Food Coatings and Preservation Technologies E-Book
216,99 €
Mehr erfahren.
- Herausgeber: John Wiley & Sons
- Kategorie: Fachliteratur
- Sprache: Englisch
This book compiles recent studies about edible coatings and how they have improved food products, packaging techniques, and product quality to cause fewer health risks.
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.
Sie lesen das E-Book in den Legimi-Apps auf:
Seitenzahl: 1102
Veröffentlichungsjahr: 2024
Ähnliche
Table of Contents
Cover
Table of Contents
Series Page
Title Page
Copyright Page
Preface
1 Edible Food Coatings are Biopolymers: Packaging and Preservation
1.1 Introduction
1.2 Characteristics of Edible Coatings
1.3 Nanocoating Preparation Techniques
1.4 Coating
1.5 Coating Methods with Applications
1.6 Factors Affecting Coating Process
1.7 Applications
1.8 Future Perspectives and Challenges of Nanotechnology in Food
1.9 Conclusion
References
2 Materials Used for Edible Coatings, Their Characteristics and Properties
2.1 Introduction
2.2 Classification of Edible Coatings
2.3 Recent Advances in Edible Coating
2.4 Conclusion and Future Scope
References
3 Edible and Biodegradable Polymeric Materials for Food Packaging or Coatings
3.1 Introduction
3.2 Classification of Biobased Polymers
3.3 Advanced Methods for the Synthesis of Biopolymers for Packaging Applications
3.4 Properties of Biopolymers
3.5 Tests for Determining the Biodegradation of Biopolymer
3.6 Biopolymers and Their Potential Application as Edible, Nonedible Packaging, and Coating
3.7 Future Aspects of Biopolymers in Packaging Applications
3.8 Concluding Remarks
References
4 Active and Intelligent Antimicrobial Coating Systems
4.1 Introduction
4.2 Antimicrobial Agents
4.3 Antimicrobial Agent for Active and Intelligent Package of Food
4.4 Active Coating
4.5 Intelligent Packaging
4.6 Market Potential for Antimicrobial, Active, and Intelligent Coating
4.7 Conclusion
References
5 Edible Coatings—Medical Foods and Nutraceuticals
5.1 Introduction on Edible Coatings
5.2 Edible Coating on Tablets
5.3 Edible Coating on Nutraceuticals
5.4 Edible Coating Methods
5.5 Edible Coating Materials
5.6 Edible-Coated Products
5.7 Properties of Edible Coating
5.8 Stability of Edible Coating
5.9 Bioavailability of Edible Coating
5.10 Delivery System of Edible Coating
5.11 Evaluation of Edible Coating
5.12 Market Potential of Edible Coating in Food
5.13 Conclusion
References
6 Edible Packaging: Extension of Shelf Life and Improvement of Food Quality
6.1 Introduction
6.2 Facilitating Convenience and Functionality
6.3 Addressing Environmental Concerns
6.4 Proteins
6.5 Polysaccharides
6.6 Lipids
6.7 Mechanisms of Shelf Life Extension by Edible Packaging
6.8 Enhancement of Food Quality
6.9 Consumer Acceptance and Perception of Edible Packaging
6.10 Challenges and Solutions
6.11 Trends and Application of Edible Packaging
6.12 Conclusion
References
7 Coat the Flavor, Preserve the Quality: Elevating Food Stability with Cutting-Edge Coating Materials
7.1 Biodegradable Coating Materials
7.2 Nano-Based Food Coating Materials
7.3 Methods of Food Coating
7.4 Parameter/Factors in Food Stability
7.5 Coating-Specific Quality Attributes
7.6 Commercial Applications in Edible Food Coatings
7.7 Challenges in Edible Coating Application
7.8 Further Research
7.9 Conclusion
References
8 Food Stability Simulation: Accelerated Shelf-Life Mechanism
8.1 Introduction
8.2 Fundamentals of Food Shelf Life and Storage Stability
8.3 Accelerated Shelf-Life Testing
8.4 Limitations of Accelerated Shelf-Life Testing
8.5 Food Stability Simulation: Predictive Models of Food Deterioration
8.6 Extension of Food Shelf Life
8.7 Ethical Considerations in Food Stability Simulation
8.8 Future Scope
8.9 Conclusion
References
9 Edible Biopolymer Coatings/Films Used for Packaging and Preserving Foods
9.1 Introduction
9.2 Types and Composition of Edible Biopolymer Coatings or Films
9.3 Dual Role of Films/Coating in Food Industry
9.4 The Mechanisms of Biopolymer-Based Preservation
9.5 The Role of Biopolymers in Physical Protection During Packaging
9.6 Biopolymer Coatings and Films for Different Classes of Foods
9.7 Application Techniques
9.8 Current Challenges and Future Perspectives
9.9 Possible Solutions and Ongoing Research to Address the Challenges
9.10 Conclusion
References
10 Nanoemulsion: A Potential Strategy Toward Edible Coatings
10.1 Introduction
10.2 Nanoemulsion Structure and Composition
10.3 Approaches for the Preparation of Nanoemulsions
10.4 Application of Nanoemulsion-Based Food Packaging Materials
10.5 Challenges Associated with Food Grade Nanoemulsions
10.6 Conclusion
References
11 Long-Term Enhancement of Food Stability Using Encapsulation-Based Coating
11.1 Introduction
11.2 Role of Encapsulation in Shelf Life Enhancement
11.3 Role of Encapsulation in Prevention of Food Deterioration
11.4 Encapsulation Methods and Product Forms
11.5 Encapsulation Matrix for Specific Food Applications and Stability Enhancement
11.6 Safety Evaluation
11.7 Future Perspectives and Challenges in Food Stability Enhancement
11.8 Conclusion
References
12 Role of Bioactive Carrier in Edible Films: Encapsulation Theory
12.1 Introduction
12.2 Definition and Types of Bioactive Carriers
12.3 Influence of Bioactive Carriers on Food Preservation
12.4 Encapsulation Theory
