Relationships Between Edible Coatings and Garlic Skin

Hershko, V.; Klein, Eugenia; Nussinovitch, A.

doi:10.1111/j.1365-2621.1996.tb12201.x

Cited by 45 publications

(20 citation statements)

References 23 publications

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“…Immersion of fresh produce (garlic bulbs) in a gum coating solution (not including the cationic cross‐linking agent) could take between ∼15 s and ∼2 min to gain a complete object coating. The duration depends on the wettability, the concentration, and the viscosity of the hydrocolloid solution, as well as on the roughness of the surface and the possible penetration of the coating liquid into the biological specimen (Hershko et al, 1996). The second immersion of the gum coated bulb (to practically accomplish the cross‐linking of the alginate or the gellan in our study) takes between 30 s and ∼2 min and depends on the concentration and temperature of the cross‐linking agent and the alginate or gellan solution, the thickness of the coating gum solution, and the geometric complexity of the coated object.…”

Section: Resultsmentioning

confidence: 99%

The Behavior of Hydrocolloid Coatings on Vegetative Materials

Hershko

Nussinovitch

1998

Biotechnol. Prog.

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Coating vegetative materials by gelling agents is a process characterized by four different time scales. After wetting and penetration of the vegetative skin by the gum solution, adhesion of the viscous solution to the outer layer (skin) of the coated material is possible. The gelled film (coating) collapses during further drying and adheres to the vegetative tissue. Critical surface tensions of the solid object to be coated, its apparent and real roughness, wettability of the surfaces by the gum solution, the composition and polarity of the films designed to coat the solid, and the surface tension of gum coating solutions are among the critical properties that need to be explored and changed for a successful coating process. The critical surface tensions of garlic peel and gellan and alginate films (coatings) were evaluated by Zisman plots. Garlic skin has a low surface tension compared with those of synthetic films such as polystyrene and polyethylene. A spreading technique was used to determine the surface tension of the dry film and the solid garlic skin. Surface tension was divided into dispersive and polar components. The similarity between the coating solution and the object to be coated in values of dispersive and polar components influences the spreadability of the coating gum solutions. Better compatibility between the coated object and the coating films can be achieved by incorporating surface-active agents within the coating gum solution. From the compatibility requirements detailed above, it can be concluded that tailor-made hydrocolloid coatings for different vegetative materials can only be achieved by further exploring the chemical and physical properties of the coating solutions and the coated objects.

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Section: Resultsmentioning

confidence: 99%

The Behavior of Hydrocolloid Coatings on Vegetative Materials

Hershko

Nussinovitch

1998

Biotechnol. Prog.

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“…Surface roughness at the microstructural level influences, among others, the uptake of oil in fried potatoes (Pedreschi, Aguilera, & Brown, 2000;Saguy & Pinthus, 1995), the adhesion of edible coatings (Hershko, Klein, & Nussinovitch, 1996) and, the color of bloomed chocolate (Hartel, 1998).…”

Section: The Surface Roughness Of Foodsmentioning

confidence: 99%

Characterization of food surface roughness using the glistening points method

Quevedo

Aguilera

2004

Journal of Food Engineering

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“…They must wet and spread on the surface of the food product, and upon drying, they must form a film that has the adequate properties and durability. The coating process involves wetting of the food product by the coating solution and the possible penetration of the solution into its skin [32]. Also, the surface energy or surface tension of the food product is a controlling factor in the process that involves wetting and coating of surfaces [33].…”

Section: Surface Propertiesmentioning

confidence: 99%

The Use of Electric Fields for Edible Coatings and Films Development and Production: A Review

et al. 2010

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Edible films and coatings can provide additional protection for food, while being a fully biodegradable, environmentally friendly packaging system. A diversity of raw materials used to produce edible coatings and films are extracted from marine and agricultural sources, including animals and plants. Electric fields processing holds advantage in producing safe, wholesome and nutritious food. Recently, the presence of a moderate electric field during the preparation of edible coatings and films was shown to influence their main properties, demonstrating its usefulness to tailor edible films and coatings for specific applications. This manuscript reviews the main aspects of the use of electric fields in the production of edible films and coatings, including the effect in their transport and mechanical properties, solubility and microstructure.

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Relationships Between Edible Coatings and Garlic Skin

Cited by 45 publications

References 23 publications

The Behavior of Hydrocolloid Coatings on Vegetative Materials

The Behavior of Hydrocolloid Coatings on Vegetative Materials

Characterization of food surface roughness using the glistening points method

The Use of Electric Fields for Edible Coatings and Films Development and Production: A Review

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