Anti-browning and barrier properties of edible coatings prepared with electrospraying

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dc.contributor.authorKhan, Muhammad Kashif Iqbal
dc.contributor.authorCakmak, Hulya
dc.contributor.authorTavman, Sebnem
dc.contributor.authorSchutyser, Maarten
dc.contributor.authorSchroen, Karin
dc.date.accessioned2019-10-27T22:12:52Z
dc.date.available2019-10-27T22:12:52Z
dc.date.issued2014
dc.departmentEge Üniversitesien_US
dc.description.abstractElectrospraying is an efficient practice for coating complex food products. Water-in-oil emulsion and chocolate based coatings were electrosprayed on food model systems (apple slices and candy tablets). The emulsion based coatings penetrated into the products, while chocolate based coating stayed on the target surfaces. These coatings were evaluated to prevent the browning and water loss from the apple slices. Emulsion based coatings were effective in preventing the browning of apple slices, depending on the composition of the continuous phase, but were unable to retard the water migration significantly owing to coating penetration inside the products, leaving a very thin film on the surface. In that respect, chocolate based coatings were more effective in reducing the water vapour flux compared to emulsion based coatings. The results indicated that solid lipid based coatings were more effective in water vapour flux reduction than liquid lipid based coatings. Industrial relevance: Electrospraying is an efficient coating technique which can reduce the processing cost for industrial processes. This technique has been successfully applied for food product to increase the shelf life of minimally processed food. The result found in this study can be used at industry to obtain food product with desired sensory attributes along with prolonged shelf life. (C) 2013 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.ifset.2013.10.006
dc.identifier.endpage13en_US
dc.identifier.issn1466-8564
dc.identifier.issn1878-5522
dc.identifier.issn1466-8564en_US
dc.identifier.issn1878-5522en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage9en_US
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2013.10.006
dc.identifier.urihttps://hdl.handle.net/11454/49624
dc.identifier.volume25en_US
dc.identifier.wosWOS:000344130300003en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInnovative Food Science & Emerging Technologiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectElectrosprayingen_US
dc.subjectBrowningen_US
dc.subjectEdible coatingen_US
dc.subjectLipiden_US
dc.subjectWater in oil emulsionen_US
dc.titleAnti-browning and barrier properties of edible coatings prepared with electrosprayingen_US
dc.typeArticleen_US

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