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Recent Advances in Water-Soluble Edible Pouches: Production Methods, Industrial Applications, and Legal Regulations

Yıl 2024, Cilt: 22 Sayı: 2, 143 - 157, 04.09.2024
https://doi.org/10.24323/akademik-gida.1543675

Öz

Food packaging, crucial for protecting foods from various environmental impacts, is commonly produced from petroleum and its derivatives. However, the slow decomposition of plastics in nature leads to environmental pollution. One of the alternatives presented as a solution to this problem is biodegradable packaging materials. In this context, edible films stand out as a new packaging material with various non-toxic and environmentally degradable features. Edible films offer an eco-friendly option with properties like oxygen and moisture barriers. Recently, the production of pouches derived from these edible films has gained popularity. Edible pouches are designed as an alternative to the environmental pollution caused by disposable materials arising from practical usage demands. These pouches stand out as packaging with controlled release properties and their ability to dissolve in water, aiding in preserving the enclosed foods. This review examines edible films' purpose, characteristics, and applications, focusing on the use and functions of pouches derived from edible films. Additionally, the review discusses the experimentation of these pouches in various products, production purposes, methods, manufacturers, and the legal regulations associated with them.

Kaynakça

  • [1] Petkoska, A.T., Daniloski, D., D’Cunha, N.M., Naumovski, N., Broach, A.T. (2021). Edible packaging: sustainable solutions and novel trends in food packaging. Food Research International, 140, 1-15.
  • [2] Mohammed, S.A.A., Sakhawy, M.E., Sakhawy, M.A.M.E. (2020). Polysaccharides, protein and lipid-based natural edible films in food packaging: a review. Carbohydrate Polymers, 238, 116-178.
  • [3] Kumar, L., Ramakanth, D., Akhila, K., Gaikwad, K.K. (2022a). Edible films and coatings for food packaging applications: a review. Environmental Chemistry Letters, 20, 875-900.
  • [4] Akhtar, MJ, Aider, M. (2018). Study of the barrier and mechanical properties of packaging edible films fabricated with hydroxypropyl methylcellulose (HPMC) combined with electro‐activated whey. Journal of Packaging Technology and Research, 2, 169-180.
  • [5] Hamed, I., Jakobsen, A.N., Lerfall, J. (2022). Sustainable edible packaging systems based on active compounds from food processing byproducts: A review. Comprehensive Reviews In Food Science and Food Safety, 21,198-226.
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  • [7] Viana, R.M., Sa, N.M.S.M., Barros, M.O., Borges, M.F., Azeredo, H.M.C. (2018). Nanofibrillated bacterial cellulose and pectin edible films added with fruit purees. Carbohydrate Polymers, 196, 27–32.
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  • [11] Martinez, C.L.M., Valdez, H.Z., Aguilar, R.P., Arreola, W.T., Felix, F.R., Rios, E.M. (2018). Edible protein films: sources and behavior. Packaging Technology and Science, 31, 113-122.
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  • [19] Jeevahan, J.J., Chandrasekaran, M., Venkatesan, S.P., Sriram, V., Joseph, G.B., Mageshwaran, G., Durairaj, R.B. (2020). Scaling up difficulties and commercial aspects of edible films for food packaging: A review. Trends in Food Science & Technology, 100, 210-222.
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Suda Çözünebilen Yenilebilir Keselerdeki Son Gelişmeler: Üretim Yöntemleri, Endüstriyel Uygulamalar ve Yasal Düzenlemeler

Yıl 2024, Cilt: 22 Sayı: 2, 143 - 157, 04.09.2024
https://doi.org/10.24323/akademik-gida.1543675

