Food Coatings and Preservation Technologies presents the most recent studies about the application of edible coatings to a wide variety of foods. Edible coatings are globally utilized for preventing food product contamination from harmful microorganisms and pathogens. This book highlights the developments made in designing new edible coatings. Herein, particular attention is given to the main components, manufacturing methods, and their application to specific products. The book also discusses the current state-of-the-art alternative to conventional package usage, providing the main features biodegradable packaging should meet for distinct uses for the conservation and improvement of various food products. This information will be helpful for processors to select the best coating material and its effective concentration for different fresh and minimal processed vegetables.
Each chapter delves into edible-based coating research and critical developments to enhance food preservation standards. The first section focuses on biopolymer-based edible coatings, food packaging, and preservation. It provides a comprehensive understanding of the current state and critical developments in biodegradable polymer packaging systems for food applications. As technology advances, the next section highlights ongoing research focusing on optimizing coating effectiveness and the development of eco-friendly and sustainable materials. This section’s objective is to identify edible materials and combine the most recent information available to provide a comprehensive understanding of formulation methods and approaches to enhancing the properties of the coatings applied to food products. The final section discusses encapsulation techniques and levels of retention to improve shelf-life.
Readers will find in this book information concerning: - The efficiency and functional properties of edible coating materials; - Feasibility studies performed on new process evaluation, safety and toxicity determination, regulatory assessment, and consumer studies regarding the commercial uses of edible coatings; - Coating technologies that present a promising avenue to enhance the delivery, stability, and efficacy of medical foods and nutraceuticals; - Shelf-life testing that suggests future directions; - Novel practical and reliable tools that are applicable in the industrial process.
Audience
The book is aimed at chemists, food technologists, food scientists, nutritionists, dietitians, pharmaceutical technologists, biochemists, and engineers, as well as postgraduate, PhD students and postdocs working in the area of edible food coatings and prevention technologies.
Table of Contents
Preface xxiii
1 Edible Food Coatings are Biopolymers: Packaging and Preservation 1
Mousumi Sen and Hemendra Pratap Singh
1.1 Introduction 2
1.2 Characteristics of Edible Coatings 4
1.3 Nanocoating Preparation Techniques 5
1.4 Coating 6
1.5 Coating Methods with Applications 14
1.6 Factors Affecting Coating Process 17
1.7 Applications 18
1.8 Future Perspectives and Challenges of Nanotechnology in Food 20
1.9 Conclusion 20
References 21
2 Materials Used for Edible Coatings, Their Characteristics and Properties 27
Panoth Abhirami and N. Venkatachalapathy
2.1 Introduction 28
2.2 Classification of Edible Coatings 31
2.3 Recent Advances in Edible Coating 40
2.4 Conclusion and Future Scope 44
References 45
3 Edible and Biodegradable Polymeric Materials for Food Packaging or Coatings 51
D. Kavya Gupta, M. H. M. Phanisree, M. Penchalaraju and A. Surendra Babu
3.1 Introduction 52
3.2 Classification of Biobased Polymers 56
3.3 Advanced Methods for the Synthesis of Biopolymers for Packaging Applications 60
3.4 Properties of Biopolymers 64
3.5 Tests for Determining the Biodegradation of Biopolymer 68
3.6 Biopolymers and Their Potential Application as Edible, Nonedible Packaging, and Coating 73
3.7 Future Aspects of Biopolymers in Packaging Applications 75
3.8 Concluding Remarks 76
References 76
4 Active and Intelligent Antimicrobial Coating Systems 85
Dineshkumar T., Sakthivel Sangeetha, Pragalyaashree M. M. and Freeda Blessie R.
4.1 Introduction 87
4.2 Antimicrobial Agents 88
4.3 Antimicrobial Agent for Active and Intelligent Package of Food 99
4.4 Active Coating 99
4.5 Intelligent Packaging 110
4.6 Market Potential for Antimicrobial, Active, and Intelligent Coating 117
4.7 Conclusion 118
References 119
5 Edible Coatings - Medical Foods and Nutraceuticals 127
Sakthivel Sangeetha, Dineshkumar T., Pragalyaashree M. M. and Freeda Blessie R.
