Food Coatings and Preservation Technologies

Mousumi Sen

• Publisher: Wiley-Scrivener
• Year: 2024
• Print ISBN: 9781394237586
• eBook ISBN: 9781394237609
• Edition: 1
• Topic: Biological Sciences
• Subtopic: Biotechnology
• Index: Biological Sciences

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.

Table of contents

• Cover
• Series Page
• Title Page
• Copyright Page
• Contents
• Preface
• Chapter 1 Edible Food Coatings are Biopolymers: Packaging and Preservation
• Chapter 2 Materials Used for Edible Coatings, Their Characteristics and Properties
• Chapter 3 Edible and Biodegradable Polymeric Materials for Food Packaging or Coatings
• Chapter 4 Active and Intelligent Antimicrobial Coating Systems
• Chapter 5 Edible Coatings—Medical Foods and Nutraceuticals
• Chapter 6 Edible Packaging: Extension of Shelf Life and Improvement of Food Quality
• Chapter 7 Coat the Flavor, Preserve the Quality: Elevating Food Stability with Cutting-Edge Coating Materials
• Chapter 8 Food Stability Simulation: Accelerated Shelf-Life Mechanism
• Chapter 9 Edible Biopolymer Coatings/Films Used for Packaging and Preserving Foods
• Chapter 10 Nanoemulsion: A Potential Strategy Toward Edible Coatings
• Chapter 11 Long-Term Enhancement of Food Stability Using Encapsulation-Based Coating
• Chapter 12 Role of Bioactive Carrier in Edible Films: Encapsulation Theory
• Chapter 13 Edible Material as a Sustainable Eco-Friendly Option of Food Packaging
• Chapter 14 Edible Coating Deposition Methods: Dipping, Spraying, Fluidized Bed, and Panning
• Chapter 15 Biobased Antimicrobial Food Packaging Coatings
• Chapter 16 Prebiotics and Probiotics Food: Future Aspects
• Chapter 17 Functional Food and Food Innovation Toward Quality and Safety Regulations
• Chapter 18 Bacterial Cellulose Synthesis, Characterization, and Its Application in Food Packaging/Functional Foods
• Index
• Eula