Improved functionality of food additives with electrostatic coating

Abstract

French fries were coated with smoke extract or glucose and mozzarella cheese slices with sodium erythorbate or cellulose with natamyacin at 0 kV and −25 kV. For the first three samples, transfer efficiency was higher for electrostatically coated products. When the same amount of powder on each sample was compared, electrostatically coated samples showed a greater color development and less mold growth than nonelectrostatically coated samples. This improvement in color and shelf life could be explained by improvement in coating evenness due to the charging of the powder. Cellulose with natamyacin did not show an improvement in transfer efficiency, mold suppression or charge to mass ratio with electrostatic coating. This powder did not charge well because it was cohesive and of the wrong polarity. The smaller the size of the powder, the greater the charge to mass ratio and final color development.Industrial relevance: Electrostatic coating increases both transfer efficiency and evenness of powder coating. For companies, this means less waste, less clean up, less material purchased and greater efficiency of operation. For powders that charge well, higher transfer efficiency and evenness can produce greater functionality, i.e. greater color development for browning agents and greater mold inhibition for antimycotics.

Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “Regional” cheese

“…Some further improvements may be made while applying coatings on cheese samples, such as the use of electrostatic coating (Amefia et al, 2006), layer-by-layer methodologies (Weiss et al, 2006) or using simultaneous the combination of active coating with modified atmosphere packaging (Del Nobile et al, 2009).…”

Features and performance of edible films, obtained from whey protein isolate formulated with antimicrobial compounds

“…Natamycin (NA) is a natural antimycotic polyene, which has met with commercial success to prevent growth of molds and yeasts on food products (e.g. cheeses and sausages); hence, a GRAS status has been granted by the U. S. Food and Drug Administration, and it is also considered as a natural preservative by the European Union (EEC no. 235) for application on cheese surfaces or on slices thereof (Amefia, Abu-Ali, & Barringer, 2006).…”

Modeling nonelectrostatic and electrostatic powder coating

“…During electrostatic coating the charged particles repel each other and form a dispersed cloud (Anonymous, 1996). Hence evenness is improved by electrostatic coating (Amefia et al, 2006;Ratanatriwong et al, 2003). As particle surface charge density increases, the particles gain more charge hence particle charge-to-mass increases.…”

“…Increase in particle charge increases electrostatic coating transfer efficiency (Biehl & Barringer, 2003;Miller & Barringer, 2002;Ratanatriwong et al, 2003). Evenness is improved by electrostatic coating (Amefia, Abu-Ali, & Barringer, 2006;Ratanatriwong et al, 2003).…”