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

Year 2019, Volume: 4 Issue: 2, 130 - 150, 18.12.2019

Bahar Demircan Özgül Özdestan Ocak

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

Cited By: 3

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

References

• [1] Debeaufort F, Quezada-Gallo JA, Delporte B, Voilley A, 2000. Lipid hydrophobicity and physical state effects on the properties of bilayer edible films, J Membrane Sci, 180: 47-55.
• [2] Quezada-Gallo JA, 2009. Delivery of food additives and antimicrobials using edible films and coatings. In: Embuscado ME, Huber KC (eds) Edible Films and Coatings for Food Applications, Springer, New York, NY, p. 315-333.
• [3] Torres JA, Bouzas JO, Karel M, 1985a. Microbial stabilization of intermediate moisture food surfaces, II. Control of surface pH, J Food Process Preserv, 9: 93 – 106.
• [4] Torres JA, Motoki M, Karel M, 1985b. Microbial stabilization of intermediate moisture food surfaces, I. Control of surface preservative concentration. J Food Process Preserv, 9: 75-92.
• [5] Guilbert S, 1988. Use of superficial edible layer to protect intermediate moisture foods: Application to the protection of tropical fruit dehydrated by osmosis. In: Seow CC (ed) Food Preservation by Moisture Control, Elsevier Applied Science Publishers Ltd, London, p. 119-219.
• [6] Vodjani F, Torres JA, 1990. Potassium sorbate permeability of methylcellulose and hydroxypropyl methylcellulose coatings: Effect of fatty acids, J Food Sci, 55(3): 841-846.
• [7] Torres JA, Karel M, 1985. Microbial stabilization of intermediate moisture food surfaces, III. Effect of surface preservative concentration and surface pH control on microbial stability of an intermediate moisture cheese analog, J Food Process Preserv, 9: 107-119.
• [8] Ecker JW, Kolbezen MJ, 1977. Influence of formulation and application method on the effectiveness of benzimidazole fungicides for controlling postharvest diseases of citrus fruit, Neth J Plant Path, 83: 343-352.
• [9] Jeon YJ, Kamil JYVA, Shahidi F, 2002. Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod, J Agric Food Chem, 50: 5167-5178.
• [10] Sebti I, Martial-Gros A, Carnet-Pantiez A, Grelier S, Coma V, 2005. Chitosan polymer as bioactive coating and films against aspergillus niger contamination, J Food Sci, 70(2): 100-104.
• [11] Hoagland PD, Parris N, 1996. Chitosan/pectin laminated films, J Agric Food Chem, 44: 1915-1919.
• [12] Rodriguez MS, Ramos V, Agulló E, 2003. Antimicrobial action of chitosan against spoilage organisms in precooked pizza, J food Sci, 68(1): 271-274.
• [13] Park SI, Stan SD, Daeschel MA, Zhao Y, 2005. Antifungal coatings on fresh strawberries (Fragaria x ananassa) to control mold growth during cold storage, J Food Sci, 70(4): 202-207.
• [14] Zivanovic S, Chi S, Draughon AE, 2005. Antimicrobial activity of chitosan films enriched with essential oils, J Food Chem, 70(1): 45-51.
• [15] Sathivel S, 2005. Chitosan and protein coatings affect yield, moisture loss, and lipid oxidation of pink salmon (Onchorhynchus gorbuscha) fillets during frozen storage, J Food Sci, 70(8): 455-459.
• [16] Rao MS, Chander R, Sharma A, 2005. Development of shelf-stable intermediate-moisture meat products using active edible chitosan coating and irradiation, J Food Sci, 70(7): 325-331.
• [17] Juneja VK, Thippareddi H, Bari L, Inatsu Y, Kawamoto S, Friedman M, 2006. Chitosan protects cooked ground beef and turkey against Clostridium perfringens spores during chilling, J Food Sci, 71(6): 236-240.
