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Edible Coatings (edible + coating)
Selected AbstractsUSING GELATIN-BASED ANTIMICROBIAL EDIBLE COATING TO PROLONG SHELF-LIFE OF TILAPIA FILLETSJOURNAL OF FOOD QUALITY, Issue 3 2002CHAN-YIN OU Skinless tilapia (Dreochromis niloticus x D. aureus) fillets were covered with a gelatin coating containing benzoic acid as an antimicrobial agent. Benzoic acid content of fish fillets was used to estimate the amount of gelatin coated on fillet surface, and it was found that the gelatin contents were between 16.3 mg and 17.3 mg per g of fillets. Aerobic and anaerobic microbial loads, volatile basic nitrogen (VBN) contents, and sensory evaluation were used as indicators to survey the feasibility of an antimicrobial gelatin coating to prolong the shelf-life of tilapia fillets under refrigeration. After 7 days of storage under refrigeration, tilapia fillets coated with gelatin containing benzoic acid had acceptable VBN contents, increased moderately in microbial loads, and showed no significant sensory difference (P < 0.05) from fresh fillets. The results indicate that an antimicrobial gelatin coating is suitable for preservation of tilapia fillets. [source] EFFICACY OF SOUR WHEY AS A SHELF-LIFE ENHANCER: USE IN ANTIOXIDATIVE EDIBLE COATINGS OF CUT VEGETABLES AND FRUIT,JOURNAL OF FOOD QUALITY, Issue 5 2007JINHAN SHON ABSTRACT The effectiveness of edible coatings containing sour whey powder (SWP), compared with soy protein isolate (SPI) and calcium caseinate (CC), in reducing oxidative browning and moisture loss during storage (4C) of cut apples, potatoes, carrots, and onions was investigated. Oxidative discoloration, as determined by the Commission Internationale de I'Eclairage L*a*b* color scale, was significantly reduced (P < 0.05) by treatments over a storage time of 120 min. Loss of lightness was reduced by CC, SPI and SWP coatings. These respectively showed 2.7, 3.3 and 1.5% change of L* value in coated apples as compared with 7.4% in the control. Browning in cut potatoes was significantly reduced from a 145.1% increase in the a* value of the control to 45.9, 37.0 and 30.3% increase for CC, SPI and SWP treatments, respectively. The b* values also reflected the effectiveness of SWP. The moisture barrier effect, tested over a period of 5 days at 4C, was significantly better for the treatments than control. SWP was the best and significantly reduced moisture loss in potatoes and carrots by 40 and 59%, respectively, over control. Cut onions did not show any treatment effect both in terms of off-color development and moisture loss. The reasons for the excellent moisture barrier and antioxidative property of SWP were discussed. PRACTICAL APPLICATIONS Oxidative degradation of fresh fruits and vegetables is a major problem faced by the industry today. Most of the fresh produce is grown in the southwestern part of the country, requiring days of transportation to retail outlets. As the educated consumer is highly health conscious, any effort in extending the shelf life will have to be nonchemical, and preferably natural. Because of small profit margins, the intervention must also be inexpensive. Millions of MT of sour whey, a by-product of cottage whey manufacture, is wasted because of the lack of appropriate food applications. It is natural, nutritious and presently very inexpensive. Our research investigated the possibility of using this by-product as a final wash to enhance the so-called window of freshness of fresh produce and fruit. [source] The Effect of Edible Coatings and Pressure Frying Using Nitrogen Gas on the Quality of Breaded Fried Chicken NuggetsJOURNAL OF FOOD SCIENCE, Issue 3 2006Tameshia S. Ballard ABSTRACT: The effects of 2 edible coatings, methylcellulose (MC) and whey protein isolate (WPI), and 2 pressure sources (nitrogen gas and steam) on the quality attributes (crispness, moisture and fat content, juiciness, color, and texture) of breaded fried chicken nuggets were evaluated. MC or WPI was incorporated into either the pre-dust or the batter before frying. Chicken nuggets were fried in a modified restaurant-type pressure fryer under a constant pressure of 163 kPa at 175°C for 240 s. Samples were held under a heat lamp at 60°C for 0-, 10-, 20-, and 30-min time intervals. Crispness was evaluated using a nondestructive ultrasonic technique. Coating type and pressure source had a significant effect (P < 0.05) on all quality attributes. Chicken nuggets fried using nitrogen gas were crispier (P < 0.05) than those fried with steam. The treatment combination of MC incorporated into the pre-dust and frying with nitrogen gas was the most effective at maintaining product