1) The document discusses the use of cassava starch as an edible coating on foods to extend shelf life. It provides background on cassava, describes how cassava starch is processed and applied as a coating, and reviews research on its effects on fruits and vegetables. 2) Studies show that cassava starch coatings can reduce moisture loss, decrease respiration rates, and increase barrier properties in foods like strawberries and papaya, leading to reduced spoilage and longer shelf life. 3) Sensory evaluation found good acceptance of cassava starch coated foods. The coating also helped maintain quality attributes like color, vitamin content and decreased weight loss during storage.

1. 1

2. 2
Effect of Cassava starch coating
on quality of foods
Presented by:
Gurudatta khandke
PALB-3308

3. TYPES
IMPORTANCE
HISTORY
3
PROCESSING AND METHODS
CONCLUSION
INTRODUCTION
REFERENCES

4. Introduction
 Edible coating is a thin layer of edible material placed on food
or between the food components which can be eaten as a part
of the whole food product.
 It prevents moisture loss, selectively allows gasses like CO2
and O2, which are involved in the respiration.
 Starch is one of the edible material used as film coating
because of its good mechanical properties.
4

5. • Cassava is a potential starch material for edible
coating, it is isotropic, odourless, tasteless, colourless
and flexible.
• Edible coatings are good as barriers to protect the
food from adverse biological, physical and chemical
changes.
5

6. History
 Bee Wax was the first edible coating .
 The Chinese used it for oranges and
lemons in 12th and 13th centuries.
 In England fats were used to prolong
shelf life of meat products called
larding.
 In mid 20th century, it is used to
prevent water loss and add glossiness to
fruits and vegetables.
Hyun et al, 1999
6

7. Important properties of edible coatings
 During storage, it should not
ferment, coagulate, separate, develop off flavour or spoil.
 It should be spread evenly, dry quickly and be easy to remove
from equipment.
 Once applied, it should not
crack, discolour, or peel during handling and storage.
 It should not adhere to packaging, react adversely with the
food.
 It should permit enough gas exchange to prevent from going
anaerobic and restrict to retard ripening.
 Coating should be a barrier to moisture to prevent sogginess.
7
Philips et al, 2004

8. Benefits of edible coatings
Improves -Appearance
-Structural properties
 Reduces -Water loss
-Gas diffusion
- Mold growth
- Uptake of frying oil
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9. 9
Components of edible
coatings
Polysaccharide Proteins Lipids Composite
Cellulose
Starches
Pectin
Sea weed extracts
Chitosan
Microbial
polysaccharides
Gelatin
Zein
Wheat gluten
Casein
Whey protein
Albumin
Soya protein
Waxes
•Bees wax
•Carnauba wax
•Paraffin wax
surfuctants
Philips et al, 2004
Blend of
Polysaccharide,
protein
or lipid

10. Polysaccharides
• Polysaccharides are hydrophilic in nature and intermediate
among coating materials in gas exchange properties but they
are poor barrier to moisture.
• Polysaccharide gums are hydrocolloids of considerable
molecular weight, and are water-soluble.
• Because of the size and configuration of their molecules, these
polysaccharide have the ability to thicken and/or gel aqueous
solutions as a result of both hydrogen bonding between
polymer chains and intermolecular friction when subjected to
shear.
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11. Proteins : These are similar to
polysaccharides, also hydrophilic.
Lipids: Lipid and waxes are more permeable
to gasses but better barrier to water vapour.
Composites : Are blends of polysaccharide,
proteins and lipid.
• These are having combine effects on coated
foods.
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12. Starches
• It is the most abundant plant product and it constitutes the
polysaccharide .
• It is the mixture of amylose and amylopectin.
• Amylose form films and coatings due its predominant linear
structure.
• Water acts as a plasticizer in the formation of films.
• Water decrease the strength of the film .
12
Philips et al, 2004

13. 13
Gelatinization:
Increase volume,
viscosity, and
translucency of
starch when they are
heated in a liquid
Dextrinization:
If starch is subjected
to dry heat it
produces dextrins.
This break down
process is called
dextrinization.
Retrogradation
This a reaction that
takes place in
gelatinized starch
when the amylose
and amylopectin
bonds realign
themselves, causing
the liquid to form
gel.
Starch Characteristics

14. Changes in starch structure at different temperatures
Tongdeesoontorn et al., 2009 14

15. Tongdeesoontorn et al., 2009
15

16. Tuber Crop starch-properties
Tubers Starch % Viscosity Clarity Stability
Cassava 25-35 High High Medium
Sweet
potato
20-25 Medium-high High Medium
Yams 15-33 Medium-high High High
Aroids 10-20 Low-medium Low High
Canna 15-25 High High High
Arrowroot 16-28 Medium-high Medium Medium
16
Gbadeg et al., 2013

