5. Coating Technology for Food Preservation

  1. Rajeev Bhat2,
  2. Abd Karim Alias2 and
  3. Gopinadhan Paliyath3
  1. Chamorn Chawengkijwanich and
  2. Phikunthong Kopermsub

Published Online: 16 JAN 2012

DOI: 10.1002/9781119962045.ch5

Progress in Food Preservation

Progress in Food Preservation

How to Cite

Chawengkijwanich, C. and Kopermsub, P. (2012) Coating Technology for Food Preservation, in Progress in Food Preservation (eds R. Bhat, A. Karim Alias and G. Paliyath), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781119962045.ch5

Editor Information

  1. 2

    Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia

  2. 3

    Department of Plant Agriculture, University of Guelph, Guelph, Canada

Author Information

  1. Central Research Unit, National Nanotechnology Center, National Science and Technology, Development Agency, Klong Luang, Pathumthani, Thailand

Publication History

  1. Published Online: 16 JAN 2012
  2. Published Print: 10 FEB 2012

ISBN Information

Print ISBN: 9780470655856

Online ISBN: 9781119962045

SEARCH

Keywords:

  • active agents;
  • coating material;
  • encapsulation;
  • food preservation;
  • packaging;
  • surface coating

Summary

The potential use of coating technology for food preservation has been well known for thousands of years. Even though surface coating is a very old practice, the research into this field is expected to continue for the foreseeable future. In this chapter recent progress in the field of food preservation with coating technologies is presented. An overview of the development and application of coating technologies is presented in terms of both experimental and commercial implementation. Emphasis is placed on surface coating techniques and different types of coating component used to protect foods from environmental influences (e.g. light, oxygen, microorganisms) and the generation of desirable functionality on the surface of food or food contact materials. Finally a discussion on effectiveness, drawbacks, and future trends in the technology is included in anticipation of extensive research interest in food applications of the technology.