Edible milk protein coatings on fresh-cut vegetables
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354Fresh fruits and vegetables have natural skins that provide protection against water loss, discoloration, and microbial spoilage, among other deleterious phenomena. However, this protection may be reinforced by applying coatings of edible materials on the fruit surface. Hence, the use of edible films and coatings is rapidly growing as consumers demand for fresh-like products increases and in response to this trend, technologists continue to look for new ways of reducing postharvest decay of fruit and horticultural produce. The economical importance of the edible coatings industry is increasing also because of the rise in the sales of fresh-cut products. In these products, peeling and cutting operations remove the natural protection, leading to deterioration and spoilage. This chapter highlights the most significant applications regarding the use of edible coatings for preventing storage decay in fresh and fresh-cut products. Most recent applications will be reviewed. Furthermore, information on base materials, methods of industrial application, and regulatory aspects are considered with the view of providing a reference to both scientists and processors in the field.
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Browning
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Coatings applied to the surfaces of fruit and vegetables are commonly called waxes, whether or not any component thereof is actually a wax. The application of coatings to apples, citrus, stone fruits, avocadoes, tomatoes, and cucumbers prior to marketing is standard practice in the United States and many other countries. The purpose of coatings on fruit and vegetables is to reduce water loss, slow senescence and aging, impart shine, and allow for better quality and marketing price. Furthermore, coatings create a modiŒed atmosphere inside the produce and protect the product from pathogens and contaminants. Coatings become more important for fruit that are washed prior to storage and shipping, because during that process, brushes partially remove the natural wax on the produce surface, which aggravates water loss and increases deterioration (Baldwin, 1994; Hagenmaier and Baker, 1993c). When coatings are formulated, special attention needs to be paid to the produce on which it will be used to avoid an excess modiŒcation of internal O2 and CO2, which can cause anaerobic respiration with consequent ethanol production, off-¤avor, and other physiological disorders (Bai et al., 2002b; Baldwin et al., 1999a; Hagenmaier, 2002). Finally, when making a coating, companies need to take into account applicable food laws. Some ingredients, such as polyethylene, are approved for citrus in the United States by the U.S. Food and Drug Administration (FDA) but are not approved for pome fruit (Baldwin, 1994). Likewise, morpholine, the basic portion that allows waxes to get into emulsions, is approved in the United States but not in Europe.
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This chapter contains sections titled: Introduction Physiology Sensory Quality Phytonutrients Microbiology Treatments to Maintain Quality Conclusions Literature Cited
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The production of fresh-cut fruits and vegetables (CFV) is increasingly becoming popular in today's world as consumers are becoming more aware about the healthy eating habits and giving emphasis on adding more varieties of fresh products to their diet. Modern hectic lifestyle demands quick and hygienic cooking practices of food; hence the new processed food market trend has enabled the industry to look out for more new and innovative ways to increase the storability and shelf life of these products. CFV acts as a convenient and more reliable replacement for fresh fruits and vegetables with an additional benefit of reduced wastage, and their processing results in loss of color, texture, and moisture, but if not dealt properly; can also lead to rapid quality deterioration. As a result, packaging and storage of CFV are becoming more and more challenging. These reasons have prompted the development of "Edible Biopolymer Films" which not only improve the general appearance of the products but also creates suitable techniques for application of a layer of any edible substances on the surface of CFV by providing modified atmosphere, less moisture loss and retarding gas transfer. These films are prepared from biopolymer sources including polysaccharides, proteins, and lipids which may also act as carriers for ingredients like antimicrobial and antioxidant agents, thus extending their shelf life while retaining the freshness of the products as well. The materials most commonly used to form edible films include starch, cellulose, alginate, carrageenan, zein, gluten, whey, 306carnauba, beeswax, chitosan, and fatty acids from natural sources whereas, additives such as antimicrobials, antioxidants, and nutrients are also added to the coating formulation to help preservation and quality retention of fresh-cut products. The applications of these films are affected by their mechanical, barrier, and thermal properties, which have been discussed in this chapter.
Biopolymer
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