Edible coating materials—their properties and use in the fortification of rice with folic acid

2003 ◽  
Vol 36 (9-10) ◽  
pp. 921-928 ◽  
Author(s):  
Ashok K. Shrestha ◽  
Jayashree Arcot ◽  
Janet L. Paterson
Keyword(s):  
Folic Acid ◽  
Edible Coating ◽  
Coating Materials

scholarly journals The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening

Coatings ◽  
2018 ◽  
Vol 8 (2) ◽  
pp. 80 ◽  
Author(s):  
Afshin Soleimani-Rambod ◽  
Shahin Zomorodi ◽  
Shahram Naghizadeh Raeisi ◽  
Asghar Khosrowshahi Asl ◽  
Seyed-Ahmad Shahidi
Keyword(s):  
Fatty Acid Composition ◽  
Xanthan Gum ◽  
Dry Matter ◽  
Polyvinyl Acetate ◽  
Cheddar Cheese ◽  
Edible Coating ◽  
Aerobic Bacteria ◽  
Edible Coatings ◽  
Coating Materials ◽  
Cold Room

The object of this study was to investigate the possibility of using xanthan gum and flaxseed mucilage as edible coatings for Cheddar cheese during ripening for 90 days. Five samples of Cheddar cheese blocks were coated with different coating materials in triplicate as follows: Coated with polyvinyl acetate as control (C), coated with 0.5% xanthan gum (XG), coated with 0.75% flaxseed mucilage (FM1), coated with 1% flaxseed mucilage (FM2), and coated with 1.25% flaxseed mucilage (FM3). All samples were kept at 8 ± 2 °C in a cold room for 90 days. The statistical analysis of the results showed that the moisture content of the samples decreased and the protein content increased during the ripening period (P < 0.01). The pH, acidity, fat in dry matter, and TCA-SN/TN of samples were significantly affected by xanthan gum and flaxseed mucilage treatment (P < 0.01). The free fatty acid composition of samples was significantly affected by edible coatings. Edible coatings affected the growth of non-starter lactic acid bacteria and the total mesophilic aerobic bacteria in a non-significant manner (P > 0.01). The growth of starter bacteria was significantly altered under the effect of edible coating materials (P < 0.05). Tyrosine and tryptophan contents as an index of proteolysis, lipolysis, and sensory evaluation of samples were not significantly different.

scholarly journals Application of Milk Proteins Co-Precipitates Prepared Using Different Types of Minerals as Coating Materials to Reduce Oil Uptake of Fried Potato Strips

2021 ◽  
Vol 910 (1) ◽  
pp. 012108
Author(s):  
Nwa Rebaz Mohammed ◽  
Jasim M. S. Al-Saadi ◽  
Ali Muhi Aldeen Omar Aljabary
Keyword(s):  
Sensory Evaluation ◽  
Milk Protein ◽  
Milk Proteins ◽  
Edible Coating ◽  
French Fries ◽  
Oil Uptake ◽  
Coating Materials ◽  
Overall Acceptability ◽  
Frying Process ◽  
Different Types

Abstract The edible coatings are a suitable method to decrease oil uptake in fried foods. In this study, the effects of milk protein co-precipitates aggregated using different types of minerals (CaCl2: 17 mM, FeCl3: 18 mM, ZnCl2: 18 mM, and MgCl2: 20 mM) and affected on the properties of fried potato strips were evaluated. Edible coating solutions were performed at two concentrations (%2.5 w/v) and (%5 w/v. According to the results, coated potato slices with edible coating solutions based on milk proteins co-precipitated by MgCl2 (%5) recorded higher hardness value among all the salts before frying process. Generally after frying process, coated French fries with edible coating solutions were the hardest comparable with uncoated (control) French fries, at the %2.5 w/v concentration the higher hardness value was recorded by coated French fries with CaCl2 milk protein co-precipitates and at the %5 w/v concentration the higher hardness value was recorded by coated French fries with milk protein co-precipitates ZnCl2. The experimental results showed that the coating solutions based on milk proteins co-precipitated had a positive and great effect on reducing oil uptake. In conclusion, The edible coating solutions based on milk proteins co-precipitated prepared by ZnCl2, MgCl2 at concentration %5 (w/v) reduced oil adsorption more than other coating solutions and in the same time increased the moisture content of final products sequentially compared with uncoated (control) samples. According to the sensory test, coated French fries with milk proteins co-precipitated by MgCl2 had the higher sensory evaluation degrees in appearance, color, taste and overall acceptability, while coated French fries with milk proteins co-precipitated by ZnCl2 got the highest sensory evaluation degrees for texture.

