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Food coating

About: Food coating is a research topic. Over the lifetime, 261 publications have been published within this topic receiving 5043 citations.


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Journal ArticleDOI
TL;DR: The results indicated that the effect of the Ch + C coating on the fish samples was to enable the good quality characteristics to be retained longer and to extend the shelf life during the refrigerated storage.

774 citations

Journal ArticleDOI
TL;DR: In this paper, the potential food applications of emulsified edible films and coatings are discussed, and the materials, preparation methods, and physical properties are also presented; however, more research is needed to improve application processes of emulsion-based edible materials, especially sensory aspects, to be appropriate for each product.
Abstract: Background An increasing awareness among consumers regarding the healthy lifestyle have prompted research on novel techniques of prolonging the shelf life of food products without the necessity of using preservatives. Thanks to their ability to improve global food quality, edible films and coatings have been particularly considered in food preservation. Changing mechanical and barrier properties depending on the main component in the biopolymer matrix caused an increasing interest in composite structures, which enable to explore the complementary advantages of each component as well as to minimize their disadvantages. Scope and approach This review discusses the potential food applications of emulsified edible films and coatings. The materials, preparation methods, and physical properties are also presented. Lipids are usually added to edible films and coatings to impart hydrophobicity and thereby reduce moisture loss. A very wide range of lipid components is available including natural waxes, resins, acetoglycerides, fatty acids, and petroleum-based, mineral and vegetable oils. The emulsification process of the lipid phase in the aqueous phase is necessary prior to the coating application. Key findings and conclusions Emulsion-based edible films and coatings find application in fresh and processed food products, fruits and vegetables, cheeses, meat, sausages and bakery products. Composite emulsion-based edible materials produced from hydrocolloids and lipids result in better functionality than films produced with one component, especially with respect to their water barrier properties. In general, more research is needed to improve application processes of emulsion-based edible materials, especially sensory aspects, to be appropriate for each product.

425 citations

Journal ArticleDOI
TL;DR: In this article, the effects of chitosan coating containing natamycin on the physicochemical and microbial properties of semi-hard cheese were evaluated, and the results showed that the coating increased O2 and CO2 permeability, increasing from 7.12 to 7.68, and from 10.69 to 64.58.

233 citations

Book ChapterDOI
01 Jan 2005
TL;DR: The efficiency and functional properties of edible film and coating materials are highly dependent on the inherent characteristics of film-forming materials, namely biopolymers (such as proteins, carbohydrates, and lipids), plasticizers, and other additives as mentioned in this paper.
Abstract: Publisher Summary Edible films and coatings are promising systems for the improvement of food quality, shelf life, safety, and functionality. They can be used as individual packaging materials, food coating materials, active ingredient carriers, and to separate the compartments of heterogeneous ingredients within foods. The efficiency and functional properties of edible film and coating materials are highly dependent on the inherent characteristics of film-forming materials, namely biopolymers (such as proteins, carbohydrates, and lipids), plasticizers, and other additives. Most biopolymers are relatively hydrophilic compared to commercial plastic materials. For industrial use, it is necessary to conduct scientific research to identify the film-forming mechanisms of biopolymers to optimize their properties. It is also suggested that feasibility studies be performed regarding the commercial uses of edible films and coatings by extending the results of research and development studies to commercialization studies, such as new process evaluation, safety, and toxicity determination, regulatory assessment, and consumer studies.

192 citations

Journal ArticleDOI
TL;DR: In this article, a study was conducted to determine the changes in the quality of trout fillets after coating with edible materials, and it was observed that it is more advantageous to use gluten as the first coating, xanthan gum as the second coating, and wheat (W) and corn (C) flours in the ratio of 1:1 or 2:1 as the last coating.
Abstract: The objective of this study was to determine the changes in the quality of coated trout fillets after coating with edible materials. Fillets were coated and stored at −18 °C for a period lasting up to 7 months. Coating materials were applied in three different stages (first, second, and last coatings). The coated fillets were fried and analyzed for oil absorption and moisture content throughout the storage period. Sensorial attributes and the physical–biochemical changes were also measured before the frying process in each month. It was observed that it is more advantageous to use gluten as the first coating, xanthan gum as the second coating, and wheat (W) and corn (C) flours in the ratio of 1:1 or 2:1 as the last coating. In terms of the fillet quality, the following results were obtained in the analyses conducted before frying. The lowest pH found was 6.25 in zein-containing samples and 6.30 in guar-containing samples. The effects of the last coatings on pH were unimportant (P > 0.05). The lowest thiobarbituric acid levels found were 2.07 mg kg in the fillets coated with casein mixture, 2.44 mg kg in the fillets coated with xanthan gum, and 2.25 mg kg in the fillets coated with W:C flour mixture in the ratio of 2:1. The lowest total volatile basic nitrogen levels found were18.06 mg 100 g in the fillets coated with casein mixture, 18.62 mg 100 g in the fillets coated with xanthan gum, and 18.47 mg 100 g in the fillets coated with W:C flour mixture at 1:1 ratio. In the sensorial analysis, the coated samples were much more preferred than those not coated. As a result of the effects of all the materials, the coating layers on the meat surface provided more resistance against mass transfer during storage.

149 citations


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Performance
Metrics
No. of papers in the topic in previous years
YearPapers
20211
202011
201913
20189
20176
20169