Öz

Gıdaların farklı çevresel etkilerden korunması için büyük önem taşıyan gıda ambalajları genellikle petrol ve türevlerinden üretilmektedir. Ancak, plastiklerin doğada zor bozunması çevre kirliliğine yol açmaktadır. Bu soruna çözüm olarak, gösterilen alternatiflerden biri biyo-bozunur ambalaj materyalleridir. Bu bağlamda, yenilebilir filmler çeşitli özellikleriyle dikkat çeken, toksik olmayan ve doğada bozunabilen yeni bir ambalaj malzemesi olarak öne çıkmaktadır. Yenilebilir filmler, oksijen ve nem bariyeri gibi özelliklere sahip olmalarının yanı sıra çevre dostu bir seçenek sunmaktadır. Son zamanlarda, bu yenilebilir filmlerden türetilen keselerin üretimi de popülerlik kazanmıştır. Yenilebilir keseler, pratik kullanım talepleri doğrultusunda ortaya çıkan tek kullanımlık materyallerin neden olduğu çevre kirliliğine alternatif olarak tasarlanmıştır. Bu keseler, suda çözünme özelliğine sahip olmalarının yanı sıra içerdikleri gıdaların korunmasına yardımcı olan, kontrollü salınım özelliğine sahip ambalajlar olarak öne çıkmaktadır. Bu derlemede, yenilebilir filmlerin ortaya çıkış amacı, özellikleri, yenilebilir filmlerden elde edilen keselerin kullanım amaçları ve işlevleri irdelenmiştir. Bu konuların yanı sıra, bu keselerin hangi ürünlerde denendiği, üretim amaçları, üretim yöntemleri, üreticileri ve bunlara ilişkin yasal düzenlemeler ele alınmıştır.

