Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch-ι-carrageenan film [PDF]
, 2017 Edible films and coatings have been applied as the potential substitutes for conventional plastics in food packaging. However, their physical and mechanical properties still have limitations and thus require further improvement.
Bowyer, Michael +7 more
core +2 more sources
Functional Polysaccharides as Edible Coatings for Cheese [PDF]
Journal of Agricultural and Food Chemistry, 2009 The objective of the present study was to apply the polysaccharides from different nontraditional sources for cheese coatings. Chitosan, galactomannan from Gleditsia triacanthos, and agar from Glacilaria birdiae were tested, with different formulations and with the addition of plasticizer and corn oil.
Cerqueira, M. A. +5 more
openaire +3 more sources
Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets [PDF]
, 2015 To prolong the shelf life of seafood products, lipid oxidation and growth of microorganisms should be retarded. The objective of the current study was evaluating the potential application of carboxymethyl cellulose (CMC) coatings incorporated with ...
Aliakbarlu, J. +4 more
core +1 more source
Advances in Food Science, Sustainable Agriculture, and Agroindustrial EngineeringEdible coatings are thin films that cover the surface of products to prevent the physical, chemical and/or biological damages. So far, the edible coatings still have shortcomings, especially in terms of antioxidant and antimicrobial properties.
Ibdal Satar, Siti Nur Azizah
doaj +1 more source
Amylose-lipid complex as a measure of variations in physical, mechanical and barrier attributes of rice starch- ι -carrageenan biodegradable edible film [PDF]
, 2017 Improvements in the hygroscopic properties of starch based films are important to strengthen their mechanical properties. The effects of different hydrophobic components-butyric acid (BA, C4:0), lauric acid (LA, C12:0), palmitic acid (PA, C16:0), oleic ...
Bowyer, Michael +7 more
core +2 more sources
Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber [PDF]
, 2017 Nanoemulsion-based edible coatings containing oregano essential oil (OEO) as antimicrobial were applied onto low-fat cut cheese to extend its shelf life.
Acevedo Fani, Alejandra +2 more
core +2 more sources
Advances in Food Science, Sustainable Agriculture, and Agroindustrial EngineeringEdible coatings represent one of newest innovations to protect wet food products from chemical and microbial damages. However, these coatings are low (or zero) antioxidant and antimicrobial activities. Honey mango leaf extract (HMLE) and liquid smoke (LS)
Laila Melati Nur Sholihah, Ibdal Satar
doaj +1 more source
Advances in preservation of fruits and vegetables with bioactive coatings [PDF]
, 2015 Bioactive compounds are a large group of compounds (antimicrobials, antioxidants, nutrients, etc.), but its use in edible fi lms and coatings for application on fruits and vegetables has been very important because nowadays the consumers demand fruits and
Aguilar, Cristóbal N. +2 more
core +1 more source
Discover AgricultureFruits and vegetables are perishable crops that need particular handling methods to preserve their quality and prolong shelf life. Among these methods, the utilization of edible coatings has emerged as a promising solution to reduce postharvest losses of
Tolcha Techane Alemu +2 more
doaj +1 more source
Cereal and legume protein edible films: a sustainable alternative to conventional food packaging
International Journal of Food Properties, 2023 The food industry faces significant challenges in generating biodegradable materials for packaging food. Studies on the production of edible films and coatings based on macromolecules such as carbohydrates, proteins, and lipids (and their combination ...
Alejandra Linares-Castañeda +6 more
doaj +1 more source