Optimization of Starch Composite Edible Coating Formulation on Fresh-Cut “Fuji” Apple through Surface Tension, Wettability and FTIR Spectroscopy

Sharif, Zim; Jai, Junaidah; Subuki, Istikamah; Zaki, Nurul Asyikin Md; Mustapha, F. A.; Yusof, Noorsuhana Mohd; Idris, Sarada

doi:10.1088/1757-899x/507/1/012009

Cited by 4 publications

(2 citation statements)

References 13 publications

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“…The addition of antioxidant extracts of mango seed to edible coatings of mango peel improved the surface properties and wettability on the peach surface (Torres-León et al, 2018). Interactions of carboxymethyl cellulose, glycerol and turmeric oil in cassava starch coating-forming solutions, modified wettability of fresh-cut "Fuji" apple (Sharif et al, 2019). Also, edible coatings based on sodium alginate, glycerol, sunflower oil and Span 80 presented good wettability on strawberry epicarp (Parreidt, Schott, Schmid, & Müller, 2018).…”

Section: Introductionmentioning

confidence: 98%

Wettability of starch-gellan coatings on fruits, as affected by the incorporation of essential oil and/or surfactants

Sapper

Bonet

Chiralt

2019

LWT

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Section: Introductionmentioning

confidence: 98%

Wettability of starch-gellan coatings on fruits, as affected by the incorporation of essential oil and/or surfactants

Sapper

Bonet

Chiralt

2019

LWT

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“…SEM may be useful to evaluate film homogeneity, layer structure, the morphology of pores and cracks, surface smoothness and thickness [196]. FTIR may be used to evaluate the extent of interactions between the different film components [197]. X-ray diffraction may provide an estimate of the amorphous-crystalline structure of film polymers and to track recrystallization during storage [198].…”

Section: Microstructurementioning

confidence: 99%

The Use of Nanocellulose in Edible Coatings for the Preservation of Perishable Fruits and Vegetables

2021

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The usage of edible coatings (ECs) represents an emerging approach for extending the shelf life of highly perishable foods, such as fresh and fresh-cut fruits and vegetables. This review addresses, in particular, the use of reinforcing agents in film-forming solutions to tailor the physicochemical, mechanical and antimicrobial properties of composite coatings. In this scenario, this review summarizes the available data on the various forms of nanocellulose (NC) typically used in ECs, focusing on the impact of their origin and chemical or physical treatments on their structural properties (morphology and shape, dimension and crystallinity) and their functionality. Moreover, this review also describes the deposition techniques of composite ECs, with details on the food engineering principles in the application methods and formulation optimization. The critical analysis of the recent advances in NC-based ECs contributes to a better understanding of the impact of the incorporation of complex nanoparticles in polymeric matrices on the enhancement of coating properties, as well as on the increase of shelf life and the quality of fruits and vegetables.

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Development of edible films based on anchote (Coccinia abyssinica) starch: process optimization using response surface methodology (RSM)

2022

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Optimization of Starch Composite Edible Coating Formulation on Fresh-Cut “Fuji” Apple through Surface Tension, Wettability and FTIR Spectroscopy

Cited by 4 publications

References 13 publications

Wettability of starch-gellan coatings on fruits, as affected by the incorporation of essential oil and/or surfactants

Wettability of starch-gellan coatings on fruits, as affected by the incorporation of essential oil and/or surfactants

The Use of Nanocellulose in Edible Coatings for the Preservation of Perishable Fruits and Vegetables

Development of edible films based on anchote (Coccinia abyssinica) starch: process optimization using response surface methodology (RSM)

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