• [18] Nisperos-Carriedo MO, Shaw PE, Baldwin EA, 1990. Changes in volatile flavor components of pineapple orange juice as influenced by the application of lipid and composite films, J Agric Food Chem, 38: 1382-1387.
• [19] Debeufort F, Quezada-Gallo JA, Voilley A, 1998. Edible films and coatings: Tomorrow’s packaging: A review, Crit Rev Food Sci, 38(4): 299-313.
• [20] Martin-Polo M, Voilley A, 1990. Comparative study of the water permeability of edible film composed of arabic gum and glycerol monostearate, Sci Aliments, 10: 473-483.
• [21] Greener Donhowe I, Fennema O, 1994. Edible films and coatings: Characteristics, formation, definitions, and testing methods. In: Krochta JM, Baldwin EA, Nisperos-Carriedo M (eds) Edible Coatings and Films to Improve Food Quality, CRC New York, NY, p. 1-24.
• [22] Quezada-Gallo JA, Debeaufort F, Callegarin F, Voilley F, 2000. Lipid hydrophobicity, physical state and distribution effects on the properties of emulsion-based edible films, J Membrane Sci, 180: 37-46.
• [23] Hernandez E, 1994. Edible coatings from lipids and resins. In: Krochta JM, Baldwin EA, Nisperos-Carriedo M (eds) Edible Coatings and Films to Improve Food Quality, CRC, New York NY, p. 279-304.
• [24] Weiss J, Takhistov P, McClements DJ, 2006. Functional materials in food nanotechnology, J Food Sci, 71(9): 107-116.
• [25] Zhang C, Ding Y, Ping Q, Yu L, 2006. Novel chitosan-derived nanomaterials and their micelle forming properties, J Agric Food Chem, 54: 8409-8416.
• [26] Gennadios A, McHugh TH, Weller CL, Krochta JM, 1994. Edible coatings and films based on proteins. In: Krochta JM, Baldwin EA, Nisperos-Carriedo M (eds) Edible Coatings and Films to Improve Food Quality, CRC New York, NY, p. 201-278.
• [27] Karel M, 1990. Encapsulation and controlled release of food additives. In: Schwartzberg HG, Rao MA (eds) Biotechnology and Food Process Engineering, Marcel Dekker, New York, NY, p. 277-229.
• [28] Chen H, Weiss J, Shahidi F, 2006. Nanotechnology in nutraceuticals and functional foods, Food Technol, 3(6): 30-36.
• [29] Taylor TM, Davidson PM, Bruce BD, Weiss J, 2005. Liposomal nanocapsules in food science and agriculture, Crit Rev Food Sci Nutr, 45: 1-19.
• [30] Radina PM, Eckert JW, 1988. Evaluation of imazilil efficacy in relation to fungicide formulation and wax formulation. In: Cohen R, Mendel K (eds) Citriculture proceedings of the sixth international citrus congress, Balaban Publishers, Philadelphia PA, p. 1427-1434.
• [31] Wells JM, 1971. Heated wax-emulsion with benomyl and 2,6-dichloro-4-nitroaniline for control of postharvest decay of peaches and nectarines, Phytopathology, 62: 129-133.
• [32] Couey HM, Farias G, 1979. Control of postharvest decay of papaya, Hort Sci, 14(6): 719-721.
• [33] Ghaouth AE, Arul J, Ponnampalam R, Boulet M, 1991. Chitosan coating effect on storability and quality fresh strawberries, J Food Sci, 56(6): 1618-1631.
• [34] Domenico JA, Rahman AR, Westcott DE, 1972. Effects of fungicides in combination with hot water and wax on the shelf life of tomato fruit, J Food Sci, 37: 957-960.
• [35] Tay SL, Perera CO, 2004. Effect of 1-methylcyclopropene treatment and edible coatings on the quality of minimally processed lettuce, J Food Sci, 69(2): 131-135.
• [36] Carlin F, Gontard N, Reich M, Nguyen-The C, 2001. Utilization of zein coating and sorbic acid to reduce Listeria monocytogenes growth on cooked sweet corn, J Food Sci, 66(9): 1385-1389.
