ABSTRACT: Edible coatings made from whey protein concentrate (WPC) and gellan gum (G) were investigated for their capacity to preserve the quality of Malus domestica cv Golab apples. WPC and gellan gum coatings at different concentrations plasticized with glycerol (Gly) were tested. Postharvest storage quality condition testes included weight loss, color and texture changes, titratable acidity ...

The aim of this study was to investigate the effects of Sodiume alginate edible coating with concentrations of 0/25, 1/25, 0/75 and 1/75% (W/V) on chemical changes of dressed Kilka during frozen storage. Prepared samples of Kilka fish have been coated for 1 h with the dipping method. Coated and uncoated samples have been packed in polyethylene dishes with selphon coverage (75 packs of 250 g). C...

application of edible coating as a way of prolonging the shelf-life of perishable fruits and vegetables is promising. two plum cultivars (stanley and giant) were treated with 1% chitosan and then stored at 0-1oc and relative humidity of 90±5% for 40 days. changes in weight loss, respiration rate, fruit firmness, soluble solid content, titrable acidity, ph, ascorbic acid as well as decay rate we...

Composite edible coatings were formulated with candelilla wax alone, and candelilla wax blended with beeswax, white mineral oil and oleic acid (2:1 ratios) as the lipid phase, and mesquite gum as the structural material and their corrected water vapor permeability (WVPc) were determined. The coatings were applied to Persian limes and their effect upon physiological weight loss, color and chemic...

Edible films and coatings are layers of edible biopolymers (proteins, lipids polysaccharides) that can be used as an alternate for plastic packaging materials, because is causing environmental pollution it deteriorate human health when come in contact with the food product. Along their environment friendly nature they carry anti-oxidants, anti-microbials, anti-browning agents, neutraceuticals, ...

The aim of this study was to investigate the effects of Sodiume alginate edible coating with concentrations of 0/25, 1/25, 0/75 and 1/75% (W/V) on chemical changes of dressed Kilka during frozen storage. Prepared samples of Kilka fish have been coated for 1 h with the dipping method. Coated and uncoated samples have been packed in polyethylene dishes with selphon coverage (75 packs of 250 g). C...