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Relationships Between Edible Coatings and Garlic Skin
Author(s) -
HERSHKO V.,
KLEIN E.,
NUSSINOVITCH A.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb12201.x
Subject(s) - food science , chemistry
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.