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

Yıl 2024, Cilt: 1 Sayı: 1, 44 - 60, 02.08.2024

Öz

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.

Kaynakça

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

Yıl 2024, Cilt: 1 Sayı: 1, 44 - 60, 02.08.2024

Öz

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.

Kaynakça

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  • Kuan, Y. L., Sivanasvaran, S. N., Pui, L. P., Yusof, Y. A., & Senphan, T. (2020). Physicochemical Properties of Sodium Alginate Edible Film Incorporated with Mulberry (Morus australis) Leaf Extract. Pertanika Journal of Tropical Agricultural Science, 43(3).
  • Licciardello, F., Lombardo, S., Rizzo, V., Pitino, I., Pandino, G., Strano, M. G., ... & Mauromicale, G. (2018). Integrated agronomical and technological approach for the quality maintenance of ready-to-fry potato sticks during refrigerated storage. Postharvest Biology and Technology, 136, 23-30.
  • Lin, M. G., Lasekan, O., Saari, N., & Khairunniza-Bejo, S. (2017). The effect of the application of edible coatings on or before ultraviolet treatment on postharvested longan fruits. Journal of Food Quality, 2017(1), 5454263.
  • De Lacey, A. L., López-Caballero, M. E., Gómez-Estaca, J., Gómez-Guillén, M. C., & Montero, P. J. I. F. S. (2012). Functionality of Lactobacillus acidophilus and Bifidobacterium bifidum incorporated to edible coatings and films. Innovative Food Science & Emerging Technologies, 16, 277-282.
  • Marín, A., Atarés, L., Cháfer, M., & Chiralt, A. (2017). Properties of biopolymer dispersions and films used as carriers of the biocontrol agent Candida sake CPA-1. LWT-Food Science and Technology, 79, 60-69.
  • Mate, J. I., & Krochta, J. M. (1996). Whey protein coating effect on the oxygen uptake of dry roasted peanuts. Journal of Food Science, 61(6),1202-1206, 1210.
  • McHugh, T. H., & Krochta, J. M. (1994). Sorbitol - vs glycerol-plasticized whey protein edible films: integrated oxygen permeability and tensile property evaluation. Journal of agricultural and food chemistry, 42(4), 841-845.
  • Vukić, M., Grujić, S., & Odzaković, B. (2017). Application of edible films and coatings in food production. Advances in Applications of Industrial Biomaterials, 121-138.
  • Milani, J., & Maleki, G. (2012). Hydrocolloids in food industry. Food industrial processes–Methods and equipment, 2, 2-37.
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  • Muppalla, S. R., & Chawla, S. P. (2018). Effect of Gum Arabic‐polyvinyl alcohol films containing seed cover extract of Zanthoxylum rhetsa on shelf life of refrigerated ground chicken meat. Journal of Food Safety, 38(4), e12460.
  • Nisperos-Carriedo, M. O., Shaw, P. E., & Baldwin, E. A. (1990). Changes in volatile flavor components of pineapple orange juice as influenced by the application of lipid and composite films. Journal of Agricultural and Food Chemistry, 38(6), 1382-1387.
  • Noor, S., Bhat, Z. F., Kumar, S., & Mudiyanselage, R. J. (2018). Preservative effect of Asparagus racemosus: A novel additive for bioactive edible films for improved lipid oxidative stability and storage quality of meat products. Meat science, 139, 207-212.
  • Senturk Parreidt, T., Schmid, M., & Müller, K. (2018). Effect of dipping and vacuum impregnation coating techniques with alginate based coating on physical quality parameters of cantaloupe melon. Journal of food science, 83(4), 929-936.
  • Pavlath, A. E., & Orts, W. (2009). Edible films and coatings: why, what, and how?. Edible films and coatings for food applications, 1-23.
  • Pérez, A.G. Química II—Un Enfoque Constructivista, (2007).1st ed.; Quintanar, D.E., Ed.; Pearson Educación de México, S.A. de C.V.: Mexico City, Mexico, ISBN 9789702608448.
  • Pérez-Guzmán, C. J., & Castro-Muñoz, R. (2020). A review of zein as a potential biopolymer for tissue engineering and nanotechnological applications. Processes, 8(11), 1376.
  • Atarés, L., & Chiralt, A. (2016). Essential oils as additives in biodegradable films and coatings for active food packaging. Trends in food science & technology, 48, 51-62.
  • Rafflisman, N. S., Mah, S. K., Lee, S. Y., Yee, K. S. P., & Chowdhury, S. (2021, October). The impact of the mulberry (Morus nigra L.) leaf extract on the physicochemical properties of poly (vinyl alcohol) blend films. In IOP Conference Series: Materials Science and Engineering (Vol. 1195, No. 1, p. 012016). IOP Publishing.
  • Rangel-Marrón, M., Mani-López, E., Palou, E., & López-Malo, A. (2019). Effects of alginate-glycerol-citric acid concentrations on selected physical, mechanical, and barrier properties of papaya puree-based edible films and coatings, as evaluated by response surface methodology. Lwt, 101, 83-91.
  • Ryu, S.Y., Rhim, J.W., Roh, H.J. and Kim, S.S. (2002). Preparation and Physical Properties of Zein-Coated High-Amylose Corn Starch Film, LWT - Food Science and Technology 35: 680-686.
  • SChillo, S., Flores, S., Mastromatteo, M., Conte, A., Gerschenson, L., & Del Nobile, M. A. (2008). Influence of glycerol and chitosan on tapioca starch-based edible film properties. Journal of Food Engineering, 88(2), 159-168.