crispness. [source] Color Stability of Edible Coatings During Prolonged StorageJOURNAL OF FOOD SCIENCE, Issue 7 2000T.A. Trezza ABSTRACT: The yellowing rates of edible coatings were determined at 23, 40, and 55 °C at 75% relative humidity (RH). Whey protein isolate (WPI) coatings had lower yellowing rates than whey protein concentrate (WPC) and the same rates as shellac coatings. Hydroxypropyl methylcellulose (HPMC) coatings had the lowest yellowing rates. Zein coatings became less yellow during storage; however, their color was still pronounced. Activation energies and Q10 values for the yellowing of whey protein coatings were similar to those previously reported for the browning of whey powder. The results indicate that WPI coatings can be used in place of shellac coatings when low-color development is desired. WPC coatings can be used to tailor color development of a food. [source] Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and VegetablesCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 3 2007Daniel Lin ABSTRACT:, One of the major growth segments in the food retail industry is fresh and minimally processed fruits and vegetables. This new market trend has thus increased the demands to the food industry for seeking new strategies to increase storability and shelf life and to enhance microbial safety of fresh produce. The technology of edible coatings has been considered as one of the potential approaches for meeting this demand. Edible coatings from renewable sources, including lipids, polysaccharides, and proteins, can function as barriers to water vapor, gases, and other solutes and also as carriers of many functional ingredients, such as antimicrobial and antioxidant agents, thus enhancing quality and extending shelf life of fresh and minimally processed fruits and vegetables. This review discusses the rationale of using edible coatings on fresh and minimally processed produce, the challenges in developing effective coatings that meet the specific criteria of fruits and vegetables, the recent advances in the development of coating technology, the analytical techniques for measuring some important coating functionalities, and future research needs for supporting a broad range of commercial applications. [source] PRESERVATION OF COMMERCIAL FISH BALL QUALITY WITH EDIBLE ANTIOXIDANT-INCORPORATED ZEIN COATINGSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2009LIAN-SYUN LIN ABSTRACT Fish ball, a surimi product rich in lipid and protein, is a popular food in Taiwan. Because lipid oxidation is one of the major deterioration reactions for fish ball, the feasibility of preservation of fish ball quality by the application of antioxidant-incorporated zein coating was investigated. Three antioxidants including butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and n-propyl gallate (PG) were used to formulate the antioxidant zein coatings. Infrared spectroscopy was used to confirm the successful incorporation of antioxidant with zein protein; peroxide value (POV), thiobarbituric acid reactive substance (TBARS) and weight loss were used as the quality indicators of fish ball stored at 4C. While all three types of antioxidant-incorporated zein coatings significantly retarded the quality deterioration, PG-incorporated zein coating exerted better quality preservation effectiveness than BHA- and BHT-incorporated zein coatings. PRACTICAL APPLICATIONS Edible coatings have been under research for several decades. However, most of the studies are conducted for the investigations of physiochemical or mechanical properties and usually using simulated food systems. The lack of applications on the commercial food products manufactured from food plants makes the edible coatings somewhat unrealistic. Not prepared in a laboratory for academic purpose only, the fish ball used in the present study was a real commercial product. The promising results of antioxidant-incorporated zein coatings on commercial products presented in this report will enhance the confidence of food manufacturers on the edible coatings. [source] Use of alginate or zein as edible coatings to delay postharvest ripening process and to maintain tomato (Solanum lycopersicon Mill) qualityJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2008Pedro Javier Zapata Abstract BACKGROUND: Edible coatings could be effective tools for delaying the ripening process of fruits. Alginate or zein as edible coatings were assayed in tomato in order to maintain parameters related to quality during postharvest storage. RESULTS: Coated tomatoes showed lower respiration rate and ethylene production than control ones, with a twofold lower concentration of ethylene precursor. In