Edible Coatings and Films to Improve Food Quality, Second Edition

Edible Coatings And Films To Improve Food Quality, Second Edition......Page 1
Edible Coatings And Films To Improve Food Quality, Second Edition......Page 2
Contents......Page 4
Preface......Page 6
The Editors......Page 7
The Contributors......Page 8
1.1 Definition of an edible coating......Page 10
1.3 Uses for edible coatings......Page 11
1.4 Components of edible coatings......Page 13
1.5 Important properties of edible coatings......Page 15
1.7 Why read this book......Page 16
References......Page 18
Contents......Page 22
2.1 Introduction......Page 23
2.2.1 Film formation......Page 24
2.2.2 Functional properties of zein protein films......Page 25
2.3 Soy film and coatings......Page 33
2.3.2 Functional properties of soy proteins......Page 34
2.4 Wheat gluten proteins......Page 38
2.4.2 Functional properties of wheat gluten protein films......Page 39
2.4.3 Wheat gluten protein coatings......Page 42
2.5.1 Formation of whey protein films......Page 43
2.5.2 Functional properties of whey protein films......Page 44
2.6 Casein films and coatings......Page 49
2.6.2 Functional properties of casein films......Page 50
2.7.1 Formation of cottonseed protein films......Page 53
2.7.2 Functional properties of cottonseed protein films......Page 54
2.8.1 Formation of collagen and gelatin protein films......Page 55
2.8.3 Functional properties of gelatin films......Page 56
2.8.4 Collagen and gelatin coatings......Page 57
2.9.1 Formation of myofibriller protein films......Page 58
2.9.2 Functional properties of myofibriller and sarcoplasmatic protein films......Page 59
2.10 Egg white proteins......Page 60
2.10.2 Functional properties of egg white protein films......Page 61
2.11 Keratin films......Page 62
2.12.1 Peanut protein......Page 63
2.12.2 Rice protein......Page 64
2.12.4 Pistachio protein......Page 65
2.12.7 Winged bean protein......Page 66
References......Page 67
3.1 Introduction......Page 87
3.2.2 Waxes......Page 88
3.2.3 Resins......Page 92
3.3.2 Solvent wax......Page 95
3.3.3 Emulsion formulations......Page 96
3.4 Application of coatings to fruit......Page 98
3.4.1 Dip application......Page 99
3.4.3 Spray......Page 100
3.4.4 Drip......Page 103
3.5 Design and function......Page 104
References......Page 106
Contents......Page 110
4.1 Introduction......Page 111
4.2.1.1 Microcrystalline cellulose......Page 112
4.2.1.3 Nonionic cellulose ethers......Page 113
4.2.1.4 Anionic cellulose ethers......Page 114
4.2.2.1 Raw starches......Page 115
4.2.2.2 Modified starches......Page 116
4.2.3 Pectins and derivatives......Page 117
4.2.4.1 Alginates......Page 118
4.2.4.2 Carrageenans......Page 120
4.2.5.1 Acacia gums......Page 121
4.2.5.2 Gum tragacanth......Page 122
4.2.5.4 Gum karaya......Page 123
4.2.6 Seed gums......Page 124
4.2.7.2 Gellan gum and related exopolysaccharides......Page 125
4.2.8 Chitosan......Page 126
4.3.1 Fruits and vegetables......Page 127
4.3.2 Meats, poultry, fish, and seafood......Page 131
4.3.3 Nuts and cereal- based products......Page 132
4.3.4 Other applications......Page 133
References......Page 134
5.1.1 Permeance......Page 144
5.1.2 Effusion......Page 145
5.2.1 Homogeneous barriers......Page 146
5.2.2 Layered coatings and films......Page 147
5.2.4 Units for permeability and permeance......Page 148
5.2.5.1 Methods......Page 149
5.2.5.3 Analytical errors......Page 151
5.2.5.4 Coating permeability......Page 152
5.2.6 Permeability values......Page 153
5.2.7 Effusion compared with permeance......Page 154
5.2.8 Fruit coatings as test of permeance equations......Page 155
5.2.9 Nitrogen and mass transfer in fresh fruit......Page 157
References......Page 160
6.1 Introduction......Page 163
6.2 Plasticizers......Page 164
6.2.1 Plasticizers in protein films and coatings......Page 165
6.2.2 Plasticizers in polysaccharide films and coatings......Page 172
6.3 Emulsifiers......Page 173
6.4 Antimicrobial agents......Page 176
6.5 Antioxidants and antibrowning agents......Page 179
6.6 Nutrients, flavors, and colorants......Page 181
6.7 Nanoparticles......Page 182
References......Page 183
Contents......Page 191
7.1 Introduction......Page 192
7.2.1.1 Effect of oxygen and carbon dioxide on respiration......Page 194
7.2.1.3 Other factors affecting respiration......Page 197
7.2.2.1 Effect of relative humidity and temperature on transpiration......Page 198
7.3.1 Dehydration and shrinkage......Page 199
7.3.2 Softening, mealy texture, or hardening......Page 200
7.3.3 Discoloration and reduction in gloss......Page 201
7.3.5 Flavor loss......Page 203
7.3.6 Physiological disorders......Page 204
7.3.7 Disease and physical injury......Page 205
7.3.8 Quarantine treatments......Page 207