  • Sánchez-Ortega, I., García-Almendárez, B. E., Santos-López, E. M., Amaro-Reyes, A., Barboza-Corona, J. E., & Regalado, C. (2014). Antimicrobial edible films and coatings for meat and meat products preservation. The Scientific World Journal, 2014(1), 248935.
  • Selby, H.H.; Whistler, R.L. Agar (1993). In Industrial Gums-Polysaccharides and Their Derivatives; Whistler, R.L., BeMiller, J.N., Eds.; Academic Press Inc.: London, UK; pp. 87-103. ISBN 0127462538.
  • Sharma, P., Shehin, V., Kaur, N., Vyas, P. (2019). Application of edible coatings on fresh and minimally processed vegetables: a review. International Journal of Vegetable Science, 25(3), 295-314.
  • Shit, S.C.; Shah, P.M. (2014). Edible polymers: Challenges and opportunities. J. Polym., 1-13.
  • Singh, G., Singh, S., Kumar, B., & Gaikwad, K. K. (2021). Active barrier chitosan films containing gallic acid based oxygen scavenger. Journal of Food Measurement and Characterization, 15, 585-593. https://doi.org/10.1007/s11694-020-00669-w
  • Soukoulis, C., Yonekura, L., Gan, H. H., Behboudi-Jobbehdar, S., Parmenter, C., & Fisk, I. (2014). Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread. Food Hydrocolloids, 39, 231-242.
  • Song, Y., Liu, L., Shen, H., You, J., & Luo, Y. (2011). Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food control, 22(3-4), 608-615.
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  • Sürengil, G., (2014). Defne (Laurus nobilis) ve Fesleğen (Ocimum basilicum) Ekstraktları Kullanılarak Üretilen Yenilebilir Filmlerin Alabalık (Oncorhynchus mykiss) Filetolarına Etkilerinin Tespiti. Yüksek Lisans Tezi, Ege Üniversitesi Fen Bilimleri Enstitüsü, İzmir, 30-48. Erişim adresi: https://tez.yok.gov.tr/UlusalTezMerkezi/tezSorguSonucYeni.jsp
  • Takala, P. N., Vu, K. D., Salmieri, S., Khan, R. A., & Lacroix, M. (2013). Antibacterial effect of biodegradable active packaging on the growth of Escherichia coli, Salmonella typhimurium and Listeria monocytogenes in fresh broccoli stored at 4 C. LWT-Food Science and Technology, 53(2), 499-506.
  • Tahir, H. E., Xiaobo, Z., Mahunu, G. K., Arslan, M., Abdalhai, M., & Zhihua, L. (2019). Recent developments in gum edible coating applications for fruits and vegetables preservation: A review. Carbohydrate polymers, 224, 115141. Tavera-Quiroz, M. J., Romano, N., Mobili, P., Pinotti, A., Gómez-Zavaglia, A., & Bertola, N. (2015). Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum. Journal of Functional Foods, 16, 164-173.
  • Tufan M. (2018). Ayçiçeği Sapından Yenilebilir Cmc Film Üretimi Ve Karakterizasyonu (Doctoral Dissertation, Anadolu University (Turkiye)).
  • Tural, S., & Turhan, S. (2017). Properties of edible films made from anchovy by-product proteins and determination of optimum protein and glycerol concentration by the TOPSIS method. Journal of Aquatic Food Product Technology, 26(6), 640-654.
  • Tyburcy, A., & Kozyra, D. (2010). Effects of composite surface coating and pre-drying on the properties of kabanosy dry sausage. Meat Science, 86(2), 405-410.
  • Tzoumaki, M. V., Biliaderis, C. G., & Vasilakakis, M. (2009). Impact of edible coatings and packaging on quality of white asparagus (Asparagus officinalis, L.) during cold storage. Food Chemistry, 117(1), 55-63.
  • Vargas-Torres, A., Becerra-Loza, A. S., Sayago-Ayerdi, S. G., Palma-Rodríguez, H. M., de Lourdes García-Magaña, M., & Montalvo-González, E. (2017). Combined effect of the application of 1-MCP and different edible coatings on the fruit quality of jackfruit bulbs (Artocarpus heterophyllus Lam) during cold storage. Scientia Horticulturae, 214, 221-227.
  • Voet, D.; Voet, J.G.; Pratt, C. (2009). Fundamentos de Bioquímica-La Vida a Nivel Molecular, 2nd ed.; Editorial Medica Panamericana: Buenos Aires, Argentina.
  • Yinzhe, R.; Shaoying, Z. (2013). Effect of carboxymethyl cellulose and alginate coating combined with brewer yeast on postharvest grape preservation. ISRN Agron. 2013, 1-7.
  • Wang, C., Killpatrick, A., Humphrey, A., & Guo, M. (2019). Whey protein functional properties and applications in food formulation. Whey protein production, chemistry, functionality, and applications, 157-204.
  • Williams, P.A.; Phillips, G.O. (2009). Introduction to food hydrocolloids. In Handbook of Hydrocolloids; Woodhead Publishing Limited: New Delhi, India; pp. 1–22.
  • Zhang, Y., Rempel, C., & Mclaren, D. (2014). Thermoplastic Starch, In J. H. Han (Ed.), Innovations in Food Packaging, TX. Elsevier Ltd., Plano, 305-323
Toplam 93 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Bilimleri (Diğer)
Bölüm Derlemeler
Yazarlar

Elif Ayça Güler 0009-0002-4446-5726

Elif Özbey

Yayımlanma Tarihi 2 Ağustos 2024
Gönderilme Tarihi 10 Haziran 2024
Kabul Tarihi 23 Temmuz 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 1 Sayı: 1

Kaynak Göster

APA Güler, E. A., & Özbey, E. (2024). Yenilebilir Film ve Kaplamalarda Gıda Katkı Maddelerinin Kullanımı, Uygulama Yöntemleri ve Alanları. Özal Tarım Ve Gıda Bilimleri Dergisi, 1(1), 44-60.