Edible Films and Coatings: Advances in Research and Applications

Donald A. Gross (Editor)

Series: Food Science and Technology
BISAC: TEC012000

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This books opens with a review of the latest advances in edible film composition, including the use of macromolecules in the structural matrix, bioactive compounds, diffusion, and application in food systems. Continuing, the authors investigate edible coatings based on natural polymers (soy protein-SPI and potato starch) considering the effect of process variables such as drying temperature and time. Kinetic modeling was used to study the drying behavior of potatoes after applying the coating. The Fick equation was considered to calculate the mass diffusivity. The following chapter describes cases of application of edible coatings, based on hydrocolloids, in different types of food and evaluates their impact in the shelf life of those food products.

A study is presented wherein edible films were developed from cassava starch, hydroxypropyl methylcellulose, glycerol as plasticizer, and the antimicrobial potassium sorbate. Oregano powder was added in order to obtain composite films. A mechanical test was performed until rupture and the parameters elastic modulus, stress, and strain at rupture were obtained. The potential application of WPC-based edible coatings with Origanum virens essential oils, as antimicrobial and antioxidant agent, is presented as a case study in two traditional Portuguese sausages. WPC-based edible films were prepared by heat-induced gelation using the conventional solvent casting method. The effect of glycerol as plasticizer and the addition of plant extracts or essential oils to the films is addressed to assess their effect on the film properties.

Afterwards, the authors describe the hydrocolloids and essential oils that can be used in the production of active packages, as well as their benefits. The use of essential oils in biofilms has inhibited the growth of several microorganisms, such as Escherichia coli, Staphylococcus aureus, Salmonella enteritidis, Listeria monocytogenes, and Lactobacillus plantarum. In the final presented study, vegetable foods were prepared from blanched Cucurbita moschata Duchesne ex Poiret and enriched with probiotics, particularly Lactobacillus casei or enriched with probiotics and fortified with iron (Fe). In order to extend the shelf life of the product, it was tested with the application of edible coatings combined, and not combined, with a drying process. (Imprint: Nova)

Preface

Chapter 1. Active Films and Coatings: An Alternative to Extending Food Shelf-Life
(Meritaine da Rocha, Karina O. Lima, Camila C. de Quadros, and Carlos Prentice, School of Food and Chemistry, Federal University of Rio Grande, Rio Grande, Brazil)

Chapter 2. Effect of Soy Protein/Starch Edible Coatings on Drying Kinetics of French Fries
(Francielli Brondani da Silva, Farayde Matta Fakhouri, Raquel Manozzo Galante, Carolina Amadeu Antunes, Maycon dos Santos, Thiago Caon, and Silvia Maria Martelli, Faculty of Engineering, Federal University of Grande Dourados, Dourados, MS, Brazil)

Chapter 3. Edible Coatings from Renewable Sources to Increase the Shelf Life of Different Food Types
(A. Dambrós, S. M. Martelli, and F. M. Fakhouri, Faculty of Engineering, Federal University of Grande Dourados – Dourados, MS, Brazil, and others)

Chapter 4. Innovations in the Development of Antimicrobial Edible Films Made from Biopolymers and Oregano
(Lía Gerschenson, Silvia Flores, Ricardo Espinel and Paola Alzate, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales (FCEN), Universidad de Buenos Aires (UBA), Ciudad Autónoma de Buenos Aires, Argentina, and others)

Chapter 5. Edible Whey Protein Coatings with Antimicrobial and Antioxidant Activity: Development, Properties and Efficacy in Meat Products
(Jorge Alves-Silva, Marcelo Catarino, Rui Fernandes, Lígia Salgueiro, Susana Cardoso, and Marta Henriquesa, CERNAS & College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, Coimbra, Portugal, and others)

Chapter 6. Hydrocolloids Films with the Addition of Essential Oils Such as Antimicrobial Agent
(L. R. Da Silva,C. T. Filgueiras, PhD, F. Freitas de Lima, PhD, V. S. Silva, M. Martelli, PhD, L. H. Innocentini-Mei, PhD, F. M. Fakhouri, PhD, Faculty of Engineering, Federal University of Grande Dourados – Dourados, MS, Brazil, and others)

Chapter 7. Edible Coating Technology for the Stabilization of Functional Foods Based on Pumpkin
(Carolina Genevoisb, Antonella Milettia, Marina de Escalada Plaa, and Silvia Floresa, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales (FCEN), Universidad de Buenos Aires (UBA), Ciudad Autónoma de Buenos Aires, Argentina)

Index

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