This work was partially supported by the Israeli Agricultural Ministry, Chief Scientists Fund, Project #811–0164–95.
Relationships Between Edible Coatings and Garlic Skin
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 61, Issue 4, pages 769–777, July 1996
How to Cite
HERSHKO, V., KLEIN, E. and NUSSINOVITCH, A. (1996), Relationships Between Edible Coatings and Garlic Skin. Journal of Food Science, 61: 769–777. doi: 10.1111/j.1365-2621.1996.tb12201.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 8/22/95; revised 11/27/95; accepted 1/25/96.
- edible coating;
- cross linking
Porous garlic skin was coated with cross-linked sodium alginate. Penetration of the hydrocolloid and cross-linking agents into the skin were detected by Fourier-Transform Infra-red, X-ray analysis, Inductively Coupled Plasma Atomic Emission Spectrometry and chemical micro-analysis. The skin structure, its wax coating and pores were studied to elucidate the means by which coating agents penetrate the skin. Pathways of skin penetration by gum were hypothesized. Gum penetrates by three pathways: through skin discontinuities, from beneath where the roots are found and directly through the skin. The coating adhered to the outer garlic skin and conformed to its shape.