EDIBLE FILM AND COATINGS

Yıl 2004, Cilt: 2 Sayı: 4, 8 - 14, 01.08.2004

M. Fatih Ertugay Oktay Tomar

Öz

Edible film are defined as a thin layer of edible material that are formed on the surface of a food as a coating or between food components. Components used for the preparation of edible films can be classified into three categories: Hydrocolloids such as proteins, polysaccharides, alginates , lipids such as fatty acids, acylglycerols, waxes and composites made by combining hidrocolloids and lipids .Edible films and coatings, developed an alternative to the commercial packaging materials, can be used for versatile food products to reduce loss of moisture and lipids, to restrict absorption of oxygen, to improve mechanical handling properties, and to provide physical protection

Anahtar Kelimeler

Edible film and coatings, packaging

Yenilebilir Film ve Kaplamalar

Öz

Yenilebilir filmler, gıda bileşenleri arasında veya kaplama olarak bir gıdanın yüzeyi üzerinde oluşmuş ince tabakalı yenilebilir materyal olarak tanımlanmaktadır. Yenilebilir film ve kaplamaların hazırlanmasında kullanılan bileşenler 3 kategoride sınıflandırılmaktadır: Hidrokolloidler poli sakkaritler, proteinler , lipitler yağ asitleri, asil gliseroller, vakslar vb. ve kompozitler hidrokolloid / lipit karışımları . Yenilebilir film ve kaplamalar ticari ambalajlama materyallerine alternatif olarak geliştirilmiş olup, nem kaybını azaltmak, oksijen absorpsiyonunu sınırlamak, mekaniksel işleme özelliklerini geliştirmek ve fiziksel koruma sağlamak için çok yönlü gıdalara uygulanmaktadır

