The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying

2020 ◽  
Author(s):  
M. Kurek ◽  
M. Repajić ◽  
M. Marić ◽  
M. Ščetar ◽  
P. Trojić ◽  
...  
Keyword(s):  
Natural Antioxidants ◽  
Edible Coatings ◽  
Deep Fat Frying ◽  
Oil Uptake ◽  
Potato Quality ◽  
Quality Stability ◽  
Fresh Cut

scholarly journals Films and edible coatings containing antioxidants - a review

2014 ◽  
Vol 17 (2) ◽  
pp. 98-112 ◽  
Author(s):  
Kaliana Sitonio Eça ◽  
Tanara Sartori ◽  
Florencia Cecilia Menegalli
Keyword(s):  
Fruits And Vegetables ◽  
Recent Literature ◽  
Natural Antioxidants ◽  
Edible Films ◽  
Edible Coatings ◽  
Synthetic Antioxidants ◽  
Bioactive Properties ◽  
Wide Range ◽  
Pure Compounds ◽  
Fresh Cut

The incorporation of natural antioxidants into films and edible coatings can modify their structure, improving their functionality and applicability in foods, such as in fresh-cut fruits. This paper reviews the more recent literature on the incorporation of antioxidants from several sources into films and edible coatings, for application in fruits and vegetables. The use of synthetic antioxidants in foods has been avoided due to their possible toxic effects. Instead, a wide range of natural antioxidants (such as essential oils and plant extracts, as well as pure compounds, like ascorbic acid and α-tocopherol) have been incorporated into edible films and coatings to improve their bioactive properties. Films and coatings containing added antioxidants help to preserve or enhance the sensory properties of foods and add value to the food products by increasing their shelf life.

EDIBLE COATINGS FOR REDUCING OIL UPTAKE IN PRODUCTION OF AKARA (DEEP-FAT FRYING OF COWPEA PASTE)

1998 ◽  
Vol 22 (2) ◽  
pp. 155-165 ◽  
Author(s):  
H. L. HUSE ◽  
P. MALLIKARJUNAN ◽  
M. S. CHINNAN ◽  
Y.-C. HUNG ◽  
R. D. PHILLIPS
Keyword(s):  
Edible Coatings ◽  
Deep Fat Frying ◽  
Oil Uptake

Effect of active pectin edible coatings on the safety and quality of fresh‐cut apple

2021 ◽  
Author(s):  
Farah Naqash ◽  
F.A. Masoodi ◽  
Omeera Ayob ◽  
Sadaf Parvez
Keyword(s):  
Edible Coatings ◽  
Fresh Cut

Effect of poly-ε-lysine incorporated into alginate-based edible coatings on microbial and physicochemical properties of fresh-cut kiwifruit

2017 ◽  
Vol 134 ◽  
pp. 114-121 ◽  
Author(s):  
Shunfeng Li ◽  
Lihua Zhang ◽  
Mengpei Liu ◽  
Xiaoyuan Wang ◽  
Guangyuan Zhao ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Edible Coatings ◽  
Fresh Cut

scholarly journals Effects of Edible Coatings on Quality Maintenance of Fresh-cut Nectarines

2016 ◽  
Vol 28 (3) ◽  
pp. 201 ◽  
Author(s):  
Valentina Chiabrando ◽  
Giovanna Giacalone
Keyword(s):  
Edible Coatings ◽  
Quality Maintenance ◽  
Fresh Cut

scholarly journals Effect of chitosan and sodium alginate edible coatings on the postharvest quality of fresh-cut nectarines during storage

Fruits ◽  
2016 ◽  
Vol 71 (2) ◽  
pp. 79-85 ◽  
Author(s):  
Valentina Chiabrando ◽  
Giovanna Giacalone
Keyword(s):  
Sodium Alginate ◽  
Postharvest Quality ◽  
Edible Coatings ◽  
Fresh Cut

Combined Effect of a Low Permeable Film and Edible Coatings or Calcium Dips on the Quality of Fresh-Cut Pineapple

2014 ◽  
Vol 37 (2) ◽  
pp. 91-99 ◽  
Author(s):  
Sheila Benítez ◽  
Luis Soro ◽  
Isabel Achaerandio ◽  
Francesc Sepulcre ◽  
Montserrat Pujolá
Keyword(s):  
Combined Effect ◽  
Edible Coatings ◽  
Fresh Cut
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