Moisture barrier properties and morphology of mesquite gum–candelilla wax based edible emulsion coatings

Moisture barrier properties and morphology of mesquite gum–candelilla wax based edible emulsion coatings

Composite edible coatings were formulated with candelilla wax alone, and candelilla wax blended with beeswax, white mineral oil and oleic acid (2:1 ratios) as the lipid phase, and mesquite gum as the structural material and their corrected water vapor permeability (WVPc) were determined. The coating...

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Veröffentlicht in:Food research international 2003, Vol.36 (9), p.885-893
Hauptverfasser: Bosquez-Molina, E., Guerrero-Legarreta, I., Vernon-Carter, E.J.
Format: Artikel
Sprache:eng
Schlagworte:
beeswax
Biological and medical sciences
Candelilla wax
chemical composition
Citrus latifolia
color
Edible coatings
edible films
emulsifiers
Emulsions
Euphorbia antisyphilitica
Food additives
Food industries
food preservation
fruit quality
Fundamental and applied biological sciences. Psychology
General aspects
Mesquite gum
minerals
mixtures
oleic acid
permeability
Plasticizers
Prosopis juliflora
water
wax coatings
waxes
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Zusammenfassung:Composite edible coatings were formulated with candelilla wax alone, and candelilla wax blended with beeswax, white mineral oil and oleic acid (2:1 ratios) as the lipid phase, and mesquite gum as the structural material and their corrected water vapor permeability (WVPc) were determined. The coatings were applied to Persian limes and their effect upon physiological weight loss, color and chemical composition changes were evaluated. Addition of the blend of candelilla wax–mineral oil improved the WVPc ( P
ISSN:0963-9969
1873-7145
DOI:10.1016/S0963-9969(03)00097-8