Edible films and coatings can be environmentally friendly alternative materials serving as both food preservative and food packaging. This book describes the effects of foodborne microorganisms and food oxidation on food storage quality and current food preservation strategies. Basic information and practical applications of various edible films and coatings for potential use in food packaging are provided, preparation methods of different types of edible films and coatings are described, and industrial applicability of these technologies are emphasized. The book describes the use of edible films or coatings to prevent corruption and oxidation of fruits or fresh-cut fruits and meat products.
Key Features:
Describes the preparation methods and required materials for different types of edible films and coatings, emphasizing industrial applicability
Explains the theory of slow controlled release of active ingredients in packaging materials and the migration of packaging elements into food
Discusses the key technologies for the preparation of edible antimicrobial packaging materials and functional edible coatings
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