Development of a starch/gum-based edible coating for rice cakes to retard retrogradation during storage

Eom, Haeyoung; Chang, Yoonjee; Lee, Eun Sil; Choi, Hee Don; Han, Jaejoon

doi:10.1016/j.lwt.2018.07.044

Cited by 53 publications

(24 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The total color difference ( E * ), hue angle (H°), and chroma (C * ) were calculated using the following equations (Eqs. [1][2][3].…”

Section: Characterization Of the Composite Filmsmentioning

confidence: 99%

“…For example, the application of a carboxymethyl-cellulose-based coating onto beef patties suppresses lipid oxidation and microbial growth 2 . Waxy corn starch- and gellan gum-based coating on rice cakes delays their retrogradation (hardening) and helps maintain their chewy texture 3 . Soy protein coating on walnut kernels retards lipid oxidation 4 .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

Lee

Han

2020

Sci Rep

Self Cite

View full text Add to dashboard Cite

Mung bean starch (MBS)-based edible films with incorporation of guar gum (GG) and sunflower seed oil (SSO) were developed in this study. MBS, GG, and SSO were used as the main filmogenic biopolymer, thickener, and hydrophobicity-imparting substance, respectively. to investigate the effect of SSO content on the physicochemical, mechanical, and optical properties of the films, they were supplemented with various concentrations (0, 0.5, 1, and 2%, w/w) of SSO. Increasing SSO content tended to decrease tensile strength, elongation at break, crystallinity, water solubility, and the water vapor permeability; in contrast, it increased the oxygen transmission rate and water contact angle. Consequently, the incorporation of SSO into the matrix of MBS-based films decreased their mechanical strength but effectively enhanced their water-resistance properties. Therefore, the MBSbased film developed here can be properly used as an edible film in settings that require high waterresistance properties but do not call for robust mechanical strength. Edible films and coatings improve the quality of foods by protecting them from physicochemical and biological deterioration. Examples of such deterioration events include weight loss or gain, the disappearance of the original texture, discoloration, flavor change, and growth of microorganisms. The main ingredients of edible films and coatings are edible filmogenic biopolymers, such as proteins, polysaccharides, lipids, or combinations of these molecules. Plasticizers, cross-linkers, and other food-grade additives are combined with the filmogenic biopolymers to modify the properties or functionalities of the edible films and coatings 1. Edible films and coatings have been studied extensively using various materials to improve food quality. For example, the application of a carboxymethyl-cellulose-based coating onto beef patties suppresses lipid oxidation and microbial growth 2. Waxy corn starch-and gellan gum-based coating on rice cakes delays their retrogradation (hardening) and helps maintain their chewy texture 3. Soy protein coating on walnut kernels retards lipid oxidation 4. Carnauba waxbased coating on eggplants helps maintain firmness, color, and antioxidant activity 5. Similarly, many different ingredients are used for manufacturing edible films and coatings. Among these diverse sources of materials, starch is the most significant polysaccharide polymer because it has a superb ability to form a compact, homogenous, and continuous matrix. Therefore, starch-based films have high oxygen-barrier ability and good mechanical strength. In addition, starch is renewable, biodegradable, non-toxic, tasteless, odorless, colorless, abundant, and low in cost 6,7. Starchy foods include potatoes, corn, peas, wheat, and bananas. Mung beans (Vigna radiata L.) are starch-rich foods. Mung bean starch (MBS) has a high amylose content (30-45%) 8 , which is higher than that of cereals and tubers 9 .

show abstract

“…The total color difference ( E * ), hue angle (H°), and chroma (C * ) were calculated using the following equations (Eqs. [1][2][3].…”

Section: Characterization Of the Composite Filmsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

Lee

Han

2020

Sci Rep

Self Cite

View full text Add to dashboard Cite

show abstract

“…), cheese and bakery foods (Espitia, Fuenmayor, & Otoni, 2019). There are several reports available related to edible coating in steamed pastry, for example, Eom, Chang, Lee, Choi, and Han (2018) coated the steamed rice cake with the mixture of waxy corn starch and edible gums to retard starch retrogradation, but no work report applying the coating enriched with nano‐emulsified essential oil to delay the microbial spoilage and extend the shelf life of steamed buns. This work aims to develop and characterize the novel MBS‐SSPS coating enriched with nano‐emulsified CCO (the mixture of cinnamon and clove essential oil), and then applied to steamed bun, one type of steamed pastry, to further evaluate the effectiveness of antimicrobial coating.…”

