background and objectives: edible films and coatings are effective method for decreasing oxidation and increasing the shelf life of pistachios. the present study investigated the effect of an edible gelatin coating containing ascorbic acid (aa: 1% w/v) and propyl gallate (pg: 100 ppm) on the oxidative stability and sensory properties of roasted pistachio nuts. materials and methods: pistachios ...

Nowadays use of edible films and coatings is increasing due to their biodegradability properties. Fish gelatin obtained from fish skin wastes can be used as an appropriate protein compound for preparing the edible films. It can be also replaced pork gelatin. In this study, films were prepared from fish gelatin and phenolic compound caffeic in four levels of 0%, 1%, 3% and 5% at pH>10, temperatu...

This study was developed in order to evaluate two alternatives for the control of Listeria monocytogenes in raw bovine meat pieces, both based on the use of Thymus vulgaris and Rosmarinus officinalis essential oils (EOs). The antilisterial activity of different concentrations of the EOs was tested in vitro using agar dilution and disk volatilization techniques. In addition, L. monocytogenes was...

nowadays use of edible films and coatings is increasing due to their biodegradability properties. fish gelatin obtained from fish skin wastage can be used as an appropriate protein compound for preparation of edible films and replacing pork gelatin. in this study, films were prepared from a combination of fish gelatin and three phenolic compounds (caffeic acid, tannic acid and ferulic acid) at ...

Biodegradable packaging minimizes negative environmental impacts of synthetic materials and maintains product quality. Fresh cut vegetables fruits such as zucchini were sensitive to degradation, which could be delayed by edible coatings. Mixtures gelatin other biopolymers commonly used in novel food preserving quality characteristics foods. In this study, for first time, a mixture with rice sta...

This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properti...

Nowadays use of edible films and coatings is increasing due to their biodegradability and environment friendly properties. Fish gelatin obtained from fish skin wastage can be used as an appropriate protein compound for replacing pork gelatin to produce edible film. In this study films were prepared by combination of fish gelatin and different concentration (0%, 1%, 3%, and 5%) of two phenolic c...

Edible films from chitosan, cassava starch, and gelatin plasticized with glycerol have been developed by casting method, and the effects of cassava starch (50, 100 and 150 g per 100 g of chitosan), gelatin (0, 25 and 50 g per 100 g of chitosan) and glycerol (21, 42 and 63 g per 100 g of chitosan) from the film solution on various properties of chitosan-based films have been studied using respon...

The present work assesses the efficacy of whey protein edible coatings with antimicrobial properties applied to ripened cheese as alternatives to commercial cheese coatings. Whey protein edible coatings were produced from ovine whey protein concentrate (WPC) with lactic acid and natamycin as antimicrobials. Two methods of coating polymerization were performed separately and in combination; the ...

Minimally processed fruits undergo changes that require careful monitoring. This study aimed to assess the effectiveness of edible coatings based on chitosan and gelatin using various application techniques for minimally papayas. The treatments included: control (distilled water), 1% chitosan, 4% gelatin, + (blend), with a undercoat (layer-by-layer). coatings’ infrared spectroscopies (FTIR) wer...