17. Starches available in market
17
349Rs /500gm
280Rs /Kg
1620Rs/500gm143Rs /500gm
180Rs/450gm

18.  Cassava is a shrub of the Euphorbiaceae (spurge) family.
 Native- South America.
 It is the third most important source of calories after rice and maize.
 In Africa, it is traditionally grown
as a staple food crop by small- scale
subsistence farmers in marginal areas.
 It is most drought-tolerant crops.
 It is a starch made by leaching and
drying the root of cassava plant. It is also called as
tapioca starch.
18
Cassava
Gbadegesin et al., 2013

19. Nomenclature
Kingdom: Plantae
Order: Malpighiales.
Family: Euphorbiaceae
Sub family: Crotonoideae
Genus: Manihot
Species : M. esculenta
Binomial name: Manihot esculenta.
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20. Africa: (English) – cassava
Africa: (French) – manioc, maniocs
Africa: (Swahili) – mogo, mihogo
Brazil: mandioca, aipim, macaxeira
China: mushu
Ghana: bankye
Haiti: kassar
Holland: cassave
India: sagudana, sabudana, kappa
Different names of cassava
20
Philips et al, 2004

21. World scenario of cassava production
Global cassava development statergy, 2004
21

22. 22
Processing of starch
Da et al., 2008

23. Cassava processing machine in a small scale
industry
Da et al., 2008
23
Cylindrical rasper

24. Da et al., 2008
24
Vertical stirring tank reactor
Cont........

25. Preparation of cassava starch
solution
• CS suspension were prepared at 70º C with
constant stirring and then cooled to room
temperature.
• Then the food to be coated is dipped in the
solution.
• Then the food is allowed to dry at room
temperature.
• The packaging of coated food is done.
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26. Mechanism
• The principle of this technique is based on the creation of a
modified atmosphere around fruit surface, which could
preserve fruit quality characteristics.
• The ability of water soluble polysaccharides to reduce O2 and
increase CO2 levels in internal atmospheres of coated fruits
and vegetables reduces respiration rates
• It extend the shelf-life of fresh produce in a manner similar to
modified/controlled atmosphere storage.
26
Philips et al., 2004

27. 1. Dipping. 2. Dripping.
.
3. Fluidized bed
coating.
.
Methods of coating edible material
27

28. 4. Pannin 5.Spraying
.
28
Philips et al., 2004
Cont.........

29. Successful coating of edible starch
depends on
Types of coating material
Its specific formulation
The method of application
Surface characteristics of food
29

30. Cassava
starch
Food industry Textile industry
Adhesive
industry
Packaging
industry
30
Application of cassava starch

31. Excellent thickening
characteristics
Neutral taste
Desirable textural
characteristics
Cheap source
Easy to extract
Advantages
of cassava
starch
Philips et al., 200431

32. Selection of an edible starch coating for minimally
processed strawberry
To study the effect of cassava starch edible coatings with or
without potassium sorbate on quality attributes of minimally
processed strawberries.
32
Garcia et al., (2009) Food
Bioprocess Technol
11-10-2014
Objective

33. Methodology
According to CS concentration on the coating 1%, 2%, 3% the residual
solution was allowed to drip off for 1h, 2h and 3h respectively.
Fruits were packed PP and wrapped in PVC stretch films.
Stored at 5ºC until evaluation, after 24h of treatment.
Fruit coating
Fruits were washed in an 80- ppm of peracetic acid for 3 min.
Fruits were divided into 10 groups .
Nine groups were assigned to one of the nine coating treatment.
Edible coating solution
Prepared using aqueous solutions containing 1%, 2% or 3% of CS and 0%,
0.05% and 0.1% of potassium sorbate.
Solutions were heated to 70º C and cooled to room temperature.
3311-10-2014

34. 34
1- 1% CS
2- 1% CS + 0.05% PS
3- 1% CS +0.1% PS
4- 2% CS
5- 2% CS+0.05% PS
6- 2% CS+0.1% PS
7- 3% CS
8- 3% CS+ 0.05% PS
9- 3% CS+0.1% PS
10- Control
 Surface colour, Sensory acceptance, Respiration rate and
water vapour resistance were measured.
11-10-2014

35. Table 1: Changes in colour of strawberry after treatment
L*- lightness, CS- Cassava starch, PS- potassium sorbate
Results
11-10-2014 35

