PHYSICAL CHARACTERIZATION OF A POTATO STARCH EDIBLE COATING USED IN WALNUT STORAGE
Development of edible coatings to reduce moisture transfer, oxidation or respiration in foods involves the measurement of oxygen, carbon dioxide and water vapor permeability of the film. It is important to have technical information about edible coatings, including barrier and mechanical properties, with the purpose of having an adequate application for each food. Edible films made out of potato starch were used to coat walnuts to improve their storage characteristics. It was found that some of the formulations proposed, mainly those with a high starch content, should be seriously considered to extend the shelf-life of walnuts.
Hurtado, M.L., Estévez, A.M. and Barbosa-Cánovas, G. (2001). PHYSICAL CHARACTERIZATION OF A POTATO STARCH EDIBLE COATING USED IN WALNUT STORAGE. Acta Hortic. 553, 627-630
permeability, coating thickness