Studies on the stability of an edible film and its use for the preservation of carrot (Daucus carota)

Abstract

An edible coating was formed by blending turmeric (Curcuma longa) and casein in equal proportions at 95°C for 12 h. Small quantities of polyvinyl alcohol and propylene glycol were added to encourage film formation and plasticizing respectively. The blend was removed from the reaction vessel and homogenized using Tween-80 as emulsifier. The homogenized blend was sampled at 2-h intervals for stability by means of the Ôkeeping propertyÕ and Ôaccelerated stabilityÕ tests. Stability was also determined by differential scanning calorimetry in which a singlet endotherm indicated molecular mixing (miscibility window) of the components. All three tests indicated that the emulsion was stable after 12 h of blending. Colour, carotenoid content, texture retention and antimicrobial properties remained satisfactory for 10 days in the stable emulsion-coated carrot whereas the control spoiled after 3 days. Thus turmeric and casein based-emulsion coating could extend the shelf-life of carrots by 7 days.

Storage of Mombin Fruits Coated With Cassava Starch and PVC Film

“…The interest in developing formulations for films and edible coatings that can be applied to the surface of perishable products, such as blueberry (DUAN et al, 2011), eggplants (SOUZA et al, 2009), plums (EUM et al, 2009), guava (VILA et al, 2007, strawberry (RIBEIRO et al, 2007) and carrots (JAGANNATH et al, 2006), has been growing in recent years. This interest is due to the increasing demand for products that have high quality and longer post-harvest life, and sustainability of this process, which reduces the use of disposable packaging, developing recyclable or biodegradable packaging (CHITARRA;CHITARRA, 2005).…”

Two Different Processes to Obtain Antimicrobial Packaging Containing Natural Oils

“…Antimicrobial packaging, an innovative concept, can be defined as a kind of active packaging in which the package, the product, and the environment interact to reduce, inhibit, or retard the growth rate of microorganisms (Suppakul et al 2008). In these technologies, researchers are developing food packaging materials such as synthetic films (Suppakul et al 2006(Suppakul et al , 2008López et al 2007) and edible films (Natrajan and Sheldon 2000a;Ouattara et al 2000;Jagannath et al 2006;Kim et al 2006;Seydim and Sarikus 2006;Rojas-Grau et al 2006;Campos et al 2010) with antimicrobial properties. Polymers are effective vehicles for the active substance (López-Rubio et al 2004), giving the possibility to incorporate different antimicrobial additives.…”

Effects of plant essential oils and oil compounds on mechanical, barrier and antimicrobial properties of alginate–apple puree edible films

“…Their use is gaining importance in food protection and preservation due to the fact that they provide advantages compared to films made from synthetic materials (Tharanathan, 2003;Weber, Haugaard, Festersen, & Bertelsen, 2002). Potential properties and applications of edible films and coatings have been extensively reviewed (Bravin, Peressini, & Sensidoni, 2006;Jagannath, Nanjappa, Das Gupta, & Bawa, 2006;Min, Harris, Han, & Krochta, 2005;Serrano et al, 2006). McHugh, Huxsoll, and Krochta (1996) developed the first edible films made from fruit purees.…”