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Edible films and coatings for food

Yıl 2022, Cilt 0, Sayı 28, 18 - 29, 29.07.2022

Öz

Objective: Edible films and coatings are substances consisting of thin-layered edible resources formed on the surface of the food, which play an important role in the preservation, extension of shelf life, distribution and marketing of food. It is used to protect food from mechanical, chemical, physical and microbiological hazards. Edible films and coatings have usages in food applications due to their functional, mechanical and optical properties, gas barrier effect, and structural resistance against water and microorganisms. In this review, the general properties of edible films and coatings, their application to foods and their use in the food industry are discussed. Conclusion: Films and coatings, when applied as a thin layer, act as a barrier between food and the environment, extending shelf life without affecting product quality. These coatings improve the nutritional and sensory quality of food. In addition, its properties can be improved by adding components such as antimicrobial compounds, antioxidants, essential oils, minerals and vitamins. The carcinogenic effect and waste problem of plastics used in traditional food packaging have encouraged the development of biodegradable materials. Edible packaging extends the shelf life of foods compared to plastic packaging, creating a selective barrier for water, oxygen and light. When edible films and coatings are prepared properly, they can fulfill all the functions of a functional package.

Kaynakça

  • Abu Salha, B., Gedanken, A. (2021). Extending the shelf life of strawberries by the sonochemical coating of their surface with nanoparticles of an edible anti-bacterial compound. Applied Nano, 2(1), 14-24.
  • Andevari, G. T., Rezaei, M. (2011). Effect of gelatin coating incorporated with cinnamon oil on the quality of fresh rainbow trout in cold storage. International Journal of Food Science Technology, 46(11), 2305-2311.
  • Anker, M., Berntsen, J., Hermansson, A. M., & Stading, M. (2002). Improved water vapor barrier of whey protein films by addition of an acetylated monoglyceride. Innovative Food Science & Emerging Technologies, 3(1), 81-92.
  • Arshad, R., Sameen, A., Huma, N., Zia, M. A. (2020). Exploring The Potential Of Active Edible Coating On The Shelf Stability Of Dairy Products. Pakistan Journal of Agricultural Sciences, 57(1), 237-244.
  • Baldwin, E. A., Nisperos‐Carriedo, M. O., Baker, R. A. (1995). Use of edible coatings to preserve quality of lightly (and slightly) processed products. Critical Reviews in Food Science Nutrition, 35(6), 509-524.
  • Banker, G. S. (1966). Film coating theory and practice. Journal of Pharmaceutical Sciences, 55(1), 81-89.
  • Barreto, P., Pires, A., Soldi, V. (2003). Thermal degradation of edible films based on milk proteins and gelatin in inert atmosphere. Polymer Degradation and Stability, 79(1), 147-152.
  • Benjakul, S., Visessanguan, W., Phatchrat, S., Tanaka, M. (2003). Chitosan affects transglutaminase‐induced surimi gelation. Journal of Food Biochemistry, 27(1), 53-66.
  • Bourtoom, T. (2008). Edible films and coatings: characteristics and properties. International Food Research Journal, 15(3), 237-248.
  • Campos, C. A., Gerschenson, L. N., Flores, S. K. (2011). Development of edible films and coatings with antimicrobial activity. Food and Bioprocess Technology, 4(6), 849-875.
  • Cerqueira, M. A., Pinheiro, A. C., Souza, B. W., Lima, Á. M., Ribeiro, C., Miranda, C., . . . Gonçalves, M. P. (2009). Extraction, purification, and characterization of galactomannans from non-traditional sources. Carbohydrate Polymers, 75(3), 408-414.
  • Cerqueira, M. A. P. R., Pereira, R. N. C., da Silva Ramos, O. L., Teixeira, J. A. C., Vicente, A. A. (2017). Materials and processing technologies. Edible Food Packaging, 469, 64.
  • Cha, D. S., Chinnan, M. S. (2004). Biopolymer-based antimicrobial packaging: a review. Critical Reviews in Food Science and Nutrition, 44(4), 223-237.
  • 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, 100024.
  • Chrysargyris, A., Nikou, A., Tzortzakis, N. (2016). Effectiveness of Aloe vera gel coating for maintaining tomato fruit quality. New Zealand Journal of Crop and Horticultural Science, 44(3), 203-217.
  • Costa, M. J., Maciel, L. C., Teixeira, J. A., Vicente, A. A., Cerqueira, M. A. (2018). Use of edible films and coatings in cheese preservation: Opportunities and challenges. Food Research International, 107, 84-92.
