Active edible coatings are of current interest as efficient and safe techniques forenhancementof food products quality and functionality. Layer-by-Layer (LbL) electrostatic deposition of oppositely charged natural edible polysaccharides, a well adhesive polyanion alginate and a biologically active polycation chitosan, was implemented for coating a model food: fresh-cut melon. The LbL coating was found to possess the beneficial properties of both ingredients, combining physiological protection with biological activity. The bilayer coating slowed down tissue texture degradation, prevented an increase in headspace CO2, ethanol, and acetaldehyde concentrations, which are the signs of hypoxic stress and off-flavor and provide antimicrobial protection. The performance of the alginate-chitosan coating was compared with single-layer coatings and with non-coated control. The method is cheap, simple and allows delivery of beneficial materials to food products.
Principal investigator: Dr. Elena Poverenov elenap@volcani.agri.gov.il
