Journal ArticleDOI
Development of advanced edible coatings for fruits
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TLDR
In this paper, the authors developed a systematic means of selecting edible coatings to maximize quality and shelf life of fresh fruits and vegetables, based on their gas permeation properties relative to controlling internal gas composition of target products.Abstract:
Edible coatings can provide an additional protective coating for fresh products and can also give the same effect as modified atmosphere storage in modifying internal gas composition. Recently, several edible coatings for preserving fruits such as oranges, apples, and grapefruits were successfully applied. But, in some cases, edible coatings were not successful. In fact, fruit quality was worse. The success of edible coatings for fresh products totally depends on the control of internal gas composition. This article is designed to help develop a systematic means of selecting edible coatings to maximize quality and shelf life of fresh fruits and vegetables. Methods will be introduced to select edible coatings based on their gas permeation properties relative to controlling internal gas composition of target products.read more
Citations
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Journal ArticleDOI
Functional Materials in Food Nanotechnology
TL;DR: The Institute of Food Technologists has issued a Scientific Status Summary to update readers on the applications of nanotechnology in the food industry as discussed by the authors, which can be found in this issue.
Journal ArticleDOI
Edible films and coatings: Structures, active functions and trends in their use
TL;DR: In this paper, the lastest advances on their composition (polymers to be used in the structural matrix), including nanoparticles addition, and properties have been reviewed, as well as the trends in the research about their different applications, including oil consumption reduction in deep-fat fried products, their use in combination with bioactive compounds that bring foodstuff additional functions and shelf life extension of highly perishable products.
Journal ArticleDOI
Biopolymer-based antimicrobial packaging: a review.
Dong Su Cha,Manjeet S Chinnan +1 more
TL;DR: In recent years, antimicrobial packaging has attracted much attention from the food industry because of the increase in consumer demand for minimally processed, preservative-free products.
Journal ArticleDOI
Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review.
Bilal Hassan,Shahzad Ali Shahid Chatha,Abdullah Ijaz Hussain,Khalid Mahmood Zia,Naseem Akhtar +4 more
TL;DR: Edible films and coatings are thin layers applied on food products to protect them from microbial growth, prolonging their shelf life and improving other quality aspects like sensory attributes, appearance, originality and freshness of ingredients.
Journal ArticleDOI
Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review
TL;DR: The use of different edible coatings (polysaccharides, proteins, lipids and composite) as carriers of functional ingredients on fresh fruits and vegetables to maximize their quality and shelf life is discussed.
References
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Book
The mathematics of diffusion
TL;DR: Though it incorporates much new material, this new edition preserves the general character of the book in providing a collection of solutions of the equations of diffusion and describing how these solutions may be obtained.
Book
Diffusion in Solids, Liquids, Gases
TL;DR: In this paper, the authors discuss diffusion in solids, liquids, gases, and diffusion in liquids, solids and gases in the context of diffusion in liquid and gas. ǫ
Journal ArticleDOI
Mechanical and barrier properties of edible chitosan films as affected by composition and storage
TL;DR: Oxygen permeability coefficients (OP), water vapor permeability coefficient (WVP), ethylene percolation coefficient (EP), tensile strength (TS), and percent elongation (%E) at break values were determined for chitosan films plasticized with glycerin at two concentrations (0.25 and 0.50 mL/g CHITOSAN) after 0, 2, 4, 8 and 12 wk of storage as mentioned in this paper.
Journal ArticleDOI
Effects of chitosan coating on enzymatic browning and decay during postharvest storage of litchi (Litchi chinensis Sonn.) fruit
Donglin Zhang,Peter C. Quantick +1 more
TL;DR: In this paper, the effects of chitosan coating on decay control were evaluated, and the results showed that the coating delayed changes in contents of anthocyanin, flavonoid, total phenolics, delayed the increase in polyphenol oxidase (PPO), reduced weight loss, and partially inhibited the increase of peroxidase (POD) activity.