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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #268693
Title: Applications of edible films and coatings to processed foods

Author
item McHugh, Tara
item AVENA-BUSTILLOS, ROBERTO - University Of California

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 1/11/2011
Publication Date: 6/15/2011
Citation: Mchugh, T.H., Avena-Bustillos, R.D. 2011. Applications of edible films and coatings to processed foods. In: Baldwin, E.A., Hagenmaier, R.F., Bai, J., editors. Edible Coatings and Films to Improve Food Quality. 2nd edition. New York, NY: CRC Press, Taylor and Francis Group. p. 291-318.

Interpretive Summary: Edible films and coatings can be used in food systems to improve their quality and safety. They have been used in a wide range of processed foods including meats, cereals, confections, dried fruits, nuts and fresh and fresh-cut fruits and vegetables. This chapter provides a comprehensive overview of all of the commercial applications currently known for edible films and coatings.

Technical Abstract: Edible coatings have been successfully applied in processed foods such as meat, cereals, confectionaries, dried fruits, nuts and fresh and fresh-cut fruits and vegetables. These coatings are used to improve the quality and shelf-life of foods. Furthermore, different food ingredients, derived from meats, cereals, nuts, fruits and vegetables, are being used to produce edible films for strips and pouches. These films act as novel packaging systems and control the release of active compounds such as antioxidants, flavors and antimicrobial agents. A comprehensive update of experimental and commercial edible coating and film applications is provided in this chapter.