  • Cruz-Diaz, K., Cobos, Á., Fernández-Valle, M. E., Díaz, O., Cambero, M. I. (2019). Characterization of edible films from whey proteins treated with heat, ultrasounds and/or transglutaminase. Application in cheese slices packaging. Food Packaging and Shelf Life, 22, 100397.
  • Çelikel A, Akın MB. (2017). Yenilebilir filmler ve peynir teknolojisinde kullanımı. Batman Üniversitesi Yaşam Bilimleri Dergisi, 7, 2.
  • Datta S, Janes ME, Xue QG, Losso J, La Peyre JF, (2008). Control of Listeria monocytogenes and Salmonella anatum on the surface of smoked salmon coated with calcium alginate coating containing oyster lysozyme and nisin, Journal of Food Science, 73(2), M67-M71.
  • Debeaufort, F., Quezada-Gallo, J. A., Voilley, A. (1998). Edible films and coatings: tomorrow's packagings: a review. Critical Reviews in Food Science, 38(4), 299-313.
  • Debeaufort, F., Quezada-Gallo, J. A., Delporte, B, Voilley, A. (2000). Lipid hydrophobicity and physical state effects on the properties of bilayer edible films, J Membrane Sci, 180: 47-55.
  • Dehghani, S., Hosseini, S. V., Regenstein, J. M. (2018). Edible films and coatings in seafood preservation: A review. Food Chemistry, 240, 505-513.
  • Dhall, R. K. (2013). Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review. Critical Reviews in Food Science and Nutrition, 53(5), 435-450. doi:10.1080/10408398.2010.541568
  • Di Pierro, P., Sorrentino, A., Mariniello, L., Giosafatto, C. V. L., Porta, R. (2011). Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life. LWT-Food Science and Technology, 44(10), 2324-2327.
  • Díaz-Montes, E., Castro-Muñoz, R. (2021). Edible Films and Coatings as Food-Quality Preservers: An Overview. Foods, 10, 249. https://dx.doi.org/10.3390/ foods10020249.
  • Dong, M., Tian, L., Li, J., Jia, J., Dong, Y., Tu, Y., Liu, X., Tan, C. & Duan, X. (2022). Improving physicochemical properties of edible wheat gluten protein films with proteins, polysaccharides, and organic acid. LWT, 154, 112868.
  • Dursun, S., Erkan, N. (2009). Yenilebilir protein filmler ve su ürünlerinde kullanimi. Journal of FisheriesSciences.com, 3(4), 352.
  • Fernández-Pan, I., Carrión-Granda, X., Maté, J. I. (2014). Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets. Food Control, 36(1), 69-75.
  • Gaikwad, K. K., Singh, S., Negi, Y. S., Lee, Y. S. (2020). The effect of trans-polyisoprene/LDPE based active films on oxidative stability in roasted peanuts. Journal of Food Measurement and Characterization, 14(4), 1857-1864.
  • Galus, S., & Kadzińska, J. (2016). Whey protein edible films modified with almond and walnut oils. Food Hydrocolloids, 52, 78-86.
  • Ganiari, S., Choulitoudi, E., Oreopoulou, V. (2017). Edible and active films and coatings as carriers of natural antioxidants for lipid food. Trends in food science technology, 68, 70-82.
  • Gennadios, A., Hanna, M. A., & Kurth, L. B. (1997). Application of edible coatings on meats, poultry and seafoods: a review. LWT-Food science and Technology, 30(4), 337-350.
  • Gennadios, A. (2002). Protein-based Films and Coatings, 672.
  • Ghani, S., Barzegar, H., Noshad, M., Hojjati, M. (2018). The preparation, characterization and in vitro application evaluation of soluble soybean polysaccharide films incorporated with cinnamon essential oil nanoemulsions. International Journal of Biological Macromolecules, 112, 197-202.
  • Ghasemi, S., Javadi, N. H. S., Moradi, M., Khosravi-Darani, K. (2015). Application of zein antimicrobial edible film incorporating Zataria multiflora boiss essential oil for preservation of Iranian ultrafiltered Feta cheese. African Journal of Biotechnology, 14(24), 2014-2021.
  • Gómez-Guillén, M., Ihl, M., Bifani, V., Silva, A., Montrö, P. (2007). Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz). Food Hydrocolloids, 21(7), 1133-1143.
  • Guimaraes, A., Abrunhosa, L., Pastrana, L. M., Cerqueira, M. A. (2018). Edible films and coatings as carriers of living microorganisms: A new strategy towards biopreservation and healthier foods. Comprehensive Reviews in Food Science and Food Safety, 17(3), 594-614.
  • Gutt, G., Amariei, S. (2020). The use of edible films based on sodium alginate in meat product packaging: An eco-friendly alternative to conventional plastic materials. Coatings, 10(2), 166.
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  • McHugh, T. (2000). Protein‐lipid interactions in edible films and coatings. Food/Nahrung, 44(3), 148-151.
  • Mendy, T., Misran, A., Mahmud, T., Ismail, S. (2019). Application of Aloe vera coating delays ripening and extend the shelf life of papaya fruit. Scientia Horticulturae, 246, 769-776.
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Gıdalarda yenilebilir filmler ve kaplamalar

