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

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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