12.5 Mechanism of Encapsulation Theory
12.6 Factors Affecting Encapsulation Efficiency
12.7 Edible Film Technology
12.8 Recent Advances in Edible Film Encapsulation
12.9 Advantages and Limitations of Bioactive Carriers in Edible Films
12.10 Future Perspectives
12.11 Summary and Conclusion
References
13 Edible Material as a Sustainable Eco-Friendly Option of Food Packaging
13.1 Introduction
13.2 Edible Packaging
13.3 Production of Edible Film
13.4 Edible Packaging Materials
13.5 Polysaccharide-Based Packaging Materials
13.6 Protein-Based Packaging Materials
13.7 Lipid-Based Packaging Materials
13.8 Barrier Properties of Edible Packaging Materials
13.9 Challenges and Opportunities
References
14 Edible Coating Deposition Methods: Dipping, Spraying, Fluidized Bed, and Panning
14.1 Introduction
14.2 Definition and Classification of Edible Coating Materials
14.3 Deposition Methods of Edible Coating
14.4 Factors Affecting Edible Coating
14.5 Application of Edible Coating
14.6 Advantages of Edible Coating
14.7 Limitations of Edible Coating
14.8 Future Perspectives
14.9 Summary and Conclusion
References
15 Biobased Antimicrobial Food Packaging Coatings
15.1 Introduction
15.2 Bioactive Packaging
15.3 Antimicrobial Agents
15.4 Animal-Derived Polypeptides
15.5 Antagonistic Microorganisms and Bacteriocins
15.6 Applications of Edible Antimicrobial Films in Food
15.7 Conclusion and Future Roadmap
References
16 Prebiotics and Probiotics Food: Future Aspects
16.1 Introduction
16.2 Established Health Benefits of Prebiotics
16.3 Established Health Benefits of Probiotics
16.4 Future Aspects of Prebiotics: Prebiotics—Beyond the Fiber Revolution
16.5 Future Aspects of Probiotics
16.6 Concluding Remarks and Future Perspectives
References
17 Functional Food and Food Innovation Toward Quality and Safety Regulations
17.1 Introduction
17.2 Functional Food and Nutraceutical
17.3 The Functional Food Innovation System
17.4 Nutritional Function
17.5 Designing of Functional Food Development Cycle
17.6 Consumer Trends and Attitudes to Functional Foods
17.7 Functional Foods From Plant and Animal Sources
17.8 Quality, Safety Regulations, and Functionality of Functional Foods
17.9 Integrating Modern Processing Technology to Develop Novel Functional Foods
17.10 The Future of Functional Foods
17.11 Conclusion
References
18 Bacterial Cellulose Synthesis, Characterization, and Its Application in Food Packaging/Functional Foods
18.1 Introduction
18.2 Bacterial Cellulose Synthesis
18.3 Characterization and Application of Bacterial Cellulose in the Food Industry
18.4 Conclusion and Future Prospective
References
Index
End User License Agreement
List of Tables
Chapter 2
Table 2.1 Preservative effect of edible coating.
Chapter 3
Table 3.1 Different types of toxic additives used in plastic manufacturing and...
Table 3.2 Extraction of cellulose from different sources.
Table 3.3 ISO standards for the biodegradation of plastics
Chapter 4
Table 4.1 Application of antimicrobial coating on vegetables and fruits.
Table 4.2 Application of antimicrobial coating on meat.
Table 4.3 Application of antimicrobial coating on fish.
Chapter 5
Table 5.1 Dipping technique for various foods [3].
Table 5.2 Example of edible coating for various products [18, 63].
Chapter 6
Table 6.1 Various edible materials used for packaging.
Table 6.2 Comparison between the wet casting and dry extrusion technique.
Table 6.3 Influence of edible packaging on sensory attributes.
Table 6.4 Emerging trends in edible packaging.
Table 6.5 Edible coatings for fresh produce: applications and limitations.
Table 6.6 Edible coatings for bakery products: applications and limitations.
Table 6.7 Edible coatings for dairy products: applications and limitations.
Table 6.8 Edible coatings for meat and poultry: applications and limitations.
Table 6.9 Edible coatings for convenience foods: applications and limitations.
Chapter 7
Table 7.1 Protein-based food coating materials.
Table 7.2 Lipid-based food coating materials.
Table 7.3 Polysaccharide-based food coating materials.
Chapter 8
Table 8.1 Factors affecting food shelf life and storage stability.
Table 8.2 Microbial growth influencing factors (all data are provided in the g...
Table 8.3 Equations for Gompertz and square root model.
Table 8.4 Different model equations describing moisture sorption isotherm.
Chapter 9
Table 9.1 Types of coating, composition properties and measurement technique o...
Table 9.2 Edible coating and films for the preservation of various types of fo...
Table 9.3 Various types of application techniques.
Chapter 10
Table 10.1 Application of nanoemulsions in food packaging.
Chapter 11
Table 11.1 Enhancement in shelf life through encapsulation-based products.
Table 11.2 Microencapsulation process, principle, and nature of core material.
Table 11.3 Commonly used wall materials for encapsulation of food components.
Table 11.4 Coating materials, their sources, properties, and the techniques th...
Table 11.5 Compilation of JECFA-reviewed food additives with INS numbers and a...
Chapter 13
Table 13.1 Edible packaging over plastic packaging.
Table 13.2 Distinct types of polysaccharides based edible material.
Chapter 15
Table 15.1 Biopolymer with its structure, antimicrobial agent and targeted mic...
Chapter 17
Table 17.1 Classification of types of functional food.
