recubrimientos comestibles

1. 1
DEPARTMENT OF AGRICULTURAL ENGINEERING
UNIVERSITY OF AGRICULTURAL SCIENCES
GKVK, UAS, BANGALORE
Edible Coatings and Films (Enrobing) in Food Applications
Credit
seminar-II on
Nagarathna S B
PALB-5332
Sr M.Tech(Agri. Engg) (PFE)

2. Contents
 Introduction
 Materials of Enrobing
 Coating Technologies
 Enrobing of Fruits and Vegetables
 Enrobing of Meat and Poultry
 Benefits of Enrobing
 Conclusion
 References
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3. • Food market continuously generates novel products.
• Food appearance is the most perceived attribute of the
consumers
• To prolong the shelf-life different chemical and physical
strategies are employed
• Application of edible films and coatings is a simple
technology effective in extending the shelf-life of foods.
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Introduction

4.  A promising approach
 Edible coatings have
antimicrobial, antioxidant,
antibrowning and texture
enhancing properties
 Biodegradable and
biocompatible polymers
from natural sources
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Why edible coatings/films ?

5. Special Focus !!
• To understand the concept, history and definition of Edible
Coatings/Films
• To know the materials, methods and benefits of Enrobing
• To understand enrobing of fruits and vegetables, meat and
poultry products
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6. History and Background
• Enrobing with wax on the fruits has been documented in China in
the 12th
and 13th
centuries.
• In 15th
century an edible film- ‘Yuba’ was used in Japan.
• Enrobing of foods with fat-‘Larding’ was used in 16th
century in
England.
• In the 19th
century - US patent, for preservation of various meat
products by Gelatin.
• In the early 1950s, carnauba wax was developed for coating fruits
and vegetables.
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7. Definition
“Any type of material used for enrobing (coating or wrapping)
various food to extend shelf life of the product that may be eaten
together with food is considered an edible film or coating’’
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8. Importance of Enrobing
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Processing
Quality
Storage
Quality
Sensory
Quality

9. Enrobing Materials
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10. Protein based films & coatings
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11. Animal proteins
Casein
• Major dairy protein.
11
Fig: Sodium caseinate and
glycerol (35%) biofilms
Whey Protein
• It is a byproduct of cheese
making process.
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12. Edible Whey Protein
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13. Meat Protein
• There are three types of meat proteins
Sarcoplasmic
Stromal
 Myofibrillar
• Stromal and myofibrillar proteins are used for making edible films
and coatings
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14. Feather Keratin
• It is a fibrous protein with unique film forming properties
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Hydrolyzed feather protein meal

15. Plant Proteins
Wheat Protein
Gluten and gliadin are the major protein
Soy Protein
It is composed of mixture of globular proteins.
Corn Zein
It is composed of three amino acids viz., glutamine, leucine and
proline
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16. Solvents and Plasticizers
• Solvent- water, ethanol
• Plasticizer- sorbitol, sucrose,
glycerol.
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17. Advantages of protein based films
• It provides excellent barrier to oxygen
• Acts as barrier to mass transfer of carbon
dioxide
• Improves appearance by adding gloss
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18. Lipid based Edible Films
• These were developed specifically for limiting moisture
migration within foods.
• Most commonly used hydrophobic film forming barrier
materials include
Waxes
Lacs/lacquers
Fatty acids and alcohols
Acetylated glycerides
Cocoa based compounds and their derivatives
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19. Hydrophobic Substances used as Film
Former or Barrier Compounds
Oils & Fats
Animal and vegetable oils &fats (peanut, coconut, palm,
palm kernel oils, cocoa, milk butters, lard, tallow, etc.)
Waxes
Natural vegetable and animal waxes: candelilla,
carnauba, jojoba bees,
Natural
resins
Asafoetida
Essential
oils and
liquorices
Camphor, mint, and citrus fruit essential oils
Emulsifiers
and surface
active
agents
Lecithins, mono- and diglycerides, mono- and diglyceride
esters
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20. Cocoa based coatings
• Cocoa butter is a polymorphic fat.
• The four polymorphs of cocoa butter are
1. form
2. form
3. form
4. form
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21. Indian Institute of Natural Resins and Gums
IINRG
It is a nodal institute at national level for research
and development on all aspects of natural lac and
other natural gums and resins
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22. Polysaccharide Gum-based Edible Coatings
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23. Coating Application
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24. Coating Processes
Terms Industry Process
Enrobing Chocolate Enrobe
Encapsulation Food ingredient Various systems
Panning Confectionary Pan
Seasoning Snack Screw
Breading Prepared meals Duster or coater
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25. Parameters to be Controlled during Coating
Operation
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Product

