נגישות
menu      
Advanced Search
Syntax
Search...
Volcani treasures
About
Terms of use
Manage
Community:
אסיף מאגר המחקר החקלאי
Powered by ClearMash Solutions Ltd -
Gelatin-Chitosan Composite Films and Edible Coatings to Enhance the Quality of Food Products: Layer-by-Layer vs. Blended Formulations
Year:
2014
Source of publication :
Food and Bioprocess Technology
Authors :
Danino, Shani
;
.
Horev, Batia
;
.
Poverenov, Elena
;
.
Rodov, Victor
;
.
Volume :
7
Co-Authors:
Poverenov, E., Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Rutenberg, R., Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel, Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
Danino, S., Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Horev, B., Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Rodov, V., Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Facilitators :
From page:
3319
To page:
3327
(
Total pages:
9
)
Abstract:
Two different approaches, blending and layer-by-layer electrostatic deposition (LbL), were utilized to combine two biopolymers, gelatin and chitosan, in edible films or coatings. The performance of the blended and LbL composite films and single-component gelatin and chitosan films was compared in terms of mechanical, optical, and spectroscopic properties. In parallel, edible coatings based on these formulations were applied on a food model: fresh-cut melon. Physiological, textural, and microbiological parameters of the coated fruit were studied in comparison with non coated control. Surprisingly, in spite of the higher thickness, the composite films and especially the LbL formulation demonstrated enhanced water vapor permeability as compared to single-component films. The LbL film had higher strength and better elasticity than the blended one. All edible coatings containing chitosan effectively inhibited microbial growth on fresh-cut melons. The LbL formulation demonstrated the most effective inhibition of the total microbial growth especially after 5–7 days of storage, while the blended formulation demonstrated high antifungal activity after 11 days of storage. The LbL formulation demonstrated superior performance in preservation of fruit texture and also slightly reduced fruit weight loss, while the blended formulation did not improve these parameters. Both composite coatings do not obstruct fruit gas exchange and do not cause accumulation of off-flavor volatiles. © 2014, Springer Science+Business Media New York.
Note:
Related Files :
Biopolymers
Composite films
food additives
Food Products
Fresh-cut melons
Fruits
Gelatin
Layer-by-layers
Quality and safeties
Show More
Related Content
More details
DOI :
10.1007/s11947-014-1333-7
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
32231
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:08
You may also be interested in
Scientific Publication
Gelatin-Chitosan Composite Films and Edible Coatings to Enhance the Quality of Food Products: Layer-by-Layer vs. Blended Formulations
7
Poverenov, E., Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Rutenberg, R., Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel, Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
Danino, S., Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Horev, B., Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Rodov, V., Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel
Gelatin-Chitosan Composite Films and Edible Coatings to Enhance the Quality of Food Products: Layer-by-Layer vs. Blended Formulations
Two different approaches, blending and layer-by-layer electrostatic deposition (LbL), were utilized to combine two biopolymers, gelatin and chitosan, in edible films or coatings. The performance of the blended and LbL composite films and single-component gelatin and chitosan films was compared in terms of mechanical, optical, and spectroscopic properties. In parallel, edible coatings based on these formulations were applied on a food model: fresh-cut melon. Physiological, textural, and microbiological parameters of the coated fruit were studied in comparison with non coated control. Surprisingly, in spite of the higher thickness, the composite films and especially the LbL formulation demonstrated enhanced water vapor permeability as compared to single-component films. The LbL film had higher strength and better elasticity than the blended one. All edible coatings containing chitosan effectively inhibited microbial growth on fresh-cut melons. The LbL formulation demonstrated the most effective inhibition of the total microbial growth especially after 5–7 days of storage, while the blended formulation demonstrated high antifungal activity after 11 days of storage. The LbL formulation demonstrated superior performance in preservation of fruit texture and also slightly reduced fruit weight loss, while the blended formulation did not improve these parameters. Both composite coatings do not obstruct fruit gas exchange and do not cause accumulation of off-flavor volatiles. © 2014, Springer Science+Business Media New York.
Scientific Publication
You may also be interested in