Table 17.2 Functional foods in innovative food systems.
Chapter 18
Table 18.1 Bacterial cellulose-producing strains, and corresponding yields for...
Table 18.2 Characterization techniques used for bacterial cellulose.
Table 18.3 Enhancement of Bacterial Cellulose Characteristics in bacterial cel...
Table 18.4 Induced characteristics of bacterial cellulose composites.
Table 18.5 BC-based food packaging materials for conventional, active, and sma...
Table 18.6 BC-based functional foods.
List of Illustrations
Chapter 2
Figure 2.1 Various types of materials used for developing edible coating.
Figure 2.2 Characteristics of edible coating.
Chapter 3
Figure 3.1 Classification of biopolymers.
Figure 3.2 Classification of biopolymers based on origin
Figure 3.3 Flow sheet for production of chitosan
Figure 3.4 Analytical methods for determining the biodegradation of biopolymer...
Chapter 5
Figure 5.1 Properties of edible coating.
Chapter 6
Figure 6.1 Wet casting of edible packaging films [45].
Figure 6.2 Dry extrusion of edible packaging films [46].
Figure 6.3 Consumer acceptance and perception [66].
Figure 6.4 Approval process for edible packaging [75].
Chapter 7
Figure 7.1 Classification of coating materials.
Figure 7.2 Microstructures of protein-based edible food coatings made up of wh...
Figure 7.3 Uses of edible food coating materials.
Chapter 9
Figure 9.1 Dual role of films/coating in the food industry.
Chapter 10
Figure 10.1 Nanoemulsion preparation and application in food packaging.
Figure 10.2 Advantages and disadvantages of nanoemulsion based food packaging.
Chapter 11
Figure 11.1 Encapsulation
Figure 11.2 General areas covered by nanoencapsulation in the food sector and ...
Figure 11.3 Coacervation and phase separation
Figure 11.4 Spray drying techniques of encapsulation
Figure 11.5 Extrusion-based encapsulation
Figure 11.6 Coaxial electrospray system
Figure 11.7 Principe of emulsion polymerizations
Figure 11.8 Fluidized-bed coating
Chapter 12
Figure 12.1 Environmental factors affecting encapsulation efficiency [98].
Figure 12.2 Casting method diagram [113].
Figure 12.3 Flowchart for extrusion process [121].
Chapter 13
Figure 13.1 Representation of the edible film applications.
Figure 13.2 Edible packaging.
Figure 13.3 Representation of the production of edible film.
Figure 13.4 Classification of edible films and coatings.
Figure 13.5 Methods of applying edible coatings.
Figure 13.6 Chemical structure of cellulose.
Figure 13.7 Chemical structure of Chitosan.
Figure 13.8 Chemical structure of alginate.
Chapter 14
Figure 14.1 Classification edible coating materials [1].
Figure 14.2 Dipping method [23].
Figure 14.3 Factors affecting edible coating [42].
Chapter 15
Figure 15.1 Bioactive packaging.
Figure 15.2 Biobased materials.
Chapter 16
Figure 16.1 Sources of prebiotics and their potential health benefits.
Figure 16.2 Proposed model on management of COVID19 [108] (permission obtained...
Figure 16.3 Method of microencapsulation [114] (open access).
Chapter 17
Figure 17.1 Health benefits of functional foods.
Figure 17.2 Development of functional food.
Chapter 18
Figure 18.1 Major biodegradable polymers, their benefits, limitations, and app...
Figure 18.2 The metabolic pathway for bacterial cellulose production.
Figure 18.3 Potential use of bacterial cellulose in multilayer food packaging ...
Guide
Cover Page
Table of Contents
Series Page
Title Page
Copyright Page
Preface
Begin Reading
Index
WILEY END USER LICENSE AGREEMENT
Pages
ii
iii
iv
xxiii
xxiv
xxv
xxvi
xxvii
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
127
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150
151
152
153
154
155
156
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
177
178
179
180
181
182
183
184
185
186
187
188
189
190
191
192
193
194
195
196
197
198
199
200
201
202
203
204
205
206
207
208
209
210
211
212
213
214
215
216
217
218
219
220
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243
244
245
246
247
248
249
250
251
252
253
254
255
256
257
258
259
260
261
262
263
264
265
266
267
268
269
270
271
272
273
274
275
276
277
278
279
280
281
282
283
284
285
286
287
288
289
290
291
292
293
294
295
296
297
298
299
300
301
302
303
304
305
306
307
308
309
310
311
312
313
314
315
316
317
318
319
320
321
322
323
324
325
326
327
328
329
330
331
332
333
334
335
336
337
338
339
340
341
342
343
344
345
346
347
348
349
350
351
352
353
354
355
356
357
358
359
360
361
362
363
364
365
367
368
369
370
371
372
373
374
375
376
377
378
379
380
381
382
383
384
385
386
387
388
389
390
391
392
393
394
395
396
397
398
399
400
401
403
404
405
406
407
408
409
410
411
412
413
414
415
416
417
418
419
420
421
422
423
424
425
426
427
428
429
430
431
432
433
434
435
436
437
438
439
440
441
442
443
444
445
446
447
448
449
450
451
452
453
454
455
456
457
458
459
460
461
462
463
464
465
466
467
468
469
470
471
472
473
474
475
476
477
478
479
480
481
482
483
485
486
487
488
489
490
491
492
493
494
495
496
497
498
499
500
501
502
503
504
505
506
507
508
509
510
511
512
513
514
515
516
517
518
519
520
521
522
523
524
525
526
527
528
529
530
531
532
533
534
535
536
537
538
539
540
541
542
543
544
545
546
547
548
549
551
552
553
554
555
556
557
558
559
560
561
562
563
564
565
566
567
568
569
570
571
572
573
574
575
576
577
578
579
580
581
582
583
585
586
587
588
589
590
591
592
593
594
595
596
597
598
599
600
601
602
603
604
605
606
607
608
609
611
612
613
614
615
616
617
618
619
620
621
622
623
624
625
626
627
628
629
630
631
632
633
634
635
636
637
638
639
640
641
642
643
644
645
646
647
648
649
650
651
652
Scrivener Publishing100 Cummings Center, Suite 541JBeverly, MA 01915-6106
Publishers at ScrivenerMartin Scrivener ([email protected])Phillip Carmical ([email protected])
Food Coatings and Preservation Technologies
Edited by
Mousumi Sen
Department of Chemistry, Amity University, Noida, Uttar Pradesh, India
This edition first published 2025 by John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, USA and Scrivener Publishing LLC, 100 Cummings Center, Suite 541J, Beverly, MA 01915, USA© 2025 Scrivener Publishing LLCFor more information about Scrivener publications please visit www.scrivenerpublishing.com.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except as permitted by law. Advice on how to obtain permission to reuse material from this title is available at http://www.wiley.com/go/permissions.
