616 Pages 88 B/W Illustrations
    by CRC Press

    The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various fields and from various perspectives worth reporting.

    Edible Films and Coatings: Fundamentals and Applications discusses the newest generation of edible films and coatings that are being especially designed to allow the incorporation and/or controlled release of specific additives by means of nanoencapsulation, layer-by-layer assembly, and other promising technologies. Covering the latest novelties in research conducted in the field of edible packaging, it considers state-of-the-art innovations in coatings and films; novel applications, particularly in the design of gourmet foods; new advances in the incorporation of bioactive compounds; and potential applications in agronomy, an as yet little explored area, which could provide considerable advances in the preservation and quality of foods in the field.

    PREPARATION, PROPERTIES AND CHARACTERIZATION OF COATINGS AND FILMS

    Standard and New Processing Techniques Used in the Preparation of Films and Coatings at the Lab Level and Scale-Up

    Maria A. Bertuzzi & Anibal M. Slavutsky

    Transport Phenomena in Films and Coatings Including Their Mathematical Modeling

    M. Alejandra Garcia & Noemí E. Zaritzky

    Barrier Properties of Films

    Joao Borges Laurindo

    TRADITIONAL AND ALTERNATIVE SOURCES FOR BIOPOLYMERIC FILM AND COATING MATRICES

    Films and Coatings from Vegetable Protein

    Adriana Noemí Mauri, Pablo Rodrigo Salgado, María Cecilia Condés, and María Cristina Añón

    Films and Coatings from Animal Protein

    Joaquín Gómez-Estaca, M. Carmen Gómez-Guillén, and María Pilar Montero García

    Films and Coatings from Collagen and Gelatin

    Soottawat Benjakul, Muralidharan Nagarajan, and Thummanoon Prodpran

    Films and Coatings from Starch and Gums

    Florencia Cecilia Menegalli

    Films and Coatings from Lignocellulosic Polymers

    Véronique Aguié-Béghin, Gabriel Paës, Michael Molinari, and Brigitte Chabbert

    Films and Coatings from Chitosan

    Gloria Sánchez, María José Fabra, José María Lagarón, and María José Ocio

    Films and Coatings from Lipids and Wax

    Amparo Chiralt and Alberto Jiménez

    Films and Coatings from Agro-Industrial Residues

    Mariana S.L. Ferreira, Renata Linhares, and Milena Martelli

    STRATEGIES TO OPTIMIZE COATING AND FILM FUNCTIONALITY

    Conventional and Alternative Plasticizers and Cross-Linkers

    Delia R. Tapia-Blácido and B.C. Maniglia

    Nanocompounds as Formulating Aids

    María Cecilia Condés, Ignacio Echeverria, María Cristina Añón, and Adriana Noemí Mauri

    Antioxidant Films and Coatings

    Mónica Ihl, Andrea Silva-Weiss, and Valerio Bifani

    Antimicrobial Edible Films and Coatings

    X. Carrión-Granda, I. Fernández-Pan, and J.I. Maté

    ENCAPSULATION AND CONTROLLED RELEASE IN FILMS AND COATINGS

    Methods of Encapsulation

    Izabela D. Alvim, Ana S. Prata, and C.R.F. Grosso

    Encapsulation of Flavors and Aromas: Controlled release

    Bojana Isailović, Verica Djordjević, Steva Lević, Jelena Milanović, Branko Bugarski, and Viktor Nedović

    Encapsulation of Active/Bioactive/Probiotic Agents

    Carmen S. Favaro-Trindade, Talita A. Comunian, Volnei B. Souza, Milla G. dos Santos, and Mariana S. de Oliveira

    APPLICATIONS OF FILMS AND COATINGS IN FOODSTUFFS

    Applications of Films and Coatings in Fruits and Vegetables

    Rajinder Kumar Dhall

    Edible Film and Coating Applications for Fresh-Cut and Minimally Processed Fruits and Vegetables

    Adriana Izquier, Marisol Tapia, Robert Soliva-Fortuny, and Olga Martín-Belloso

    Edible Packaging in Muscle Food

    M. Elvira López-Caballero, M. Carmen Gómez-Guillén, Begoña Giménez, and María Pilar Montero García

    Applications of Films and Coatings in Intermediate Moisture and Thermally Processed Food

    Aurora Valdez-Fragoso, Vito Verardo, and Hugo Mújica-Paz

    Applications of Films and Coatings for Special Missions

    Michelle J. Richardson, Ann Barrett, and Lauren Pecukonis

    COATINGS AND FILMS: DRAWBACKS AND CHALLENGES

    Films and Coatings: Migration of Ingredients

    Lia Noemi Gerschenson, Ana María Rojas, and Silvia Karina Flores

    Migration Analysis of Compounds in Food Packaging

    Cristina Nerín

    Edible Films and Coatings: Sensory Aspects

    Kezban Candoğan, Gustavo V. Barbosa-Cánovas, and Emine Çarkcıoğlu

    Digestibility and Toxicology of Edible Coatings and Films

    Silvia Moreno and Begoña Giménez

    Biodegradable Polymer for Food Packaging. Degradation and Waste Management

    Almudena Ochoa-Mendoza, Carmen Fonseca-Valero, Jessica Acosta-García, and Teresa Agüinaco-Castro

    Agricultural Applications of Biodegradable Films

    Hande Kaya-Celiker and P. Kumar Mallikarjunan

    Biography

    Gustavo V. Barbosa-Canovas Department of Biological Systems Engineering, Washington State University, Pullman, Washington. M. Carmen Gomez-Guillen, M. Elvira Lopez-Caballero and Maria Pilar Montero Garcia, all Department of Products, Institute of Food Science, Technology and Nutrition, Spanish National Research Council, Madrid, Spain.