Anahtar Kelimeler

Yenilebilir film ve kaplamalar, ambalajlama

Kaynakça

• Andrianaiova YW, Rakotonirainy M and Padua GW. 2003. Thermal behavior of zein-based biodegradable films. Starch/ Stärke, 55: 25-29.
• Avena-bustillos RJ and Krochta JM. 1993. WVP of casemate-based edible films gluten and lipids: Water vapour permeability and other physical properties.
• Int. J. Food Set. Technol, 29: 39-50. Gontard N, Thibault R, Cuq B and Guilbert S. 1996. Influence of realitive humidity and film composition on oxygen and carbon dioxide permeabilities of edible films. J. Agric. Food Chem, 44(4): 1064-1069. as afected by pH, calcium crosslinking and lipid content. Journal of Food Science, 58: 904-907.
• Greener IK and Fennema O. 1989. Barrier properties and surface characteristics of edible bilayer films. Journal of Food Science, 54(6): 1393-1399.
• Guilbert S. 1986. Technology and application of edible protective films. In Food
• L. on moisture transfer properties of cellulose-based edible films. Lebensmittel-wissenschaft und-technologie, 28: 241-244. Banks NH. 1985. Internal atmosphere modification in pro-long coated apples.
• Packaging and Preservation. Theory and Practice, M. Mathlouthi (Ed.), p. Elsevier Applied Science Pub. Co., London, England. Acta Hort, 157: 105-112. Guilbert S. 1988. Use of superficial edible layer to protect ıntermediate moisture
• Biquet B and Labuza TP. 1988. Evaluation of the moisture permeability foods: Application to the Protection of Tropical Fruit Dehydrated by
• Osmosis. In Food Preservation By Moisture Control, CC Seow (Ed.). Elsevier Applied Science Publishers, Ltd., New York. Sci, 53: 989-998. Brandenburg AH, Weller CL and Testin RF. 1993. Edible films and coalings from
• Hagenmaier RD and Shaw PE. 1990. Moisture permeability of edible films made soy proiein. J. Food Sci, 58: 1086-1089. with fatty acid and hydroxypropyl methylcellulose. J. Agric. Food Chem, : 1799-1803.
• Chandra PK and Sobral PJA. 2000. Calculation of viscoelastic properties of edible films: Application of three models. Ciênc. Tecnol. Aliment. (2): 1-17.
• Han JH. 2001. Edible and biodegradable films/coatings carrying bioactive agents.
• Department of Food Scienceat the Universty of Manitoba, Winnipeg, Canada, p.7. Chen H. 1995. Functional properties and applications of edible films made of milk proteins. J. Dairy Sci, 78: 2563-2583.
• Haugaard VK, Udsen AM, Montensen G, H?egh L, Petersen K and Monohan F. 2001.
• Potential food applications of biobased materials. An EU-Concerted Action Project. Starch/ Stärke, 53: 189-200. Chobert JM, Briand L, Guéguen J, Popineau Y, Larré C and Haertlé T. 1996.
• Recent advences in enzymatic modifications of food proteins for improving their functional properties. Nahrung, 40(4): 177-182. Cuq B, Aymard C, Cuq JL and Guilbert S. 1995. Edible packaging films based on
• Huse HL, Mallikarjunan P, Chinnan MS, Hung YC and Phıllıps RD. 1998. Edible coatings for reducing oil uptake in production of akara (Deep-fat Frying of Cowpea Paste). J. Food Proc Present, 22: 155-165. fish myofibrillar proteins: Formulation and functional properties. J. Food Sci, 60: 1369-1374.
• Iwata K, Ishizaki S, Handa A and Tanaka M. 2000. Preparation and characterization of edible films from fish water-soluble proteins. Fisheries Science, 66(2): 382.
• Cuq B, Gontard N and Guilbert S. 1997a. Thermal properties of fish myofibrillar protein-based films as affected by moisture content. Polymer, 38: 2405.
• Kamper SL and Fennema O. 1984a. Water vapor permeability of edible bilayer films. J. Food Sci, 49: 1478-1485.
• Cuq B, Gontard N and Guilbert S. 1997b. Thermoplastic properties of fish myofibrillar proteins: Application to biopackaging fabrication. Polymer, 38: 4071-4078.
• Kamper SL and Fennema O. 1984b. Water vapor permeability of an edible, fatty acid, bilayer film. J. Food Scj, 49: 1482-1485.
• Debeaufort F and Voilley A. 1997. Methylcelluse- based edible films and Kester JJ and Fennema O. 1986. Edible films and coatings: A Review. Food Technol, coatinmgs: 2. mechanical and thermal properties as a function of plasticizer content. J. Agric. Food Chem, 45(3): 685-689. (12): 47.
• Krochta JM, Baldwin EA and Nisperos-carriedo M. 1994. Edible coatings and films to
