Food hydrocolloid edible films and coatings

O. Skurtys, C. Acevedo, F. Pedreschi, J. Enrione, F. Osorio, J. M. Aguilera

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

30 Scopus citations


In this chapter book, we present and discuss some aspects of hydrocolloid edible films and coating. The film-forming materials is presented and the physical properties (e.g. thickness, mechanical, optical and thermodynamic properties, water and gases barrier) of the film and coating are examined in detail. The main techniques used to form edible coatings as spray systems or immersion procedures are discussed as well as the solvent casting and the extrusion processes for the edible films. The main disadvantage of these techniques is the lost of quality of the edible coatings and films since there is no control over the shape, size and size distribution of the dispersed elements (e.g. additives, ingredients, etc.) in the support structure matrix is poor. Thus, microfluidic applications are presented and discussed to solve some of these problems and to improve film qualities.
Original languageAmerican English
Title of host publicationFood Hydrocolloids: Characteristics, Properties and Structures
Number of pages40
ISBN (Electronic)9781608762224
StatePublished - 1 Dec 2010
Externally publishedYes

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