The incorporation of natural antioxidants into fi lms and edible coatings can modify their structure, improving their functionality and applicability in foods, such as in fresh-cut fruits. This paper reviews the more recent literature on the incorporation of antioxidants from several sources into fi lms and edible coatings, for application in fruits and vegetables. The use of synthetic antioxid...

The potential benefits of edible films or coatings are to stabilize the product and thereby extend it shelf life. Edible films can delay ripening of climacteric fruit, delay colour changes in non-climacteric fruit, reduce water loss, reduce decay, and improve appearance. The aim of this work was to evaluate the use of edible coatings to preserve the quality of fresh cut mango fruits storage und...

Nanoteknoloji, yenilebilir filmlere spesifik işlevsellik kazandırması nedeniyle son yıllarda oldukça ilgi çekmektedir. Yenilebilir filmlerde sağladıkları antimikrobiyal etkilerin yanı sıra; termal, mekanik ve gaz geçirgenliği gibi fiziksel özellikleri de geliştirmek amacıyla kullanılan nanoparçacıklar, birçok çalışmanın konusu olmuştur. filmlerin üretiminde nanoteknolojik yöntemlerin kullanımı ...

The objectives of this research were to improve the film-forming properties of Channel Catfish Ictalurus punctatus skin gelatin (CSG) by cross-linking with transglutaminase (TG), determine and optimize the TG reaction time, and characterize the mechanical and barrier properties of CSG edible film. Cross-linking of CSG was performed by TG for 0, 10, 20, 30, and 40 min at 50°C, and the reaction w...

OBJECTIVES/HYPOTHESIS The purpose of this study was to determine the usefulness of edible taste strips for measuring human gustatory function. STUDY DESIGN The physical properties of edible taste strips were examined to determine their potential for delivering threshold and suprathreshold amounts of taste stimuli to the oral cavity. Taste strips were then assayed by fluorescence to analyze th...

in view of the importance environmental pollution caused by plastic food packaging, in recent years there is a considerable interest in edible films and coating based on polysaccharides, proteins, lipids or combination of them. edible coatings also serve as carriers of food additives such as anti-browning and antimicrobials agents, colorants, flavor, nutrients and spices, so act as active packa...

The aim of the present work was to evaluate the efficacy of Na-alginate edible films as vehicles for delivering probiotic bacteria to sliced ham with or without pretreatment using high pressure processing (HPP). Three strains of probiotic bacteria were incorporated in Na-alginate forming solution. Ham slices (with or without pretreatment using HPP at 500 MPa for 2 min) were packed under vacuum ...

Objective of the present study is to investigate the effect of coated edible films with chitosan solutions enriched with essential oil (EO) on the chemical, microbial and sensory properties of Kashar cheese during ripening time. Generally, no differences were found in total aerobic mesophilic bacteria, streptococci and lactoccocci counts among cheeses but these microorganism counts increased du...