A study on the use of resin in food coating, Liquidambar orientalis

Özet

The process of coating foodstuffs for specific purposes is widely used today. In recent years, in addition to “coating as packaging”, “coating by forming an edible film layer” has been a subject that has been studied extensively. In this study, the resin (GAR) of the oregano tree (Liquidambar orientalis) dissolved in thyme water was used as a pre-coating component in the coating of the foodstuff. This mixture, which is completely natural and has no residue or toxicity risk, also has antibacterial, antifunga (Boydağ, 2003; Bagamboula et al., 2004). However, it was deemed sufficient to adhere to the food surface with adequate strength and hold the material for coating. One of the advantages of this mixture is that it can be used in pure form with the desired colour, taste, smell, and top coating materials. This mixture was used as an adhesive for coating, pre-coating and wrapping materials. It was concluded that the composition used was essential for public health for consumers.