Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations

J. Bonilla; L. Atares; M. Vargas; A. Chiralt

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Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations

机译：可食用的薄膜和涂层，以防止氧气对食品质量的不利影响：可能性和局限性

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摘要

Oxygen has a deleterious effect on the quality of a wide variety of food products. The application of edible films and coatings to food products represents a new approach to solve this problem. Edible films and coatings can include antioxidant agents in their formulation and at the same time, they represent a barrier to oxygen, which results in a better preservation of quality. The water activity of the product, as well as the ambient relative humidity, determines the antioxidant effect of films and coatings. This paper reviews the latest studies dealing with the effectiveness and application of antioxidant films and coatings.

机译：氧气对多种食品的质量具有有害作用。可食用薄膜和涂料在食品中的应用代表了解决这一问题的新方法。可食用的薄膜和涂层在其配方中可以包含抗氧化剂，同时，它们代表了氧气的屏障，从而可以更好地保存质量。产品的水活度以及环境相对湿度决定了薄膜和涂层的抗氧化作用。本文综述了有关抗氧化剂薄膜和涂料的有效性和应用的最新研究。

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来源
《Journal of food engineering》 |2012年第2期|p.208-213|共6页
作者
J. Bonilla; L. Atares; M. Vargas; A. Chiralt;
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作者单位

Institute of Food Engineering for Development, Universidad Politecnica de Valencia, Camino de Vera s, 46022 Valencia, Spain;

Institute of Food Engineering for Development, Universidad Politecnica de Valencia, Camino de Vera s, 46022 Valencia, Spain;

Institute of Food Engineering for Development, Universidad Politecnica de Valencia, Camino de Vera s, 46022 Valencia, Spain;

Institute of Food Engineering for Development, Universidad Politecnica de Valencia, Camino de Vera s, 46022 Valencia, Spain;

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收录信息美国《科学引文索引》(SCI);美国《工程索引》(EI);
原文格式 PDF
正文语种 eng
中图分类
关键词
edible films; oxygen; food oxidation; antioxidant effect; edible coatings; nuts; meat; fish; fruit; vegetables;

机译：可食用的薄膜;氧;食物氧化;抗氧化作用食用涂料;坚果肉;鱼;水果;蔬菜;

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Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations

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