Edible Films And Coatings For Food Applications

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Edible Films and Coatings for Food Applications

Author : Milda E. Embuscado
Publisher : Springer Science & Business Media
ISBN 13 : 0387928243
Total Pages : 410 pages
Book Rating : 4.3/5 (879 download)

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Book Synopsis Edible Films and Coatings for Food Applications by : Milda E. Embuscado

Download or read book Edible Films and Coatings for Food Applications written by Milda E. Embuscado and published by Springer Science & Business Media. This book was released on 2009-06-10 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods. The edible film and coating industry is now a multimillion dollar industry. Less than $1 million in 1999, the market has grown to more than $100 million and is expected to grow to $350 million by 2008, according to James Rossman of Rossman Consulting. Pharmaceutical and consumer products have been responsible for the tremendous increase. This growth has produced an enormous amount of scientific articles, patents, and research projects undertaken by members of the food industry, academia, and research institutions. Edible Films and Coatings for Food Applications brings together this vast wealth of scientific knowledge in a systematically organized volume. It examines the science, application, function, and market for edible films and coatings.

Edible Films and Coatings

Author : Maria Pilar Montero Garcia
Publisher : CRC Press
ISBN 13 : 1482218321
Total Pages : 617 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Edible Films and Coatings by : Maria Pilar Montero Garcia

Download or read book Edible Films and Coatings written by Maria Pilar Montero Garcia and published by CRC Press. This book was released on 2016-09-19 with total page 617 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Edible Coatings and Films to Improve Food Quality, Second Edition

Author : Elizabeth A. Baldwin
Publisher : CRC Press
ISBN 13 : 1420059629
Total Pages : 463 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Edible Coatings and Films to Improve Food Quality, Second Edition by : Elizabeth A. Baldwin

Download or read book Edible Coatings and Films to Improve Food Quality, Second Edition written by Elizabeth A. Baldwin and published by CRC Press. This book was released on 2011-08-24 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods. Topics discussed in this volume include: The materials used in edible coatings and films The chemical and physical properties of coatings and how the coating or film ingredients affect these properties How coatings and films present barriers to gases and water vapors How coatings and films can improve appearance, or conversely, result in discoloration and cause other visual defects, as well as how to avoid these problems The use of coatings and films on fresh fruit and vegetables, fresh-cut produce, and processed foods How to apply coatings to various commodities How coatings can function as carriers of useful additives, including color, antioxidants, and flavorings Regulation of coatings and coating ingredients by various governing bodies The information contained in this volume is destined to encourage further advances in this field for food and pharmaceutical products. Aggressive research into these products can help to reduce plastic waste, improve applications, lead to greater efficacy, and make regulatory decisions easier in a global climate—ultimately resulting in economical, heightened quality of food and pharmaceutical products.

Protein-Based Films and Coatings

Author : Aristippos Gennadios
Publisher : CRC Press
ISBN 13 : 1420031988
Total Pages : 672 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Protein-Based Films and Coatings by : Aristippos Gennadios

Download or read book Protein-Based Films and Coatings written by Aristippos Gennadios and published by CRC Press. This book was released on 2002-02-07 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume presents the most up-to-date and detailed information available on protein-based biopolymer films and coatings. It provides a comprehensive overview of the design, technology, properties, functionality, and applications of biopolymer films and coatings (edible and inedible) from plant and animal proteins. Both widely commercialized and

Edible Films and Coatings

Author : Donald A. Gross
Publisher :
ISBN 13 : 9781536130096
Total Pages : 0 pages
Book Rating : 4.1/5 (3 download)

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Book Synopsis Edible Films and Coatings by : Donald A. Gross

Download or read book Edible Films and Coatings written by Donald A. Gross and published by . This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Edible Films and Coatings

Author : Maria Pilar Montero Garcia
Publisher : CRC Press
ISBN 13 : 1315356244
Total Pages : 607 pages
Book Rating : 4.3/5 (153 download)

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Book Synopsis Edible Films and Coatings by : Maria Pilar Montero Garcia

