Lacroix, Monique et Vu, Khanh Dang (2013). Edible Coating and Film Materials: Proteins In: Innovations in Food Packaging: Second Edition. Elsevier B.V., Amsterdam, pp. 277-304.
Ce document n'est pas hébergé sur EspaceINRS.Résumé
Edible coatings can be applied on food surfaces as a thin layer edible film. Edible coatings can potentially extend the shelf life and improve the quality of food by the control of mass transfer, moisture and oil diffusion, gas permeability (O2, CO2), and flavor and aroma losses and by maintaining mechanical, rheological characteristics, color and appearance of foods. Edible film as a solid sheet can be applied between food components or on the surface of the food system in order to inhibit migration moisture, oxygen, CO2, aromas and lipids. Edible films with adequate mechanical properties could also serve as edible packaging for selected foods. In this chapter, the methods to produce protein-based films and coating, the properties of protein-based films and coatings and their applications in food systems are presented. The selected proteins are originated from animal and plant sources consisting of caseins, whey proteins, collagen and gelatin, plasma proteins, myofibrillar proteins, egg white proteins, soy protein, wheat gluten and zein. Further, the current development and the potentials of application of protein-based nanocomposites for food preservation are also presented. © 2014 Elsevier Ltd All rights reserved.
| Type de document: | Chapitre de livre |
|---|---|
| Mots-clés libres: | Animal proteins; Edible coating; Vegetable proteins |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 19 juin 2017 20:13 |
| Dernière modification: | 19 juin 2017 20:13 |
| URI: | https://espace.inrs.ca/id/eprint/2934 |
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