Edible Coatings and Films to Improve Food Quality

Elizabeth E. Baldwin is currently research leader and research horticulturist of the U.S. Department of Agriculture, Agricultural Research Service (USDA/ARS), Citrus and Subtropical Products Laboratory in Winter Haven, Florida. Her research interests include postharvest physiology and overall quality of fresh, fresh-cut, and processed fruits and vegetables, with an emphasis on the use of edible coatings and flavor quality of citrus, tomatoes, and tropical/subtropical products. She received a BA in anthropology from Hunter College, City University of New York; a BS in plant and soil science from Middle Tennessee State University, and a MS and PhD in horticulture from the University of Florida. Robert D. Hagenmaier worked until retirement as a research chemist for USDA/ARS, Citrus and Subtropical Products Laboratory at Winter Haven, Florida. He holds a PhD in physical chemistry from Purdue University. His research interests focused first on coconut food products and later on how the quality of fresh fruit depends on permeability properties of coatings. Jinhe Bai is a food technologist at USDA/ARS, Citrus and Subtropical Products Laboratory at Winter Haven, Florida. He received a BS from Shanxi Agriculture University, China; MS from Northwest Agriculture University, China; and a PhD from Osaka Prefecture University, Japan, on the effects of modified atmosphere (MA) packaging on volatile production of fruits. His current research interests are focused on development of controlled atmosphere (CA) storage, MA packaging and edible coating technologies, and discovery of how internal and environmental factors influence metabolism and further impact flavor and nutritional quality of fruits and vegetables.

Introduction. Protein-based films and coatings. Edible coatings from lipids, waxes, and resins. Polysaccharide coatings. Gas-exchange properties of edible films and coatings. Role of edible film and coating additives. Coatings for fresh fruits and vegetables. Coatings for minimally processed fruits and vegetables. Applications of edible films and coatings to processed foods. Application of commercial coatings. Encapsulation of flavors, nutraceuticals, and antibacterials. Overview of pharmaceutical coatings. Regulatory aspects of coatings.