Yenilebilir Film ve Kaplamalarda Gıda Katkı Maddelerinin Kullanımı, Uygulama Yöntemleri ve Alanları

Year 2024, Volume: 1 Issue: 1, 44 - 60, 02.08.2024

Elif Ayça Güler Elif Özbey

Abstract

Tüketiciler arasında sağlıklı yaşam tarzına ilişkin artan farkındalık, gıda ürünlerinin raf ömrünü koruyucu madde kullanmaya gerek kalmadan uzatmaya yönelik yeni teknikler üzerine araştırmalara teşvik etmiştir. Küresel gıda kalitesini iyileştirme yetenekleri sayesinde yenilebilir filmler ve kaplamalar, gıdaların korunmasında özellikle dikkate alınmaktadır. Yenilebilir filmler ve kaplamalar, bir gıdanın yüzeyinde biriken veya etrafına ince koruyucu bir tabaka oluşturan, yenilebilir ve biyolojik olarak parçalanabilir katmanlardır. Biyopolimerler, proteinler, polisakkaritler ve lipitler, yenilebilir film ve kaplamaların oluşturulması için önemli olan ve doğal olarak oluşan polimerlerdir. Doğru uygulamada, yenilebilir filmler ve kaplamalar gıda ürünlerinin fiziksel özelliklerini iyileştirmeyi ve yüzeylerinin ayırt edici dokunsal ve görsel niteliklerini geliştirmeyi mümkün kılar. Başka bir deyişle, yenilebilir filmler ve kaplamalar antioksidanlar, antimikrobiyaller, renkler ve aromalar gibi faktörler için aktif madde taşıma işlevine yardımcı olabilmektedir. Gıda ürünlerinin oksidasyondan, nem emiliminden/desorpsiyonundan, mikrobiyal büyümeden ve diğer kimyasal reaksiyonlardan korunması büyük önem taşımaktadır. Tüm bu özellikler sayesinde yenilebilir filmler ve kaplamalar gıda ürünlerinin kalitesini uzatır ve gıda güvenliğini artırır. Bu derlemede, yenilebilir filmler ve kaplamaların kullanım amaçları, özellikleri, film malzemeleri, katkı maddeleri, üretim yöntemleri ve gıdaya uygulanma teknikleri hakkında detaylı bilgiler sunulmaktadır.

Keywords

ambalajlama, lipitler, polisakkaritler, proteinler, yenilebilir filmler, yenilebilir kaplamalar

Application Methods, Use of Food Additives and Application Areas in Edible Film and Coatings

Abstract

The growing awareness of healthy lifestyles among consumers has stimulated research into new techniques to extend the shelf life of food products without the need for preservatives. Edible films and coatings are being given particular consideration in food preservation due to their ability to improve global food quality. Edible films and coatings are thin protective, edible and biodegradable layers deposited on or wrapped around the surface of a food. Biopolymers are naturally occurring polymers that are most important for the creation of edible films and coatings, including proteins, polysaccharides and lipids. In the correct application, edible films and coatings make it possible to improve the physical properties of food products and enhance the distinctive tactile and visual qualities of their surface. In other words, edible films and coatings can assist in the active ingredient transport function for factors such as antioxidants, antimicrobials, colours and flavours. Protection of food products from oxidation, moisture absorption/desorption, microbial growth and other chemical reactions is of great importance. Thanks to all these properties, edible films and coatings prolong the quality of food products and improve food safety. In this review, detailed information is presented about the intended use of edible films and coatings, their properties, film materials, additives, production methods and food application techniques.

Keywords

packaging, lipids, polysaccarides, proteins, edible films, edible coatings

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