Black mulberry (Morus nigra) is a highly valuable commodity because of its nutritional properties and flavor. However, dehydration and microbial spoilage affect its quality during refrigerated storage. The objectives of ...

Purpose of the review: This work reviews novel sources of edible films, coatings and formulations, including combined materials and a lipid phase, and highlights the main results of the most recent investigations carried ...

Edible films and coatings are promising systems to be used as active ingredient carriers. As they can be consider both a packaging and a food component, they have to fulfill specific requirements: good sensory attributes, ...

The edible coating applied to food pieces prior to hot air drying is a technology that can improve the nutritional and sensory qualities of dehydrated products. The effects of the pectin coating technique on the drying ...

The research area of edible lms and coatings has received a great interest in recent years due to an increased consumer concern in health, nutrition, food safety, and environmental issues. The main advantage of edible ...

The influence of two different edible coatings on air-drying kinetics and characteristics of pineapple slices was evaluated. Samples were osmotically dehydrated in aqueous solution containing 50 % of sucrose, 4 % of calcium ...

The aim of this study was to evaluate the effect of edible coatings based on methylcellulose (MC) and cassava starch (CS) to reduce oil uptake and improve water retention of chicken nuggets during deep fat frying. Edible ...

The present work evaluated the protective effect of coconut water on the bacterium Lactobacillus acidophilus LA3 added to an edible sodium alginate-based coating, as well as its effect on the preservation of the sensory ...