for decay control and safety enhancement [26,29,33,35,47,62]. Edibility and biodegradability are the most beneficial characteristics of edible films and coatings.…”

Section: Functional Properties Of Edible Coatingsmentioning

confidence: 99%

“… The ability of different proteins to form edible coatings is highly dependent on their molecular characteristics: molecular weight, conformation, electrical properties, flexibility, and thermal stability [45]. Edible coatings based on proteins usually exhibit good gas barrier characteristics, but poor water barrier characteristics due to their hydrophilic character [28,46,47]. polysaccharides, and lipids in order to combine the advantages of both types of components.…”

Section: Components and Types Of Matrixesmentioning

confidence: 99%

“…The ability of edible films and coatings to protect food against mechanical damage is usually assessed by determining film tensile properties such as Young's modulus (YM), which determines film stiffness as determined by ratio of pulling force/area to degree-of-film-stretch, tensile strength (TS), which indicates the pulling force per film cross-sectional area required to break the film, and elongation at break (E), which gives the degree to which the film can stretch before breaking and it is expressed as a percentage [1,10]. Other standardized mechanical examinations include compression strength, puncture strength, stiffness, tearing strength, burst strength, abrasion resistance, adhesion force, and folding endurance [24,29,35,47].…”

Section: Functional Properties Of Edible Coatingsmentioning

confidence: 99%

See 2 more Smart Citations

Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

2015

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According to their origin, major postharvest losses of citrus fruit are caused by weight loss, fungal diseases, physiological disorders, and quarantine pests. Cold storage and postharvest treatments with conventional chemical fungicides, synthetic waxes, or combinations of them are commonly used to minimize postharvest losses. However, the repeated application of these treatments has led to important problems such as health and environmental issues associated with fungicide residues or waxes containing ammoniacal compounds, or the proliferation of resistant pathogenic fungal strains. There is, therefore, an increasing need to find non-polluting alternatives to be used as part of integrated disease management (IDM) programs for preservation of fresh citrus fruit. Among them, the development of novel natural edible films and coatings with antimicrobial properties is a technological challenge for the industry and a very active research field worldwide. Chitosan and other edible coatings formulated by adding antifungal agents to composite emulsions based on polysaccharides or proteins and lipids are reviewed in this article. The most important antifungal ingredients are selected for their ability to control major citrus postharvest diseases like green and blue molds, caused by Penicillium digitatum and Penicillium italicum, respectively, and include low-toxicity or natural chemicals such as food additives, generally recognized as safe (GRAS) compounds, plant extracts, or essential oils, and biological control agents such as some antagonistic strains of yeasts or bacteria. OPEN ACCESSCoatings 2015, 5 963

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Section: Functional Properties Of Edible Coatingsmentioning

confidence: 99%

Section: Components and Types Of Matrixesmentioning

confidence: 99%

Section: Functional Properties Of Edible Coatingsmentioning

confidence: 99%

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Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

2015

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“…They focus on selected proteins originated from animal and plant sources consisting of caseins, whey proteins, collagen and gelatin, plasma proteins, myofibrillar proteins, egg white proteins, soy protein, wheat gluten and zein [35][36][37].…”

Section: Radiation and Proteinsmentioning

confidence: 99%

Radiation Influence on Edible Materials

Mastro¹

2016

Radiation Effects in Materials

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Innovations in the food industry are shaped both by new technologies available and by society's requirements. A good knowledge on the chemistry and biological role of the macro-nutrients (proteins, carbohydrates, lipids and also energy and water) and micronutrients (minerals and vitamins) is required. Food production foundations include not only the design of the food products but also the materials, mechanics, ingredients, conversion and transformation all must be taken into consideration. Edible polymers are polymeric materials that can be easily consumed by human beings or lower animals in whole or part via the oral cavity and given harmless effect to the health. An edible polymer is originated from natural products such as polysaccharides, proteins and lipids, with the addition of plasticizers and surfactants. Radiation-processing technologies are used currently for numerous applications of commercial and economic importance, but it is an emerging application with the use of ionizing radiation to enhance properties of edible polymers such as carbohydrates or proteins. This chapter aims at supplying the state of the art about the effects of ionizing radiation on edible polymers: starch and vegetal proteins and also on gelatin that comes from animal origin.

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“…Application of edible films and coatings to the surface of nuts can be used to minimize oxidation (Lee & Krochta, 2002;Proctor, Ahmedna, Kumar, & Goktepe, 2004). Whey protein-based coating possesses good oxygen barrier and mechanical properties (Lacroix & Vu, 2014). Other studies also showed that incorporating antagonistic yeasts into edible coating can enhance yeast survival under low water activity (Aloui, Licciardello, Khwaldia, Hamdi, & Restuccia, 2015;Marín et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Effects of edible coating containing Williopsis saturnus var. saturnus on fungal growth and aflatoxin production by Aspergillus flavus in peanuts

Ulutasdemir

Çağri‐Mehmetoğlu

2019

Journal of Food Safety

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Production of aflatoxin by Aspergillus flavus in peanuts is both a health hazard and major problem. This study investigated the ability of a whey protein concentrate (WPC)‐based edible coating containing Williopsis saturnus var. saturnus to prevent growth of A. flavus and aflatoxin production in peanuts. WPC with/without W. saturnus (7 log colony‐forming unit [CFU]/g) or W. saturnus alone was sprayed on peanuts inoculated with A. flavus (3 log CFU/g) and stored for 84 days at 25°C. Application of coating with W. saturnus reduced both growth of A. flavus and aflatoxin level by 82 and 69.5% compared with the control, respectively. Thiobarbituric acid values were around 60% lower in peanuts coated with WPC compared with the control. Sensory and chemical properties of peanuts were not significantly affected by coating treatment (p < .05). Based on results, coating with W. saturnus appears useful in preventing both growth of A. flavus and aflatoxin production in peanuts. Practical Applications Improved WPC based coating containing W. saturnus can be applied on surface of roasted peanuts to prevent growth of A. flavus and aflatoxin production.

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Edible Coating and Film Materials

Cited by 61 publications

References 136 publications

Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

Radiation Influence on Edible Materials

Effects of edible coating containing Williopsis saturnus var. saturnus on fungal growth and aflatoxin production by Aspergillus flavus in peanuts

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