Kaynakça

  • [1] Petkoska, A.T., Daniloski, D., D’Cunha, N.M., Naumovski, N., Broach, A.T. (2021). Edible packaging: sustainable solutions and novel trends in food packaging. Food Research International, 140, 1-15.
  • [2] Mohammed, S.A.A., Sakhawy, M.E., Sakhawy, M.A.M.E. (2020). Polysaccharides, protein and lipid-based natural edible films in food packaging: a review. Carbohydrate Polymers, 238, 116-178.
  • [3] Kumar, L., Ramakanth, D., Akhila, K., Gaikwad, K.K. (2022a). Edible films and coatings for food packaging applications: a review. Environmental Chemistry Letters, 20, 875-900.
  • [4] Akhtar, MJ, Aider, M. (2018). Study of the barrier and mechanical properties of packaging edible films fabricated with hydroxypropyl methylcellulose (HPMC) combined with electro‐activated whey. Journal of Packaging Technology and Research, 2, 169-180.
  • [5] Hamed, I., Jakobsen, A.N., Lerfall, J. (2022). Sustainable edible packaging systems based on active compounds from food processing byproducts: A review. Comprehensive Reviews In Food Science and Food Safety, 21,198-226.
  • [6] Karakus, E. (2022). Development and characterization of biobased food packaging material from pomegranate and orange peel waste. MSc Thesis, Sakarya University, Institute of Sciences, Division of Food Engineering, 83, Sakarya, Turkiye.
  • [7] Viana, R.M., Sa, N.M.S.M., Barros, M.O., Borges, M.F., Azeredo, H.M.C. (2018). Nanofibrillated bacterial cellulose and pectin edible films added with fruit purees. Carbohydrate Polymers, 196, 27–32.
  • [8] Saklani, P., Nath, S., Das, S.K., Singh, S.M. (2019). A review of edible packaging for foods. International Journal of Current Microbiology and Applied Sciences, 8(7), 2885-2895.
  • [9] Kaur, J., Gunjal, M., Rasane, P., Singh, J., Kaur, S., Poonia, A., Gupta, P. (2022). Edible packaging: An overview. In “Edible Food Packaging” (Eds: A. Poonia, T. Dhewa.), 3-25. Springer Link.
  • [10] Mostafavi, FS, Zaeim, D. (2020). Agar-based edible films for food packaging applications - A review. International Journal of Biological Macromolecules, 159, 1165–1176.
  • [11] Martinez, C.L.M., Valdez, H.Z., Aguilar, R.P., Arreola, W.T., Felix, F.R., Rios, E.M. (2018). Edible protein films: sources and behavior. Packaging Technology and Science, 31, 113-122.
  • [12] Ebrahimzadeh, S., Biswas, D., Roy, S., McClements, D.J. (2023). Incorporation of essential oils in edible seaweed-based films: A comprehensive review. Trends in Food Science & Technology, 135, 43–56.
  • [13] Erkmen, O, Barazi, A.O. (2018). General characteristics of edible films. Journal of Food Biotechnology Research, 2, 1- 4.
  • [14] Eyiz, V. (2019). Effects of edible films on physical, chemical and sensory properties of fruit and cereal bars. MSc Thesis, Necmettı̇n Erbakan University, Institute of Sciences, Division of Food Engineering, 88, Konya, Türkiye.
  • [15] Bozkurt, S., Altay, Ö., Koç, M., Ertekin, F.K. (2023). Edible films and coatings in food systems. Turkish Journal of Agriculture - Food Science and Technology, 11(1), 1-9.
  • [16] Pajak, P., Roznowska, I.P., Juszczak, L. (2019). Development and physicochemical, thermal and mechanical properties of edible films based on pumpkin, lentil and quinoa starches. International Journal of Biological Macromolecules, 138, 441–449.
  • [17] Wang, Q., Liu, W., Tian, B., Li, D., Liu, C., Jiang, B., Feng, Z. (2020). Preparation and characterization of coating based on protein nanofibers and polyphenol and application for salted duck egg yolks. Foods, 9(4),1-16.
  • [18] Chawla, R., Sivakumar, S., Kaur, H. (2021). Antimicrobial edible films in food packaging: Current scenario and recent nanotechnological advancements- a review. Carbohydrate Polymer Technologies and Applications,2, 1-19.
  • [19] Jeevahan, J.J., Chandrasekaran, M., Venkatesan, S.P., Sriram, V., Joseph, G.B., Mageshwaran, G., Durairaj, R.B. (2020). Scaling up difficulties and commercial aspects of edible films for food packaging: A review. Trends in Food Science & Technology, 100, 210-222.
  • [20] Meshram, B.D., Lule, V.K., Vyawahare, S., Rani, R. (2023). Application of edible packaging in the dairy and food industry. Food Preservation and Packaging-Recent Process and Technological Advancements, Intechopen, 384.
  • [21] Kandasamy, S., Ham, J.S., Yun, J.J.Y., Kang, H.B., Seol, K.H., Kim, H.W. (2021). Application of whey protein-based edible films and coatings in food industries: an updated overview. Coatings, 11(9), 1-26.
  • [22] Suhag, R., Kumar, N., Petkoska, A.T., Upadhyay, A. (2020). Film formation and deposition methods of edible coating on food products: A review. Food Research International, 136, 1-16.
  • [23] Liu, C., Huang, J., Zheng, X., Liu, S., Lu, K., Tang, K., Liu, J. (2020). Heat sealable soluble soybean polysaccharide/gelatin blend edible films for food packaging applications. Food Packaging and Shelf Life, 24, 1-9.
  • [24] Jakub, W., Kamil, Z., Sabina, G. (2022). An attempt to develop fast-dissolving biopolymer-based pouches for instant coffee. Technological Progress in Food Processing, 2, 70-78.
