Improving food products' quality and storability by using Layer by Layer edible coatings
Publication date: Available online 8 March 2018 Source:Trends in Food Science & Technology Author(s): Hadar Arnon-Rips, Elena Poverenov Background Natural materials-based edible coatings provide a promising approach for enhancing quality and prolonging storability of food products. Since one single material often cannot answer numerous applicative requirements, there has been recent development in composite edible coatings. The Layer by Layer (LbL) approach is based on the alternate deposition of different biopolymers and allows for a more effective control over the physicochemical properties and activity of edible coatings. Scope and approach In this review, the progress in the development of active edible coatings, by utilizing the LbL approach, has been summarized. The discussion includes raw materials that are used to form LbL matrices, physical and mechanical properties of the prepared edible coatings, their bioactivity and applications on various food products. Key findings and conclusions The LbL method enables to regulate material properties and allows the formation of advanced edible coatings. Currently, LbL edible coatings are mostly applied on fresh fruit and vegetables, although their application on processed food products is also possible. LbL edible coatings may provide food products with prolonged storability, enhanced physiological quality, improved appearance, and antimicrobial protection. The LbL method can also be combined with other approache...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research