Edible coating

Another option to overcome the nutritional losses is to use the preserving treatment in fresh-cut fruits to increase the nutritional content by the use of edible coatings and vacuum impregnation. 

Li P and Barth MM. 1998. Impact of edible coating on nutritional and physiological changes in lightly-processed carrots. Postharvest Biol Technol 14 51-60. 

The materials used in these type of films include lipids, polysaccharides, and proteins. Starch (Maizura and others 2007), methylcellulose (Olivas and others 2003), hydroxypropyl cellulose (Brindle and Krochta 2008), chitosan (No and others 2007), xanthan gum (Mei and others 2002), alginate or zein (Zapata and others 2008), and soy protein (Park and others 2001) have been used for edible coatings. 

Baker RA, Baldwin EA and Nisperos Carriedo MO. 1994. Edible Coatings and Films to Improve Food Quality. Lancaster, PA Technomic, pp. 89—104. 

Lin D and Zhao Y. 2007. Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Comprehen Rev Food Sci Food Saf 6 60-75. 

Mei Y, Zhao Y, Yang J and Furr HC. 2002. Using edible coating to enhance nutritional and sensory qualities of baby carrots. J Food Sci 67 1964-1968. 

Olivas GI, Rodriguez JJ and Barbosa-Canovas GV. 2003. Edible coatings composed of methylcellulose, stearic acid, and additives to preserve quality of pear wedges. J Food Proc Preserv 27(4) 299—320. 

Zapata PJ, Guillen F, Martinez-Romero D, Castillo S, Valero D and Serrano M. 2008. Use of alginate or zein as edible coatings to delay postharvest ripening process and to maintain tomato (Solanum lycopersicon Mill) quality. J Sci Food Agric 88 1287—1293. 

FIG. 4 Effects of varying raw material treatments prior to osmotic dehydration on moisture (MC) and solid (SC) content expressed on initial dry matter (idm). Potato slices, high hydrostatic pressure (Rastogi et al., 2001) carrot slices, PFE (Rastogi et al., 1999) bell pepper disks, PFE (Ade-Omowaye et al., 2002b) and apple slices, edible coatings (Lenart and Dabrowska, 1998). 

Albert, S. and Mittal, G. S. (2002). Comparative evaluation of edible coatings to reduce fat uptake in a deep-fat fried cereal product. Food Res. Int. 35, 445-458. 

Garcia, M. A., Ferrero, C., Bertola, N., Martino, M., and Zaritzky, N. (2002). Edible coatings from cellulose derivatives to reduce oil uptake in fried products. Innovative Food Sci. Emerg. Technol. 3, 391-397. 

Mallikarjunan, P., Chinnan, M. S., Balasubramaniam, V. M., and Phillips, R. D. (1997). Edible coatings for deep-fat frying of starchy products. Lebensmittel-Wissenschaft Technologic. 30, 709-714. 

Williams, R. and Mittal, G. S. (1999). Low-fat fried foods with edible coatings Modelling and simulation. ]. Food Sci. 64, 317-322. 

Yet when p-carotene is coated with pectin (edible coating), the pectin prevents p-carotene — or other carotenoids as well as fat-soluble compounds — from being absorbed in the upper parts of the small intestine. As a consequence, these coated compoimds can be transported via the chymus to the colon, where the pectin is broken down to short-chain fatty acids by bacteria. These fatty acids play an important role as growth regulators of the colonic mucosa cells. At the same time, the active agents, such as p-carotene, are released and can then be absorbed by the mucosa. 

Function Source of high-quality protein gelling agent water-binding aid foaming or whipping aid emulsifier edible coating used as a moisture barrier. 

Daniels, Roger. "Food Technology Review No. 3 Edible Coatings and Soluble Packaging." 360 p., Noyes Data Corp., Park Ridge, N. J., 1973. 

Com zein-based edible coatings widely used to extend the shelf-life of nuts by retarding, rancidity, staling and sogginess... 

Baldwin, E.A. (1994). Edible coatings for fruits and vegetables past, present, and future. In J.M. Krochta, E.A. Baldwin, M.O. Nisperos-Carriedo (eds.). Edible Coatings and Films to Improve Food Quality. Technomic Publishing Company, Lancaster, PA, pp. 25-64. 

Daniels, R. (1973). Edible Coatings and Soluble Packaging. Noyes Data Corporation, Park Ridge, NJ. 

Gennadios, A., Hanna, M.A., and Kurth, L.B. (1997). Application of edible coatings on meats, poultry and seafoods A review. Food Set. Technol.-Lebensm.-Wiss. Technol. 30(4), 337-350. 

O. Nisperos-Carriedo (Eds.), Edible Coatings and Eilms to Improve Eood Quality. Technomic Publishing Company, Lancaster, pp. 189 200. 

Hagenmaier, R.D., and Baker, R.A. (1997). Edible coatings from morpholine-free wax microemulsions. J. Appl. Polym. Sci. 45, 349-352. 

Mate, J.I., and Krochta, J.M. (1997). Whey protein and acetylated monoglyceride edible coatings Effect on the rancidity process of walnuts. J. Agricult. FoodChem. 45, 2509-2513. 

Stuchell, Y.M., and Krochta, J.M. (1995). Edible coating on frozen king salmon effect of whey protein isolate and acetylated monoglycerides on moisture loss and lipid oxidation. J. FoodSci. 60, 28-31. 

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