Showing papers on "Food coating published in 2014"

The effect of cassava starch-based edible coating enriched with Kaempferia rotunda and Curcuma xanthorrhiza essential oil on refrigerated patin fillets quality.

Abstract: The effects of cassava starch-based edible coating enriched with Kaempferia rotunda and Curcuma xanthorrhiza essential oil on patin fillets quality during 8 days refrigerated storage were investigated to determine their ability to extend fish shelf life. Fish quality was determined based on microbiological (Total Plate Count/TPC) and chemical (Total Volatile Bases/TVB, Thiobarbituricacid/TBA and pH) properties. Concentration of each Kaempferia rotunda and Curcuma xanthorrhiza essential oil was varied at 0.1% and 1% while without essential oil (0%) was named as control treatment. The results indicated that essential oil enrichment on edible coating were able to maintain the patin fillet’s quality. Based on microbiological propierties, patin fillet’s quality only could be maintained by appliying 1% essential oils during 8 day storage. Furthermore, 1% essential oils treatment also could retain patin fillet’s quality longer than others treatments based on chemical properties. Therefore, Kaempferia rotunda and Curcuma xanthorrhiza essential oils enriched on cassava starch-based edible coating could extend patin fillet’s shelf life and use as an alternative fish preservation.

Edible Coating for Shelf-Life Extension of Fresh Banana Fruit Based on Gamma Irradiated Plasticized Poly(vinyl alcohol)/Carboxymethyl Cellulose/Tannin Composites

Abstract: The interest in the development of edible and biodegradable films has increased because it is every day more evident that non-degradable materials are doing much damage to the environment. Blends based on different ratios of plasticized poly(vinyl alcohol) (PVA), carboxymethyl cellulose (CMC) and Tannin compound were prepared by solution casting in the form of thin films. Then the blend films were exposed to different doses of gamma radiation. First, the effect of gamma irradiation and the Tannin compound, as an antimicrobial agent, on the thermal and mechanical properties was investigated. As an application in the field of the prolongation of food preservation lifetime, banana fruits were coated with solutions of gamma irradiated PVA/CMC blends in the presence of Tannin. The results showed that the gamma irradiation improved the thermal properties, which provides suitable materials based on natural biodegradable polymers for food preservation withstanding the temperature and stresses.

Cellulose Polymers in Microencapsulation of Food Additives

Abstract: This chapter focuses on properties and applications of cellulose polymer derivatives in microencapsulation of food additives. Commercial products, such as cellulose ethers and cellulose esters, find valuable use in the formulation of, for instance, salad dressings, dietetic foods, fried foods, bakery products, nondairy whipped toppings, heated convenience foods, extruded and shaped foods, frozen desserts, beverages, and confectionery products. The functional properties of cellulosic polymers, such as solubility, thermal gelation, and surface activity, can be used to provide stabilization of emulsions or dispersants, to act as formulation binders, and to engineer barrier protection, stabilization, and controlled delivery of active nutritional compounds during food formulation, processing, or ingestion in humans and animals. As an example, thermal gelation of cellulosic ethers generates a hydrophilic, water-containing gel which, when applied as a food coating or batter, limits penetration of oil during frying of items such as potatoes. This property is also useful in strengthening the structure of baked goods prepared with low-gluten flours.

Pengaruh peningkatan konsentrasi gliserol dan vco (virgin coconut oil) terhadap karakteristik edible film dari tepung aren

Abstract: Sugar palm flour contains 48,56% starch, so it has a potential as a raw material for edible film, a thin layer used for food coating made from consummable material. plasticizer and antimikrobial substance are needed to repair the mechanical , physical, and antimicrobial properties in edible film. The purpose of this study is to learn the influence of glycerol addition as a plasticizer and virgin coconut oil as an antimicrobial compound to the physical, mechanical, and antimicrobial properties of edible film. Object variable in this research are glycerol concentration: 1%; 1,25%; 1,5%;1,75%; 2%;2,25% (v/v solution) and virgin coconut oil 0%;0,3%;0,6%;0,9%;1,2%; 1,5%(v/v solution). Physical properties which observed are solubility, thickness, texture, aroma, and taste. Mechanical properties which observed are elongation and tensile strenght. As the antimicrobial characteristics tested with coating on grapes and disc plate method using gram-negative bacteria. The result shows that the greater concentration of glyserol used, resulting an edible film which is thicker, easier to dissolve, higher percent elongacity, decreases percent tensile strenght and higher resistance to bacteria as higher concentration of VCO used.