addition, the evolution of parameters related to tomato quality losses, such as softening, colour evolution and weight loss, was significantly delayed (4,6 days on average) in coated tomatoes as compared to controls. Thereafter, sugars, organic acids (and especially ascorbic acid) and scores from sensory analysis remained at much higher levels at the end of storage in treated than in control tomatoes. CONCLUSIONS: Coatings based on alginate or zein could be effective tools for delaying the tomato-ripening process during postharvest storage, and in turn maintaining tomato quality and its acceptability by consumers. Copyright © 2008 Society of Chemical Industry [source] Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and VegetablesCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 3 2007Daniel Lin ABSTRACT:, One of the major growth segments in the food retail industry is fresh and minimally processed fruits and vegetables. This new market trend has thus increased the demands to the food industry for seeking new strategies to increase storability and shelf life and to enhance microbial safety of fresh produce. The technology of edible coatings has been considered as one of the potential approaches for meeting this demand. Edible coatings from renewable sources, including lipids, polysaccharides, and proteins, can function as barriers to water vapor, gases, and other solutes and also as carriers of many functional ingredients, such as antimicrobial and antioxidant agents, thus enhancing quality and extending shelf life of fresh and minimally processed fruits and vegetables. This review discusses the rationale of using edible coatings on fresh and minimally processed produce, the challenges in developing effective coatings that meet the specific criteria of fruits and vegetables, the recent advances in the development of coating technology, the analytical techniques for measuring some important coating functionalities, and future research needs for supporting a broad range of commercial applications. [source] Development of Shelf-stable Intermediate-moisture Meat Products Using Active Edible ChitosanCoating and IrradiationJOURNAL OF FOOD SCIENCE, Issue 7 2005M. Shobita Rao ABSTRACT Shelf-stable intermediate-moisture (IM) meat products were developed using a combination of hurdles such as reduced aw, active edible coating of chitosan, and irradiation. Chitosan prepared from chitin had a viscosity of 16 c P, molecular weight of 17.54 kDa, and a degree of deacetylation (DD) of 74%. The nitrogen content of the chitosan was estimated to be 7.56%. The antioxidant activity of chitosan increased upon irradiation without significantly affecting its antimicrobial property. The effect of irradiated chitosan coating in terms of its antimicrobial and antioxidant properties in IM meat products immediately after irradiation and during storage was assessed. The aw of meat products such as mutton sheek kababs and streaky bacon was first reduced to 0.85 ± 0.02. The products were then coated with chitosan and irradiated (4 kGy). No viable bacteria or fungi were detected in chitosan-coated, irradiated products. In contrast, IM meat products that were not subjected to gamma radiation showed visible fungal growth within 2 wk. The chitosan-coated products showed lower thiobarbituric acid-reactive substances (TBARS) than the noncoated samples for up to 4 wk of storage at ambient temperature. The studies thus clearly indicated the potential use of chitosan coating for the preparation of safe and stable meat products. [source] Extending the shelf-life of bananas with 1-methylcyclopropene and a chitosan-based edible coatingJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2009Manuel Baez-Sañudo Abstract BACKGROUND: The marketability of bananas over long distances has been limited due to their highly perishable nature and sensitivity to ethylene. To increase the shelf-life several alternatives have been tested in attempts to maintain quality characteristics. We evaluated the effects of 1-methylcyclopropene (SmartFreshSM, 1-MCP) and a chitosan-based edible coating (FreshSeal®, EC), applied alone or combined, on bananas at ripeness stage 3. All fruits were stored for 8 days at 22 °C, 85% RH. Color development, weight loss, firmness, physiological, sensory and chemical variables were evaluated. RESULTS: After 3 days, control and EC-treated fruits were completely yellow (°Hue = 90), while 1-MCP treated fruits alone and combined with EC were still showing some green colorations on tips and neck of fingers. After 7 days, fruits treated with the combination (EC + 1-MCP) reached a Hue value of 90. Firmer fruits were observed with 1-MCP alone