Edible Films and Coatings Fundamentals and Applications

• Main Authors: Garcia, Maria Pilar Montero, Gomez-Guillen, M. Carmen, Lopez-Caballero, M. Elvira, Barbosa-Canovas, Gustavo V
• Format: eBook
• Language: English
• Published: United States CRC Press 2016; Taylor & Francis Group
• Edition: 1
• Series: Food Preservation Technology
• Subjects: barrier; Coated foods; Edible coatings; Food Engineering; Food Packaging; Food technology; FOODnetBASE; gluten; isolate; permeabilities; properties; protein; SCI-TECHnetBASE; STMnetBASE; vapor; water; wheat; whey; PBAT; Candelilla Wax; Edible Films; Potassium Sorbate; EOs; Starch Lms; Edible Lms; WVP; Green Tea Extract; Moisture Contents; Edible Coatings; Barrier Properties; Chitosan Coating; Log CFU; Spray Drying; Gelatin Lms; Whey Isolate Protein; Modied Atmosphere Packaging; Essential Oils; Protein Lms; MMT; Uncoated Samples; Complex Coacervation; Grape Seed Extract; Sodium Caseinate
• ISBN: 9781482218329; 1482218321; 1482218313; 9781482218312
• DOI: 10.1201/9781315373713

The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various fields and from various perspectives worth reporting. Edible Films and Coatings: Fundamentals and Applications discusses the newest generation of edible films and coatings that are being especially designed to allow the incorporation and/or controlled release of specific additives by means of nanoencapsulation, layer-by-layer assembly, and other promising technologies. Covering the latest novelties in research conducted in the field of edible packaging, it considers state-of-the-art innovations in coatings and films; novel applications, particularly in the design of gourmet foods; new advances in the incorporation of bioactive compounds; and potential applications in agronomy, an as yet little explored area, which could provide considerable advances in the preservation and quality of foods in the field. PREPARATION, PROPERTIES AND CHARACTERIZATION OF COATINGS AND FILMS Standard and New Processing Techniques Used in the Preparation of Films and Coatings at the Lab Level and Scale-Up Maria A. Bertuzzi & Anibal M. Slavutsky Transport Phenomena in Films and Coatings Including Their Mathematical Modeling M. Alejandra Garcia & Noemí E. Zaritzky Barrier Properties of Films Joao Borges Laurindo TRADITIONAL AND ALTERNATIVE SOURCES FOR BIOPOLYMERIC FILM AND COATING MATRICES Films and Coatings from Vegetable Protein Adriana Noemí Mauri, Pablo Rodrigo Salgado, María Cecilia Condés, and María Cristina Añón Films and Coatings from Animal Protein Joaquín Gómez-Estaca, M. Carmen Gómez-Guillén, and María Pilar Montero García Films and Coatings from Collagen and Gelatin Soottawat Benjakul, Muralidharan Nagarajan, and Thummanoon Prodpran Films and Coatings from Starch and Gums Florencia Cecilia Menegalli Films and Coatings from Lignocellulosic Polymers Véronique Aguié-Béghin, Gabriel Paës, Michael Molinari, and Brigitte Chabbert Films and Coatings from Chitosan Gloria Sánchez, María José Fabra, José María Lagarón, and María José Ocio Films and Coatings from Lipids and Wax Amparo Chiralt and Alberto Jiménez Films and Coatings from Agro-Industrial Residues Mariana S.L. Ferreira, Renata Linhares, and Milena Martelli STRATEGIES TO OPTIMIZE COATING AND FILM FUNCTIONALITY Conventional and Alternative Plasticizers and Cross-Linkers Delia R. Tapia-Blácido and B.C. Maniglia Nanocompounds as Formulating Aids María Cecilia Condés, Ignacio Echeverria, María Cristina Añón, and Adriana Noemí Mauri Antioxidant Films and Coatings Mónica Ihl, Andrea Silva-Weiss, and Valerio Bifani Antimicrobial Edible Films and Coatings X. Carrión-Granda, I. Fernández-Pan, and J.I. Maté ENCAPSULATION AND CONTROLLED RELEASE IN FILMS AND COATINGS Methods of Encapsulation Izabela D. Alvim, Ana S. Prata, and C.R.F. Grosso Encapsulation of Flavors and Aromas: Controlled release Bojana Isailović, Verica Djordjević, Steva Lević, Jelena Milanović, Branko Bugarski, and Viktor Nedović Encapsulation of Active/Bioactive/Probiotic Agents Carmen S. Favaro-Trindade, Talita A. Comunian, Volnei B. Souza, Milla G. dos Santos, and Mariana S. de Oliveira APPLICATIONS OF FILMS AND COATINGS IN FOODSTUFFS Applications of Films and Coatings in Fruits and Vegetables Rajinder Kumar Dhall Edible Film and Coating Applications for Fresh-Cut and Minimally Processed Fruits and Vegetables Adriana Izquier, Marisol Tapia, Robert Soliva-Fortuny, and Olga Martín-Belloso Edible Packaging in Muscle Food M. Elvira López-Caballero, M. Carmen Gómez-Guillén, Begoña Giménez, and María Pilar Montero García Applications of Films and Coatings in Intermediate Moisture and Thermally Processed Food Aurora Valdez-Fragoso, Vito Verardo, and Hugo Mújica-Paz Applications of Films and Coatings for Special Missions Michelle J. Richardson, Ann Barrett, and Lauren Pecukonis COATINGS AND FILMS: DRAWBACKS AND CHALLENGES Films and Coatings: Migration of Ingredients Lia Noemi Gerschenson, Ana María Rojas, and Silvia Karina Flores Migration Analysis of Compounds in Food Packaging Cristina Nerín Edible Films and Coatings: Sensory Aspects Kezban Candoğan, Gustavo V. Barbosa-Cánovas, and Emine Çarkcıoğlu Digestibility and Toxicology of Edible Coatings and Films Silvia Moreno and Begoña Giménez Biodegradable Polymer for Food Packaging. Degradation and Waste Management Almudena Ochoa-Mendoza, Carmen Fonseca-Valero, Jessica Acosta-García, and Teresa Agüinaco-Castro Agricultural Applications of Biodegradable Films Hande Kaya-Celiker and P. Kumar Mallikarjunan Montero Garcia, Maria Pilar; Gómez-Guillén, M. Carmen; López-Caballero, M. Elvira; Barbosa-Cánovas, Gustavo V.