Edible Films and Coatings for Food Applications (eBook)

Preface 5
Contents 7
Contributors 9
Edible Films and Coatings: Why, What, and How? 12
1.1 History and Background 12
1.2 Definition 13
1.3 Effect of Edible Films and Coatings or the Lack Thereof 15
1.4 Application and Preparation of Edible Films 19
1.5 Migration Processes 23
1.6 Possible Components of Edible Films 26
1.7 Conclusions 29
References 30
Structure and Function of Protein-Based Edible Films and Coatings 35
2.1 Introduction 35
2.2 Composition 40
2.3 Solvents 46
2.4 Plasticizers 46
2.5 Film and Coating Preparation 48
2.6 Effects of Processing on Properties of Protein-Based Films and Coatings 52
2.7 Analytical Tools for Determining Protein Structure 57
2.8 Function and Applications of Protein-Based Films 58
2.9 Future Trends 60
References 62
Structure and Function of Polysaccharide Gum- Based Edible Films and Coatings 67
3.1 Introduction 67
3.2 Structure and Film Forming Properties of Polysaccharides 69
3.3 Composite Films and Flakes 101
3.4 Edible Coatings 107
3.5 Regulatory Status 114
3.6 Future Trends 115
References 118
Structure and Function of Starch-Based Edible Films and Coatings 123
4.1 Introduction 123
4.2 Starch Structure and Properties 124
4.3 Chemical Modification 126
4.4 High-Amylose Cornstarch 130
4.5 Additives 131
4.6 Methods of Application and Manufacture 134
4.7 Methods for Measuring Effectiveness 136
4.8 Coating Applications 136
4.9 Conclusion 143
References 143
Lipid-Based Edible Films and Coatings 145
5.1 Introduction 145
5.2 Formulation of Edible Films and Coatings 147
5.3 Film and Coating Technologies 150
5.4 Barrier Properties of Edible Packaging 155
5.5 Mechanical Properties 172
5.6 Conclusions and Future Trends 176
References 177
Characterization of Starch and Composite Edible Films and Coatings 179
6.1 Introduction 179
6.2 Formulation of Films and Coatings 180
6.3 Preparation and Characterization 183
6.4 Film Preparation 185
6.5 Film and Coating Applications 207
6.6 Coating Application on Fried Foods 211
6.7 Future Trends 212
References 213
Edible Films and Coatings for Fruits and Vegetables 220
7.1 Introduction 220
7.2 Postharvest Physiology 221
7.3 History of Edible Films and Coatings for Fruits and Vegetables 224
7.4 Technical Development of Edible Films and Coatings 230
7.5 Properties of Edible Films and Coatings 234
7.6 Composition of Edible Films and Coatings 237
7.7 Challenges and Future Trends 246
References 247
Edible Films and Coatings for Meat and Poultry 254
8.1 Introduction 254
8.2 Historical Background 255
8.3 Technical Developments 259
8.4 Film-forming Techniques and Application 270
8.5 Regulatory Aspects 271
8.6 Conclusions 272
References 272
Edible Films and Coatings for Flavor Encapsulation 278
9.1 Introduction 278
9.2 Historical 278
9.3 Technical Developments 279
9.4 Summary 300
9.5 Future trends 301
References 301
Delivery of Flavor and Active Ingredients Using Edible Films and Coatings 304
10.1 Introduction 304
10.2 Historical Background 305
10.3 Edible Films and Coatings as Carriers of Flavors, Colorants and Spices 306
10.4 Edible Films and Coatings Carrying Nutraceuticals 306
10.5 Edible Films and Coatings to Carry Probiotic Organisms 308
10.6 Edible Films and Coatings to Carry Antimicrobial Agents 309
10.7 Edible Films and Coatings to Carry Antioxidant Agents 310
10.8 Technical Development 310
10.9 Properties and Functions 311
10.10 Sensory Evaluation of Edible Films and Coatings with Active Ingredients 313
10.11 Current State and Recent Advances 316
10.12 Regulatory Status 316
10.13 Future Trends 318
References 318
Delivery of Food Additives and Antimicrobials Using Edible Films and Coatings 323
11.1 Introduction 323
11.2 History of Incorporating Additives into Edible Films and Coatings 324
11.3 Food Additives 324
11.4 Components of the Film Matrix 326
11.5 Improvement of Sensory Attributes 327
11.6 Regulatory Status 327
11.7 Techniques of Introducing Additives into Edible Films and Coatings 328
11.8 Irradiation 331
11.9 Functional Properties of Edible Films and Coatings containing Food Additives 332
11.10 Applications in Foods 334
11.11 Possibilities of Future Applications 336
References 338
Application of Infrared Analysis to Edible Films 342
12.1 Introduction 342
12.2 Instrumentation 342
12.3 Application of Infrared Analysis to Edible Films 344
12.4 Raman Spectroscopy 351
12.5 Conclusion 351
References 353
Mechanical and Permeability Properties of Edible Films and Coatings for Food and Pharmaceutical Applications 354
13.1 Introduction 354
13.2 Film and Coating Composition, Structure and Functionality 356
13.3 Mechanical Properties 357
13.4 Barrier Properties 358
13.5 Solubility 362
13.6 Thermal Properties 367
13.7 Potential Perspectives of Microemulsions and Bionanocomposites 368
13.8 Conclusions 369
References 369
Commercial Manufacture of Edible Films 374
14.1 Introduction 374
14.2 History 374
14.3 Applications 375
14.4 Product Development 375
14.5 Future Trends 395
14.6 Support Sources References 397
Index 398