Wiley Global Headquarters111 River Street, Hoboken, NJ 07030, USA
For details of our global editorial offices, customer services, and more information about Wiley products visit us at www.wiley.com.
Limit of Liability/Disclaimer of WarrantyWhile the publisher and authors have used their best efforts in preparing this work, they make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation any implied warranties of merchant-ability or fitness for a particular purpose. No warranty may be created or extended by sales representatives, written sales materials, or promotional statements for this work. The fact that an organization, website, or product is referred to in this work as a citation and/or potential source of further information does not mean that the publisher and authors endorse the information or services the organization, website, or product may provide or recommendations it may make. This work is sold with the understanding that the publisher is not engaged in rendering professional services. The advice and strategies contained herein may not be suitable for your situation. You should consult with a specialist where appropriate. Neither the publisher nor authors shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages. Further, readers should be aware that websites listed in this work may have changed or disappeared between when this work was written and when it is read.
Library of Congress Cataloging-in-Publication Data
ISBN 978-1-394-23758-6
Front cover images supplied by Adobe FireflyCover design by Russell Richardson
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 regulatory agencies. Further research on the antiviral potential of pre- and probiotic-based medications in the prevention and treatment of COVID-19 is warranted. Preclinical and clinical experiments ought to be conducted in the future to identify the benefits in the management of the COVID-19 pandemic.
Functional products are ideal food options because they strive to increase life quality by preventing nutrition-related disorders, as evidenced by their rising demand, the steady rise of life expectancy, and the overall desire for a better quality of life. The organoleptic qualities of the finished products and, consequently, consumer approval are frequently altered by new advancements. Chapter seventeen provides an overview of functional food innovation in terms of quality, safety regulations, problems, and prospects.
The last chapter gives a broader concept of Bacterial Cellulose (BC). BC, a non-biotoxic, chemically inert, biocompatible, biodegradable, and pure exopolysaccharide produced by bacteria, is one of the frontrunners in the search to replace plastics. BC has high tensile strength and mechanical robustness and can be combined with other biodegradable polymers and bioactive agents to form industrial-grade food packaging materials. This chapter focuses on the recent developments and current frontiers in BC production and highlights the industrial application of BC in the food packaging and functional food production sector.
I am very grateful for all the hard work and efforts put forth by the many contributors to this book. I thank all the authors for sharing their insightful research and information with us. I am very thankful to Aarushi Sen for her unending encouragement and support throughout the making of this book—her help is greatly appreciated. I am also most grateful to Martin Scrivener of Scrivener Publishing who helped to make this book possible. I thank him for his patience and consistent support throughout the journey. Finally, I express my sincere thanks to the Department of Chemistry, Amity University, Uttar Pradesh for all the help and support I have received.
Dr. Mousumi Sen
1Edible Food Coatings are Biopolymers: Packaging and Preservation
Mousumi Sen* and Hemendra Pratap Singh
Department of Chemistry, Amity Institute of Applied Sciences, Amity University, Uttar Pradesh, India
Abstract
This chapter focuses on the application of biopolymer-based edible coatings and films in food packaging and preservation. It 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. Another innovative method that has shown to offer a safe and advantageous way to extend the shelf life of food products is edible coatings. This coating enhances the quality and extends the shelf life of minimally processed fruits, vegetables, and other food products. It has multiple applications in this regard. The use of these materials in food applications—particularly for highly perishable products like horticultural goods—depends on a number of particular qualities, such as cost, accessibility, usefulness, mechanical properties (tension and flexibility), optical properties (brightness and opacity), the effect of gas movement barriers, structural resilience to moisture and microorganisms, and sensory credibility. Many researchers have looked into the possibilities of using a variety of unique materials in the creation of edible coatings and films. The biopolymer’s s is the most important factor in defining the final functional characteristics and attributes of biopolymer films. Overall, biopolymer-based edible coatings offer potential for sustainable food preservation, but further research is needed for optimization and cost-effective manufacturing.