5.1 Introduction on Edible Coatings 128
5.2 Edible Coating on Tablets 132
5.3 Edible Coating on Nutraceuticals 133
5.4 Edible Coating Methods 134
5.5 Edible Coating Materials 143
5.6 Edible-Coated Products 150
5.7 Properties of Edible Coating 155
5.8 Stability of Edible Coating 156
5.9 Bioavailability of Edible Coating 157
5.10 Delivery System of Edible Coating 158
5.11 Evaluation of Edible Coating 159
5.12 Market Potential of Edible Coating in Food 160
5.13 Conclusion 161
References 161
6 Edible Packaging: Extension of Shelf Life and Improvement of Food Quality 167
Ritika and Rizwana
6.1 Introduction 168
6.2 Facilitating Convenience and Functionality 170
6.3 Addressing Environmental Concerns 171
6.4 Proteins 174
6.5 Polysaccharides 174
6.6 Lipids 175
6.7 Mechanisms of Shelf Life Extension by Edible Packaging 179
6.8 Enhancement of Food Quality 182
6.9 Consumer Acceptance and Perception of Edible Packaging 184
6.10 Challenges and Solutions 186
6.11 Trends and Application of Edible Packaging 189
6.12 Conclusion 200
References 201
7 Coat the Flavor, Preserve the Quality: Elevating Food Stability with Cutting-Edge Coating Materials 211
Swetha Priya Gali, Reshma R. G., Srinivasan Krishnamoorthy and R. Meenatchi
7.1 Biodegradable Coating Materials 212
7.2 Nano-Based Food Coating Materials 229
7.3 Methods of Food Coating 230
7.4 Parameter/Factors in Food Stability 233
7.5 Coating-Specific Quality Attributes 236
7.6 Commercial Applications in Edible Food Coatings 239
7.7 Challenges in Edible Coating Application 241
7.8 Further Research 245
7.9 Conclusion 248
References 249
8 Food Stability Simulation: Accelerated Shelf-Life Mechanism 259
Somashree Bandyopadhaya, Urmi Sarkar and Debabrata Bera
8.1 Introduction 260
8.2 Fundamentals of Food Shelf Life and Storage Stability 261
8.3 Accelerated Shelf-Life Testing 273
8.4 Limitations of Accelerated Shelf-Life Testing 278
8.5 Food Stability Simulation: Predictive Models of Food Deterioration 279
8.6 Extension of Food Shelf Life 291
8.7 Ethical Considerations in Food Stability Simulation 292
8.8 Future Scope 293
8.9 Conclusion 294
References 295
9 Edible Biopolymer Coatings/Films Used for Packaging and Preserving Foods 301
Latha Sukumaran and Negasso Argeta Jano
9.1 Introduction 302
9.2 Types and Composition of Edible Biopolymer Coatings or Films 304
9.3 Dual Role of Films/Coating in Food Industry 307
9.4 The Mechanisms of Biopolymer-Based Preservation 311
9.5 The Role of Biopolymers in Physical Protection During Packaging 313
9.6 Biopolymer Coatings and Films for Different Classes of Foods 315
9.7 Application Techniques 320
9.8 Current Challenges and Future Perspectives 326
9.9 Possible Solutions and Ongoing Research to Address the Challenges 328
9.10 Conclusion 333
References 333
10 Nanoemulsion: A Potential Strategy Toward Edible Coatings 339
Aditi Negi, Vanmathi Mugasundari A. and Jeyan A. Moses
10.1 Introduction 340
10.2 Nanoemulsion Structure and Composition 341
10.3 Approaches for the Preparation of Nanoemulsions 343
10.4 Application of Nanoemulsion-Based Food Packaging Materials 347
10.5 Challenges Associated with Food Grade Nanoemulsions 356
10.6 Conclusion 357
References 358
11 Long-Term Enhancement of Food Stability Using Encapsulation-Based Coating 367
Snigdha Homroy, Monika Chand, Binanshu Talwar, Aishwarya Dhiman, Priyanka Kumari Singh, Abdul Wahid and Rajni Chopra
11.1 Introduction 368
11.2 Role of Encapsulation in Shelf Life Enhancement 369
11.3 Role of Encapsulation in Prevention of Food Deterioration 371
11.4 Encapsulation Methods and Product Forms 373
11.5 Encapsulation Matrix for Specific Food Applications and Stability Enhancement 387