Download or read book Edible Films and Coatings written by Maria Pilar Montero Garcia and published by CRC Press. This book was released on 2016-09-19 with total page 607 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Innovations in Food Packaging

Author : Jung H. Han
Publisher : Academic Press
ISBN 13 : 0123948355
Total Pages : 624 pages
Book Rating : 4.1/5 (239 download)

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Book Synopsis Innovations in Food Packaging by : Jung H. Han

Download or read book Innovations in Food Packaging written by Jung H. Han and published by Academic Press. This book was released on 2013-10-03 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview. New to this edition: Over 60% updated content — including nine completely new chapters — with the latest developments in technology, processes and materials Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging

Edible Films and Coatings for Food Applications

Author : Milda Embuscado
Publisher : Springer
ISBN 13 : 9780387928234
Total Pages : 416 pages
Book Rating : 4.9/5 (282 download)

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Book Synopsis Edible Films and Coatings for Food Applications by : Milda Embuscado

Download or read book Edible Films and Coatings for Food Applications written by Milda Embuscado and published by Springer. This book was released on 2009-06-16 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods. The edible film and coating industry is now a multimillion dollar industry. Less than $1 million in 1999, the market has grown to more than $100 million and is expected to grow to $350 million by 2008, according to James Rossman of Rossman Consulting. Pharmaceutical and consumer products have been responsible for the tremendous increase. This growth has produced an enormous amount of scientific articles, patents, and research projects undertaken by members of the food industry, academia, and research institutions. Edible Films and Coatings for Food Applications brings together this vast wealth of scientific knowledge in a systematically organized volume. It examines the science, application, function, and market for edible films and coatings.

Functional Coatings for Food Packaging Applications

Author : Stefano Farris
Publisher : MDPI
ISBN 13 : 3039368508
Total Pages : 350 pages
Book Rating : 4.0/5 (393 download)

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Book Synopsis Functional Coatings for Food Packaging Applications by : Stefano Farris

Download or read book Functional Coatings for Food Packaging Applications written by Stefano Farris and published by MDPI. This book was released on 2021-01-20 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food packaging industry is experiencing one of the most relevant revolutions associated with the transition from fossil-based polymers to new materials of renewable origin. However, high production costs, low performance, and ethical issues still hinder the market penetration of bioplastics. Recently, coating technology was proposed as an additional strategy for achieving a more rational use of the materials used within the food packaging sector. According to the packaging optimization concept, the use of multifunctional thin layers would enable the replacement of multi-layer and heavy structures, thus reducing the upstream amount of packaging materials while maintaining (or even improving) the functional properties of the final package to pursue the goal of overall shelf life extension. Concurrently, the increasing requirements among consumers for convenience, smaller package sizes, and for minimally processed, fresh, and healthy foods have necessitated the design of highly sophisticated and engineered coatings. To this end, new chemical pathways, new raw materials (e.g., biopolymers), and non-conventional deposition technologies have been used. Nanotechnology, in particular, paved the way for the development of new architectures and never-before-seen patterns that eventually yielded nanostructured and nanocomposite coatings with outstanding performance. This book covers the most recent advances in the coating technology applied to the food packaging sector, with special emphasis on active coatings and barrier coatings intended for the shelf life extension of perishable foods.

Nanotechnology-Enhanced Food Packaging

Author : Jyotishkumar Parameswaranpillai
Publisher : John Wiley & Sons
ISBN 13 : 3527347739
Total Pages : 418 pages
Book Rating : 4.5/5 (273 download)

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Book Synopsis Nanotechnology-Enhanced Food Packaging by : Jyotishkumar Parameswaranpillai