• [37] Lee SY, Krochta JM, 2002. Accelerated shelf life testing of whey-protein-coated peanuts analyzed by static headspace gas chromatography, J Agric Food Chem, 50: 2022-2028.
• [38] Quezada-Gallo JA, Diaz-Amaro R, Gramin A, Pattyn C, Debeaufort F, Voilley A, 2004. Biopolymers used as edible coating to limit water transfert, colour degradation and aroma lost in Mexican fruits, Acta Horticulturae, 682: 1709-1716.
• [39] Quezada-Gallo JA, Bon Rosas F, Ramírez Gómez M, Díaz Amaro MR, Noah N, d Datzenko A, 2005. Performances of edible coatings combined with bread additives to preserve fried donuts and mexican white bread “bolillo”, Proceedings of the annual meeting of the institute of food technologists, 20-25 June, New Orleans, LA.
• [40] Guilbert S, 1986. Technology and application of edible protective films. In: Mathlouthi M (ed) Food Packaging and Preservation: Theory and Practice. Elsevier Applied Sciece Publishing Co, London, p. 371-394.
• [41] Katz EE, Labuza TP, 1981. Effect of water activity on the sensory crispness and mechanical deformation of snack food products, J Food Sci, 46: 403.
• [42] Rico-Peña DC, Torres JA, 1990. Edible methylcellulose-based films as moisture-impermeable barriers in sundae ice cream cones, J Food Sci, 55: 1468-1469.
• [43] Greener I, Fennema O, 1989. Evaluation of edible bilayer films for use as moisture barriers for food, J Food Sci, 54(6): 1400-1406.
• [44] Baranowski ES, 1990. Miscellaneous food additives. In: Branen AL, Davidson PM, Salminen S (eds) Food Additives, Marcel Dekker, New York, NY, p. 511-578.
• [45] Chung D, Papadakis SE, Yam KL, 2003. Evaluation of a polymer coating containing triclosan as the antimicrobial layer for packaging materials, Int J Food Sci Tech, 38: 165-169.
• [46] Janes ME, Kooshesh S, Johnson MG, 2002. Control of on the surface of Listeria monocytogenes refrigerated, ready-to-eat chicken coated with edible zein film coatings containing nisin and/ or calcium propionate, J Food Sci, 67(7): 2754-2757.
• [47] Longinos-Martinez S, Mendoza-Chapulin MR, Quezada-Gallo JA, Pedroza-Islas R, 2005. Películas antimicrobianas para carne y productos cárnicos, Mundo lácteo y cárnico, 5(6): 12-17.
• [48] Coma V, Martial-Gros A, Garreau S, Copinet A, Salin F, Deschamps A, 2002. Edible antimicrobial films based on chitosan matrix, J Food Sci, 67(3): 1162-116.
• [49] Çağrı A, Üstunol Z, Osburn W, Ryser ET, 2003. Inhibition of Listeria monocytogenes on hot dogs using antimicrobial whey protein-based edible casing, J Food Sci, 68(1): 291-299.
• [50] Sanders ES, 1999. Probiotics. Food Technolog, 53(11): 67-77.
• [51] Sanders ES, Huis in’t Veld J, 1999. Bringing a probiotic containing functional food to the market: Microbiological, product, regulatory and labeling issues, Antonie van Leeuwenhoek, 76: 293-315.
• [52] Mei Y, Zhao Y, 2003. Barrie rand mechanical properties of milk protein-based films containing nutraceuticals, J Agric Fodd Chem, 51: 1914-1918.
• [53] Miller KS, Krochta JM, 1997. Oxygen and aroma barrier properties of edible films: A review, Trends Food Sci Tecnol, 8: 228-237.
• [54] Quezada-Gallo JA, Debeaufort F, Voilley A, 1999. Interactions between aroma and edible films, 1. Permeability of methylcellulose and low-density polyethylene films to methyl ketones, J Agric Food Chem, 47: 108-113.
• [55] Amanatidou A, Slump RA, Gorris LGM, Smid EJ, 2000. High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots, J Food Sci, 65(1): 61-66.