• Journal of Applied Biological Chemistry
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• v.54 no.3
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• pp.190-196
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• 2011

Effectiveness of edible coatings containing soy protein isolate (SPI), in reducing oxidative browning and moisture loss during storage ($4^{\circ}C$) of cut apples, potatoes, carrots, and onions was investigated. The SPI coatings were shown to have antioxidative activity. Furthermore, addition of carboxymethyl cellulose (CMC) to the formulations significantly improved its antioxidative activity. Oxidative discoloration, as determined by Commission Internationale De I'Eclairage (CIE) lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$) color scale, was significantly reduced (p <0.05) by SPI coating treatments over a storage time of 120 min. Loss of lightness was reduced by SPI coatings with and without CMC. These respectively showed 4.03 and 3.71% change of $L^*$ value compared to 8.56% for control. Browning of the control in cut potatoes was significantly increased by 106.6% in contrast to 34.3 and 35.2% for SPI coatings with and without CMC, respectively. The $b^*$ values also reflected effectiveness of SPI. Moisture barrier effect was significantly better for the treatments, compared to the control. SPI coatings reduced moisture loss in apples and potatoes, respectively, by 21.3 and 29.6% over the control. Cut onions did not show any treatment effect both in terms of browning and moisture loss. SPI coatings prove to be good moisture barrier and antioxidative property.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.3 no.3
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• pp.216-220
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• 2002

In this study, edible coatings for ‘Niikata’ pears have been applied in order to provide an alternative way to control and extend market quality and shelf life during cold storage. Fruit treated with edible coatings had better effects on maintaining some quality features such as fresh weight, firmness and SSC content than non-coated fruits. However, non-coated fruits in terms of overall quality were better evaluated than fruit with edible film. It may be caused by various factors such as film thickness effect oil emulsion on fruit skin, unknown reactions between the fruit skin and functional groups in the chitosan structure and so on.

• Food Science and Industry
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• v.50 no.2
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• pp.37-51
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• 2017

Food packaging strategies have steadily improved with increasing demand for improved food safety, convenience, and shelf life. The development of edible film has been hailed as a technology substituting packaging using synthetic plastics. There has been a surge for research to develop antimicrobial edible films and coatings that can increase microbiological safety while preserving foods. This review addresses recent results that are useful in advancing and extending research into antimicrobial edible films. In this review, we suggest the trend of the development of antimicrobial edible film/coatings by outlining edible film materials, antimicrobial substances, antimicrobial and physical properties of the films, commercial antimicrobial edible films, and methods to statistically predict the efficacy of antimicrobial edible film/coatings, reported in recent studies.

• Journal of Dairy Science and Biotechnology
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• v.41 no.4
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• pp.219-229
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• 2023

Consumer demand for products with health benefits and natural ingredients is significant for the expansion of functional foods. Edible films and coatings are an excellent way to diversify the market for functional foods and as substitutes for the prevailing packaging and products. Incorporation of whey protein (WP) and its active ingredients into edible films and coatings is a promising technique that can be applied to various food products. Numerous combinations can be used on an industrial scale depending on the purpose, product, nature of the film, type of active ingredient, and type of inclusions. In this review, we describe several characteristics of edible WP films and coatings used as novel packaging materials. WP-based packaging can play a beneficial role in sustainability because of the option of recycling materials rather than incinerating, as in synthetic laminates, because of the use of natural byproducts from the food industry as raw materials. However, cost-effectiveness is a driving force against industrial setbacks in current and future WP processing developments. The industrial application of this new technology depends on further scientific research aimed at identifying the mechanism of film formation to improve the performance of both the process and product. Furthermore, research such as consumer studies and long-term toxicity assessments are required to obtain significant market shares.

• Applied Biological Chemistry
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• v.42 no.4
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• pp.317-323
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• 1999

Immature plums(Prunus salicina L.) were coated with edible coatings, calcium-added methyl cellulose(CaMC) and hydroxy propyl methyl cellulose-15(CaHPMC-15). Weight loss and respiration rate of immature plums coated with CaMC and CaHPMC-15 were lower only at the earlier storage period. The titratable acidity of plums was decreased and pH was increased during storage, Soluble pectin, pectinesterase, and polygalacturonase activity as the marker of softening were commonly increased with storage time, but those increases were lower in CaMC and CaHPMC-15-coated plums. Mechanical firmness became significantly soft during storage, while the coated plums were remained harder. As a result of sensory evaluation, softening of plum tissue was found during storage, but the coated plums had the harder texture. These data suggest that the application of CaMC or CaHPMC-15 coatings into immature plums can reduce the postharvest softening during storage.