Keywords: Food crisis, edible coating, food coating, nanocoating, biopolymers, packaging & preservation
1.1 Introduction
The consumptions of fresh and natural food increases because of increasing the population day by day in this way people also increases the production drastically. Although most of the Food items are perishable in nature, additionally, it results in a rapid decline in quality during both storage and transportation. Since we have the limited amount of land or soil, so people would have to reduce the postharvest deficit [1]. A study by Galanakis shed light on the alarming fact that approximately one-third of the world’s food is squandered, with around 14% of this wastage occurring at various stages of processing, including harvest, farming, and slaughtering [1, 2]. Therefore, there is a significant need in the food sector to develop new, creative methods for extending the shelf life of fresh items, such as fruits and vegetables. The shelf life of foods is significantly influenced by the packaging industry [1–3]. When it comes to thickness, edible coatings are those that are less than 0.025 mm thick, whereas edible films and sheets are those that are thicker than 0.050 mm. The year 1992 marked a significant milestone in the field of edible coatings as it witnessed the introduction of the first officially recognized application of wax on the fruit surface. This breakthrough paved the way for the practical implementation of edible coatings [1–4]. An edible coating refers to a delicate layer of solution that is applied to the surface of food items, serving as a protective barrier against rapid deterioration. Furthermore, these coatings also play a vital role as primary packaging in the food industry; preserving the textural and sensory characteristics of the products they encompass [1–7].
The production of edible coatings involves the utilization of various types of biopolymers, including lipids, proteins, polysaccharides, and composite substances. This ensures that the coating material remains entirely edible. Notably, essential oils derived from plants offer valuable attributes such as antimicrobial and antioxidant properties, further enhancing the functionality of these coatings [1–10]. Meat and dairy products’ quality and safety heavily depend on their packaging. The consumption of meat and dairy products is widespread across the world. Considering that they are loaded with substances that are high in vitamins, fatty acids, energy and proteins. These foods are sufficient for meeting the human diet’s needs for fatty acids, protein, and other micronutrients [1–13]. The degradation of meat initiates upon the slaughtering of the animal, triggering a series of intricate chemical reactions. These reactions give rise to unfavourable outcomes such as discoloration, off-flavors, and a range of undesirable chemical and structural alterations in the meat [14].
In response to the environmental issues raised by conventional packaging materials, edible biopolymer coatings have become a viable option for food packaging. These coatings, which come from living things like plants, animals, and microbes, have several benefits. They provide an effective barrier against oxygen, moisture, and microbial contamination, thereby extending the shelf life of perishable products and ensuring food safety. Edible coatings can also enhance the visual appeal of food, prevent discoloration, and reduce post-harvest losses. Furthermore, they can serve as carriers for functional ingredients, allowing for the fortification of food with nutraceuticals and other beneficial compounds. However, challenges related to mechanical properties, scalability, and cost-effectiveness need to be addressed for wider adoption. Continued research and development in this field hold promise for creating a more sustainable and resource-efficient food packaging industry, reducing plastic waste, and promoting a healthier and environmentally conscious approach to packaging and consuming food.
It is widely acknowledged that American physicist Richard Feynman is the father of nanotechnology. In 1959, he presented the idea in his address “There’s Plenty of Room at the Bottom.” Although he didn’t use the word “nanotechnology” in the traditional sense, he did discuss a method that allowed scientists to work with and regulate atoms and molecules. However, Japanese scientist Norio Taniguchi coined the word “nanotechnology” in 1974 to refer to semiconductor technologies during a symposium. Some of the most prominent and important colleges in the world are researching and developing a technology called nanocoating, which is a subset of nanotechnology. One of the credited “Fathers of Indian Nanotechnology” is C.N.R. Rao. Nanocoatings are chemical structures or thin layers that are applied to surfaces to enhance or generate new features. The nanoscale, or a few tens to a few hundreds of nanometers, is the unit of measurement used for them. Modern nanotechnology has made it possible to create incredibly thin films with particular characteristics, opening up new opportunities in a variety of industries, including aviation [5, 6], shipping [7], chemicals [8], medical devices [9], and surface protection [10]. Their prospective uses are limited, nevertheless, by the drawbacks of low fatigue resistance, poor toughness, and oxidation resistance during the application process, which can cause premature failure and a shorter service life [11, 12]. To get over these restrictions, one practical method is to create nanomultilayered films with interconnected interfaces, multi-element components [13, 14], and suitable modulation times. The exact qualities required for food preservation will determine which kind of nanomaterial is most suited for this application. A variety of nanomaterials, including nanolipids, nanocellulose nanocomposites, nanosilver, nanochitosan, and others, are frequently utilized for food coating. They have beneficial qualities and may be found in both liquid and solid form. For example, a nanocoating can increase a surface’s hardness, make it resistant to scratches, or make it impervious to microorganisms.
1.2 Characteristics of Edible Coatings
As fruits and meat continue to be composed of living cells even after harvest, controlling their respiration and oxidation rates becomes crucial in extending their shelf life. Consequently, an effective edible coating should possess specific characteristics to uphold the desired quality standards of these food products.
An essential characteristic of edible coatings is their low gaseous permeability, which plays a crucial role in slowing down the respiration and transpiration processes. By doing so, these coatings effectively mitigate the ripening and senescence of food products
[9]
.
The primary function of the coating is to effectively regulate and inhibit the migration of oxygen, carbon dioxide, solute compounds, and moisture from the external environment into the food products
[22]
.
It is essential that the coatings have an inherent inertness in order to guarantee the non-reactivity of coating chemicals with the packaged food products.
The food’s applied coating should be highly transparent and free of any dark colouring. This is essential to ensuring that the coated food is still visibly enticing and readily visible
[13]
.
The food item should not acquire any undesirable flavours, odours, or dark discolorations as a result of the coating substance used. It is necessary to make sure that the taste and smell of the food should be preserved in their original form and that the coating has no effect on them.
If edible coating ingested with packaged goods, it should be digestible, hence the coating materials should not be harmful
[9]
.
The coating solution should possess a melting point above 40°C and exhibit desirable properties such as non-stickiness, low viscosity, cost-effectiveness, and rapid drying characteristics
[24]
.
Conducting a comprehensive study encompassing three key aspects—the environment, the coating layer, and the food substance which plays a vital role in the development of effective edible coatings for fruits and vegetables
[25]
.