36. Fig 1. Fruits coated with edible coatings
a- control sample. b- 3%CS edible coating, c- 3% CS+ 0.1%PS
11-10-2014 36

37. Table 2: Scores of sensory evaluation
CS- Cassava starch, PS- potassium sorbate
11-10-2014 37

38. Fig 2: Respiration rate test
a- control sample, b- sample coated with CS added with diff con of PS11-10-2014 38

39. Conclusion
39
Fig.3: Water vapour resistance test
Cassava starch edible coatings, with
or without potassium sorbate, did not
cause changes in strawberries’
superficial colour and showed good
sensory acceptance. Moreover, the
coatings were able to decrease the
respiration rate and increase water
vapour resistance of the samples
11-10-2014

40. Starch edible coating of papaya: effect on
sensory characteristics
To investigate the effects of coating of cassava starch and
carboxymethyl starch on sensory characteristics of papaya
during storage.
Castricini et al., 2012
Journal of food science
and technology
Objective
11-10-2014
40

41. Methodology
• Cassava formulations (1%, 3% and
5%) were obtained by heating CS in
distilled water at 70ºC with
continuous stirring and allowed for
cooling at room temperature.
CS
formulations
• CMS formulations (1%, 3% and 5%)
were obtained by dispersing
carboxymethyl starch in distilled
water with constant stirring at room
temperature.
CMS
formulations
Preparation of starch formulations
11-10-2014 41

42. The sensory evaluation of the fruits subjected to
different coatings comparing with reference sample were
done by nine selected and trained panel members.
The coated samples were stored at 20º C for 14 days.
5 fruits for each 6 treatments were coated by dipping.
7th treatment is control (without coating).
11-10-2014 42

43. Fig 1: Weight loss in fruit after treatment
CS- cassava starch, CS+CL- cassava starch + carboxymethyl.
11-10-2014 43
Results

44. Fig 2: Juice leakage in fruit after treatment
CS- cassava starch, CS+CL- cassava starch + carboxymethyl.
11-10-2014 44

45. Fig 3: Vit C content of fruit after treatment
Conclusion
11-10-2014
45
The cassava starch edible coating, with
and without the carboxymethyl, was
able to reduce weight loss and juice
leakage .However, the application of
the coating significantly reduced the
vitamin C content and this reduction
was more significant in sample pre-
treated with calcium.

46. Conclusion
• Cassava starch application is cheap, safe ,
tasteless, odourless, colourless, biodegradable,
non toxic.
• It increases the shelf life by decreasing
respiration rate.
• Reduces weight loss of foods by decreasing
juice leakage.
• Improves appearance of the food by adding
glossiness to the food.
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47. Future front of line
• Edible food wraps that enhance nutrition for
food product could make healthy foods more
attractive.
• Edible coating could provide new flavour
combinations
47

48. References
• CHIUMARELLIA, M. AND HUBINGERA, D. M., 2011, Selection of
cassava starch – carnauba wax composite edible coating used to preserve
fresh-cut apples. Food colloid. 28 (1): p 59–67.
• DA, G., DUFOUR, D., MAROUZE, C., THANH, L. M. AND
MARCHAL, A. P., 2008, Cassava starch processing at small scale in
• North vietnam. Starch/stärke 60: 358–372
• GARCIA, C. L., PEREIRA, M. L. AND SARANTOPOULOS, L. D.,
2010, Selection of an edible starch coating for minimally processed
Strawberry. Food Bioprocess Technol. (3): 834-842.
48

49. • GBADEG ESIN, A. M., CHARLES. O., OLAIYA. AND BEECHING, R. J., 2013,
African cassava: biotechnology and molecular breeding to the rescue. British
Biotechnology Journal. 3(3): 305-317.
• LEVIC, B. L., KOPRIVICA, B. G., MISLJENOVIC, M. N., FILIPCEV, V. B. AND
KULJANIN, A. T., 2008, Effect of starch as an edible material on the process of
osmotic dehydration of carrot in saccharose solution and sugar beet molasses. Food
science and technology. 39: 29-36.
• PHILIPS, P. T. AND TAYLOR, S. D. (2004). The global cassava development
strategy. Newyork: Food and agriculture organization of the united nations.
• TONGDEESOONTORN, W., MAUER, J. L., WONGRUONG, S. AND
RACNCHAI, R., 2009, water vapour permiability and sorption isotherms of
cassava starch based films blended with gelatin and carboxymethyl cellulose. Asian
journal of food and agro-industry. (40), 501-514.
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Contd....

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