26. Coating Techniques Based on Size
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Product size (mm)
0.1 0.5 1 10 50 100+
Pan
Drum
Screw
Enrober
Extruder
Fluidised Bed
Spray

27. Methods of Coating
Enrobing
Pan coating
Drum coating
Fluidised bed coating
Spray coating
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28. Enrober
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29. Pan Coater
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30. Drum Coater
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31. Fluidised Bed Coater
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32. Spray Coater
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33. Coating of Probiotics
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34. Enrobing of Fruits and Vegetables
• Enrobing of intact and fresh
cut fruits & vegetables is a
good alternative for
preservation.
• Edible coatings consists of
applying a thin layer of edible
material.
• It involves casting a film of
edible material to cover the
commodity.
• Purpose of enrobing fruits &
vegetables is to retard transfer
of gas, vapour and volatiles.
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35. Classification of some Antimicrobial, Antioxidants agents and
Additives allowed for use in Food Coating
Food additives Classification
Benzoic acid Preservatives
Clove bud oil Essential oil
Potassium sorbate Preservatives
Propionic acid Preservatives
Calcium chloride Antimicrobial agent
Butylated hydroxyanisole (BHA) Antioxidant
Ascorbic acid
Antioxidant, preservatives, color stabilizer,
nutrient
Butylated hydroxytoluene Antioxidant
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36. Factors Affecting the Properties of Edible
Coatings and Films
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37. Main components of Edible Coatings and Films for Intact
and Minimally Processed Fruits and Vegetables
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MC
HPC
HPMC
CMC
Alginate
Pectin
Zein
Gluten
Soy
Whey
Casein
Beeswax
Carnauba
Shellac
MC: Methylcellulose HPMC: Hydroxypropylmethylcellulose
HPC: Hydroxypropylcellulose, CMC: Carboxymethylcellulose)

38. Methods of application
of edible coatings and
films
1. Foaming
2. Dipping
3. Spraying
4. Casting
5. Brushing
6. Individual wrapping/
rolling
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Enrobing of Meat and Poultry

39. Jan 9, 2019 39
Foaming
Dipping
Spraying
Brushing
Individual wrapping
Method of applications

40. Enrobing materials used in Meat and Meat Products
Enrobing Material
Meat / Meat
products
Benefits Source
Starch + alginate
tocopherol
Beef patties
Reduced lipid
oxidation and
warmed over flavour
Hergens-Madsen et
al., 1995
Wheat gluten, soy
protein,
carrageenan, and
chitosan
Precooked beef
patties
Reduced lipid
oxidation and
moisture loss
Wu et al., 2000
Carboxymethycellulos
e
Pork patties
Moisture barrier,
improved
sensory attributes
Biswas et al., 2004
Bengal gram and rice
flour
Buffalo meat
patties
Moisture and fat
uptake barrier,
improved sensory
attributes
Chidanandaiah and
Keshri, 2006
Bengal gram flour Chicken patties
Moisture and fat
uptake barrier
Raut et al., 2011

41. Benefits of Enrobing
1. Reduce water loss
2. Reduce gas diffusion
3. Reduce movement of oils and fats
4. Reduce loss of volatile flavours and aromas
5. Improve structural properties
6. Incorporate food additives
7. Improve appearance
8. Reduce adhesion to cooking surface
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42. Some Commercial Edible Coatings and Films
Commercial name Composition Uses Website Logo
Natureseal
Ascorbic acid,
calcium chloride,
hydroxypropyl
methylcellulose
Browning
inhibition,
maintain taste,
texture and colour
of fresh fruits and
vegetables
www.natureseal.com
Semperfresh TM
Sucrose esters of
short chain
unsaturated fatty
acids and sodium
salts of
carboxymethyl
cellulose
Coating of whole
pears and cherries
to control weight
loss and excess
respiration, retain
moisture, and
preserve natural
colour fruit
www.paceint.com
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43. Cont..
Commercial
name
Composition Uses Website Logo
Pro-long TM
Sucrose
polyesters of
fatty acids and
sodium salts of
carboxy-methyl
cellulose
Coating for
fresh fruits and
vegetables
www.matrose.com
Crystalac Zein
Confectionary
glaze
www.matrose.com
Origami wraps
Fruits and
vegetables
based films with
bilayer protein
films
Wrapping,
pouches
www.origamifoods.com
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44. Case studies
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Case Studies

