GELLAN AND ALGINATE VEGETABLE COATINGS

Gellan and alginate hydrocolloid coatings of garlic bulbs (Allium sati vum) were studied. Coatings served as a barrier to moisture loss. Inco rporation of ingredients that can be found naturally in garlic skin, o r are chemically similar to these, into the gum solution before coatin g, improved adhesion of the film to the surface of the coated commodit y. Adhesion strengths were about three times higher than those recorde d for a film made of gum and crosslinking agent alone. Electron micros copy technique revealed the structure of the garlic skin and hydrocoll oid coating. Distances between the film and the vegetable were measure d using image processing, and they could sometimes be reduced by varyi ng the film composition. Copyright (C) 1996 Elsevier Science Ltd