This books opens with a review of the latest advances in edible
film composition, including the use of macromolecules in the
structural matrix, bioactive compounds, diffusion, and application
in food systems. Continuing, the authors investigate edible
coatings based on natural polymers (soy protein-SPI and potato
starch) considering the effect of process variables such as drying
temperature and time. Kinetic modeling was used to study the drying
behavior of potatoes after applying the coating. The Fick equation
was considered to calculate the mass diffusivity. The following
chapter describes cases of application of edible coatings, based on
hydrocolloids, in different types of food and evaluates their
impact in the shelf life of those food products. A study is
presented wherein edible films were developed from cassava starch,
hydroxypropyl methylcellulose, glycerol as plasticizer, and the
antimicrobial potassium sorbate. Oregano powder was added in order
to obtain composite films. A mechanical test was performed until
rupture and the parameters elastic modulus, stress, and strain at
rupture were obtained. The potential application of WPC-based
edible coatings with Origanum virens essential oils, as
antimicrobial and antioxidant agent, is presented as a case study
in two traditional Portuguese sausages. WPC-based edible films were
prepared by heat-induced gelation using the conventional solvent
casting method. The effect of glycerol as plasticizer and the
addition of plant extracts or essential oils to the films is
addressed to assess their effect on the film properties.
Afterwards, the authors describe the hydrocolloids and essential
oils that can be used in the production of active packages, as well
as their benefits. The use of essential oils in biofilms has
inhibited the growth of several microorganisms, such as Escherichia
coli, Staphylococcus aureus, Salmonella enteritidis, Listeria
monocytogenes, and Lactobacillus plantarum. In the final presented
study, vegetable foods were prepared from blanched Cucurbita
moschata Duchesne ex Poiret and enriched with probiotics,
particularly Lactobacillus casei or enriched with probiotics and
fortified with iron (Fe). In order to extend the shelf life of the
product, it was tested with the application of edible coatings
combined, and not combined, with a drying process.
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