45. Case study: 1
Author: Raut et al.,
Publication: Tamilnadu J. Veterinary & Animal Sciences 7
(3) 176-179, July - August, 2011
Objective: Effect of batter consistency as enrobing on
quality of chicken patties
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46. METHODS AND MATERIALS
Chicken carcasses
Cleaning (Body fat, tendons and connective tissues)
Deboning
Chilling (20 hrs. at 4+1o
C in refrigerator)
Cut in to chunks and mincing
Patties moulding (Size: 80 mm × 17mm)
(Formulation: 7.5% soy flour, 1.07% common salt, 0.38% STPP, 100 ppm NaNo3, 3.84
vegetable oil, 1.5 % spice mix and 5.75% condiments)
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47. Enrobing with Bengal gram and water at different ratio
(1:1.0, 1:1.1, 1:1.2, 1:1.3 and 1:1.4)
Deep-frying a temperature of (150 - 160o
C for 5-7 min)
Cooled at room temperature
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Cont…

48. Results
Table 1: Effect of batter consistency as enrobing on physico-chemical
qualities of chicken patties
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Batter consistency pH
Cooking
yield (%)
Moisture
(%)
Protein
(%)
Fat (%)
1:1.0
6.24 110.27 63.45 21.04 10.70
1:1.1
6.23 110.11 63.03 21.60 10.96
1:1.2
6.20 109.10 62.57 21.84 11.36
1:1.3
6.20 108.01 62.22 22.52 11.74
1:1.4
6.19 107.01 62.00 22.70 12.01

49. • Table 2: Effect of batter consistency as enrobing on sensory qualities
of chicken patties
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Batter consistency Appearance Flavour Juiciness Texture
Overall
acceptability
01:1.0 6.8 6 6.4 6.6 5.8
01:1.1 7.05 6.65 7.1 7 6.2
01:1.2 7.25 7.05 7.4 7.45 6.9
01:1.3 7.45 7.2 7.8 7.6 7.25
01:1.4 6.25 5.8 5.9 6 5.45

50. • BISWAS, A.K., 2002, Studies on enrobing of pork patties. Unpublished M.V.Sc.
Thesis, Indian Veterinary Research Institute (Deemed University), Izatnagar.
• CUNNINGHAM, F.E., 1989, Developments in enrobed products. In: Processing
of poultry. Elsevier Applied Science, London, pp: 325-359.
• DONHOWE, I.G , AND FENNEMA, O., 1994, Edible films and coatings:
Characteristics, formation, definitions and testing methods. In: Edible Coatings
and Films to Improve Food Quality. Technomic Publishing , Lancaster, PA , pp 1
– 24 Earle RD July 30, 1968.
• LEE, S.Y., AND KROCHTA, J.M., 2002, Accelerated shelf-life testing of whey-
protein-coated peanuts analyzed by static headspace gas chromatography, J Agric
Food Chem 50 (7): 2022 – 2028
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References

51. • MORILLON, V., DEBEAUFORT, F., BLOND, G., CAPELLE, M., AND
VOILLEY, A., 2002, Factors affecting the moisture permeability of lipid-
based edible films: a review. Crit. Rev. Food Sci. Nutr , 42 (1) : 67 – 89
• PARK, H.J., 1999, Development of advanced edible coatings for fruits .
Trends in Food Science and Technology, 10: 254 – 260
• YADAV, S., AND SHARMA, D.P., 2008, Effect of enrobing with and
without preservatives on the quality characteristics of chicken patties.
Indian Journal of Poultry Science, 43: 333-338.
• Raut K.A., Raziuddin M. and Zanjad P.N., 2011, Effect of batter
consistency as enrobing on quality of chicken patties. Tamilnadu J.
Veterinary & Animal Sciences 7 (3) 176-179
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52. Jan 9, 2019 52
Thank you
Thank
you
Thank you