Edible coatings/films

Ouattara, B., Giroux, M., Yefsah, R., et al. 2002. Microbiological and biochemical characteristics of ground beef as affected by gamma irradiation, food additives and edible coating film. Radiation Physics and Chemistry 63 299-304. 

FIGU RE 38.3 Retention and controlled release of aroma compounds added at the food surface or entrapped in edible coatings/films. (a) Deposition of volatile-active compound on food surface and (b) food coated with an edible film encapsulating the volatile-active compounds. 

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. 

The addition of nonlipid fillers or bulking agents to improve the functional properties of edible moisture barrier (viscosity, adherence on substrate) is more frequent in commercial and patented coatings/films than in scientific literature. Indeed, in commercial references the barriers are often tested on the product to protect. Formulations are thus developed to try to adjust the viscosity of the coating and its mechanical properties in order to obtain a good adherence and protection to the coated product. 

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. 

Coating segments with an edible alginate film utilizing a calcium salt hardener provided sufficient calcium to effectively firm soft, late season segments (Table VI). Calcium supplied by the hardener increased segment firmness 54%, and membrane shear, 50% over controls. An additional 5% calcium in the hardener further increased segment firmness and membrane shear over control values, by 89 and 85%, respectively. 

USE Manuf plastics papar coatings, adhesives substitutes for shellac, Laminated board, in solid color printing, films, edible coatings for foodstuffs. 

In Germany some interest has been shown in the use of algin films as edible coatings, such as in sausage casings (96, 274)-... 

Edible coatings cannot be typically considered packages bnt rather physical food protecting barriers, which can additionally act as carriers of active and/or bioactive substances and controlled release of flavor molecules, giving them an added-valne. Edible film can carry active components, snch as flavors and other food additives, in the form of hard capsules, soft gel capsules, microcapsules, soluble strips, flexible pouches, coatings on hard particles, and others. ... 

Pascall, M.A. and Lin, S.-J. 2013. The application of edible polymeric films and coatings in the food industry. J. FoodProc. Technol. 4 ell6. 

Edible films differ from edible coatings since they are formed before their application to the product, while the cover is formed during the application on it. Edible coatings can be defined as a layer of edible material formed around the food or placed between the components thereof [12]. 

Donhowe, I. G., Fennema, O. Edible films and coatings characteristics, formation, definitions and testing methods. In Edible coating and films to improve food quality, (pp. 1-21). Lancaster Technomic Pub. Co (1994)... 

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