Section: Introductionmentioning

confidence: 99%

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Zhang

Bhandari

et al. 2020

J Food Process Engineering

View full text Add to dashboard Cite

In this study, the edible antimicrobial coating was prepared from mung bean starch and soluble soybean polysaccharide (MBS‐SSPS) enriched with different concentrations (0%, 0.3%, 0.6%, 0.9%, and 1.2%) of nano‐emulsified clove and cinnamon oil (CCO). Then MBS‐SSPS incorporated CCO coating (MSC) was applied on steamed buns at 10°C, 50% RH and the microbiological attributes (total viable count and the mold and yeast counts), hardness, and organoleptic attributes were assessed. The use of CCO in MBS‐SSPS coating solution reduced viscosity of final coating and increased antimicrobial activity. Also, compared with the uncoated sample, MSC0.6 and MSC0.9 under no adverse effect on flavor quality, reduced the aerobic plate count by 38.5 and 42% and decreased mold and yeast counts by 32 and 37%, respectively. Meanwhile, the coated samples obtained acceptable sensory qualities and lower hardness than the uncoated ones. Practical Applications The objective of the study was to develop and characterize the MBS‐SSPS coating enriched with nano‐emulsified CCO (the mixture of cinnamon and clove essential oil), then evaluate the effectiveness of antimicrobial coating on the storage quality of steamed buns. MSC0.6 and MSC0.9 improved the storage quality without sacrificing flavor while compared with uncoated samples. Therefore, it was feasible to apply this new edible antimicrobial coating on the surface of the steamed buns.

show abstract

“…Employing edible coating with desirable physical, sensory and microbiological properties to minimally processed fruits and vegetables can reduce detrimental changes and consequently extend shelf-life [5]. Edible coating is a thin layer comprising edible material that acts as a primary food packaging and prevents food from physicochemical and microbiological spoilage [6,7]. Edible coating is usually applied to ready-to-eat fresh-cut fruits to slow their deterioration and extend their shelf lives [8].…”

Section: Introductionmentioning

confidence: 99%

Influence of Edible Starch and Sodium Bi-carbonate on Postharvest Quality of Minimally Processed Carrot and Potato

Mehedi¹,

Halder

Hasan

et al. 2020

AJAHR

View full text Add to dashboard Cite

The demand for healthy and ready-to-eat products has been growing steadily over the years. However, these products are very susceptible to spoilage and have a short shelf-life. In this research, edible coatings based on edible starch (aloe vera gel) and NaHCO3 were applied on fresh-cut vegetable samples (carrot and potato), and the changes in their bio-chemical properties and microbial changes were monitored during 6 days of storage at 4ºC. Two factor experiments, Factor A; postharvest treatments (different concentration of aloe gel and NaHCO3) and Factor B; two vegetable species (Carrot and Potato) were laid out in a Completely Randomized Design (CRD) with three replications. Different concentration of aloe vera gel and NaHCO3 solutions were prepared as per treatment. The prepared slices of vegetable species were treated with different treatment combinations and stored in 200 g capacity polyethylene bags sealed under air, vacuum or modified active atmosphere and then bio-chemically (Titratable Acidity (TA), Ascorbic Acid (AA) content, Total Soluble Solids (TSS), Reducing Sugar (RS), Non-reducing Sugar (NRS), pH) and microbiologically assessed. Higher rate of edible starch (30%) + NaHCO3 (2%) treated potato (CT12) showed the superior performance on TA (1.290), TSS (5.200% Brix), NRS content (0.340) and pH (4.773% Brix) compare to control and other interaction treatments of the study at 6 days after storage while untreated potato (T0) showed statistically lower AA (6.575 mg/25 g) TA (0.464) TSS (3.856), pH (3.827) NRS (0.133). Growth of bacterial colonies on NA media had statistically highest (14.00) in untreated potato and lowest (5.00) in T12 treated potato while fungal colonies on PDA media range of 4.00 to 11 at 6 DAS. The study may help small-scale establishments to increase the shelf-life of minimally processed vegetables.

show abstract

Development of a starch/gum-based edible coating for rice cakes to retard retrogradation during storage

Cited by 53 publications

References 36 publications

Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

Influence of Edible Starch and Sodium Bi-carbonate on Postharvest Quality of Minimally Processed Carrot and Potato

Contact Info

Product

Resources

About