Yenilebilir Aljinat ve Zein Filmlerin Gıda Ambalajlamasında Kullanımı

Year 2017, Volume: 7 Issue: 2, 295 - 311, 15.12.2017

Gökçe Sarıtaş Küçük Ömer Faruk Çelik , Hasan Türe

Abstract

Son yüzyılda artan dünya nüfusu ve çevre kirliliğinin sonucu olarak gıda kaynaklarındaki
azalmalar doğal ve işlenmiş gıdaların muhafazasını daha da önemli hale getirmiştir. Bu
kapsamda yeni işleme teknolojileri yanında daha uzun raf ömrü sağlayan ambalaj ve depolama
tekniklerinin geliştirilmesi gerekmektedir. Biyopolimerlerden elde edilen yenilebilir filmler;
doğal, ucuz ve çevre dostu özelliklerinden ötürü son yıllarda gıda ambalajlama materyali olarak
sıklıkla kullanılmaktadır. Bu derlemede yenilebilir filmlerin yapımında son yıllarda tercih edilen
aljinat ve zein biyopolimerlerinin ambalaj materyali olarak potansiyel kullanımları
özetlenmiştir.

Keywords

Aljinat, Zein, Yenilebilir filmler, Kaplamalar, Mekanik özellikler

Using of Alginate and Zein Films in Food Packaging

Abstract

The decline in food resources as a consequence of the increasing world population and
environmental pollution in the last century has made conservation of natural and processed
foods even more important. In this context, besides new processing technologies, it is necessary
to develop packaging and storage techniques that provide longer shelf life. Edible films
obtained from biopolymers have been used as food packaging materials in recent years since
they are cheap, natural and environmentally friendly. In this review, the potential use of alginate
and zein biopolymers, which are preferred for production of edible films in recent years, as
packaging materials has been summarized. 

