Current and Future Application Potential of Transferring Food Additives Using Edible Films and Coatings

Year 2019, , 130 - 150, 18.12.2019

Bahar Demircan Özgül Özdestan Ocak

https://doi.org/10.33484/sinopfbd.524412

Cited By: 4

Abstract

New strategies have being developed in the food
production and processing industry to ensure longer shelf life in the products and
to satisfy the increasing demand of consumers for safe foods. The shelf life of
the products is reduced because many processed foods are subjected to surface
contamination after the process. The food industry has focused on studies on
edible films and coatings that could potentially fulfill the packaging
function. The number of research focusing on the use of edible films and
coatings as a packaging material increases due to the potential to increase
food quality, food safety, and shelf life of these systems. The functionality of
edible films and coatings depends on the nature and structure of film
materials. The choice of film-forming agent or active ingredient should be made considering
the structure of the food product, the procedures to be applied, and the
purpose of usage. Therefore, the desired properties in the product can be
obtained by composite films consisting of hydrocolloids and combinations of
lipids. These systems can be used as carriers for a wide range of food
additives, such as antioxidants, vitamins, colorants, as well as being a
barrier against mass diffusion. Addition of these additives to the structures
can eliminate the other deterioration factors, especially microbial deterioration,
and can ensure the safe storage of foods for a longer period. In this review, the
use of a variety of protein, polysaccharide, and lipid based edible films and
coatings to develop a variety of food additives included or potentially
incorporated into these films has been discussed.

Keywords

Edible film and coatings, food additives, food quality, shelf life, protective food systems

Gıda Katkı Maddelerinin Yenilebilir Film ve Kaplamalar Kullanılarak Taşınmasının Günümüzde ve Gelecekteki Uygulama Potansiyeli

Abstract

Günümüzde tüketicilerin güvenli gıdalara taleplerinin artması
doğrultusunda, gıda üretim ve işleme endüstrisi ürünlerde daha uzun raf ömrü
sağlama yönünde yeni stratejiler geliştirmektedir. Birçok işlenmiş gıda, proses
sonrası yüzey kontaminasyonuna maruz kaldığından ürünlerin raf ömrü
kısalmaktadır. Gıda endüstrisi potansiyel olarak ambalajlama işlevini yerine
getirebilecek olan yenilebilir film ve kaplamalar üzerinde çalışmalara
odaklanmıştır. Yenilebilir film ve kaplamaların bir ambalaj malzemesi olarak kullanımı üzerine odaklanan araştırmalar, bu
sistemlerin gıda kalitesini, gıda güvenliğini ve raf ömrünü arttırma
potansiyeli nedeniyle günden güne artmaktadır. Yenilebilir film ve kaplamaların
işlevsellikleri film materyallerinin yapı ve doğasına bağlıdır. Film oluşturucu
madde veya aktif katkı maddesi seçimi gıda ürününün yapısına, uygulanacak
işlemlere ve amaca uygun olarak yapılmalıdır. Bu nedenle üründe arzu edilen özellikler,
hidrokolloid ve lipitlerin kombinasyonlarından oluşan kompozit filmler ile elde
edilebilir. Bu sistemler kütle difüzyonuna karşı bir engel oluşturmasının yanı
sıra antioksidanlar, vitaminler, renklendiriciler gibi çok çeşitli gıda katkı
maddeleri için de taşıyıcı olarak kullanılabilirler. Bu katkıların yapılara
eklenmesi başta mikrobiyal bozulma olmak üzere diğer bozulma etkenlerini
ortadan kaldırarak gıdaların daha uzun süre güvenli bir şekilde depolanmasını
sağlayabilir. Bu derlemede, geliştirilen çeşitli protein, polisakkarit ve lipit
bazlı yenilebilir film ve kaplamalar kullanılarak, bu filmlere dahil edilmiş
veya potansiyel olarak dahil edilebilecek olan çeşitli gıda katkı maddelerinin
taşınması ele alınmıştır.

Keywords

yenilebilir film ve kaplamalar, gıda katkı maddeleri, gıda kalitesi, raf ömrü, koruyucu gıda sistemleri

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