  • [25] Janjarasskul, T., Tananuwong, K., Phupoksakul, T., Thaiphanit, S. (2020). Fast dissolving, hermetically sealable, edible whey protein isolate-based films for instant food and/or dry ingredient pouches. LWT - Food Science and Technology, 134, 1-10.
  • [26] Chen, H., Alee, M., Chen, Y., Zhou, Y., Yang, M., Ali, A., Liu, H., Chen, L. and Yu, L. (2021). Developing Edible Starch Film Used for Packaging Seasonings in Instant Noodles. Foods, 10, 1-9.
  • [27] Li, T., Meng, F., Chi, W., Xu, S., Wang, L. (2022). An edible and quick-dissolving film from cassia gum and ethyl cellulose with an improved moisture barrier for packaging dried vegetables. Polymers, 14(19), 1-11.
  • [28] Rammak, T., Boonsuk, P., Kaewtatip, K. (2021). Mechanical and barrier properties of starch blend films enhanced with kaolin for application in food packaging. International Journal of Biological Macromolecules, 192, 1013-1020.
  • [29] Kchaou, H., Jridi, M., Nasri, M., Debeaufort, F. (2020). Design of gelatin pouches for the preservation of flaxseed oil during storage. Coatings, 10 (150), 1-15.
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  • [41] Cheng, Y., Zhai, X., Wu, Y., Li, C., Zhang, R., Sun, C., Wang, W., Hou, H. (2023). Effects of natural wax types on the physicochemical properties of starch/ gelatin edible films fabricated by extrusion blowing. Food Chemistry, 401, 1-7.
  • [42] Krishna, M., Nindo, C.I., Min, S.C. (2012). Development of fish gelatin edible films using extrusion and compression molding. Journal of Food Engineering, 108, 337–334.
  • [43] Castro, A.C., Garcia, M.O.V., Morales, J.J.Z., Vargas, P.R.F., Lopez, A.C., Dorado, R.G., Valenzuela, V.L., Palazuelos, E.A. (2018). Effect of extrusion process on the functional properties of high amylose corn starch edible films and its application in mango (Mangifera indica L.) cv. Tommy Atkins. Journal of Food Science and Technology, 55(3), 905–914.
  • [44] Moey, S.W., Abdullah, A., Ahmad, I. (2015). Edible films from seaweed (Kappaphycus alvarezii). International Food Research Journal, 22(6), 2230-2236.
  • [45] Salgado, P.R., Ortiz, C.M., Musso, Y.S., Giorgio, L.D., Mauri, A.N. (2015). Edible films and coatings containing bioactives. Current Opinion in Food Science, 5, 86-92.
  • [46] Castro, F. V. R., Andrade, M.A., Silva, A.S., Vaz, M.F., Vilarinho, F. (2019).The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.). Foods, 8(8), 1-16.
  • [47] Seydim, A.C., Tutal, G.S., Sogut, E. (2020). Effect of whey protein edible films containing plant essential oils on microbial inactivation of sliced Kasar cheese. Food Packaging and Shelf Life, 26, 1-7.
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  • [49] Nilsuwan, K., Arnold, M., Benjakul, S., Prodpran, T., Caba, K.D.L. (2021). Properties of chicken protein isolate/fish gelatin blend film incorporated with phenolic compounds and its application as pouch for packing chicken skin oil. Food Packaging and Shelf Life, 30, 1-10.
  • [50] Souza, K.C., Correa, L.G., Silva, T.B.V.D., Moreira, T.F.M., Oliveira, A.D., Sakanaka, L.S., Dias, M.I, Barros, L., Ferreira, I.C.F.R, Valderrama, P, Leimann, F.V., Shirai, M.A. (2020). Soy protein isolate films incorporated with Pinhão (Araucaria angustifolia (Bertol.) Kuntze) extract for potential use as edible oil active packaging. Food Bioprocess Technology, 13, 998–1008.
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  • [58] Das, M, Chowdhury, T. (2016). Heat sealing property of starch based self-supporting edible films. Food Packaging and Shelf Life, 9, 64–68.
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  • [61] Rosenbloom, RA, Zhao, Y. (2021). Hydroxypropyl methylcellulose or soy protein isolate-based edible, water-soluble, and antioxidant films for safflower oil packaging. Journal of Food Science, 86(1), 129-139.
  • [62] Carpine, D., Dagostin, J.L.A., Bertan, L.C., Mafra, M.R (2015). Development and characterization of soy protein isolate emulsion-based edible films with added coconut oil for olive oil packaging: barrier, mechanical, and thermal properties. Food Bioprocess Technology, 8, 1811–1823.
  • [63] Nawab, A., Alam, F., Haq, M.A., Haider, M.S., Lutfi, Z., Kamaluddin, S., Hasnain, A. (2018). Innovative edible packaging from mango kernel starch for the shelf life extension of red chili powder. International Journal of Biological Macromolecules, 114, 626–631.
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  • [65] Ghosh, T, Katiyar, V. (2021). Edible Food Packaging: An Introduction. In: Nanotechnology in Edible Food Packaging. Materials Horizons: From Nature to Nanomaterials. Springer,452, Singapore.
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  • [67] Batta, K. (2022). Upgrade your lifestyle with edible packages. Agriculture & Food: E-Newsletter, 4(8), 15-18.
  • [68] Neogi, A.G., Upadhyaya, A., Sumatra, M., Reddy, M. (2022). Edible packaging– food for thought and food for the future. The Electrochemical Society Transactions, 107(1), 13757-13771.
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Toplam 72 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Derleme Makaleler
Yazarlar