Download or read book Nanotechnology-Enhanced Food Packaging written by Jyotishkumar Parameswaranpillai and published by John Wiley & Sons. This book was released on 2022-05-31 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnology-Enhanced Food Packaging Timely overview of functional food packaging made with nanotechnology and nanomaterials In Nanotechnology-Enhanced Food Packaging, a distinguished group of researchers delivers a comprehensive and insightful introduction to the application of nanomaterials in food packaging. This edited volume covers recent innovations—as well as future perspectives—in the industry and offers a complete overview of different types of nanomaterials used in food packaging. The book also discusses the use of nanoparticles in the development of active and functional food packaging and the related environmental and toxicological aspects. Featuring one-of-a-kind contributions from leaders in the field, Nanotechnology-Enhanced Food Packaging provides real-world solutions to food packaging challenges and considers the legislative and economic implications of new technologies. Among the new developments in nanotechnology-enhanced food packaging covered by the book are: Thorough introduction to biopolymers in food packaging systems and nanostructures based on starch, their preparation, processing, and applications in packaging Comprehensive explorations of chitosan-based nanoparticles and their applications in the food industry Practical discussions of active packaging systems based on metal oxide nanoparticles and an overview of higher barrier packaging using nano-additives In-depth examinations of the characterization techniques for nanostructures in food packaging Perfect for materials scientists, food technologists, and polymer chemists, Nanotechnology-Enhanced Food Packaging also belongs on the bookshelves of plastics technologists and allied professionals in the food industry.

Food Hydrocolloid Edible Films and Coatings

Author : Olivier Skurtys
Publisher :
ISBN 13 : 9781616682699
Total Pages : 0 pages
Book Rating : 4.6/5 (826 download)

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Book Synopsis Food Hydrocolloid Edible Films and Coatings by : Olivier Skurtys

Download or read book Food Hydrocolloid Edible Films and Coatings written by Olivier Skurtys and published by . This book was released on 2010 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: An edible film is defined as a thin layer, which can be consumed, coated on a food or placed as a barrier between the food and the surrounding environment. For the past 10 years, research on edible films and coatings in foods is driven by food engineers due to the high demand of consumers for longer shelf-life and better quality of fresh foods as well as of environmentally friendly packaging. This book presents and discusses only some aspects of hydrocolloid edible films and coatings. In particular, the film-forming materials is presented and the physical properties of the film and coating are examined. The main techniques used to form edible coatings as spray systems or immersion procedures are detailed as well as the solvent casting and the extrusion processes for the edible films.

Biopolymers

Author : David Plackett
Publisher : John Wiley & Sons
ISBN 13 : 1119995795
Total Pages : 288 pages
Book Rating : 4.1/5 (199 download)

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Book Synopsis Biopolymers by : David Plackett

Download or read book Biopolymers written by David Plackett and published by John Wiley & Sons. This book was released on 2011-04-04 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: As an area of high topical interest, Biopolymers – New materials for Sustainable Films and Coatings covers the development and utilization of polymers derived from bioresources, with a particular focus on film and coating applications. With growing concern for the environment and the rising price of crude oil, there is increasing demand for non-petroleum-based polymers from renewable resources. Leading research groups worldwide in industry and academe are working on such technology with the objective of applying the latest advances in the field. Written by well-respected experts, this text systematically covers the extraction and production of selected biopolymers as well as their properties and application as films or coatings in a variety of uses. The areas addressed include food packaging, edible coatings, paper coatings and agricultural films. Intended for researchers and students, this book will also be of interest to industry, especially in terms of the practical applications.

Edible Food Packaging

Author : Miquel Angelo Parente Ribeiro Cerqueira
Publisher : CRC Press
ISBN 13 : 1315355841
Total Pages : 510 pages
Book Rating : 4.3/5 (153 download)

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Book Synopsis Edible Food Packaging by : Miquel Angelo Parente Ribeiro Cerqueira

