Abstract
Hydrocolloid-based coatings and films, produced from polysaccharides, proteins, and their blends, have emerged as alternatives to synthetic polymers for food and packaging applications, because they are edible, versatile, renewable, and biodegradable. Coatings are formed as a thin layer directly onto food surfaces by dipping, spraying, brushing, fluidized bed, or panning method. By contrast, films are standalone pre-formed materials either placed between food components or sealed into pouches, and they are manufactured by wet- or dry-casting method. Overall, hydrocolloid-based coatings and films possess excellent barrier properties to CO2, O2, and oil under certain conditions, but moderate water vapor barrier properties. Their formation mechanisms are closely correlated with conformation of biopolymers, their aggregation and crystalline state, as well as their interactions with additives and water. This chapter discusses the existing and potential applications of coatings and films, focusing on the developments and trends of hydrocolloid-based coatings and films for the food industry.
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Xiao, Q. (2021). Coating and Film-Forming Properties. In: Fang, Y., Zhang, H., Nishinari, K. (eds) Food Hydrocolloids. Springer, Singapore. https://doi.org/10.1007/978-981-16-0320-4_8
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