7.4.1 Lipids and resins......Page 208
7.4.2 Polysaccharides......Page 212
7.4.4 Composites and bilayer coatings......Page 218
7.5.1 Apples and pears......Page 219
7.5.2 Citrus fruit......Page 221
7.5.3 Stone fruits......Page 223
7.5.4 Grapes......Page 224
7.5.6 Kiwifruit......Page 225
7.5.8 Bananas......Page 226
7.5.9 Mangoes and other tropical fruits......Page 227
7.5.10 Tomatoes and other fruit vegetables......Page 229
7.5.11 Root and tuber crops......Page 230
7.6 Conclusion......Page 231
References......Page 232
Contents......Page 249
8.2 Physiology of minimally processed fruit and vegetables......Page 250
8.2.1 Ethylene production as a response to stress......Page 251
8.2.3 Enzyme activity......Page 252
8.2.4 Nutritional and flavor changes......Page 253
8.2.5 Color changes/ browning......Page 255
8.2.6 Texture and softening......Page 256
8.2.7 Surface microbial flora......Page 257
8.3 Techniques and approach to increase shelf life of minimally processed products......Page 258
8.3.2 Sanitation treatments prior processing......Page 259
8.3.3 Processing practices......Page 260
8.3.4.2 Chemical treatments......Page 261
8.3.4.3 Physical treatments......Page 262
8.4 Edible coatings for minimally processed products......Page 264
8.4.1 Films versus emulsion coatings......Page 265
8.4.2.1 Chitosan......Page 269
8.4.2.2 Alginates......Page 270
8.4.2.5 Xanthan gum......Page 271
8.4.2.6 Cellulose and cellulose derivatives......Page 272
8.4.2.8 Starch and starch derivatives......Page 273
8.4.3.1 Whey protein and casein......Page 274
8.4.3.2 Soy protein......Page 275
8.4.4 Lipids......Page 276
8.4.5 Composite and bilayer coatings......Page 277
8.4.6 Coating optimization......Page 278
8.4.7 Future needs and trends of minimally processed fruits and vegetables......Page 279
References......Page 282
9.2 Meat films and coatings......Page 296
9.3 Cereal coatings......Page 302
9.4 Raisin and nut coatings......Page 303
9.5 Confectionary coatings......Page 305
9.6 Strips and pouches......Page 308
9.7.1 NatureSeal......Page 310
9.7.2 Nutri- Save ™......Page 312
9.7.3 Pro- long ™......Page 313
9.7.4 SemperfreshTM......Page 314
9.7.6 Waxes......Page 317
References......Page 318
10.1 Introduction......Page 324
10.2.1 Fresh and fresh- cut fruits and vegetables......Page 325
10.2.3 Confectioneries......Page 326
10.3.1 Dipping......Page 327
10.3.3 Foaming......Page 328
10.3.5 Panning......Page 329
10.3.7 Electrostatic coating......Page 330
10.4.1 Moisture and gas barrier properties......Page 331
10.4.3 Sensory attributes......Page 332
10.4.4 Incorporation of functional substances to enhance functionality......Page 333
References......Page 334
Contents......Page 337
11.1 Introduction......Page 338
11.2 Capsules matrices......Page 339
11.2.1 Carbohydrates......Page 340
11.3.2 Freeze- drying......Page 341
11.3.5 Coacervation......Page 342
11.4.4 Release controlled by melting......Page 343
11.5.1 Flavor compounds and matrices involved in edible films and coatings......Page 344
11.5.2 Retention and release of volatile compounds in edible films and coatings......Page 347
11.5.3 Barrier performances of edible films and coatings to aroma compounds......Page 352
11.5.4 Protection of flavor compounds against chemical degradation by edible films and coatings......Page 354
11.5.5 Volatile compound effect on structural and physical-chemical properties of edible films and coatings......Page 358
11.5.5.3 Influence of volatile compound encapsulation on film mechanical properties......Page 360
11.5.5.4 Impact of flavor compound encapsulation on the barrier properties of film......Page 362
11.6.1 Nutraceuticals......Page 365
11.6.2 Antibacterials......Page 366
11.6.3.1 HPMC......Page 367
11.6.5 Molecular diffusion from film and coating to food surface......Page 368
11.6.6 Chemical structure of migrant and matrix state......Page 369
References......Page 370
12.1 Introduction......Page 377
12.3 Modern coatings......Page 379
12.4 Coating application......Page 381
12.5 Interaction of polymeric films with drugs and excipients......Page 382
References......Page 384
13.1 Introduction......Page 386
13.2.1 Food and Agriculture Organization of the United Nations ( FAO) and World Health Organization ( WHO)......Page 388
13.2.3 United States......Page 390
13.2.4 Japan......Page 391
13.3.1 Food and food ingredients......Page 392
13.3.4 Food contaminants......Page 396
13.3.5 Nanotechnology......Page 403
13.4.1 Food safety......Page 404
13.5.2 EU\'s directives on food additives......Page 405
13.5.3 U. S. FDA\'s Code of Federal Regulation......Page 408
13.5.6 Australia and New Zealand Food Standards Code......Page 409
13.6.2 Organic ingredients......Page 410
References......Page 416
Index......Page 419