International Research Journal of Engineering and Technology (IRJET) Volume: 04 Issue: 02 | Feb -2017
www.irjet.net
e-ISSN: 2395 -0056 p-ISSN: 2395-0072
PHYSICO-CHEMICAL CHARECTRISTICS AND APPLICATIONS OF EDIBLE FILMS FOR FRUIT PRESERVATION V.Swathi1, G.Gladvin2, B.Babitha3 1 & 2 Research
Scholar, Dept of Foods and Nutritional Sciences, Acharya Nagarjuna University, Nagarjuna Nagar, Guntur, Andhra Pradesh. 3 Assistant Professor, Dept of Foods and Nutritional Sciences, Acharya Nagarjuna University, Nagarjuna Nagar, Guntur, Andhra Pradesh. ---------------------------------------------------------------------***---------------------------------------------------------------------
Abstract:
The increasing demand of fresh fruits for food industry to develop new and better methods for maintaining food quality and extending shelf life. Recently, edible coatings have been widely studied for preservation of fruits and vegetables. The interest in the development of edible and biodegradable films has increased because it is every day more evident that non-degradable materials are doing much damage to the environment. Edible films and coatings can include antioxidant agents in their formulation and at the same time, they represent a barrier to oxygen, which results in a better preservation of quality. The water activity of the product, as well as the ambient relative humidity, determines the antioxidant effect of films and coatings. This paper reviews the latest studies dealing with the effectiveness and application of antioxidant films and coatings. Key Words: 1.Edible films, 2.Antioxidant, 3.Fruits, 4.Coatings, 5. Shelf life
1. INTRODUCTION The application of edible films and coatings to food products represents a new approach to solve the problem. Edible films and coatings can include antioxidant and antimicrobial agents in their formulation, which results in a better preservation of quality (Bonilla et al 2012). There is increasing public interest in development of edible natural biodegradable coatings for maintaining postharvest quality of fruit. The increasing demand for fresh fruits and vegetables forces the food industry to develop new and better methods for maintaining food quality and extending shelf life. Edible coatings are thin layers of edible material (protein, polysaccharide and lipid) which form directly on the surface of fresh-cut fruit (Gonzålez et al., 2010), and transfer of moisture, oxygen, carbon dioxide, lipid, aroma and flavor compounds in food systems, can increase food product shelf-life and improve food quality and also decrease amounts of conventional synthetic packaging materials needed to preserve and protect foods, as well as Š 2017, IRJET
|
Impact Factor value: 5.181
|
improve package recyclability by decreasing the need for coating, laminating or co-extrusion. Edible films and coatings generally formed from renewable natural biopolymers, such as polysaccharides, proteins, lipids or the combination of these components, have been widely used as lipid, water vapor, gas and flavor barrier for fresh fruits and vegetables, confectioneries, frozen foods and meat products (Butler et al, 1996, Hoagland & Parris, 1996, Kaya. S.& A. Kaya, 2000, Ou et al, 2005), and also using biological materials such as proteins, lipids and polysaccharides, depending on their composition, the functionality of these materials may vary, as each component offers different properties to the composite matrix, for example films made up of polysaccharides or proteins usually have suitable mechanical and gas barrier properties but may be highly sensitive to moisture and show poor water vapor barrier properties. (Tony Diab 2001) furthermore, to our knowledge, very little is known about the thermo mechanical properties of films as affected by composition (Moisture plasticizers, emulsifiers etc), and temperature (Krochta et al.,1994). Edible films and coating have been known to protect perishable food products from deterioration and some types of quality loss, however, over the last decade there has been a rapidly growing interest in the development and use of bio based packaging materials to prolong the shelf- life and improve the quality of fresh, frozen and formulated food products because of the following factors (Koelsch, 1991), films can also decrease amounts of conventional synthetic packaging materials needed to preserve and protect foods . (McHugh and Krochta 1994, Mchugh et al, 1996). The increasing demand for fresh fruits and vegetables forces the food industry to develop new and better methods for maintaining food quality and extending shelf life, the application of edible films and coatings to food products represents a new approach to solve this problem. Edible films and coatings can include antioxidant and antimicrobial agents in their formulation, which results in a better preservation of quality (Bonilla et al, 2012).Fruit coated with edible coatings showed significant delays in the change of weight loss, decay percentage, titratable acidity, pH, total soluble solids and ascorbic acid content as compared to uncoated control fruit. The optimal
ISO 9001:2008 Certified Journal
|
Page 1954