NDLI: Gelatin-Chitosan Composite Films and Edible Coatings to Enhance the Quality of Food Products: Layer-by-Layer vs. Blended Formulations

Content Provider	Springer Nature Link
Author	Poverev, Elena Rutenberg, Roi Dani, Shani Horev, Batia Rodov, Victor
Copyright Year	2014
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.
Starting Page	3319
Ending Page	3327
Page Count	9
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	7
Issue Number	11
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2014-05-18
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Composite films Chitosan Gelatin Layer-by-layer Improved quality and safety Fresh-cut melons Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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Layer-by-Layer Electrostatic Deposition of Edible Coating on Fresh Cut Melon Model: Anticipated and Unexpected Effects of Alginate–Chitosan Combination

Effect of an Edible Nanomultilayer Coating by Electrostatic Self-Assembly on the Shelf Life of Fresh-Cut Mangoes

Effect of Gelatin-Based Edible Coatings Incorporated with Aloe vera and Black and Green Tea Extracts on the Shelf Life of Fresh-Cut Oranges

THE SHELF-LIFE OF MINIMALLY PROCESSED FRESH CUT MELONS

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Gelatin-Chitosan Composite Films and Edible Coatings to Enhance the Quality of Food Products: Layer-by-Layer vs. Blended Formulations

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