• Debeaufort F, Quezada- gallo JA, Delporte B and Voilley A. 2000. Lipid ımprove food quality. Technomic Publishing: Lancaster, PA. hydrophobicity and physical state effects on the properties of bilayer edible films. J. Membr. Sci, 4679: 1-8.
• Diab T, Biliaderis CG, Gerasopoulos D and Sfakiotakis E. 2001. Phy sicochemical properties and application of pulluan edible films and coatings in fruit preservation. J.Sci. Food Agric, 81: 988-1000.
• Krochta JM and Mulder-Johnston CD. 1997. Edible and biodegradable polymer films
• Challenges and opportunities. Food Technol, 51(2): 61-74. Eaks IL and Ludi WA. 1960. Effects of temperature, washing and waxing on the Kunte LA, Gennadios A, Cuppet SL, Hanna MA and Weller CL. 1997. Cast films from soy protein ısolates and fractions. Cereal Chemistry, 74: 115-118.
• Mahmoud R and Savello PA. 1992. Mechanical properties of and water vapor
• El-ghaouth A, Arul J and Ponnampalam R. 1991a. Use of chitosan coating to transferability through whey protein films. Journal of Dairy Science, 75: 946. reduce water loss and maintain quality of cucumber and bell pepper fruits. J. Food Process. Preserv, 15: 359- 368.
• Mallikarjunan P, Chinnan MS, Bheem Reddy R, Holownia K and Mcwatters KP. 1999.
• El-ghaouth A, Arul J, Ponnampalam R and Boulet M. 1991b. Chitosan coating
• Consumer acceptance of edible film coated fried breaded poultry products. IFT Annual Meeting Technical Program Abstracts, pp. 131-132. Martin-Polo M, Mauguin C and Voilley A. 1992. Hydrophobic films and their
• El-ghaouth A, Ponnampalam R, Castaigne F and Arul J. 1992. Chitosan coating to extend the storage life of tomatoes. Hort Sci, 27: 1016-1018.
• Elson CW, Hayes ER and Udster PD. 1983. Development of the differentially efficiency against moisture transfer. I. Influence of the Film Preparation
• Technique. J. Agric. Food Chem, 40: 407-412. Mate JI, Frankel EN and Krochta JM. 1996. Whey protein isolate edible coatings: permeable fruit coatings 'nutri-save' for the modified atmosphere storage of fruit. Hort Rep, 126: 248-262.
• Effect on the rancidity process of dry roasted peanuts. J. Agric. Food Chem, (7): 1736-1740.
• Fairley P, Monohan FJ, German JB and Krochta JM. 1996. Mechanical properties
• Mate JI and Krochta JM. 1996. Comparasion of oxygen and water vapor and water vapor permeability of edible films from whey protein ısolate and sodium dodecyl sulfate. J. Agric. Food Chem, 44(2): 438-443.
• Garcia MA, Martino MN and Zaritzky NE. 2000. Microstructural characterization of plasticized starch-based films. Starch/ Stärke, 52(4): 118-124.
• Gennadios A and Weller CL. 1991a. Edible films and coatings from wheat and permeabilities of whey protein isolate and ß-lactoglobulin edible films. J. Agric. Food Chem, 44(10): 3001-3004.
• McHugh TH, Avena-Bustilios R and Krochta JM. 1993. Hydrophilic edible films
• Modified procedure for water vapor permeability and explanation of thickness effects. J. Food Sci, 58: 889-903. corn proteins. Food Technol, 44(10): 63-69. McHugh TH and Krochta JM. 1994a. Milk-protein-based edible films and coating.
• Gennadios A and Weller CL. 1991b. Edible films and coatings from soy milk and Food Technol, 48(1): 97-103. soy protein. Cereal Foods World, 36(12): 1004.
• McHugh TH and Krochta JM. 1994b. Sorbitol-vs glycerol-plasticized whey protein
• Gennadios A, Park HJ and Weller CL. 1993. Relative humidity and temperature edible films: Integrated oxygen permeability and tensile property evaluation. J. Agric. Food Chem, 42: 841-845. effects on tensile strength of edible protein and cellulose ether films.
• Transactions of The ASAE, 36: 1867-1872.
• McHugh TH. 2000. Protein-lipid interactions in edible films and coatings. Nahrung
• Gennadios A, McHugh TH, Weller CL and Krochta JM. 1994. Edible coatings and (3): 148-151. films based on proteins. In JM Krochta, EA Baldwin and M Nisperos
• Carriedo, Edible Coatings and Films To Improve Food Quality, pp. 210- Lancaster, NC: Technomic Pub. Co., Inc. Mezgheni E, Daprano G and Lacroix M. 1998. Formation of serilized edible films based on caseinates: Effects of calcium and plasticizers. J. Agric. Food Chem, 46(1): 318-324.
• Gennadios A, Weller CL, Hanna MA and Froning GW. 1996. Mechanical and Miller KS and Krochta JM. 1997. Oxygen and aroma barrier properties of edible barrier properties of egg albumen films. Journal of Food Science, 61: 589. films: A Review. Trends Food Sci. Technol, 8: 228-237.