1.3 Nanocoating Preparation Techniques
The meticulous formulation and application of nanoparticles to form a protective layer on the surface of food products is required in the development of nanocoatings for food preservation. Depending on the type of nanomaterial being utilized, the particular procedure may change. The following is a broad outline of the procedures needed to prepare nanocoatings for food preservation.
Selection of Nanomaterials:
Select the right nanomaterial for food preservation depending on the qualities that are needed. Nanocellulose, nanocomposites, nanosilver, nanochitosan, and nanolipids are examples of common options.
Preparation of Nanomaterial Suspensions:
Use a suitable solvent or dispersing agent to dissolve or scatter the selected nanomaterial. Depending on the kind of nanomaterial, this might include using water, organic solvents, or other carrier materials.
Formulation of Coating Solution:
To make a coating solution, mix the nanomaterial suspension with other ingredients. Polymers, plasticizers, and other additives that improve the coating’s stability, adhesion, and barrier qualities may be included in this.
Coating Application:
Coat the food product’s outside with the coating solution. This can be accomplished by a number of ways, including electrospinning for nanofiber coatings and dipping, spraying, brushing, and other approaches.
Drying or Curing:
To ensure that the nanocoating produces a thin, homogeneous layer on the surface, let the coated food product dry or cure. Conditions with regulated humidity and temperature may be part of the drying process.
Quality Control and Testing:
To make sure the nanocoating is safe and effective, do quality control testing. Testing for antibacterial activity, adhesion strength, and barrier qualities may be part of this. Evaluate also how the coating affects the food’s sensory attributes.
Packaging
Once the coating and testing have been completed successfully, put the food product in the right container to improve preservation and guard against contamination.
It’s important to remember that food safety and legal requirements must be carefully considered while creating nanocoatings for food preservation. It is necessary to carefully assess the nanomaterial content, possible migration into the food, and general product safety. Furthermore, it is essential to abide with national and international laws regulating the use of nanomaterials in food applications.
1.4 Coating
Edible coatings are used to improve the appearance, texture, and shelf life of various food products. They can be applied to fruits, vegetables, meat, poultry, seafood, bakery products, and more. An edible coating refers to a delicate layer of formulation applied to food commodities with the aim of prolonging their shelf life. This coating solution is prepared by dissolving specific coating materials or compounds in either organic or inorganic solvents. The materials utilized for the coating primarily consist of polysaccharides, lipids, proteins, or a combination of various composites [24]. The main types of edible coating used are polysaccharide, protein, lipids and more. The detailed description are given below which includes their properties, composition and further classification.
Polysaccharides
Polysaccharides have emerged as the leading biopolymers employed in edible coatings and films due to their widespread availability and accessibility
[5]
. Main polysaccharides utilized for the edible covering of fruits and vegetables involve chitosan, starch, cellulose, pectin, carrageenam and alginates
[26]
. Due to their hydrophilic nature, polysaccharides present a challenge as they lack an effective water vapor barrier, which hampers their widespread use in edible coatings for commercial purposes
[5]
. To address this limitation, researchers have found that combining polysaccharides with other polysaccharides, proteins, and fats offers a solution that enhances their effectiveness and functionality, leading to improved outcomes
[27]
.
Chitosan
Chitin is a naturally occurring polysaccharide that is widely distributed and found in insects, crustaceans, fungus, vertebrates, algae, and yeasts [
1
,
5
,
31
]. Chitosan is a derivative of chitin consisting of 1, 4-linked 2-amino-deoxy-β-D-glucan, that is a cationic linear polysaccharide
[27]
. A naturally occurring substance named chitosan is valued for its nontoxic and biodegradable qualities. It demonstrates compatibility with a variety of compounds, including minerals, antimicrobials, and vitamins derived from diet [
1
,
6
,
32
]. Chitosan coatings provide a semi-permeable layer that serves as a highly effective barrier against oxygen. These coatings play a crucial role in slowing down the process of transpiration and the ripening of fruits and vegetables
[5]
. Chitosan exhibits properties that contribute to the reduction of lipid and glucose levels, as well as antioxidant activity. These attributes effectively safeguard coated food against microbial spoilage
[26]
.
Suseno et al. observed that by employing chitosan as an edible coating for Cavendish bananas, the shelf life of the fruit could be significantly prolonged. This technique effectively reduced decay and slowed down the ripening process. Moreover, the utilization of chitosan-based nanoemulsions as coatings for various fruits and vegetables emerged as a viable approach to preserve their freshness and maintain their quality. By adopting this method, consumer demands for chemical-free products can be met, thereby ensuring greater satisfaction [34]. Divya et al. integrated chitosan nanoparticles into an edible coating designed for preserving vegetables such as tomatoes, chillies, and eggplants. The inclusion of these chitosan nanoparticles yielded remarkable antioxidant and antifungal properties, effectively combating targeted microorganisms [35].
Starch
Starch plays a crucial role as a polysaccharide utilized in edible coatings, primarily due to its abundant natural availability, cost-effectiveness, and remarkable film-forming properties. Edible coatings based on starch are transparent, odourless, flavourless, and devoid of toxicity which enhance their suitability for various edible coating applications
[36]
. Corn, Potato, tapioca starch and sweet potato stand out as the primary starches employed for creating edible coatings on fruits and vegetables, primarily because they are extensively cultivated and produced
[43]
. Starch-based edible coatings applied to fruits and vegetables offer remarkable gas barrier properties, effectively reducing senescence and extending their shelf life. These coatings exhibit a high degree of gas permeability control, allowing for regulated respiratory exchange ratios. As a result, they play a crucial role in preserving the freshness and quality of the produce
[44]
. Meat quality preservation has been successfully accomplished via starch-based coatings. When applied as edible coatings on meat and meat products, these starch-based solutions significantly reduce undesirable browning reactions, dehydration, and oxidation. These coatings act as a barrier to preserve the meat, preserving its freshness, flavour, and texture for longer periods of time while also improving the meat’s overall quality. Therefore, using starch-based coatings to keep meat in peak condition and lengthen its shelf life is a useful strategy
[23]
.