Aslıhan Begüm Dadaş 0009-0002-5186-2113

Bahar Demircan 0000-0002-6983-384X

Yakup Sedat Velioğlu 0000-0002-3281-6229

Yayımlanma Tarihi 4 Eylül 2024
Gönderilme Tarihi 22 Ocak 2024
Kabul Tarihi 20 Temmuz 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 22 Sayı: 2

Kaynak Göster

APA Dadaş, A. B., Demircan, B., & Velioğlu, Y. S. (2024). Recent Advances in Water-Soluble Edible Pouches: Production Methods, Industrial Applications, and Legal Regulations. Akademik Gıda, 22(2), 143-157. https://doi.org/10.24323/akademik-gida.1543675
AMA Dadaş AB, Demircan B, Velioğlu YS. Recent Advances in Water-Soluble Edible Pouches: Production Methods, Industrial Applications, and Legal Regulations. Akademik Gıda. Eylül 2024;22(2):143-157. doi:10.24323/akademik-gida.1543675
Chicago Dadaş, Aslıhan Begüm, Bahar Demircan, ve Yakup Sedat Velioğlu. “Recent Advances in Water-Soluble Edible Pouches: Production Methods, Industrial Applications, and Legal Regulations”. Akademik Gıda 22, sy. 2 (Eylül 2024): 143-57. https://doi.org/10.24323/akademik-gida.1543675.
EndNote Dadaş AB, Demircan B, Velioğlu YS (01 Eylül 2024) Recent Advances in Water-Soluble Edible Pouches: Production Methods, Industrial Applications, and Legal Regulations. Akademik Gıda 22 2 143–157.
IEEE A. B. Dadaş, B. Demircan, ve Y. S. Velioğlu, “Recent Advances in Water-Soluble Edible Pouches: Production Methods, Industrial Applications, and Legal Regulations”, Akademik Gıda, c. 22, sy. 2, ss. 143–157, 2024, doi: 10.24323/akademik-gida.1543675.
ISNAD Dadaş, Aslıhan Begüm vd. “Recent Advances in Water-Soluble Edible Pouches: Production Methods, Industrial Applications, and Legal Regulations”. Akademik Gıda 22/2 (Eylül 2024), 143-157. https://doi.org/10.24323/akademik-gida.1543675.
JAMA Dadaş AB, Demircan B, Velioğlu YS. Recent Advances in Water-Soluble Edible Pouches: Production Methods, Industrial Applications, and Legal Regulations. Akademik Gıda. 2024;22:143–157.
MLA Dadaş, Aslıhan Begüm vd. “Recent Advances in Water-Soluble Edible Pouches: Production Methods, Industrial Applications, and Legal Regulations”. Akademik Gıda, c. 22, sy. 2, 2024, ss. 143-57, doi:10.24323/akademik-gida.1543675.
Vancouver Dadaş AB, Demircan B, Velioğlu YS. Recent Advances in Water-Soluble Edible Pouches: Production Methods, Industrial Applications, and Legal Regulations. Akademik Gıda. 2024;22(2):143-57.

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