• Monterrey-q ES and Sobral PJA. 2000. Prepare e caracterizasao de polyester, semperfresh, on the storage of michigan grown 'mclntosh' and 'golden delicus' apples. J. Food Process Preserv, 13: 293-305.
• Shamekh S, Myllarinen P, Poutanen K and Forssell P. 2002. Film formation properties of potato starch hydrolysates. Starch/ Stärke, 54: 20-24.
• Shaw NB, Monohan FJ, O'riordan ED and O'sullivan M. 2002. Effect of soya oil and Nelson KL and Fennema OR. 1991. Methylcellulose films to prevent lipid migration in confectionery products. J. Food Science, 56(2): 504- glycerol on physical properties of composite wpı films. Journal of Food Engineering, 51: 299-304.
• Nisperos-carriedo MO, Shaw E and Baldwin EA. 1990. Changes in volatile
• Shih FF. 1996. Edible films from rice protein concentrate and pullulan. Cereal flavor components of pineapple orange juice as influenced by the application of lipid and composite coatings. J. Agric Food Chem, 38: 1387. Chemistry, 73: 406-409.
• Shih FF. 1998. Film-forming properties and edible films of plant proteins. Nahrung, : 254-256.
• Nisperos-carriedo MO. 1994. Edible coatings and films based on poly
• Sobral PJA, Menegalli FC and Guilbert S. 1999. Phase transitions of bovine hide saccharides. In JM Krochta, EA Baldwin and M Nisperos-Carriedo
• Edible Coatings and Films to Improve Food Quality pp. 305-336. Lancaster, NC: Technomic Pub. Co., Inc. gelatin plasticized by water. In P Colonna and S Guilbert, Biopolymer Science, Food and Non Food Applications, pp. 111-123. Paris: Editions INRA, Les Colloques no. 91. Osawa R and Walsh TP. 1993. Effects of acidic and alkaline treatments on
• Sobral PJA, Menegalli FC, Hubinger MD and Roques MA. 2001. Mchanical, water tannic acid and ıts binding property to protein. J. Agric. Food Chem, : 704-707. vapor barrier and thermal properties of gelatin based edible films. Food Hydrocolloids, 5: 423-432.
• Park HJ, Weller CL, Vergano PJ and Testin RF. 1993. Permeability and Soroka W. 1995. Fundamentals of packaging technology. Institute of Packaging mechanical pof cellulose-based edible films. J. Food Sci, 58: 1361
• Professionals, Herndon, VA, USA. Sugawara M, Benno Y, Koyasu E, Takeuchi M and Mitsuoka T. 1991. Digestion and Park JW, Testin RF, Park HJ, Vergano PJ and Weller CL. 1994. Fatty acid fermentation by human ıntestinal bacteria of corn fiber and its hemicellulose in vitro. Agric. Biol. Chem, 55: 565-567. permeability of laminated edible films. Journal of Food Science, (4): 916-919.
• Torres JA. 1994. Edible films and coatings from proteins. In Protein Functionality in
• Food Systems: Hettiarachchy NS and Ziegler GR. Eds.; Marcel Dekker, Inc.: New York, pp 467-507. edible films from protein and cellulosic materials. Journal of Food Engineering, 25: 497-507. Vachon C, Yu HL, Yefsah R, Alain R, St-Gelais D and Lacroix M. 2000. Mechanical and structural properties of milk protein edible films cross- linked by heating and ã- irradiation. J. Agric. Food Chem, 48(8): 3202-3209.
• Vojdani F and Torres JA. 1990. Potassium sorbate permeability of methylcellulose properties. J. Agric. Food Chem, Submitted for Publication.
• Phan The D, Peroval C, Debeaufort F, Despre D, Courthaudon JL and Voilley A. and hydroxy-propyl methylcellulose coatings: Effect of fatty acids. J. Food Sci, 55: 841-846. Arabinoxylan-lipids-based edible films and coatings. 2. ınfluence of sucroester nature on the emulsion structure and film properties. J. Agric. Food Chem, 50(2): 266-272. Wu Y, Rhim JW, Weller CL, Hamouz F, Cuppett S and Schnepf M. 2000. Moisture loss and lipid oxidation for precooked beef patties stored in edible coatings and films. J. Food Sci 65(2): 300-304.
• Pomeranz Y. 1985. Functional properties of food components. Academic
• Press, Inc. Orlando, Florida. Weller CL, Gennadios A and Saraiva RA. 1998. Edible bilayer films from zein and grain sorghum wax or carnauba wax. LebensmWiss. u.- Technol, 31(3): 285. application of soy-protein films to reduce fat intake in deep- fried foods. J. Sci. Food Agric, 80: 777-782.
• Santerre KA, Leach TF and Cash JN. 1989. The influence of the sucrose Seyahat ve Otel İşletmeciliği Dergisi (SOİD)’in İlk Sayısı Yayınlandı 232 441 60 01 www.soidergi.com