Edible Films and Coatings

Clear, water-soluble, oU-and grease-resistant films of moderate strength can be cast from hydroxyethylceUulose solutions. Elexible, nontacky, heat-sealable packaging films and sheets can be produced from hydroxypropylceUulose by conventional extmsion techniques. Both gums can be used in the formulation of coatings, and both can be used to form edible films and coatings. 

Biodegradable films made from edible biopolymers from renewable sources could become an important factor in reducing the environmental impact of plastic waste. Proteins, lipids, and polysaccharides are the main biopolymers employed to make edible films and coatings. Which of these components are present in different proportions and determine the properties of the material, as a barrier to water vapor, oxygen, carbon dioxide, and lipid transfer in food systems (Gomez-Guillen et al. 2002 and 2009). 

Edible film and coating is defined as a thin, continuous layer of edible material used as a coating or as a film placed between food components to provide a barrier to mass transfer (Balasubramaniam et al., 1997 Guilbert et al., 1997). These films/coatings have the potential to replace conventional packaging in some applications. Starches such as potato starch, cellulose... 

Han, J. H. (2002). Protein-based edible films and coatings carrying antimicrobial agents. In A. Gennadios (Ed.), Protein-based edible films and coatings. CRC press LCC, Boca Raton, FL. 

Fersht, A. Structure and Mechanism in Protein Science A Guide to Enzyme Catalysis and Protein Folding, W. H. Freeman Company, New York, NY, 1999. Gennadios. A. and C.L. Weller Edible Films and Coatings from Wheat and Com Proteins, Food Techy., 63 (October 1990). 

The application of edible films and coatings can help to reduce internal and external water transfer in slightly modified and processed food products (Debeaufort, Quezada-Gallo and Voilley 2000 Guilbert et al. 1996 Guillard et al. 2003 Koelsch... 

Edible films and coatings are classically made following two main methods (Guilbert and Cuq 1998) ... 

Cuq, B., Gontard, N., and Guilbert, S. (1995). Edible films and coatings as active layers. In M. Rooney (ed.). Active Food Packaging. Blackie Academic and Professional, London, pp. 111-142. 

Debeaufort, F., Quezada-Gallo, J.A., and Voilley, A. (1998). Edible films and coatings Tomorrow s packagings A review. Critical Rev. FoodSci. Nutrition. 38(4), 299-313. 

Gennadios, A., and Weller, C.L. (1991). Edible films and coatings from soymilk and soy protein. Cereal Food World. 36, 1004-1009. 

Greener Donhowe, I.K., and Fennema, O. (1994). Edible films and coatings characteristics, formation, definitions, and testing methods. In J.M. Krochta, EA. Baldwin, M.O. Nisperos-Carriedo (eds.). Edible Coatings and Films to Improve Food Quality. Technomic Publishing Company, Lancaster, pp. 1-24. 

McHugh, T.H., and Krochta, J.M. (1994c). Milk-protein-based edible films and coatings. 

Torres, J.A. (1994). Edible films and coatings from proteins. In N.S. Hettiarachchy, and G. Ziegleder (eds.). Protein Functionality in Food Systems. Marcel Dekker, New York, pp. 467-507. 

S. Eswaranandam University of Arkansas, Fayetteville, Arkansas, Edible Films and Coatings From Soybean and Other Protein Sources. 

Edible Films and Coatings from Soybean and Other... 

EDIBLE FILMS AND COATINGS FROM SOYBEAN AND OTHER PROTEIN SOURCES... 

Kester, J.J. and Fennema, O. Edible films and coatings A review. Food Technol., 47, 1986, December. 

Edible films and coatings are thin materials made from biological macromolecules (biopolymers).1 The main biopolymers used in preparing biofilms are polysaccharides2 and proteins.3,4 Among the most studied polysaccharides are pectin, cellulose and derivatives, alginates, carrageenan, chitosan and starch.1 5... 

J. A. Torres, Edible Films and Coatings from Proteins , in Protein Functionality in Food Systems, N. S. Hettiarachchy and G. R. V. Ziegler (eds.), Marcel Dekker, Inc., New York, 1994, p. 467-507. 

Flavor Compounds and Matrices Involved in Edible Films and Coatings.807... 

Retention and Release of Volatile Compounds in Edible Films and Coatings.809... 

Barrier Performances of Edible Films and Coatings to Aroma Compounds.814... 

Edible Films and Coatings for Nonvolatile Molecule Encapsulation (Peptides,... 

In this chapter, after describing the encapsulation matrix and techniques, two parts will be presented to cover the main aspects of encapsulation in edible films and coating. The first concerns volatile compound encapsulation, and the second concerns nonvolatile molecules such as nutraceuticals and antimicrobials. 

Protection of Flavor Compounds against Chemical Degradation by Edible Films and Coatings... 

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