Extension of shelf-life in pineapple-cereal system for caseinate based coating. They obtained better adherence of the coating to tissue than in the case of immersion in film-forming dispersions at atmospheric pressure. The produced film was thicker and uniformly distributed over the sample surface. Coating by vacuum impregnation resulted in an improvement of mechanical properties and color of carrot slices during storage. Vacuum impregnation was also used by Talens et al. (2012) for the formation of edible coatings.
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