Complementary food nutrient supplementing food coating containing nuts for infants and children

Abstract: The invention provides a complementary food nutrient supplementing food coating containing nuts for infants and children and relates to the technical field of complementary food nutrient supplementing foods for the infants and the children. The formula of the complementary food nutrient supplementing food coating contains following components in percentage by mass: 80-90% of nut jam, 6-8% of edible oil and/or DNA (Deoxyribose Nucleic Acid) algae oil, 0.05-0.1% of a multivitamin premix and 2-5% of a multi-mineral-substance premix, wherein the multivitamin premix comprises lipid-soluble vitamin and water soluble vitamin; the apparent viscosity of the coating is 20000-80000 centipoises and the content of fat is 8-40%. According to physiological functions of the infants and the children and a knowing and diet principle of growth and development, many vitamins and mineral substances which have high density are added into the nut jam and are used as the nutrient supplementing food for the infants and the children, so as to improve the nutrition and the health of the infants and the children.

Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs

Abstract: The effect of replacing the wheat with the maize, soy and rice flour and breadcrumbs in the formulation of the gluten-free coating mixture for fried food products was investigated Six different coating butters were prepared by mixing water and egg white with wheat (control), maize, soy and rice flour, as well as with the mixture of maize and soy flour (50:50) and maize and rice flour (50:50), respectively Dry breadcrumbs from the previously baked wheat, maize, soy and rice bread were also prepared Turkey nuggets, made from minced turkey breasts, were dipped in the prepared wet coating batters and breadcrumbs and deep-fried in the palm oil for 3 minutes Sensory evaluation, colour determination, oil uptake and texture profile analysis (hardness, springiness cohesiveness, chewiness and resilience) of turkey nuggets were performed In addition to that, textural properties of fried coating that was removed from nuggets were also determined Results showed that only the addition of soy flour decreased the acceptability of nuggets Replacing the wheat flour and breadcrumbs with that of maize and rice did not deteriorate the fried nuggets characteristics and some of the properties (colour, appearance and total sensory score) were even better when maize and maize/rice mixture were used In conclusion, in order to benefit consumers with celiac disease and gluten intolerance, maize and rice flour could be used as an excellent replacement for wheat which is traditionally used in the formulation of the coating mixture for fried food products

Moisture-resistant edible food coating and method for applying the same

Abstract: This disclosure is directed to a moisture-resistant edible food coating composition that comprises a polymer, a plasticizer, and an organic solvent, and a method for applying the same. The claimed edible coating has a reduced viscosity which enables more efficient application of the coating to a bakery product, reduces surface blemishes or textural defects on a frozen bakery product, and permits the frozen bakery product to show a fresh, "ready-to-eat" appearance upon thawing that will extend the shelf life and enhance the commercial value of the bakery product.

The effect of different coating materials on quality characteristics of chicken eggs stored at refrigerated temperature for different times.

Abstract: The functional properties of foods can be preserved when they are coated with edible films, especially when the moisture and the transport of O2 and Co2 are reduced. Fresh chicken eggs (300) were divided into 4 groups (0=control, 1=gelatin, 2= methylcellulose and 3=casein) and stored at refrigerator temperature for 0, 10, 20 and 30 days. The weight loss percentages during the storage period was less in gelatin coated eggs as compared with other kind of coated and non-coated eggs. The coating materials preserved the Haugh unit over 30 days of storage compared to control There was a proportional relationship between the weight loss of eggs and the heights of albumen and the pH, yolk index values of eggs during the storage time. These results suggest that gelatein coatings (8%) can be used to reduce changes in eggs during storage.

Determining the effects of some pretreatments on the quality characteristics of strawberry and mandarin in freezing process.

Abstract: In this study, the aim is to evaluate the effects of pretreatments, such as an edible film coating with pullulan and the immersion of fruit into a sugar solution before the freezing process on the quality of the fruits. In order to investigate the advantage of immersion into a CaCl2 solution the pretreatments were combined; strawberries and mandarins were separated into five different groups after a washing and cleaning processes. These groups were: the control (without any pretreatments), sugar syrup, syrup+CaCl2, pullulan, and pullulan+CaCl2. After the different pretreatments, the fruits were frozen at -18 C and stored at -24 C for 15 days. The analyses were done after production and at the 15th day of freezing. The raw material and products were analyzed for weight and drip loss, titratable acidity, pH, soluble dry matter, hardness, colour, and sensory tests. According to the results of the analysis; the weight and drip loss, pH, and soluble dry matter properties were protected better in the group of syrup+CaCl2 and pullulan+CaCl2. As a result, better results were obtained by adding CaCl2 additionally to the application of sugar syrup and edible film coatings and these pre-treatments provided a positive impact on the quality of the fruits.

A food-processing emulsion without gluten for food coating

Abstract: The invention relates to a food-processing emulsion without gluten for coating of foods, wherein the emulsion consists of 20 to 50 % by weight of a dry mixture and water, the dry mixture containing granulated native rice flour and at least one granulated native pulse flour and optionally vegetable proteins.

Stable Food Coating

Abstract: Formulations and methods for managing variable fat mobility when foods are exposed to temperature cycling, as during transportation and storage. Stability of the fat within the food may be influenced by, for example, using primarily non-polymorphic fats, limiting the aqueous content of the fat, using dry additives in the fat (if additives are used), or modifying the food itself.