11.6 Safety Evaluation 391
11.7 Future Perspectives and Challenges in Food Stability Enhancement 395
11.8 Conclusion 397
References 397
12 Role of Bioactive Carrier in Edible Films: Encapsulation Theory 403
Sudarshan Ramanathan, Leya B., Freeda Blessie R. and M. M. Pragalyaashree
12.1 Introduction 404
12.2 Definition and Types of Bioactive Carriers 406
12.3 Influence of Bioactive Carriers on Food Preservation 409
12.4 Encapsulation Theory 412
12.5 Mechanism of Encapsulation Theory 413
12.6 Factors Affecting Encapsulation Efficiency 418
12.7 Edible Film Technology 423
12.8 Recent Advances in Edible Film Encapsulation 428
12.9 Advantages and Limitations of Bioactive Carriers in Edible Films 431
12.10 Future Perspectives 432
12.11 Summary and Conclusion 433
References 434
13 Edible Material as a Sustainable Eco-Friendly Option of Food Packaging 447
Arushi Phillips and Mousumi Sen
13.1 Introduction 448
13.2 Edible Packaging 452
13.3 Production of Edible Film 455
13.4 Edible Packaging Materials 457
13.5 Polysaccharide-Based Packaging Materials 458
13.6 Protein-Based Packaging Materials 463
13.7 Lipid-Based Packaging Materials 466
13.8 Barrier Properties of Edible Packaging Materials 470
13.9 Challenges and Opportunities 473
References 477
14 Edible Coating Deposition Methods: Dipping, Spraying, Fluidized Bed, and Panning 485
Leya B., Nivetha T. U., Freeda Blessie R. and M. M. Pragalyaashree
14.1 Introduction 486
14.2 Definition and Classification of Edible Coating Materials 487
14.3 Deposition Methods of Edible Coating 491
14.4 Factors Affecting Edible Coating 496
14.5 Application of Edible Coating 499
14.6 Advantages of Edible Coating 504
14.7 Limitations of Edible Coating 505
14.8 Future Perspectives 506
14.9 Summary and Conclusion 507
References 508
15 Biobased Antimicrobial Food Packaging Coatings 515
Arushi Phillips and Mousumi Sen
15.1 Introduction 516
15.2 Bioactive Packaging 518
15.3 Antimicrobial Agents 522
15.4 Animal-Derived Polypeptides 523
15.5 Antagonistic Microorganisms and Bacteriocins 525
15.6 Applications of Edible Antimicrobial Films in Food 532
15.7 Conclusion and Future Roadmap 536
References 537
16 Prebiotics and Probiotics Food: Future Aspects 551
Sankarganesh, P., S. A. O. Adeyeye, Ashok Kumar Chakka and A. Surendra Babu
16.1 Introduction 552
16.2 Established Health Benefits of Prebiotics 556
16.3 Established Health Benefits of Probiotics 559
16.4 Future Aspects of Prebiotics: Prebiotics - Beyond the Fiber Revolution 561
16.5 Future Aspects of Probiotics 566
16.6 Concluding Remarks and Future Perspectives 573
References 574
17 Functional Food and Food Innovation Toward Quality and Safety Regulations 585
Susmita Ghosh, Tanmay Sarkar and Runu Chakraborty
17.1 Introduction 586
17.2 Functional Food and Nutraceutical 588
17.3 The Functional Food Innovation System 591
17.4 Nutritional Function 593
17.5 Designing of Functional Food Development Cycle 594
17.6 Consumer Trends and Attitudes to Functional Foods 596
17.7 Functional Foods From Plant and Animal Sources 597
17.8 Quality, Safety Regulations, and Functionality of Functional Foods 599
17.9 Integrating Modern Processing Technology to Develop Novel Functional Foods 601
17.10 The Future of Functional Foods 602
17.11 Conclusion 604
References 606
18 Bacterial Cellulose Synthesis, Characterization, and Its Application in Food Packaging/Functional Foods 611
Poulami Mukherjee, Senthilkumar Sivaprakasam and Sreedeep Sekharan
18.1 Introduction 612
18.2 Bacterial Cellulose Synthesis 616
18.3 Characterization and Application of Bacterial Cellulose in the Food Industry 625
18.4 Conclusion and Future Prospective 634
References 634
Index 643
