Edible Coatings and Films to Improve Food Quality

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9781420059625: Edible Coatings and Films to Improve Food Quality
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Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods. Topics discussed in this volume include:

  • The materials used in edible coatings and films
  • The chemical and physical properties of coatings and how the coating or film ingredients affect these properties
  • How coatings and films present barriers to gases and water vapors
  • How coatings and films can improve appearance, or conversely, result in discoloration and cause other visual defects, as well as how to avoid these problems
  • The use of coatings and films on fresh fruit and vegetables, fresh-cut produce, and processed foods
  • How to apply coatings to various commodities
  • How coatings can function as carriers of useful additives, including color, antioxidants, and flavorings
  • Regulation of coatings and coating ingredients by various governing bodies

The information contained in this volume is destined to encourage further advances in this field for food and pharmaceutical products. Aggressive research into these products can help to reduce plastic waste, improve applications, lead to greater efficacy, and make regulatory decisions easier in a global climate―ultimately resulting in economical, heightened quality of food and pharmaceutical products.

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About the Author:

Elizabeth E. Baldwin is currently research leader and research horticulturist of the U.S. Department of Agriculture, Agricultural Research Service (USDA/ARS), Citrus and Subtropical Products Laboratory in Winter Haven, Florida. Her research interests include postharvest physiology and overall quality of fresh, fresh-cut, and processed fruits and vegetables, with an emphasis on the use of edible coatings and flavor quality of citrus, tomatoes, and tropical/subtropical products. She received a BA in anthropology from Hunter College, City University of New York; a BS in plant and soil science from Middle Tennessee State University, and a MS and PhD in horticulture from the University of Florida.

Robert D. Hagenmaier worked until retirement as a research chemist for USDA/ARS, Citrus and Subtropical Products Laboratory at Winter Haven, Florida. He holds a PhD in physical chemistry from Purdue University. His research interests focused first on coconut food products and later on how the quality of fresh fruit depends on permeability properties of coatings.

Jinhe Bai is a food technologist at USDA/ARS, Citrus and Subtropical Products Laboratory at Winter Haven, Florida. He received a BS from Shanxi Agriculture University, China; MS from Northwest Agriculture University, China; and a PhD from Osaka Prefecture University, Japan, on the effects of modified atmosphere (MA) packaging on volatile production of fruits. His current research interests are focused on development of controlled atmosphere (CA) storage, MA packaging and edible coating technologies, and discovery of how internal and environmental factors influence metabolism and further impact flavor and nutritional quality of fruits and vegetables.

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