Edible coating as an oil barrier or active system

Abstract

Edible coatings have long been known to protect perishable food products from deterioration by retarding dehydration, suppressing respiration, improving textural quality, helping to retain volatile flavor compounds and reducing microbial growth (Mauer et al., 2000; Yang and Paulson, 2000; Peressini et al., 2003; Han et al., 2004). Also, they can be used as a vehicle for incorporating functional ingredients, such as antioxidants, flavor, colors, antimicrobial agents and nutraceuticals (Kester and Fennema, 1989; Guilbert et al., 1997; Bifani et al. 2006). Antimicrobial edible films and coatings are used for improving the shelf life of food products without impairing consumer acceptability (Baker et al., 1994). They are not designed to totally replace traditional packaging, and might be used as a stress factor in minimally processed foods in order to prevent surface contamination while providing a gradual release of the antimicrobial. Another application of edible films or coatings is as barrier to lipid absorption by food during deep fat frying. Oil uptake in fried foods has become a health concern; high consumption of lipids has been related to obesity and other health problems such as coronary heart disease. Reducing the fat content of fried foods by application of coatings is an alternative solution to comply with both health concerns and consumer preferences. Food coatings may become a good alternative to reduce oil uptake during frying. The effectiveness of a coating is determined by its mechanical and barrier properties, which depend on its composition and microstructure, and on the characteristics of the substrate.