Edible Coating

Oduro, Kofi Owusu-Akyaw

doi:10.5772/intechopen.101283

Cited by 5 publications

(4 citation statements)

References 43 publications

(34 reference statements)

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“…Recent research has focused on overcoming these limitations, prompting the development of alternative preservation approaches, such as edible coatings for the development of an internal modified environment (Corbo et al, 2015;Firouz et al, 2021). An edible coating/film is a thin continuous layer of edible material that is formed on or between food and food components (Oduro, 2021). Edible coatings are being applied and built directly on the surface of food products, which are then ingested with the food material.…”

Section: Introductionmentioning

confidence: 99%

Improvement of shelf-life and nutrient quality of tomatoes and eggplant fruits using chitosan-starch composite coat

Ossamulu¹,

Akanya²,

Egwim³

et al. 2023

Acta Sci Pol Technol Aliment

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Fruit and vegetables that have been harvested can be compared to live systems that are actively undergoing metabolism. As a result, a range of spoilage bacteria, as well as enzymatic and chemical processes, can cause them to deteriorate (Petruzzi et al., 2017). This may pose a significant risk to the health of consumers and accrue heavy financial losses to producers, as consumers may withdraw their support and patronage. Foodborne disease is a public health issue that encompasses a wide range of disorders, the most common of which is gastroenteritis, which may be caused by a variety of microorganisms such as bacteria, viruses and

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Section: Introductionmentioning

confidence: 99%

Improvement of shelf-life and nutrient quality of tomatoes and eggplant fruits using chitosan-starch composite coat

Ossamulu¹,

Akanya²,

Egwim³

et al. 2023

Acta Sci Pol Technol Aliment

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“…Edible coatings are a class of coatings that possess biodegradability and are ingestible. These materials may comprise polysaccharides, proteins, or lipids and may be applied as a coating or film (Owusu-Akyaw Oduro, 2022).…”

Section: Introductionmentioning

confidence: 99%

A carrageenan-based edible coating incorporating with peppermint essential oils to increase shelf life of bananas (Musa acuminata cavendish)

Pamungkas,

Siregar,

Sedayu

et al. 2023

JRPB

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Ambon bananas (Musa acuminata cavendish) are nutritious and economically valuable fruits. Bananas, being a climacteric fruit, have the potential to undergo deterioration subsequent to the harvesting process. The utilization of an edible coating on bananas has demonstrated potential in delaying spoilage, whereas the substantial use of peppermint oil has been observed in the preservation of fruit freshness. This research investigated how a carrageenan-based coating and peppermint essential oil enhance banana shelf life. This research compares uncoated bananas, carrageenan-coated bananas, and carrageenan-peppermint-coated bananas. Weight loss, total soluble solids (TSS), pH, colour, and water activity were tested. In this study, it was observed that the application of a carrageenan edible coating resulted in a reduction in weight loss and TSS as compared to bananas that were not coated. Duncan's test shows statistically significant discrepancy in weight loss among bananas that have undergone different treatments, thereby influencing the overall weight loss outcome. There are variations in pH levels and aw values. Meanwhile, pH and water activity of coated and uncoated bananas were relatively the same and stable during storage, so the carrageenan edible coating treatment and the addition of peppermint essential oil had no effect. The findings indicate that edible coatings made from carrageenan have the ability to inhibit the ripening process of bananas. Nevertheless, the efficacy of this inhibition decreases when peppermint essential oil is given as a supplementary constituent.

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“…These are natural coatings that prevent food loss and food spoilage by enhancing barrier properties coupled with antimicrobial and antioxidant properties. Polysaccharide, lipid and polypeptide coatings are mainly used as edible coatings [9], with the addition of essential oils or organic acids to act as antimicrobial agents. The use of different nanoparticles on the edible films has also enhanced the shelf life of fresh fruits and vegetables [10].…”

mentioning

confidence: 99%

“…The use of different nanoparticles on the edible films has also enhanced the shelf life of fresh fruits and vegetables [10]. Moreover, the matrix of the edible films can be incorporated with any antioxidants, antimicrobials, nutrients, vitamins, anti-browning agents, enzymes or probiotics to enhance the shelf life of minimally processed food [9]. The use of edible films has also been under investigation due to the reduction in packaging waste after the consumer has used the food product.…”

mentioning

confidence: 99%