Development and application of polysaccharide–lipid edible coating to extend shelf-life of dry bakery products

Bravin, Barbara; Peressini, Donatella; Sensidoni, Alessandro

doi:10.1016/j.jfoodeng.2005.05.021

Cited by 168 publications

(81 citation statements)

References 47 publications

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“…An edible film is a thin, continuous layer of edible material formed or placed on or between foods or food components (Bravin et al 2006). The application of edible films permit very diverse objectives such as the control of moisture loss, microbial growth, preservation of the structural integrity of the product or gradual release of antioxidant and antimicrobials into the food and food products (Arvanitoyannis et al 1996).…”

Section: Introductionmentioning

confidence: 99%

“…Edible and biodegradable films are always not meant for total replacement of the synthetic packaging films (Krochta and Johnston 1997). The most commonly occurring and applied natural polymers include polysaccharides (starch, cellulose and its derivatives, chitosan, alginate, gellan gum), proteins (collagen, zein, soybean and gluten proteins, milk proteins) and fats (bee wax, candelilla wax, carnauba wax, fatty acids, glycerols) (Donhowe and Fennema 1993;Park et al 1994;Nussinovitch and Hershko 1996;Ayranci and Tunc 1997;Xie et al 2002;Pommet et al 2003;Bravin et al 2006;Casariego et al 2008 andSaucedoPompa et al 2009). Films prepared with these polymers, are generally biodegradable, nontoxic, and some of them are effective barriers to oxygen and carbon dioxide.…”

Section: Introductionmentioning

confidence: 99%

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Development of chitosan based edible films: process optimization using response surface methodology

2014

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Three-factors Box-Behnken design of response surface methodology (RSM) was used to optimize chitosan level (1.5, 2.0, 2.5 %w/v), glycerol level (0.5, 0.75, 1.0 %w/v) and drying temperature (35, 40, 45°C) for the development of chitosan based edible films. The optimization was done on the basis of different responses viz. thickness, moisture, solubility, colour profile (L*, a*, b* value), penetrability, density, transmittance and water vapor transmission rate (WVTR). The linear effect of chitosan was significant (p<0.05) on all the responses. However, density was only significantly (p<0.05) affected by glycerol in a negative linear fashion. Drying temperature also significantly (p<0.05) affected thickness, penetrability, transmittance and WVTR in linear terms. The quadratic regression coefficient of chitosan showed a significant effect (p<0.05) on moisture, solubility and WVTR; glycerol level on moisture, L* value and transmittance; and drying temperature on a* value, penetrability, transmittance and WVTR. The effect of interaction of glycerol x temperature as well as chitosan x temperature was also significant (p<0.05) on a* value and WVTR of edible films. The optimized conditions were: 2.0 % w/v chitosan level, 0.75 % w/v glycerol level and drying temperature 40°C at a constant time of 48 h. All the response variables were in favourable range including thickness; 108.59 mμ, penetrability; 16.41 N, transmittance; 75.60 %, WVTR; 0.00174 g/m 2 -t for the optimized edible film. Results concluded that edible films with desirable bio-mechanical properties can be successfully developed and effectively utilized in the food packaging industry.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Development of chitosan based edible films: process optimization using response surface methodology

2014

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“…Rice fortified with vitamins and minerals has been coated with zeinwood rosin mixtures to prevent vitamin and mineral losses during washing in cold water (Padua and Wang, 2002). Emulsified edible coatings composed of corn starch, MC, and soybean oil extended the shelf life of coated crackers stored at 65%, 75%, and 85% RH compared to uncoated ones by reducing moisture uptake (Bravin et al, 2006). Commercial confectionary coatings made with a variety of vegetable oils instead of cocoa butter were used for enrobing wheat and soy cereal bars, thus improving lightness and general acceptance of the product (Aramouni and AbuGhoush, 2010).…”

Section: Cereals Bakery and Dairy Coatingsmentioning

confidence: 99%

Edible films and coatings: Sources, properties and application

Šuput¹,

Lazić²,

Popović³

et al. 2015

Food & Feed Res

141

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ABSTRACT:In order to extend product shelf life while preserving the quality scientific attention focused to biopolymers research that are base for edible films and coatings production. Another major advantage of this kind of food packaging is their eco-friendly status because biopolymers do not cause environmental problems as packaging materials derived from non-renewable energy sources do. Objective of this work was to review recently studied edible films and coatings -their sources, properties and possible application. As sources for edible biopolymers were highlighted polysaccharides, proteins and lipids. The most characteristic subgroups from each large group of compounds were selected and described regarding possible physical and mechanical protection; migration, permeation, and barrier functions. The most important biopolymers characteristic is possibility to act as active substance carriers and to provide controlled release. In order to achieve active packaging functions emulsifiers, antioxidants and antimicrobial agents can also be incorporated into film-forming solutions in order to protect food products from oxidation and microbial spoilage, resulting in quality improvement and enhanced safety. The specific application where edible films and coatings have potential to replace some traditional polymer packaging are explained. It can be concluded that edible films and coatings must be chosen for food packaging purpose according to specific applications, the types of food products, and the major mechanisms of quality deterioration.

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“…Albert and Mittal (2002) evaluated nine hyrocolloids and reprted that composite coatings with mixed materials gave the best results for decreasing oil uptake as compared to multible layers coatings. Bravin et al (2006) reported that edible film deposition method affect the physical performance of the film. Little studies investigated the effect of pretreatments on the physical performance of the edible film.…”

Section: Ajabsmentioning

confidence: 99%

Effect of Pre Drying and Using Hydrocolloid System on Frying Characteristics of Fried Potato

Abu-Alruz¹

2013

American Journal of Agricultural and Biological Sciences

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This study investigated the interaction effect of pre drying treatments and using hydrocolloids mixture as an edible coat, as a packaging material and for better frying results for fried potato. Pre drying treatments used were heating samples at 69°C for 3 and 25 min. Hydrocolloid system used was MA-1 type, Hydrocolloid GENU ® texturizer contains; methylcellulose, carrageenan and potassium chloride. Treatments were evaluated by measuring oil content, moisture content, cutting force, color and mold growth. The result showed a great effect for the hydrocolloid system in combination of pre drying treatment (69°C for 25 min) in both prolonging the fried product shelf-life through retarding and decreasing mold formation and in enhancing the frying characteristics; oil-uptake (reduced by 39.33%), moisture loss (reduced by 25.83%) and texture. The treatments did not significantly affect the color of fried potato samples.

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Development and application of polysaccharide–lipid edible coating to extend shelf-life of dry bakery products

Cited by 168 publications

References 47 publications

Development of chitosan based edible films: process optimization using response surface methodology

Development of chitosan based edible films: process optimization using response surface methodology

Edible films and coatings: Sources, properties and application

Effect of Pre Drying and Using Hydrocolloid System on Frying Characteristics of Fried Potato

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