• Horticultural Science & Technology
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• v.34 no.6
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• pp.898-911
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• 2016

Sugars play many important roles in plant metabolism and directly influence fruit quality. The effects of two edible coatings, 2% calcium chloride and 1% pullulan, on sugar metabolism in postharvest Huangguan pear fruit were investigated during cold storage. The respiration rate, sugar content and composition, sucrose metabolism enzyme activities [acid invertase (AIV), neutral invertase (NI), sucrose synthase (SS), and sucrose phosphate synthase (SPS)] and expression of the AIV gene were analyzed during storage at $0^{\circ}C$ for 210 days. Coating treatments slowed the decrease of sucrose and hexose, the respiration rate, and the activities of AIV, NI, SS and SPS, thus maintaining high total soluble solids (TSS) and titratable acid (TA) contents in the fruit. There were no significant differences in AIV expression or activity between the treated and control groups of fruits. Both of the coatings could inhibit the activities of sucrose-cleaving enzymes, thus slowing the decrease of sugar content and maintaining high fruit quality during cold storage.

• Journal of Food Hygiene and Safety
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• v.35 no.3
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• pp.205-212
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• 2020

Foodborne diseases occur frequently and have various being related to the intake of contaminated foods. Seafood products are susceptible to contamination due to higher water content and microorganisms, which combine to give them a short shelf-life. Various approaches have been applied to overcome this problem. Edible coatings that are also biodegradable and biocompatible have been discussed as one of the applicable solutions. These coatings can actually help to maintain seafood quality by inhibiting the growth of microorganisms and delaying the loss of moisture. This paper presents the effects of various natural bio-polymers, antimicrobial substances and physical sterilization techniques such as gamma irradiation, ultraviolet (UV) sterilization, and light-emitting diode (LED) sterilization on seafood coatings.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.30 no.1
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• pp.15-21
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• 2024

The edible coating system, consisting of gelatin and bacteriophages, has been developed to enhance the microbial safety of wild vegetables. Newly isolated Escherichia coli phage EP and Staphylococcus aureus phage SP were loaded into the gelatin coating solutions. The phages remained significantly stable for up to 3 days, respectively, and exhibited rapid antibacterial capacity within 2 h of coating application (p < 0.05). The developed coating was applied to bracken and exhibited antibacterial efficacy against E. coli and S. aureus within 6 h (1.9-log CFU/mL and 1.5-log CFU/mL). Furthermore, the coated bracken significantly prevented weight loss and maintained firmness for 10 days (p < 0.05). Consequently, gelatin-based edible coatings containing phages have the potential as an antibacterial packaging strategy.

• Journal of the Korean Applied Science and Technology
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• v.32 no.3
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• pp.377-385
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• 2015

This study was conducted to increase the shelf life of peeled-garlic by edible coating material such as carboxymethyl cellulose(CMC) with sodium benzoate, citric acid and lecithin. Peeled-garlic were stored in a storage chamber at $25^{\circ}C$ and were taken at regular intervals for analysis. The changes in weight loss, colour change, browning, decaying loss and texture of the coated samples with storage time were investigated in comparison with the uncoated samples to determine the delay in the deterioration time of the samples. The coatings contributed to a lower reduction in weight loss. The coatings decreased the browning and decaying loss loses in comparison to the uncoated peeled-garlic. It was possible to extend the storage period with lower weight loss until 32 days by coating peeled-garlic surfaces with emulsions containing CMC. It was found that the emulsion prepared using the mixture of lecithin, CMC, citric acid, sodium benzoate and water was suitable for the coating of peeled-garlic.

• Food Engineering Progress
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• v.14 no.1
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• pp.27-34
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• 2010

Multilayer edible coatings was applied to lemon with beeswax-hydroxypropyl methylcellulose (BW-HPMC), soybean oil-carboxymethyl cellulose (SBO-CMC), and carnaubawax-shellac-locust bean gum (CW-SL-LBG), respectively. The multilayer was composed of two layers of the same material, but the outer layer only contained vitamins C and E as antioxidants. Coating amounts built on lemon peel were measured to be large in the order of CW-SLLBG> BW-HPMC> SBO-CMC. The coated lemons were stored at 30${^{\circ}C}$ for 12 days. CW-SL-LBG showed the least change during the storage in weight loss, rotten rate, firmness, and browning. Whereas SBO-CMC had the least change in pH, soluble solid amount, and titratable acidity. In a sensory test, CW-SL-LBG was evaluated to be the best in the attributes such as spoilage, glossiness, color, firmness, and flavor. Overall CW-SL-LBG was judged to be the best for multilayerd coating with vitamin C and E on lemon.