Download or read book Edible Food Packaging written by Miquel Angelo Parente Ribeiro Cerqueira and published by CRC Press. This book was released on 2017-12-19 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: The edible food packaging industry has experienced remarkable growth in recent years and will continue to impact the food market for quite some time going into the future. Edible Food Packaging: Materials and Processing Technologies provides a broad and comprehensive review on recent aspects related to edible packaging, from processing to potential applications, and covering the use of nanotechnology in edible packaging. The book’s 14 chapters promote a comprehensive review on such subjects as materials used, their structure-function relationship, and new processing technologies for application and production of edible coatings and films. Specific topics include edible film and packaging using gum polysaccharides, protein-based films and coatings, and edible coatings and films from lipids, waxes, and resins. The book also reviews stability and application concerns, mass transfer measurement and modeling for designing protective edible films, and edible packaging as a vehicle for functional compounds. The authors explore antimicrobial edible packaging, nanotechnology in edible packaging, and nanostructured multilayers for food packaging by electrohydrodynamic processing. Additionally, they show how to evaluate the needs for edible packaging of respiring products and provide an overview of edible packaging for fruits, vegetables, and dairy products. Lastly, they examine edible coatings and films for meat, poultry, and fish.

Polymers Coatings

Author : Inamuddin
Publisher : John Wiley & Sons
ISBN 13 : 1119654998
Total Pages : 480 pages
Book Rating : 4.1/5 (196 download)

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Book Synopsis Polymers Coatings by : Inamuddin

Download or read book Polymers Coatings written by Inamuddin and published by John Wiley & Sons. This book was released on 2020-05-27 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: The explores the cutting-edge technology of polymer coatings. It discusses fundamentals, fabrication strategies, characterization techniques, and allied applications in fields such as corrosion, food, pharmaceutical, biomedical systems and electronics. It also discusses a few new innovative self-healing, antimicrobial and superhydrophobic polymer coatings. Current industrial applications and possible potential activities are also discussed.

Food Science and Nutrition: Breakthroughs in Research and Practice

Author : Management Association, Information Resources
Publisher : IGI Global
ISBN 13 : 1522552081
Total Pages : 501 pages
Book Rating : 4.5/5 (225 download)

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Book Synopsis Food Science and Nutrition: Breakthroughs in Research and Practice by : Management Association, Information Resources

Download or read book Food Science and Nutrition: Breakthroughs in Research and Practice written by Management Association, Information Resources and published by IGI Global. This book was released on 2018-02-02 with total page 501 pages. Available in PDF, EPUB and Kindle. Book excerpt: Health and nutrition has become a global focal point as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Food Science and Nutrition: Breakthroughs in Research and Practice is an innovative reference source for the latest academic material on how dietary nutrition can impact peoples lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting a range of topics, such as health preservation, functional foods, and herbal remedies, this publication is ideally designed for researchers, academics, students, policy makers, government officials, and technology developers.

Pectin: Technological and Physiological Properties

Author : Vassilis Kontogiorgos
Publisher : Springer Nature
ISBN 13 : 3030534219
Total Pages : 207 pages
Book Rating : 4.0/5 (35 download)

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Book Synopsis Pectin: Technological and Physiological Properties by : Vassilis Kontogiorgos

Download or read book Pectin: Technological and Physiological Properties written by Vassilis Kontogiorgos and published by Springer Nature. This book was released on 2020-10-01 with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a researcher needs to fully understand their function and use in foods. Utilizing basic information on pectin as well as recent technological advances, this book is designed to be the primary resource for individuals seeking out an up to date reference work covering all the necessary informational and functional aspects of pectin. Pectin: technological and physiological properties is the first book to fully focus on the introductory concepts on pectin. Individual chapters cover localization and function, the structural aspects of pectin, pectinases, isolation and characterization and recovery from agricultural wastes. Important current advances such as emulsions, films, digestion, metabolism and bioactive properties are also focused on. With its combination of vital basic information and technological advances, this book presents full and up to date coverage on this pectin and its many forms and uses in foods.

Nanoemulsions

Author : Seid Mahdi Jafari
Publisher : Academic Press
ISBN 13 : 0128118393
Total Pages : 665 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Nanoemulsions by : Seid Mahdi Jafari

Download or read book Nanoemulsions written by Seid Mahdi Jafari and published by Academic Press. This book was released on 2018-02-24 with total page 665 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. Summarizes general aspects of food nanoemulsions and their formulation Provides detailed information on the production, application, and characterization of food nanoemulsion Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations Explains preparation of nanoemulsions by both low- and high-energy methods