scholarly journals TOTAL BAKTERI PADA SOSIS YANG DI-COATING DENGAN MIOFIBRIL ASAP CAIR SELAMA PENYIMPANAN

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Reynerd S Burdam ◽  
Henny Adeleida Dien ◽  
Joyce CV Palenewen
Keyword(s):  
Room Temperature ◽  
Bacterial Count ◽  
Edible Coating ◽  
Total Bacterial Count ◽  
Fish Protein ◽  
Coating Materials ◽  
Biodegradable Packaging ◽  
Refrigerator Temperature ◽  
Myofibril Protein

Food is high in nutrients, and therefore easily contaminated by microorganism especially bacterium. So that the food need to use good packaging. Edible coating is a type of modern packaging which is categorized as biodegradable packaging. The coating materials can be eaten with products. Fish protein can be made adible coating (myofibril protein) and can be added smoke liquid as a preservative as well as anti-bacterial or antioxidant. The purpose of the present study was to determmine the total bacterial count in fis sausages coated by myofibril protein with smoked liquid addition and without smoked liquid and stored at room temperature (28–29ºC) and refrigerator temperature (10–13ºC). Each sample store at room temperature for 0, 1,2, 3, 4 days and refigerator temperature for 0, 2, 4, 6 days. The result shown that total bacterial count in fish sausages coated by mifibril protein with smoked liquid lower than that of fish sausages without coating, both for stored in room temperature or in refigerator temperature as well.Keywords: Total Bacterial Count, fish sausages, smoked liquid.  Bahan pangan mengandung nutrisi yang tinggi, oleh sebab itu mudah terkontaminasi dengan bakteri. Agar supaya bahan pangan tersebut tahan lama dan tidak terkontaminasi dengan bakteri perlu mengunakan kemasan yang baik. Edible coating merupakan suatu jenis kemasan modern dimana kemasan ini selain mudah terurai oleh lingkungan dapat langsung dimakan bersama produk. Bahan dasar dari protein ikan dibuat edible coating (myofibril protein), dan dapat ditambahkan asap cair sebagai pengawet karena bersifat anti bakteri dan oksidan. Penelitian ini bertujuan untuk menghitung Total Bakteri pada sosis ikan yang dicoating dengan myofibril asap cair dan tanpa asap cair selama penyimpanan. Metode penelitian yang digunakan bersifat deskriptif yaitu menganalisa dan memberikan gambaran secermat mungkin mengenai suatu individu, keadaan, gejala, atau kelompok tertentu. Sampel yang akan digunakan dalam penelitian ini yaitu bahan baku daging ikan Black Marlin untuk pembuatan edible coating dan sosis sebagai aplikasi. Masing-masing sampel disimpan pada suhu kamar (28–29°C) dengan lama penyimpanan 0, 1, 2, 3, 4 hari, dan pada suhu kulkas (13°C) dengan lama penyimpanan 0, 2, 4, 6 hari. Pertumbuhan bakteri yang paling banyak terdapat pada sampel (C) sosis tidak dicoating. Pertumbuhan bakteri yang paling rendah adalah pada sampel (A) sosis dicoatingdengan asap cair dan sampel B dengan penyimpanan suhu ruang dan suhu kulkas.Kata kunci: sosis ikan, coating, myofibril, Eschericia coli.

