Barrier and optical properties of edible hydroxypropyl methylcellulose coatings containing surfactants applied to fresh cut carrot slices

Food Hydrocolloids

Volumn 23, Issue 2, 2009, Pages 526-535

  Villalobos Carvajal, Ricardo ^a   Hernández Muñoz, Pilar ^b   Albors, Ana ^c   Chiralt, Amparo ^c  

^a UNIVERSIDAD DEL BÍO BÍO   (Chile)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Carrot slices; HPMC surfactant coatings; Optical properties; Sorbitan monostereate; Sucrose palmitate; Water vapour resistance

Indexed keywords

COATINGS; DISPERSIONS; GLYCEROL; PALMITIC ACID; PARTICLE SIZE; SOLVENTS; SUGAR (SUCROSE); SURFACE ACTIVE AGENTS; WATER VAPOR;

BARRIER PROPERTIES; CARROT SLICE; HYDROPHILIC LIPOPHILIC BALANCE; HYDROXYPROPYL METHYLCELLULOSE; HYDROXYPROPYL METHYLCELLULOSE-SURFACTANT COATING; SORBITAN MONOSTEREATE; SUCROSE PALMITATES; SURFACTANT COATING; WATER VAPOR RESISTANCES; WATER VAPOUR BARRIER;

OPTICAL PROPERTIES;

DAUCUS CAROTA;

EID: 51249085402     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.02.008     Document Type: Article

References (31)

1. Ahvenainen R. New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends in Food Science and Technology 7 6 (1996) 179-187
2. Amanatidou A., Slump R.A., Gorris L.M., and Smid E.J. High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots. Journal of Food Science 65 1 (2000) 61-66
3. Avena-Bustillos R.J., Cisneros-Zevallos L.A., Krochta J.M., and Saltveit M.E. Application of casein-lipid edible film emulsions to reduce white blush on minimally processed carrots. Postharvest Biology and Technology 4 4 (1993) 319-329
4. Baldwin E.A., Nisperos-Carriedo M.O., and Baker R.A. Use of edible coatings to preserve quality of lightly (and slightly) processed products. Critical Reviews in Food Science and Nutrition 35 6 (1995) 509-524
5. Bolin H.R. Retardation of surface lignification on fresh peeled carrots. Journal of Food Processing and Preservation 16 2 (1992) 99-104
6. Bolin H.R., and Huxsoll C.C. Control of minimally processed carrot (Daucus carota) surface discoloration caused by abrasion peeling. Journal of Food Science 56 2 (1991) 416-418
7. Chervin C., and Boisseau P. Quality maintenance of "ready-to-eat" shredded carrots by gamma irradiation. Journal of Food Science 59 2 (1994) 359-361 401
8. Cisneros-Zevallos L., Saltveit M.E., and Krochta J.M. Higroscopic coatings control surface white discoloration of peeled (minimally processed) carrots during storage. Journal of Food Science 62 2 (1997) 363-366
9. Cisneros-Zevallos L., and Krochta J.M. Dependence of coating thickness on viscosity of solution applied to fruits and vegetables by dipping method. Journal of Food Science 68 2 (2003) 503-510
10. Debeaufort F., Martin-Polo M., and Voilley A. Polarity homogeneity and structure affect water vapor permeability of model edible films. Journal of Food Science 58 2 (1993) 426-429
11. Dickinson E. An introduction to food colloids (1992), Oxford University Press, Oxford
12. Erbil H.Y., and Muftugil N. Lengthening the postharvest life of peaches by coating with hydrofobic emulsion. Journal of Food Processing and Preservation 10 4 (1986) 269-279
13. Gras M., Vidal-Brotóns D., Betoret N., Chiralt A., and Fito P. The response of some vegetables to vacuum impregnation. Innovative Food Science and Emerging Technologies 3 3 (2002) 263-269
14. Hartmann V., Vermant J., Heinrich E., Mewis J., and Moldenaers P. Effects of particles on the steady state and transient rheology of lyotropic hydroxypropylcellulose solutions. Journal of Rheology 44 6 (2000) 1417-1432
15. Hershko V., and Nussinovitch A. Relationship between hydrocolloid coatings and mushroom structure. Journal of Agricultural and Food Chemistry 46 8 (1998) 2988-2997
16. Howard L.R., Griffin L.E., and Lee Y. Steam treatment of minimally processed carrot sticks to control surface discoloration. Journal of Food Science 59 2 (1994) 356-358 370
17. Jagannath J.H., Nanjappa C., Das Gupta D., and Bawa A.S. Studies on the stability of an edible film and its use for the preservation of carrot (Daucus carota). International Journal of Food Science and Technology 41 5 (2006) 498-506
18. Kaufman V.R., and Garti N. Spectral absorption measurements for determination of ease of formation and stability of oil in water emulsion. Journal of Dispersion Science and Technology 2 4 (1981) 475-490
19. Lafuente M.T., Cantwell M., Yang S.F., and Rubatzky V. Isocoumarin content of carrots as influenced by ethylene concentration, storage temperature and stress conditions. Acta Horticulturae (ISHS) 258 (1989) 523-534
20. McHugh T.H. Protein-lipid interactions in edible films and coatings. Nahrung/Food 44 3 (2000) 148-151
21. Mei Y., Zhao Y., Yang J., and Furr H.C. Using edible coating to enhance nutritional and sensory qualities of baby carrots. Journal of Food Science 67 5 (2002) 1964-1968
22. Mittal K.L. The role of the interface in adhesion phenomena. Polymer Engineering and Science 17 7 (1977) 467-473
23. w coefficients and equilibrium relative humidities of water in confectionary syrups. Journal of Food Technology 1 (1966) 25-39
24. Park H., Bunn J., Vergano P., and Testin R. Gas permeation and thickness of the sucrose polyester Semperfresh coatings on apples. Journal of Food Processing and Preservation 18 (1994) 349-358
25. Pauly S. Permeability and diffusion data. In: Brandrup J., and Immergut E.H. (Eds). Polymer handbook Vol. VI (1989), Wiley, New York 435-449
26. Roos Y., and Karel M. Applying state diagrams to food processing and development. Food Technology 45 12 (1991) 66-71 107
27. Soliva-Fortuny R., Grigelmo-Miguel N., Odriozola-Serrano I., Gorinstein S., and Martín-Belloso O. Browning evaluation of ready-to-eat apples as affected by modified atmosphere packaging. Journal of Agricultural and Food Chemistry 49 8 (2001) 3685-3690
28. Tatsumi Y., Watada A.E., and Ling P.P. Sodium chloride treatment or waterjet slicing effects on white tissue development of carrot sticks. Journal of Food Science 58 6 (1993) 1390-1392
29. Tatsumi Y., Watada A.E., and Wergin W.P. Scanning electron microscopy of carrot stick surface to determine cause of white translucent appearance. Journal of Food Science 56 5 (1991) 1357-1359
30. Villalobos R., Chanona J., Hernández P., Gutiérrez G., and Chiralt A. Gloss and transparency of hydroxypropyl methylcellulose films containing surfactants as affected by their microstructure. Food Hydrocolloids 19 1 (2005) 53-61
31. Villalobos R., Hernández-Muñoz P., and Chiralt A. Effect of surfactants on water sorption and barrier properties of hydroxypropyl methylcellulose films. Food Hydrocolloids 20 4 (2006) 502-509