Keywords

Alginate, Zein, Edible films, Coatings, Mechanical properties

References

• 1. Acar J & Alper N (1996). Yenilebilir film ve kaplamalar. Gıda Mühendisliği Dergisi 1 (4): 3-9
• 2. Ali Z, Lazan H & MITRA S (1997). Postharvest physiology and storage of tropical and subtropical fruits. Postharvest of Physiology and Storage of Tropical and Subtropical Fruits
• 3. Alkan D, Aydemir L Y, Arcan I, Yavuzdurmaz H, Atabay H I, Ceylan C & Yemenicioglu A (2011). Development of flexible antimicrobial packaging materials against Campylobacter jejuni by incorporation of gallic acid into zeinbased films. Journal of Agricultural and Food Chemistry 59 (20): 11003-11010
• 4. Anker M (1996). Edible and biodegradable films and coatings for food packaging: a literature review. SIK Institutet för livsmedelsforskning, Göteborg, Sverige
• 5. Arcan I & Yemenicioğlu A (2011). Incorporating phenolic compounds opens a new perspective to use zein films as flexible bioactive packaging materials. Food Research International 44 (2): 550-556
• 6. Baker R A, Baldwin E A & Nisperos-Carriedo M O (1994). Edible coatings and films for processed foods. Edible Coatings and Films to Improve Food Quality 1: 89
• 7. Baldwin E A, Nisperos‐Carriedo M O & Baker R A (1995). Use of edible coatings to preserve quality of lightly (and slightly) processed products. Critical Reviews in Food Science & Nutrition 35 (6): 509-524
• 8. Banker G S (1966). Film coating theory and practice. Journal of Pharmaceutical Sciences 55 (1): 81-89
• 9. Benavides S, Villalobos-Carvajal R & Reyes J (2012). Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree andoregano essential oil concentration. Journal of Food Engineering 110 (2): 232-239
• 10. Chen H (1995). Functional properties and applications of edible films made of milk proteins. Journal of Dairy Science 78 (11): 2563-2583
• 11. Crackel R H L, Gray J, Booren A, Pearson A & Buckley D (1988). Effect of antioxidants on lipid stability in restructured beef steaks. Journal of Food Science 53 (2): 656-657
• 12. Çakmakçı S & Çelik İ (2004). Gıda Katkı Maddeleri. Atatürk Üniversitesi Ziraat Fakültesi Ofset Tesisi, Erzurum, 214s
• 13. Datta S, Janes M, Xue Q G, Losso J & La Peyre J (2008). Control of Listeria monocytogenes and Salmonella anatum on the surface of smoked salmon coated with calcium alginate coating containing oyster lysozyme and nisin. Journal of Food Science 73 (2)
• 14. Draget K, Storker T M, Gudmund S & Olav S (1995). Alginates. In Food Polysaccharides and Their Applications, CRC Press, 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL
• 15. Dursun S & Erkan N (2009). Yenilebilir protein filmler ve su ürünlerinde kullanimi. Journal of FisheriesSciences.com 3 (4): 352-373
• 16. Erickson M & Hung Y-C (2012). Quality in frozen food. Springer Science & Business Media
• 17. Fabra M J, Hambleton A, Talens P, Debeaufort F, Chiralt A & Voilley A (2008a). Aroma barrier properties of sodium caseinate-based films. Biomacromolecules 9 (5): 1406-1410
• 18. Fabra M J, Talens P & Chiralt A (2008b). Effect of alginate and λ-carrageenan on tensile properties and water vapour permeability of sodium caseinate–lipid based films. Carbohydrate Polymers 74 (3): 419-426
• 19. Field C E, Pivarnik L F, Barnett S M & RAND A G (1986). Utilization of glucose oxidase for extending the shelf‐life of fish. Journal of Food Science 51 (1): 66-70
• 20. Gennadios A (2002). Protein-based films and coatings. CRC Press
• 21. Gennadios A, Hanna M A & Kurth L B (1997). Application of edible coatings on meats, poultry and seafoods: a review. LWT-Food Science and Technology 30 (4): 337-350
• 22. Gennadios A & Weller C L (1990). Edible films and coatings from wheat and corn proteins. Food Technology
• 23. Gennadios A, Weller C L & Testin R (1993a). Temperature effect on oxygen permeability of edible protein‐based films. Journal of Food Science 58 (1): 212- 214
• 24. Gennadios A, Weller C L & Testin R F (1993b). Modification of physical and barrier properties of edible wheat gluten-based films 25. Georgevits L E (1967) Method of making a water soluble protein container, Google Patents
• 26. Ghasemi S, Javadi N H S, Moradi M & Khosravi-Darani K (2015). Application of zein antimicrobial edible film incorporating Zataria multiflora boiss essential oil for preservation of Iranian ultrafiltered Feta cheese. African Journal of Biotechnology 14 (24): 2014-2021
