Gellan and alginate vegetable coatings

被引：33

作者：

Nussinovitch, A

Hershko, V

机构：

[1] Hebrew Univ. of Jerusalem, Israel, Inst. Biochem., Food Sci. Hum. Nutr., Faculty of Agriculture, Rehovot 76100

来源：

CARBOHYDRATE POLYMERS | 1996年 / 30卷 / 2-3期

关键词：

D O I：

10.1016/S0144-8617(96)00095-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Gellan and alginate hydrocolloid coatings of garlic bulbs (Allium sativum) were studied. Coatings served as a barrier to moisture loss. Incorporation of ingredients that can be found naturally in garlic skin, or are chemically similar to these, into the gum solution before coating, improved adhesion of the film to the surface of the coated commodity. Adhesion strengths were about three times higher than those recorded for a film made of gum and crosslinking agent alone. Electron microscopy technique revealed the structure of the garlic skin and hydrocolloid coating. Distances between the film and the vegetable were measured using image processing, and they could sometimes be reduced by varying the film composition. Copyright (C) 1996 Elsevier Science Ltd

引用

页码：185 / 192

页数：8