or combined with EC. A decrease of 0.15% titratable acidity and an increase of 8°Brix were observed in all treatments during the experiment. The incidence of sugar spots was delayed and diminished on fruits treated with 1-MCP either alone or combined. Sensory results showed no adverse effects by using the 1-MCP or the edible coating. CONCLUSION: The combined treatment of EC + 1-MCP could be used to extend the commercial life of bananas for up to four more days. Copyright © 2009 Society of Chemical Industry [source] PRESERVATION OF COMMERCIAL FISH BALL QUALITY WITH EDIBLE ANTIOXIDANT-INCORPORATED ZEIN COATINGSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2009LIAN-SYUN LIN ABSTRACT Fish ball, a surimi product rich in lipid and protein, is a popular food in Taiwan. Because lipid oxidation is one of the major deterioration reactions for fish ball, the feasibility of preservation of fish ball quality by the application of antioxidant-incorporated zein coating was investigated. Three antioxidants including butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and n-propyl gallate (PG) were used to formulate the antioxidant zein coatings. Infrared spectroscopy was used to confirm the successful incorporation of antioxidant with zein protein; peroxide value (POV), thiobarbituric acid reactive substance (TBARS) and weight loss were used as the quality indicators of fish ball stored at 4C. While all three types of antioxidant-incorporated zein coatings significantly retarded the quality deterioration, PG-incorporated zein coating exerted better quality preservation effectiveness than BHA- and BHT-incorporated zein coatings. PRACTICAL APPLICATIONS Edible coatings have been under research for several decades. However, most of the studies are conducted for the investigations of physiochemical or mechanical properties and usually using simulated food systems. The lack of applications on the commercial food products manufactured from food plants makes the edible coatings somewhat unrealistic. Not prepared in a laboratory for academic purpose only, the fish ball used in the present study was a real commercial product. The promising results of antioxidant-incorporated zein coatings on commercial products presented in this report will enhance the confidence of food manufacturers on the edible coatings. [source] EFFICACY OF SOUR WHEY AS A SHELF-LIFE ENHANCER: USE IN ANTIOXIDATIVE EDIBLE COATINGS OF CUT VEGETABLES AND FRUIT,JOURNAL OF FOOD QUALITY, Issue 5 2007JINHAN SHON ABSTRACT The effectiveness of edible coatings containing sour whey powder (SWP), compared with soy protein isolate (SPI) and calcium caseinate (CC), in reducing oxidative browning and moisture loss during storage (4C) of cut apples, potatoes, carrots, and onions was investigated. Oxidative discoloration, as determined by the Commission Internationale de I'Eclairage L*a*b* color scale, was significantly reduced (P < 0.05) by treatments over a storage time of 120 min. Loss of lightness was reduced by CC, SPI and SWP coatings. These respectively showed 2.7, 3.3 and 1.5% change of L* value in coated apples as compared with 7.4% in the control. Browning in cut potatoes was significantly reduced from a 145.1% increase in the a* value of the control to 45.9, 37.0 and 30.3% increase for CC, SPI and SWP treatments, respectively. The b* values also reflected the effectiveness of SWP. The moisture barrier effect, tested over a period of 5 days at 4C, was significantly better for the treatments than control. SWP was the best and significantly reduced moisture loss in potatoes and carrots by 40 and 59%, respectively, over control. Cut onions did not show any treatment effect both in terms of off-color development and moisture loss. The reasons for the excellent moisture barrier and antioxidative property of SWP were discussed. PRACTICAL APPLICATIONS Oxidative degradation of fresh fruits and vegetables is a major problem faced by the industry today. Most of the fresh produce is grown in the southwestern part of the country, requiring days of transportation to retail outlets. As the educated consumer is highly health conscious, any effort in extending the shelf life will have to be nonchemical, and preferably natural. Because of small profit margins, the intervention must also be inexpensive. Millions of MT of sour whey, a by-product of cottage whey manufacture, is wasted because of the lack of appropriate food applications. It is natural, nutritious and presently very inexpensive. Our research investigated the possibility of using this by-product as a final wash to enhance the so-called window of freshness of fresh produce and fruit. [source] The Effect of Edible Coatings and