• 27. Gombotz W R & Wee S F (2012). Protein release from alginate matrices. Advanced Drug Delivery Reviews 64: 194-205
• 28. Gómez-Estaca J, Montero P, Giménez B & Gómez-Guillén M (2007). Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus). Food chemistry 105 (2): 511-520
• 29. Gontard N, Thibault R, Cuq B & Guilbert S (1996). Influence of relative humidity and film composition on oxygen and carbon dioxide permeabilities of edible films. Journal of Agricultural and Food Chemistry 44 (4): 1064-1069
• 30. Janes M, Kooshesh S & Johnson M (2002). Control of Listeria monocytogenes on the surface of refrigerated, ready‐to‐eat chicken coated with edible zein film coatings containing nisin and/or calcium propionate. Journal of Food Science 67 (7): 2754-2757
• 31. Kester J J & Fennema O (1986). Edible films and coatings: a review. Food Technology (USA)
• 32. Kim K W & Thomas R (2007). Antioxidative activity of chitosans with varying molecular weights. Food Chemistry 101 (1): 308-313
• 33. Kim S, Sessa D & Lawton J (2004). Characterization of zein modified with a mild cross-linking agent. Industrial Crops and Products 20 (3): 291-300
• 34. King A (1983). Brown seaweed extracts (alginates). Food Hydrocolloids 2: 115- 188
• 35. Koushki M, Azizi M, Azizkhani M & Koohy-Kamaly P (2015). Effect of different formulations on mechanical and physical properties of calcium alginate edible films. Journal of Food Quality and Hazards Control 2 (2): 45-50
• 36. Krochta J M & Mulder-Johnston D (1997). Edible and biodegradable polymer films: challenges and opportunities. Food Technology (USA)
• 37. Kutas R (1984). Great sausage recipes and meat curing. The Sausage Maker Inc, New York
• 38. Lai H-M & Padua G W (1997). Properties and microstructure of plasticized zein films. Cereal chemistry 74 (6): 771-775
• 39. Lai H-M & Padua G W (1998). Water vapor barrier properties of zein films plasticized with oleic acid. Cereal Chemistry 75 (2): 194-199
• 40. Lu F, Liu D, Ye X, Wei Y & Liu F (2009). Alginate–calcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead (Channa argus) fillets stored at 4 C. Journal of the Science of Food and Agriculture 89 (5): 848-854
• 41. Mallikarjunan P, Chinnan M, Balasubramaniam V & Phillips R (1997). Edible coatings for deep-fat frying of starchy products. LWT-Food Science and Technology 30 (7): 709-714
• 42. Marcos B, Aymerich T, Monfort J M & Garriga M (2007). Use of antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham. International Journal of Food Microbiology 120 (1): 152-158
• 43. McHugh T H & Krochta J M (1994). Milk-protein-based edible films and coatings. Food Technology 48 (1): 97-103
• 44. Mchugh T H, Weller C L & Krochta J M (1994). Edible coatings and films based on proteins, 201 pp
• 45. Mecitoğlu Ç, Yemenicioğlu A, Arslanoğlu A, Elmacı Z S, Korel F & Çetin A E (2006). Incorporation of partially purified hen egg white lysozyme into zein films for antimicrobial food packaging. Food Research International 39 (1): 12- 21
• 46. Meyer R, Winter A & Weiser H (1959) Edible protective coatings for extending the shelf life of poultry, pp. 146-148, Inst Food Technologists, Suite 300 221 N Lasalle St, Chicago, IL 60601-1291
• 47. Muilen J D (1971) Film formation from nonheat coagulable simple proteins with filler and resulting product, Google Patents
• 48. Nieto M B (2009). Structure and function of polysaccharide gum-based edible films and coatings. In Edible Films and Coatings for Food Applicationspp. 57- 112, Springer
• 49. Nisperos-Carriedo M O (1994). Edible coatings and films based on polysaccharides. Edible Coatings and Films to Improve Food Quality 1: 322- 323
• 50. Norajit K, Kim K M & Ryu G H (2010). Comparative studies on the characterization and antioxidant properties of biodegradable alginate films containing ginseng extract. Journal of Food Engineering 98 (3): 377-384
• 51. Olivas G, Mattinson D & Barbosa-Cánovas G (2007). Alginate coatings for preservation of minimally processed ‘Gala’apples. Postharvest Biology and Technology 45 (1): 89-96
• 52. Olivas G I & Barbosa-Cánovas G V (2008). Alginate–calcium films: water vapor permeability and mechanical properties as affected by plasticizer and relative humidity. LWT-Food Science and Technology 41 (2): 359-366
• 53. Padgett T, Han I & Dawson P (1998). Incorporation of food-grade antimicrobial compounds into biodegradable packaging films. Journal of Food Protection 61 (10): 1330-1335
