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Edible Coatings: New Possible Sources and Uses in Food Industry
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Edible Coatings: New Possible Sources and Uses in Food Industry

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: closed (30 October 2021) | Viewed by 6268

Special Issue Editors

Dr. Reza Tahergorabi

E-Mail Website1 Website2
Guest Editor
Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
Interests: food processing and packaging; seafood processing by-products; food proteins; food quality; biodegradable films; edible coatings; deep-fried foods; oleogel
Dr. Mehdi Abdollahi

E-Mail Website
Guest Editor
Department of Biology and Biological Engineering–Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
Interests: functional edible coating; food nanotechonlogy; seafood; proteins
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

Edible coating is defined as a thin layer of materials that coat the surface of food. Edible coatings are used to extend the shelf-life and preserve the quality of food products. Edible coatings and films have been used interchangeably even though they are different. Normally, films are physically formed by casting methods and then applied on the surface of food, but coatings are applied in a solution form. Different materials, including proteins, carbohydrates, and lipids, can be used for this purpose. Some of these materials can come from sources that are hard to use, for instance, food processing by-products. The purpose of this Special Issue is to invite researchers to share their quality and new findings related to new possible sources of materials that can be used for the edible coating of food.

Dr. Reza Tahergorabi
Dr. Mehdi Abdollahi
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Edible Coating
  • Food Products
  • New Sources
  • Nanoemulsion Coating
  • Funcational Edible Coating
  • Antimicrobail Edible Coating
  • Antioxidant Edible Coating
  • Composite Coating
  • Multilayer Edible Coating
  • Deposition Methods of Edible Coating
  • Effects of Edible Coatings on Food Quality

Published Papers (2 papers)

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Research

16 pages, 3150 KiB  
Article
Influence of Different Types of Polysaccharide-Based Coatings on the Storage Stability of Fresh-Cut Kiwi Fruit: Assessing the Physicochemical, Antioxidant and Phytochemical Properties
by Ishrat Guroo, Amir Gull, Sajad Mohd Wani, Sajad Ahmad Wani, Asma A. Al-Huqail and Jwaher Haji Alhaji
Foods 2021, 10(11), 2806; https://doi.org/10.3390/foods10112806 - 15 Nov 2021
Cited by 5 | Viewed by 2167
Abstract
The present study focuses on studying the influence of various edible biopolymer coatings at several concentrations on physicochemical, antioxidant and lipid peroxidation activity levels of biopolymer-coated fresh-cut kiwi slices stored at room temperature (relative humidity: 90%). Kiwi slices were coated by dipping in [...] Read more.
The present study focuses on studying the influence of various edible biopolymer coatings at several concentrations on physicochemical, antioxidant and lipid peroxidation activity levels of biopolymer-coated fresh-cut kiwi slices stored at room temperature (relative humidity: 90%). Kiwi slices were coated by dipping in xanthan gum (0.1, 0.2, 0.3% w/v), alginate (1, 2, 3% w/v) and chitosan (0.25, 0.50, 0.75% w/v) solutions for 2 min. Kiwi fruit slices without any treatment were designated as the control. Compared to the control, all coated samples retained higher ascorbic acid, titratable acidity, total phenolic component and antioxidant capacity levels. However, xanthan-gum-coated slices retained significantly higher amounts of total phenolics in comparison to alginate- and chitosan-coated slices (p ≤ 0.05). HPLC analysis showed the presence of neochlorogenic acid, chlorogenic acid, ellagic acid and epicatechin. The results suggest that the xanthan gum can be utilized to enhance the shelf life of fresh-cut kiwi slices without compromising quality. Full article
(This article belongs to the Special Issue Edible Coatings: New Possible Sources and Uses in Food Industry)
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11 pages, 1759 KiB  
Article
Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time
by Kelvin Adrah, Daniel Ananey-Obiri and Reza Tahergorabi
Foods 2021, 10(2), 467; https://doi.org/10.3390/foods10020467 - 20 Feb 2021
Cited by 8 | Viewed by 3308
Abstract
In this study, 10% of chicken protein isolate (CPI) and quercetin (1 mg/mL) were used to develop an edible coating to improve the oxidative stability of deep-fat-fried chicken drumsticks during refrigerated storage (4 °C) for 10 days. Chicken samples with edible coating formulated [...] Read more.
In this study, 10% of chicken protein isolate (CPI) and quercetin (1 mg/mL) were used to develop an edible coating to improve the oxidative stability of deep-fat-fried chicken drumsticks during refrigerated storage (4 °C) for 10 days. Chicken samples with edible coating formulated with only 10% CPI served as the control. Although the thiobarbituric acid reactive substances (TBARS) values of the treated samples were lower than the control samples, no significant differences were observed. Quercetin-treated samples were generally harder than control samples. The pH was reduced by quercetin incorporation (p < 0.05). L* and b* values increased, while there was no significant variation in a* values during storage (p > 0.05). Full article
(This article belongs to the Special Issue Edible Coatings: New Possible Sources and Uses in Food Industry)
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