Pressure Frying Using Nitrogen Gas on the Quality of Breaded Fried Chicken NuggetsJOURNAL OF FOOD SCIENCE, Issue 3 2006Tameshia S. Ballard ABSTRACT: The effects of 2 edible coatings, methylcellulose (MC) and whey protein isolate (WPI), and 2 pressure sources (nitrogen gas and steam) on the quality attributes (crispness, moisture and fat content, juiciness, color, and texture) of breaded fried chicken nuggets were evaluated. MC or WPI was incorporated into either the pre-dust or the batter before frying. Chicken nuggets were fried in a modified restaurant-type pressure fryer under a constant pressure of 163 kPa at 175°C for 240 s. Samples were held under a heat lamp at 60°C for 0-, 10-, 20-, and 30-min time intervals. Crispness was evaluated using a nondestructive ultrasonic technique. Coating type and pressure source had a significant effect (P < 0.05) on all quality attributes. Chicken nuggets fried using nitrogen gas were crispier (P < 0.05) than those fried with steam. The treatment combination of MC incorporated into the pre-dust and frying with nitrogen gas was the most effective at maintaining product crispness. [source] Color Stability of Edible Coatings During Prolonged StorageJOURNAL OF FOOD SCIENCE, Issue 7 2000T.A. Trezza ABSTRACT: The yellowing rates of edible coatings were determined at 23, 40, and 55 °C at 75% relative humidity (RH). Whey protein isolate (WPI) coatings had lower yellowing rates than whey protein concentrate (WPC) and the same rates as shellac coatings. Hydroxypropyl methylcellulose (HPMC) coatings had the lowest yellowing rates. Zein coatings became less yellow during storage; however, their color was still pronounced. Activation energies and Q10 values for the yellowing of whey protein coatings were similar to those previously reported for the browning of whey powder. The results indicate that WPI coatings can be used in place of shellac coatings when low-color development is desired. WPC coatings can be used to tailor color development of a food. [source] Use of alginate or zein as edible coatings to delay postharvest ripening process and to maintain tomato (Solanum lycopersicon Mill) qualityJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2008Pedro Javier Zapata Abstract BACKGROUND: Edible coatings could be effective tools for delaying the ripening process of fruits. Alginate or zein as edible coatings were assayed in tomato in order to maintain parameters related to quality during postharvest storage. RESULTS: Coated tomatoes showed lower respiration rate and ethylene production than control ones, with a twofold lower concentration of ethylene precursor. In addition, the evolution of parameters related to tomato quality losses, such as softening, colour evolution and weight loss, was significantly delayed (4,6 days on average) in coated tomatoes as compared to controls. Thereafter, sugars, organic acids (and especially ascorbic acid) and scores from sensory analysis remained at much higher levels at the end of storage in treated than in control tomatoes. CONCLUSIONS: Coatings based on alginate or zein could be effective tools for delaying the tomato-ripening process during postharvest storage, and in turn maintaining tomato quality and its acceptability by consumers. Copyright © 2008 Society of Chemical Industry [source] Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and VegetablesCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 3 2007Daniel Lin ABSTRACT:, One of the major growth segments in the food retail industry is fresh and minimally processed fruits and vegetables. This new market trend has thus increased the demands to the food industry for seeking new strategies to increase storability and shelf life and to enhance microbial safety of fresh produce. The technology of edible coatings has been considered as one of the potential approaches for meeting this demand. Edible coatings from renewable sources, including lipids, polysaccharides, and proteins, can function as barriers to water vapor, gases, and other solutes and also as carriers of many functional ingredients, such as antimicrobial and antioxidant agents, thus enhancing quality and extending shelf life of fresh and minimally processed fruits and vegetables. This review discusses the rationale of using edible coatings on fresh and minimally processed produce, the challenges in developing effective coatings that meet the specific criteria of fruits and vegetables, the recent advances in the development of coating technology, the analytical techniques for measuring some important coating functionalities, and future research needs for supporting a broad range of commercial applications. [source] | ||||||||||