plants gums, hydrophilic colloids, hydrocolloids, mucilages and hydrophilic polymers are compounds that can produce gel. coating materials which applied on food products increased shelf life of food by affecting water loss, gas exchange, oxidation process and decreasing the food spoilage and affect shelf life of food products. coating material could carry antioxidant, antibacterial and/or other...

the usage of antimicrobial materials for coating meat products, in addition to reducing the microbial population and increase of the quality safety of products, be greatly reduced usage of nitrites as preservatives and synthetic carcinogens. compounds that have antimicrobial activity can be mixed, stabilized or incorporated with edible coatings. spices and vegetable extracts are also a group of...

the osmotic dehydration causes water removing from food and also a soluble solid uptake into thefoodstuffs. however, large penetration of solute into the food becomes a major problem in osmoticdehydration.pre-coating the food to be dehydrated with an artificial, edible barrier was also explored as a wayto efficiently hinder solute penetration. in this study the effect of edible coating (cmc),co...

oxidative and microbiological degradations are the main factors that determine the quality of food and the shelf life. color and moisture stability are important quality attributes that contribute to meat shelf life, salability and consumer acceptability. there is currently considerable interest in edible films coatings and natural antioxidants because of their potential to improve the quality ...

Cherry tomato is a nutritious, but highly perishable fruit. Peach gum polysaccharides (PGPs) can form edible films with antioxidant and antibacterial activities. The effects of PGP-based edible coatings on cherry tomatoes during hypothermic storage (4 °C) were investigated. PGP-based edible coatings effectively maintained firmness, decreased weight loss, inhibited respiration rate and delayed t...

The present work assesses the efficacy of whey protein edible coatings with antimicrobial properties applied to ripened cheese as alternatives to commercial cheese coatings. Whey protein edible coatings were produced from ovine whey protein concentrate (WPC) with lactic acid and natamycin as antimicrobials. Two methods of coating polymerization were performed separately and in combination; the ...

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...

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 ...

BACKGROUND Pears are exported in large quantities from South Africa, resulting in large revenues. Minimisation of quality losses once the fruit has reached the export destination is as important as following strict export and distribution protocols. Kafirin can form edible films. In this study an edible coating made from 20 g kg(-1) kafirin coating solution was applied as a postharvest treatmen...

The aim of the present study was to investigate the impact of whey protein coating on quality and shelf life of Kilka fish. Whey protein edible coating was prepared in three different concentrations, including 3, 7, 10 and 13%. Then gutted Kilkas were coated for 1h, packed in polyethylene dishes with cellophane blanket and stored at -18 °C. Total microbial count, total volatile nitrogen (TVN) a...