The development of edible coatings to extend the shelf-life of fresh fruits and vegetables has been one of the most important goals of the post harvest industry. Thus, in the last decade, research efforts have resulted in edible coatings based on biodegradable biopolymers (proteins and polysaccharides) that at the same time allow the reutilization of some by-products of the food industry. Gener...

Irradiation in combination with mild heat treatment, modified atmosphere packaging (MAP) and/or edible coating could be beneficial to maintain the innocuity and prolong the shelf life of fruits and vegetables. We have demonstrated the usefulness of mild heat treatment prior to low dose irradiation in extending the shelf-life of fresh mangoes and citrus fruits without affecting their normal qual...

Edible films and coatings have emerged as an alternative packaging in food applications and have received much attention due to their advantages. The incorporation of essential oils in film matrices to give antimicrobial properties had been observed recently, and could be used as promising preservation technology. In this study, cassava starch-based edible coating incorporated with lemongrass e...

The concept of prebiotic edible films as effective vehicles for encapsulating probiotic living cells is presented. Four soluble fibres (inulin, polydextrose, glucose-oligosaccharides and wheat dextrin) were selected as prebiotic co-components of gelatine based matrices plasticised with glycerol and used for the immobilisation of Lactobacillus rhamnosus GG. The addition of prebiotics was associa...

considering the potential benefits of edible coatings and films for storage of food materials, effect of edible calcium alginate film on shelf life of frozen lamb muscles was studied in the present research. microbial analyses including total microorganisms count and psychrophilic bacteria count and chemical analyses such as total volatile nitrogen (tvn) and moisture content determination were ...

Nowadays, the consumption of food products containing probiotics, has increased worldwide due to concerns regarding healthy diet and wellbeing. This trend has received a lot of attention from the food industries, aiming to produce novel probiotic foods, and from researchers, to improve the existing methodologies for probiotic delivery or to develop and investigate new possible applications. In ...

Using biodegradable films is increasingly growing since they contain natural materials. In this study, sago starch and carboxymethyl Cellulose (CMC) were used in film preparation. Sago starch films with 0, 5, 10, 15 and 20% CMC concentrations were prepared using solvent casting method. The mechanical properties were determined according to standards of American Society for Testing and Materials...

Abstract Biodegradable packaging is currently indispensable to reducing the use of plastics. The edible film a type food that safe, biodegradable, and environmentally friendly. This study aims determine characteristics films sago pectin with different concentrations chitosan. Comparison (2:1) 0.2%, 0.4%, 0.6%, 0.8% chitosan 1% w/w glycerol b/v in each treatment. Observations were made on solubi...