INVESTIGADORES
ZARITZKY Noemi Elisabet
capítulos de libros
Título:
Edible Coating as an Oil Barrier or Active System. Chapter 12.
Autor/es:
M. GARCÍA, V. BIFANI, C. CAMPOS, M.N. MARTINO, P. SOBRAL,S. FLORES, C. FERRERO, N. BERTOLA, N.E. ZARITZKY, L. GERSCHENSON,C. RAMÍREZ, A. SILVA, M. IHL, AND F. MENEGALLI.
Libro:
Food Engineering: Integrated Approaches
Editorial:
SPRINGER
Referencias:
Lugar: USA; Año: 2008; p. 225 - 242
Resumen:
Edible coatings have long been known to protect perishable food product from deterioration by retarding dehydration, suppressing respiration, improving textural quality, helping retain volatile flavor compounds and reducing microbial growth (Mauer, Smith & Labuza, 2000; Yang & Paulson, 2000; Peressini, Bravin, Lapasin, Rizzotti & Sensidoni, 2003; Han, Zhao, Leonard & Traber, 2004). Also it can be used as a vehicle for incorporating functional ingredients, such as antioxidants, flavor, colors, antimicrobial agents and nutraceuticals (Kester & Fennema, 1986; Guilbert et al., 1997; Bifani, Ramírez, Ihl, Rubilar, Garcia & Zaritzky, 2006).  Antimicrobial edible films and coatings are used for improving shelf life of food products without impairing consumer acceptability (Baker et al., 1994). They are not designed for totally replace traditional packaging and might be used as a stress factor in minimally processed foods in order to prevent surface contamination while providing a gradual release of the antimicrobial. Another application of edible films or coatings, is as barrier to lipid absorption by food during deep fat frying. Oil uptake in fried foods has become a health concern; high consumption of lipids has been related to obesity and other health problems like coronary heart disease. Reducing fat content of fried foods by application of coatings is an alternative solution to comply with both health concerns and consumer preferences.  Food coatings may become a good alternative to reduce oil uptake during frying. The effectiveness of a coating is determined by its mechanical and barrier properties, which depend on its composition and microstructure, and by the characteristics of the substrate. Some fried products may contain fat up to 50% of the total weight (Pinthus, Weinberg & Saguy, 1993). Some of these lipids were not in the food before frying. For example, lipid content of French fries increases from 0.2% to 14 %, lipid content may reach 40% in potato chips; raw fish with 1.4% reach 18% fat after frying (Smith, Clifford, Creveling & Hamlin, 1985; Mackinson, Greenfield, Wong & Willis, 1987). Several hydrocolloids with thermal gelling or thickening properties, like proteins and carbohydrates, have been tested to reduce oil and water migration (Debeaufort & Voilley, 1997; Williams & Mittal, 1999). Thus, the objective of this work is to present and discuss some potentiality or applications of edible films or coatings.