The utilization of plant-based starch coatings on beef has been shown to effectively preserve the meat’s color and pH, while also exhibiting enhanced antimicrobial properties [29]. Similarly, when minimally processed is coated with rice starch or cassava starch, it experiences minimal weight loss, low water vapor transmission rate, and significantly extended shelf life [45]. Moreover, the application of starchbased edible coatings on fruits and vegetables, fortified with antimicrobial agents, can substantially improve the sensory and functional characteristics of the coated produce. These natural antimicrobial coatings offer distinct advantages over synthetic packaging materials, as they effectively control microbial activity, ensuring the overall quality and safety of the food [46].
Cellulose
It is a highly crystalline linear polymer made of D-glucose units connected by β-1,4-glycosidic linkages. Since cellulose has intra-molecular hydrogen bonds, which makes it insoluble in water. Cellulose-based edible coatings are widely employed for coating fruits and vegetables due to their ability to serve as a moisture and gas barrier, effectively preventing moisture migration and the exchange of gases such as O
2
and CO
2
[27]
. Edible coatings and films often utilize four distinct cellulose derivatives: carboxymethyl cellulose, hydroxypropyl methylcellulose, hydroxypropyl cellulose, and methylcellulose
[26]
.
Aloe vera
In addition to being high in carbohydrates, minerals, proteins, and vitamins, aloe vera gel is also high in polysaccharides
[28]
. This adaptable plant extract has several uses in medicine, mainly for boosting the immune system of people. Aloe vera has a number of advantageous qualities, including antiviral activities, the ability to heal wounds, anti-diabetic characteristics, and even the capability to fight tumors
[52]
. Due to the multitude of bioactive compounds it contains, aloe vera is still employed in many different medical applications despite being well known for its therapeutic advantages.
Aloe vera possesses an odorless and edible nature, coupled with notable antimicrobial properties, which makes it a popular choice for coating fruits and vegetables. When fresh produce is coated with aloe vera, it serves as a superior alternative to chemical-based processing methods and synthetic edible coatings commonly employed in post-harvest processing. By utilizing aloe vera coatings, the need for synthetic additives can be reduced, while still effectively protecting and enhancing the quality of fruits and vegetables during storage and transportation. This natural approach offers a more sustainable and health-conscious solution for post-harvest treatment of produce [51]. Rosehip oil and aloe vera were mixed to create an edible covering for plums and prunes that slowed the ripening process by preventing the production of ethylene [45]. The application of Aloe vera gel, neem extract, and citric acid on tomatoes resulted in delayed ripening, with the fruits maintaining their quality even after 36 days of storage [49]. This combination of natural additives demonstrates its effectiveness in extending the shelf life and preserving the freshness of tomatoes. Likewise, when whey protein edible coating is applied to freshly sliced potatoes and apples, it effectively delays the onset of the browning reaction [51]. In the case of fresh melons, coating them with tilapia protein isolates proves to be efficient in preserving their color and firmness. Additionally, this coating demonstrates excellent antimicrobial properties, preventing the growth of yeasts, molds, and psychotropic microorganisms for up to 12 days of storage [52]. These edible coatings offer a valuable solution for maintaining the visual appeal and microbial stability of various fruits and vegetables during storage.
Protein
Typically, various globular proteins such as zein, whey, soy, and gluten are commonly employed in edible coatings due to their exceptional oxygen barrier properties
[27]
. However, it’s important to note that protein coatings have a hydrophilic nature, making them susceptible to changes in temperature and relative humidity within the storage environment. These factors can impact the performance and stability of protein-based coatings
[45]
. Like this, the browning response is significantly postponed when whey protein edible coating is added to newly cut apples and potatoes
[51]
. In addition, fresh melons coated with tilapia protein isolates maintain their color and firmness for up to 12 days of storage while also offering defense against the development of yeasts, molds, and psychotropic bacteria
[49]
. These edible coatings provide a workable answer for preserving the appearance, feel, and microbiological stability of a range of fruits and vegetables during the course of storage.
Composite
The creation of composite or multi-layered edible coatings for food items is receiving more attention in the present day in an effort to overcome the drawbacks of individual compounds and maximize the benefits of numerous constituents
[4]
. Lipids and hydrocolloids are frequently used into composite edible coatings used on fresh fruit to improve moisture retention and reinforce the coating’s mechanical qualities
[5]
. Composite coatings, which combine these components, offer increased functionality and performance, offering a practical method for maintaining the quality and increasing the shelf life of a variety of food goods.
The edible coating on tomatoes was applied using a whey protein and xanthan gum mixture combined with clove oil, which dramatically improved the retention of total sugar, phenolics, and lowering sugar content. This coating increased the shelf life of tomatoes for up to 15 days at 20°C by reducing respiration rates in addition to preventing microbial growth [6]. Similar results were obtained when a multilayered antimicrobial edible coating was applied to pineapples, substantially preserving the texture and quality characteristics of the fruits throughout storage and significantly lowering microbial infection [7]. Using a composite covering made of rice starch, carrageenan, and sucrose fatty acid esters, Thakur et al. [8] showed how to successfully retain the phytochemical qualities of plum fruits while they are being stored.
