Preface

Edible coating is globally used to prevent the contamination of food products from harmful microorganisms and pathogens. They should be formulated in a manner that makes them easily degradable while consumed and cooked. Generally, coating is classified as Hydrocolloid Coating, Composite Coating, and Lipid-based Coatings. These categories can be further classified. These coatings enhance the storage duration by retarding the ripening rate of the product. Edible coating should not contain such chemical constituents that decrease the unique nutrients of the food substances below a desired level and control the moisture loss, providing a fresh and glossy appearance to the food product. Recent studies and research in this field have given rise to environmentally friendly products and cause less risk to individual health. Food preservation technologies face important challenges in extending the shelf life of perishable food products (e.g., meat, fish, milk, eggs, and many raw fruits and vegetables) that help to meet the daily nutrient requirement demand. In addition, food preservation has gone beyond only preservation; the current techniques focus on the fulfillment of two additional objectives, the suitability of the used processes and the generation of environmentally friendly products with the non-presence of any side effects on health. Moreover, they also look for additional nutritional properties. One of these preservation protocols deals with the use of edible coatings.

Food Coatings and Preservation Technologies aims to highlight the developments made toward designing new edible coatings (including antioxidants, preservatives, nanoparticles, or other additives to improve foods’ mechanical integrity, handling, and quality, and to change surface gloss) that take advantage of organic synthesis to improve the quality and safety aspects of fresh produce and thus extend shelf life. This information will be helpful for processors to select the best coating material and its effective concentration for different fresh and minimal processed vegetables. This book also discusses the current state-of-the-art alternatives to conventional packaging, providing the main features necessary for these biodegradable packaging to meet the specific uses for the conservation and improvement of various food products. Herein, particular attention has been paid to the main components (e.g., biopolymers, additives, bioactive, and probiotic components), manufacturing methods (for edible films or coatings), and their application to specific products.

The book begins by focusing on the application of biopolymer-based edible coatings and films in food packaging and preservation. The first chapter addresses the environmental concerns associated with conventional plastic packaging and highlights biopolymers as sustainable alternatives. The study explores various biopolymers, their properties, and their incorporation of bioactive compounds. Different methods of film formation and their impact on food attributes are discussed, along with challenges in implementation.

This section underscores the essential role of edible preservation technology, often referred to as “green technology” in the contemporary era. Compared to conventional food preservation technologies, these methods not only prevent food deterioration but also preserve the wholesomeness of the food. Utilizing bio-edible coatings emerges as a more efficient approach for improving the quality and safety of fresh produce in comparison to existing methods. These coatings, comprising an ingestible layer that encases the food, control the transmission of oxygen, water vapor carbon dioxide, leading to a prolonged shelf life without compromising quality and safety standards.

The third chapter aims to provide a comprehensive understanding of the current state and critical developments in biodegradable polymer packaging systems for food applications.

As technology continues to advance, the future of active and intelligent antimicrobial coating systems is promising. Chapter four highlights the ongoing research focusing on optimizing coating effectiveness, expanding the range of antimicrobial agents used, and enhancing intelligent features for greater adaptability. The development of eco-friendly and sustainable materials for these coatings aligns with the growing consumer demand for environmentally conscious products. Furthermore, advancements in nanotechnology may lead to even more efficient antimicrobial coatings with increased surface area and targeted action.

Chapter five focuses on innovative coating technologies, presenting a promising avenue to enhance the delivery, stability, and efficacy of medical foods and nutraceuticals. By overcoming challenges related to stability, bioavailability, and patient acceptance, coatings contribute to better treatment outcomes and patient experiences.

The objective of the sixth chapter is to identify the utility of edible materials as a supplement to packaged foods, which has recently been the subject of various research. Therefore, the chapter’s objective is to combine the most recent information available to provide a comprehensive understanding of the formulation method and the many approaches to enhancing the properties of the coatings applied to food products.

Studies on incorporating nanoparticles in edible films enhance the material strength and increase the shelf life. Food processors, environmental protection agencies, and consumers should promote using biodegradable packaging films to overcome the impacts of modern plastic packaging-based ecological issues. Chapter seven is aimed to cover how food safety and stability during processing, storage, transportation, and sales are significantly influenced by microbial contamination and biochemical deterioration.

Chapter eight tries to elucidate methods based on linear kinetic models by reviewing recent non-linear approaches. In conclusion, this significant area of accelerated shelf life testing is explored to suggest future directions. Moreover, it discusses what should be expected when developing novel practical and reliable tools that are applicable in the industrial process.

Chapter nine discuss in detail how the utilization of biodegradable coatings and films is poised to transform the realm of food packaging by offering sustainable substitutes for customary materials. The advancement, exploration, and partnership amongst academic institutions, businesses, and governing bodies will pave the way toward formulating efficacious, secure, and ecologically conscious coating remedies. This will facilitate the enhancement of food preservation standards while promoting quality assurance and sustainability in forthcoming years.

Chapter ten focuses on investigating the composition, properties, preparation methods, characterization, challenges associated with nanoemulsion-based edible coatings, potential scalability in the food sector, and beneficial health effects.

The eleventh chapter discusses encapsulation techniques and their significance in the food industry. Readers will gain insights into appropriate encapsulation materials for various food applications, enabling the formulation of efficient and targeted encapsulation strategies. The second section focuses on the mechanisms of encapsulation for preventing food deterioration. By addressing the underlying causes of food spoilage, including oxidation, moisture uptake, and enzymatic reactions, this section clarifies how encapsulation-based coatings act as protective barriers, thereby effectively limiting these deterioration mechanisms.

Chapter twelve provides a succinct overview of the overall concept of encapsulation and the mechanism, followed by the types of bioactive carriers included in the edible films along with their uses and limitations. It also focuses on technologies and methods of nutrient retention, their level of retention, and their ability to improve shelf life.

The natural polymers commonly found and utilized include polysaccharides like alginate, fats like glycerol proteins like zein. An important benefit of this packaging type is its ingestible nature along with the food item. The varied properties of the composite matrix, shaped by each component, result in differing functionalities of edible film materials, as discussed in chapter thirteen.

Chapter fourteen enables multilayer implementations and is widely used in commercial networks. Fluidized bed coating technique is great for coating baked goods since the food item is suspended in a fluidized bed of coating particles, ensuring full coverage while preventing the formation of clusters. Panning, on the other hand, uses the polishing motion of a pan to create an even and uniform surface on sweets, nuts, as well as certain processed fruits. The right deposition process should be chosen based on the coating materials’ properties, the food product’s intended effect, and economic considerations.

Chapter fifteen explains how to devise optimal formulations and compositions for individual polymers, employing diverse processing techniques for various bio-nanocomposites; how to examine interactions between food components and antimicrobial nanocarriers; and how to determine suitable co-nanoencapsulation systems for incorporating multiple bioactive agents within a single packaging system.

The sixteenth chapter discusses the futuristic aspects of prebiotics and probiotics and how the emerging technologies can produce prebiotics, as well as the delivery of probiotics into the human gut. It is necessary to determine the safety and physicochemical properties of nano prebiotics and probiotics to support tactile conclusions and policies of...