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Superhydrophobic Coatings with Edible Materials
ACS Applied Materials & Interfaces, 2016We used FDA-approved, edible materials to fabricate superhydrophobic coatings in a simple, low cost, scalable, single step process. Our coatings display high contact angles and low roll off angles for a variety of liquid products consumed daily and facilitate easy removal of liquids from food containers with virtually no residue.
Wei, Wang +7 more
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Nanoemulsions as edible coatings
Current Opinion in Food Science, 2017Edible coatings are used to preserve food quality but may serve to immobilize active ingredients on the food surface. Nanoemulsions are effective systems for encapsulating lipophilic active ingredients since the reduction of droplet size increases their solubility, stability and may enhance their biological activity.
Alejandra Acevedo-Fani +2 more
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Active edible coatings in meat
CABI Reviews, 2021Abstract Meat is a perishable product due to its protein and high-water activity (Aw) and is thus prone to microbial and oxidative processes, which lead to spoilage and undesirable changes in meat physicochemical characteristics. Edible coatings, combined with antioxidant and antimicrobial substances, have been used to improve meat shelf life
Lucimara A. Forato +3 more
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Edible Coatings for Fresh-Cut Fruits
Critical Reviews in Food Science and Nutrition, 2005The production of fresh-cut fruits is increasingly becoming an important task as consumers are more aware of the importance of healthy eating habits, and have less time for food preparation. A fresh-cut fruit is a fruit that has been physically altered from its original state (trimmed, peeled, washed and/or cut), but remains in a fresh state ...
G I, Olivas, G V, Barbosa-Cánovas
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Characterization of Starch Based Edible Coatings
Food and Bioproducts Processing, 2002While market globalization and increasing use of minimally processed foods require increased product shelf life, environmental care constraints induce us to search for natural materials to be used in effective packaging systems. Both these issues can be addressed by using edible coatings based on naturally occurring polymers.
Pagella, Claudio +2 more
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1997
Frozen storage of foods is an effective means of preservation that prevents or decreases undesirable chemical changes while maintaining many of the characteristics of fresh foods. However, during long-term storage, deterioration may still occur at a much reduced rate.
Yvonne M. Stuchell, John M. Krochta
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Frozen storage of foods is an effective means of preservation that prevents or decreases undesirable chemical changes while maintaining many of the characteristics of fresh foods. However, during long-term storage, deterioration may still occur at a much reduced rate.
Yvonne M. Stuchell, John M. Krochta
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Yenilebilir filmler, gıda bileşenleri arasında veya kaplama olarak bir gıdanın yüzeyi üzerinde oluşmuş ince tabakalı yenilebilir materyal olarak tanımlanmaktadır. Yenilebilir film ve kaplamaların hazırlanmasında kullanılan bileşenler 3 kategoride sınıflandırılmaktadır: Hidrokolloidler poli sakkaritler, proteinler , lipitler yağ asitleri, asil ...
ERTUGAY, M. Fatih, TOMAR, Oktay
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ERTUGAY, M. Fatih, TOMAR, Oktay
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Food Reviews International, 2016
ABSTRACTThe use of ready-to-use fresh vegetables has recently increased as a result of the extended use of prepared salads, due to the novel changes in consumer trends. Fresh-cut carrots (Daucus carota L.) are one of the most widely used products in ready-to-eat salads.
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ABSTRACTThe use of ready-to-use fresh vegetables has recently increased as a result of the extended use of prepared salads, due to the novel changes in consumer trends. Fresh-cut carrots (Daucus carota L.) are one of the most widely used products in ready-to-eat salads.
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Edible Protein Films and Coatings
2017This chapter reviews research on protein film-formation fundamentals and film properties. It relates properties of protein-based films to molecular and environmental factors. The chapter compares barrier and mechanical properties of protein-based films to each other, polysaccharide-based films, and synthetic films. It summarizes applications of protein
J. L. Maubois, G. Ollivier
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Milk Proteins for Edible Films and Coatings
Critical Reviews in Food Science and Nutrition, 2004Due to the recent increase in ecological consciousness, research has turned toward finding edible materials. Viable edible films and coatings have been produced using milk proteins. These films and coatings may retard moisture loss, are good oxygen barriers, show good tensile strength and moderate elongation, are flexible, and generally have no flavor ...
Khaoula, Khwaldia +4 more
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