scholarly journals Effect of Different Edible Coatings on Postharvest Quality of Mandarin Orange (Citrus reticulata Blanco)

2021 ◽  
Vol 4 (2) ◽  
pp. 136-144
Author(s):  
Barsha D.C. ◽  
Monika Singh ◽  
Prakash Khanal ◽  
Madan Pandey ◽  
Rukmagat Pathak
Keyword(s):  
Titratable Acidity ◽  
Edible Coating ◽  
Paraffin Wax ◽  
Postharvest Quality ◽  
Mustard Oil ◽  
Edible Coatings ◽  
Coating Materials ◽  
Postharvest Losses ◽  
Juice Content

Although Nepal produces a large amount of mandarin it faces huge postharvest losses due to improper postharvest practices. Treating fruits with different edible coatings can minimize postharvest losses. The experiment was carried out in the horticulture lab of Prithu Technical College, Dang, Nepal to evaluate the effects of different edible coating materials on the postharvest quality of mandarin. The experiment was laid in Complete Randomized Design (CRD) with three replications and seven treatments  in each replication. Mandarins were coated with different edible coating materials i.e. paraffin wax (100%, 75% and 50%), mustard oil, Aloe vera, turmeric paste and control (non-coated). After coating with different edible materials, mandarins were kept at ambient room conditions (18±2℃ and 52.41±14.35%). The lowest physiological loss in weight at 7, 14and 21 days was recorded in mandarin coated with 75% paraffin wax which was 3.10%, 4.83% and 10.33%, respectively. The highest titratable acidity (0.68%), juice content (46.33%) and marketable fruit percentage (81.73%) were recorded in 75% paraffin wax. The highest total soluble solid (14.00 ˚Brix) was recorded in control. Based on the result obtained from our research, it is suggested to use 75% paraffin wax for the storage of mandarin at ambient room conditions (18±2℃ and 52.41±14.35% RH) as it gives a high percentage of marketable fruits and juice content and also minimizes the physiological loss in weight.

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

Coatings ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 197 ◽  
Author(s):  
Angel de la Cruz Pech-Canul ◽  
David Ortega ◽  
Antonio García-Triana ◽  
Napoleón González-Silva ◽  
Rosa Lidia Solis-Oviedo
Keyword(s):  
Shelf Life ◽  
Health Benefits ◽  
Edible Coating ◽  
Future Trends ◽  
Coating Materials ◽  
Useful Knowledge ◽  
Wide Range ◽  
Effective Delivery ◽  
Materials Used ◽  
Research Studies

The consumption of probiotics has been associated with a wide range of health benefits for consumers. Products containing probiotics need to have effective delivery of the microorganisms for their consumption to translate into benefits to the consumer. In the last few years, the microencapsulation of probiotic microorganisms has gained interest as a method to improve the delivery of probiotics in the host as well as extending the shelf life of probiotic-containing products. The microencapsulation of probiotics presents several aspects to be considered, such as the type of probiotic microorganisms, the methods of encapsulation, and the coating materials. The aim of this review is to present an updated overview of the most recent and common coating materials used for the microencapsulation of probiotics, as well as the involved techniques and the results of research studies, providing a useful knowledge basis to identify challenges, opportunities, and future trends around coating materials involved in the probiotic microencapsulation.

scholarly journals Application of alginate and gelatin-based edible coating materials as alternatives to traditional coating for improving the quality of pastirma

2018 ◽  
Vol 27 (6) ◽  
pp. 1589-1597 ◽  
Author(s):  
Marwa Ragab Abdallah ◽  
Mai Atef Mohamed ◽  
Hussein Mohamed ◽  
Mohamed Talaat. Emara
Keyword(s):  
Edible Coating ◽  
Coating Materials
Sign in / Sign up

Export Citation Format

Share Document