|AVENA-BUSTILLOS, ROBERTO - University Of California|
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 1/18/2011
Publication Date: 7/18/2011
Citation: Avena-Bustillos, R.D., Mchugh, T.H. 2011. Role of edible film and coating additives. Edible Films and Coatings for Food and Other Applications. In: Baldwin, E.A., Hagenmaier, R.F., Bai, J., editors. Edible Coatings and Films to Improve Food Quality. 2nd edition. New York, NY: CRC Press, Taylor and Francis Group. p. 157-184.
Interpretive Summary: Edible films and coatings can be used in food systems to improve their quality and safety. Many times additives (additional ingredients) are needed in order to give the films and coatings the properties desired. Additives can improve the strength of films and coatings, enhance their barrier properties, improve their nutrition and enhance the safety of the foods to which they are applied. This chapter describes the role these additives have in edible films and coatings when applied to foods.
Technical Abstract: Edible films and coatings have received increasing interest because films and coatings can carry a diversity of functional ingredients. Plasticizers, such as glycerol, acetylated monoglycerides, polyethylene glycol, and sucrose are often used to modify the mechanical properties of the film or coating. Incorporation of these additives may cause significant changes in the barrier properties of the film. For example, the addition of hydrophilic plasticizers usually increases the water vapor permeability of the film. Other types of film additives often found in edible film formulations are antimicrobial agents, vitamins, antioxidants, flavors and pigments. A greater emphasis on safety features associated with the addition of antibacterial agents is an active area of research in edible film and coating technology. Application of nanoparticles to edible films and coatings is another new research area. This chapter reviews intended and unintended effects of food additives on film and coating properties.