• 54. Pearce J A & Layers C (1949). Frozen storage of poultry: V. Effects of some processing factors on quality. Canadian Journal of Research 27 (6): 253-265
• 55. Pranoto Y, Salokhe V M & Rakshit S K (2005). Physical and antibacte rial properties of alginate-based edible film incorporated with garlic oil. Food Research International 38 (3): 267-272
• 56. Rakotonirainy A, Wang Q & Padua G (2001). Evaluation of zein films as modified atmosphere packaging for fresh broccoli. Journal of Food Science 66 (8): 1108-1111
• 57. Rhim J-W (2004). Physical and mechanical properties of water resistant sodium alginate films. LWT-Food Science and Technology 37 (3): 323-330
• 58. Rhim J-W, Gennadios A, Weller C L, Cezeirat C & Hanna M A (1998). Soy protein isolate–dialdehyde starch films. Industrial Crops and Products 8 (3): 195-203
• 59. Rojas-Graü M, Tapia M, Rodríguez F, Carmona A & Martin-Belloso O (2007). Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples. Food Hydrocolloids 21 (1): 118-127
• 60. Saldamlı İ (1985). Gıda katkı maddeleri ve ingrediyenler. Hacettepe Üniversitesi, Ankara
• 61. Sanderson G (1981). Polysaccharides in foods. Food Technology 35 (7): 50
• 62. Sarıkuş G (2006). Farklı antimikrobiyal maddeler içeren yenilebilir film üretimi ve kaşar peynirinin muhafazasında mikrobiyal inaktivasyona etkisi. Yüksek Lisans, Fen Bilimleri Enstitüsü, Süleyman Demirel Üniversitesi
• 63. Sathivel S (2005). Chitosan and protein coatings affect yield, moisture loss, and lipid oxidation of pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. Journal of Food Science 70 (8)
• 64. Shellhammer T & Krochta J (1997). Whey protein emulsion film performance as affected by lipid type and amount. Journal of Food Science 62 (2): 390-394
• 65. Shi K, Yu H, Lakshmana Rao S & Lee T-C (2012). Improved mechanical property and water resistance of zein films by plasticization with tributyl citrate. Journal of Agricultural and Food Chemistry 60 (23): 5988-5993
• 66. Siragusa G R & Dickson J S (1992). Inhibition of Listeria monocytogenes on beef tissue by application of organic acids immobilized in a calcium alginate gel. Journal of Food Science 57 (2): 293-296
• 67. Skurtys O, Acevedo C, Pedreschi F, Enrione J, Osorio F & Aguilera J (2010). Food hydrocolloid edible films and coatings. In Food hydrocolloids: Characteristics, properties and structures, Nova Science Publishers, Inc.
• 68. Temiz H & Yeşilsu A F (2006). Bitkisel protein kaynaklı yenilebilir film ve kaplamalar. Gıda Teknolojisi Dergisi 2: 41-50
• 69. Tsai G J, Su W H, Chen H C & Pan C L (2002). Antimicrobial activity of shrimp chitin and chitosan from different treatments and applications of fish preservation. Fisheries Science 68 (1): 170-177
• 70. Turbak A F (1972) Edible vegetable protein casing, Google Patents
• 71. Ünalan İ U, Arcan İ, Korel F & Yemenicioğlu A (2013). Application of active zein-based films with controlled release properties to control Listeria monocytogenes growth and lipid oxidation in fresh Kashar cheese. Innovative Food Science & Emerging Technologies 20: 208-214
• 72. Wang L Z, Liu L, Holmes J, Kerry J F & Kerry J P (2007). Assessment of film‐ forming potential and properties of protein and polysaccharide‐based biopolymer films. International Journal of Food Science & Technology 42 (9): 1128-1138
• 73. Wong Y, Herald T & Hachmeister K (1996). Evaluation of mechanical and barrier properties of protein coatings on shell eggs. Poultry Science 75 (3): 417- 422
• 74. Yeşiltaş M (2012). Dumanlanmış balığın kalitesinde aljinat kaplama etkisi. Yüksek Lisans Tezi, İstanbul Üniversitesi, İstanbul
• 75. Yıldırım E & Barutçu-Mazı I (2017). Effect of zein coating enriched by addition of functional constituents on the lipid oxidation of roasted hazelnuts. Journal of Food Process Engineering 40 (4)
• 76. Yılmaz L, Bayezit A A & Yilsay T Ö (2007). Süt proteinlerinin yenilebilir film ve kaplamalarda kullanılması. Gıda Teknolojileri Elektronik Dergisi 1: 59-64
• 77. Zapata P J, Guillén F, Martínez‐Romero D, Castillo S, Valero D & Serrano M (2008). Use of alginate or zein as edible coatings to delay postharvest ripening process and to maintain tomato (Solanum lycopersicon Mill) quality. Journal of the Science of Food and Agriculture 88 (7): 1287-1293
• 78. Zhang D & Quantick P C (1998). Antifungal effects of chitosan coating on fresh strawberries and raspberries during storage. The Journal of Horticultural Science and Biotechnology 73 (6): 763-767