Edible coatings and films to improve food quality

430 Pages·2012·6.895 MB·English

by  Elizabeth A Baldwin, Robert D Hagenmaier, Jinhe Bai

Food Science & Technology
Baldwin
Hagenmaier
Edible Coatings and Films
Bai
to Improve Food Quality
Since the publication of the first edition of this text, ever-increasing coatings
research has led to many developments in the field. Updated and completely tE SECOND EDITION
revised with the latest discoveries, Edible Coatings and Films to Improve o
d
Food Quality, Second Edition is a critical resource for all those involved in
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buying, selling, regulating, developing, or using coatings to improve the quality i
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and safety of foods. Topics discussed in this volume include:
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• The materials used in edible coatings and films
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• The chemical and physical properties of coatings and how the coating C
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or film ingredients affect these properties
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• How coatings and films present barriers to gases and water vapors
• How coatings and films can improve appearance, or conversely, result ea
in discoloration and cause other visual defects, as well as how to avoid t
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these problems n
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• The use of coatings and films on fresh fruit and vegetables,
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fresh-cut produce, and processed foods o
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• How to apply coatings to various commodities d

• How coatings can function as carriers of useful additives, including a
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color, antioxidants, and flavorings n
• Regulation of coatings and coating ingredients by various governing bodies
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The information contained in this volume is destined to encourage further F
advances in this field for food and pharmaceutical products. Aggressive l
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research into these products can help to reduce plastic waste, improve tl
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applications, lead to greater efficacy, and make regulatory decisions easier
in a global climate—ultimately resulting in economical, heightened quality
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of food and pharmaceutical products.

SECOND
EDITION
EDITED BY
Elizabeth A. Baldwin
59629
Robert Hagenmaier • Jinhe Bai
ISBN: 978-1-4200-5962-5
90000
9 781420 059625
Edible Coatings
and Films to
Improve Food
Quality
SECOND EDITION

Edible Coatings
and Films to
Improve Food
Quality
SECOND EDITION
EDITED BY
Elizabeth A. Baldwin
Robert Hagenmaier • Jinhe Bai
Boca Raton London New York
CRC Press is an imprint of the
Taylor & Francis Group, an informa business
Cover photo credits, from top to bottom, left to right: Peggy Greb, USDA, Agricultural Research Service;
USDA, Anita Daniels, Agricultural Research Service; Shutterstock Images LLC; Tracy Griffith, NewGem
Foods; Guiwen Cheng, JBC FoodTech; Shutterstock Images LLC.
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© 2012 by Taylor & Francis Group, LLC
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Contents
Preface vii
The Editors ix
The Contributors xi
1 Introduction 1
Elizabeth A. Baldwin and Robert D. Hagenmaier
2 Protein-based films and coatings 13
Maria B. Pérez-Gago
3 Edible coatings from lipids, waxes, and resins 79
David J. Hall
4 Polysaccharide coatings 103
Robert Soliva-Fortuny, María Alejandra Rojas-Graü, and Olga Martín-Belloso
5 Gas-exchange properties of edible films and coatings 137
Robert D. Hagenmaier
6 Role of edible film and coating additives 157
Roberto de Jesús Avena-Bustillos and Tara H. McHugh
7 Coatings for fresh fruits and vegetables 185
Jinhe Bai and Anne Plotto
8 Coatings for minimally processed fruits and vegetables 243
Sharon Dea, Christian Ghidelli, Maria B. Pérez-Gago, Anne Plotto
9 Applications of edible films and coatings to processed foods 291
Tara H. McHugh and Roberto de Jesús Avena-Bustillos
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vi  Contents
10 Application of commercial coatings 319
Yanyun Zhao
11 Encapsulation of flavors, nutraceuticals, and antibacterials 333
Stéphane Desobry and Frédéric Debeaufort
12 Overview of pharmaceutical coatings 373
Anthony Palmieri III
13 Regulatory aspects of coatings 383
Guiwen A. Cheng and Elizabeth A. Baldwin
Preface
Many interesting and exciting developments have occurred since the publication
of the first edition in 1994. These developments result from the ever-increasing
quality of coatings research and make it timely to prepare this updated and com-
pletely revised second edition, designed for the benefit of all involved in buying,
selling, regulating, developing, or using coatings to improve the quality and safety
of foods.
This book is a study of the coatings, films, wraps, and surface treatments used
for foods. Specifically, it covers coating ingredients and additives (Chapters 2, 3, 4,
and 6), their permeability properties (Chapter 5), coatings for specific applications
(Chapters 7, 8, 9, and 12), the technology of coatings (Chapters 10 and 11), and regu-
latory aspects (Chapter 13). But, of course, the world of coatings could not be so
neatly divided, so some overlap between chapters is inevitable and desirable. For
example, in the discussion of a coating made with a certain ingredient, the author
might include information on additives used or allowed, how the coating was applied,
what foods it is best used for, and so on. Therefore, in researching any topic, it is best
to cross-search other chapters.
The editors and authors hope that this book will serve as a useful reference for
all aspects of the coating field. We expect that the information within will lead to
further developments in this field for food and pharmaceutical products that reduce
plastic waste, improve applications, lead to greater efficacy, make regulatory deci-
sions easier in a global climate, and ultimately, economically maintain quality of
food and pharmaceutical products.
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The Editors
Elizabeth A. Baldwin is currently research leader and research horticulturist of the
U.S. Department of Agriculture, Agricultural Research Service (USDA-ARS), Citrus
and Subtropical Products Laboratory in Winter Haven, Florida. Her research interests
include postharvest physiology and overall quality of fresh, fresh-cut, and processed
fruits and vegetables, with an emphasis on the use of edible coatings and flavor quality
of citrus, tomatoes, and tropical/subtropical products. She received a BA in anthropol-
ogy from Hunter College, City University of New York; a BS in plant and soil science
from Middle Tennessee State University, and a MS and PhD in horticulture from the
University of Florida.
Robert D. Hagenmaier worked until retirement as a research chemist for USDA-
ARS, Citrus and Subtropical Products Laboratory at Winter Haven, Florida. He
holds a PhD in physical chemistry from Purdue University. His research interests
focused first on coconut food products and later on how the quality of fresh fruit
depends on permeability properties of coatings.
Jinhe Bai is a food technologist at USDA-ARS, Citrus and Subtropical Products
Laboratory at Winter Haven, Florida. He received a BS from Shanxi Agriculture
University, China; MS from Northwest Agriculture University, China; and a PhD
from Osaka Prefecture University, Japan, on the effects of modified atmosphere
(MA) packaging on volatile production of fruits. His current research interests are
focused on the development of controlled atmosphere (CA) storage, MA packaging
and edible coating technologies, and the discovery of how internal and environmen-
tal factors influence metabolism and further impact flavor and nutritional quality of
fruits and vegetables.
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