Lipids
Small hydrophobic molecules called lipids are more frequently utilized in edible coatings to stop moisture evaporation and water vapor transmission. Due to their poor mechanical strength, lipids are typically employed in conjunction with other substances for edible coating, such as proteins and polysaccharides
[9]
. An edible covering made of lipids offers Due to its glossy and shiny character, it has great moisture barrier properties and improves the presentation of meals
[10]
. Natural waxes, petroleum-based waxes and oils, mineral oils, fatty acids, and resins are some of the materials utilized in lipid-based edible coating
[10]
. Small hydrophobic molecules known as lipids are more frequently utilized in edible coatings to stop moisture evaporation and water vapor transmission. Due to their poor mechanical strength, lipids are typically employed in conjunction with other substances for edible coating, such as proteins and polysaccharides
[11]
. Due to its glossy and shiny nature, lipid-based edible coating improves the look of meals while offering outstanding moisture barrier properties
[12]
. Natural waxes, petroleum-based waxes and oils, fatty acids, resins and mineral oils are some of the materials utilized in lipid-based edible coating
[13]
.
A research by Yaman and Bayoindirli [14] revealed that coating cherries with the commercial Semperfresh coating solution, which is made of sucrose esters of fatty acids, enhanced their firmness and significantly decreased weight loss during storage. In a different study, candelilla wax and Flourensia cernua were used to create an edible covering for tomatoes that inhibited fungal development and was well-received by consumers [15]. Because they may improve the look of fruits by giving the surface a bright and glossy finish, waxes and shellac are often employed lipids in edible coatings [16]. These lipid-based coatings help fruits retain their overall quality and freshness throughout storage in addition to enhancing their aesthetic appeal.
Since they can extend food items’ shelf lives and improve their safety, nanocoatings for food preservation have drawn interest. These coatings have different qualities that help to improve food preservation, and they are usually applied at the nanoscale level. Several essential characteristics are:
Transparency: Transparency is a crucial characteristic of edible coatings that goes beyond just exhibiting the product; it enhances consumer satisfaction, aids in marketing initiatives, and makes it possible for efficient condition monitoring of the food product over its shelf life. Transparency permits consumers to visually inspect the food product without jeopardizing the protective layer. Here is a brief overview of the transparency properties of edible coatings:
Visual Inspection: Food products may be visually inspected inside packaging to determine colour, texture, and general quality thanks to edible coatings with great transparency. This is crucial for fresh fruit in particular, as customers frequently use visual clues to determine freshness.
Consumer trust: Because transparent coatings allow consumers to see verify the food’s condition before to purchase, they inspire trust in them. By giving consumers a clear view of the product and encouraging confidence in the packaging and preservation techniques, it improves the whole customer experience.
Aesthetics: Food’s natural look is preserved with transparent coverings, preserving its visual attractiveness. This is especially important for products like fruits, vegetables, and baked goods, where consumer choices are heavily influenced by aesthetics.
Marketing and Branding: Edible coatings’ transparency helps with marketing initiatives by enabling producers to highlight the high calibre and freshness of their goods. It makes branding techniques possible that emphasize the packaged goods’ aesthetic appeal, influencing customers’ decisions while they browse the store’s shelves.
Monitoring Product Changes: Coatings that are transparent make it easier to see any alterations in the food product over time, including colour changes or spoiling indicators. Customers may make well-informed judgements on the safety and freshness of the goods thanks to this visual monitoring.
Creative Packaging: Windowed packaging and translucent pouches are two examples of creative packaging solutions that make use of the transparency of edible coatings. These inventive packaging ideas preserve the coating’s protective qualities while enhancing the product’s aesthetic appeal.
Customization: Manufacturers are able to customize the qualities of edible coatings to meet the needs of certain products by formulating them to offer different degrees of transparency. This customization guarantees that the coating satisfies requirements for both functionality and style.
Barrier Properties: By forming a barrier against gases such as oxygen, moisture, and others, nanocoatings lessen the chance of spoiling and stop pollutants from entering the food. Better barrier qualities reduce food’s exposure to outside variables that accelerate deterioration, preserving its freshness.
Hydrophobicity: Certain nanocoatings have the ability to repel water and moisture from food products, hence impeding their absorption. This characteristic is especially helpful in preventing the growth of germs that like a damp environment.
Antimicrobial Activity: A lot of nanocoatings are antimicrobial, meaning they stop bacteria, fungus, and other germs from growing. This increases the shelf life of perishable goods and lowers the danger of foodborne infections.
Increased Mechanical Strength: By adding nanocoating’s to packing materials, the danger of contamination can be decreased and the materials’ resistance to physical damage increased.
UV Resistance: UV radiation can degrade some food ingredients and result in a loss of quality. Nanocoatings can offer protection against UV radiation. Food’s sensory qualities and nutritional value are preserved with the aid of UV resistance.
Temperature Stability: Food goods can tolerate temperature changes during storage and transit thanks to the thermal stability provided by certain nanocoatings. This characteristic is essential for preserving the packaging’s integrity and avoiding heat-induced food deterioration.
Smart Packaging Capabilities: “smart” packaging is now possible. These packages have sensors that can track the freshness of food and give realtime information on its state. It is noteworthy that although nanocoatings exhibit potential in the preservation of food, comprehensive safety evaluations are necessary to guarantee that these substances do not present any health hazards when in contact with food. To ensure that the coated items are safe, rules and specifications for materials that come into contact with food must be adhered to.
1.5 Coating Methods with Applications
1.5.1 Spraying
In this method, the food sample is coated by spraying a solution over it using an atomizer. By applying the solution at elevated pressure, small droplets are generated, ranging in size from micrometers to nanometres, and they cover the food sample. The effectiveness of the spray coating process relies on various rheological properties of the fluid, such as surface temperature, viscosity, and temperature [17]. Hence, to achieve effective coating, a suitable mixture with the desired fluid rheology is prepared and passed through the nozzle of an atomizer. After spraying, the coated sample needs to undergo a drying process. The efficiency of the coating is determined by factors such as the drying method, duration, and temperature [18].