Yıl 2022, Cilt 0, Sayı 28, 18 - 29, 29.07.2022

Öz

Amaç: Yenilebilir film ve kaplamalar gıdanın korunması, raf ömrünün uzatılması, dağıtımı ve pazarlanmasında önemli rol oynayan, gıda yüzeyinde oluşturulan ince tabakalı yenilebilen kaynaklardan oluşan maddelerdir. Gıdayı mekanik, kimyasal, fiziksel ve mikrobiyolojik tehlikelerden korumak amacıyla kullanılmaktadır. Yenilebilir film ve kaplamalar fonksiyonel, mekanik ve optik özellikleri, gaz bariyer etkisi, suya ve mikroorganizmalara karşı yapısal direnç oluşturma gibi özellikleri nedeniyle gıda uygulamalarında kullanım alanı bulmaktadır. Bu derlemede yenilebilir film ve kaplamaların genel özellikleri, gıdalara uygulama yöntemleri ve gıda endüstrisinde kullanım alanları ele alınmıştır. Sonuç: Yenilebilir film ve kaplamalar ince bir tabaka halinde uygulandığında gıda ve çevre arasında bariyer görevi görerek ürün kalitesini etkilemeden raf ömrünü uzatmaktadır. Bu kaplamalar gıdanın besinsel ve duyusal kalitesini iyileştirmektedir. Ayrıca antimikrobiyal bileşikler, antioksidanlar, uçucu yağlar, mineraller ve vitaminler gibi bileşenlerin eklenmesiyle özellikleri geliştirilebilmektedir. Geleneksel gıda ambalajlamada kullanılan plastiklerin kanserojen etkisi ve atık sorunu, biyolojik olarak parçalanabilen maddelerin geliştirilmesini teşvik etmiştir. Yenilebilir ambalajlar, plastik ambalajlara kıyasla gıdaların raf ömrünü uzatarak su, oksijen ve ışık için seçici bir bariyer oluşturmaktadır. Yenilebilir film ve kaplamalar uygun şekilde hazırlandığında fonksiyonel bir ambalajın sahip olabileceği özellikleri yerine getirebilmektedir.

Kaynakça

  • Abu Salha, B., Gedanken, A. (2021). Extending the shelf life of strawberries by the sonochemical coating of their surface with nanoparticles of an edible anti-bacterial compound. Applied Nano, 2(1), 14-24.
  • Andevari, G. T., Rezaei, M. (2011). Effect of gelatin coating incorporated with cinnamon oil on the quality of fresh rainbow trout in cold storage. International Journal of Food Science Technology, 46(11), 2305-2311.
  • Anker, M., Berntsen, J., Hermansson, A. M., & Stading, M. (2002). Improved water vapor barrier of whey protein films by addition of an acetylated monoglyceride. Innovative Food Science & Emerging Technologies, 3(1), 81-92.
  • Arshad, R., Sameen, A., Huma, N., Zia, M. A. (2020). Exploring The Potential Of Active Edible Coating On The Shelf Stability Of Dairy Products. Pakistan Journal of Agricultural Sciences, 57(1), 237-244.
  • Baldwin, E. A., Nisperos‐Carriedo, M. O., Baker, R. A. (1995). Use of edible coatings to preserve quality of lightly (and slightly) processed products. Critical Reviews in Food Science Nutrition, 35(6), 509-524.
  • Banker, G. S. (1966). Film coating theory and practice. Journal of Pharmaceutical Sciences, 55(1), 81-89.
  • Barreto, P., Pires, A., Soldi, V. (2003). Thermal degradation of edible films based on milk proteins and gelatin in inert atmosphere. Polymer Degradation and Stability, 79(1), 147-152.
  • Benjakul, S., Visessanguan, W., Phatchrat, S., Tanaka, M. (2003). Chitosan affects transglutaminase‐induced surimi gelation. Journal of Food Biochemistry, 27(1), 53-66.
  • Bourtoom, T. (2008). Edible films and coatings: characteristics and properties. International Food Research Journal, 15(3), 237-248.
  • Campos, C. A., Gerschenson, L. N., Flores, S. K. (2011). Development of edible films and coatings with antimicrobial activity. Food and Bioprocess Technology, 4(6), 849-875.
  • Cerqueira, M. A., Pinheiro, A. C., Souza, B. W., Lima, Á. M., Ribeiro, C., Miranda, C., . . . Gonçalves, M. P. (2009). Extraction, purification, and characterization of galactomannans from non-traditional sources. Carbohydrate Polymers, 75(3), 408-414.
  • Cerqueira, M. A. P. R., Pereira, R. N. C., da Silva Ramos, O. L., Teixeira, J. A. C., Vicente, A. A. (2017). Materials and processing technologies. Edible Food Packaging, 469, 64.
  • Cha, D. S., Chinnan, M. S. (2004). Biopolymer-based antimicrobial packaging: a review. Critical Reviews in Food Science and Nutrition, 44(4), 223-237.
  • 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, 100024.
  • Chrysargyris, A., Nikou, A., Tzortzakis, N. (2016). Effectiveness of Aloe vera gel coating for maintaining tomato fruit quality. New Zealand Journal of Crop and Horticultural Science, 44(3), 203-217.
  • Costa, M. J., Maciel, L. C., Teixeira, J. A., Vicente, A. A., Cerqueira, M. A. (2018). Use of edible films and coatings in cheese preservation: Opportunities and challenges. Food Research International, 107, 84-92.
  • Cruz-Diaz, K., Cobos, Á., Fernández-Valle, M. E., Díaz, O., Cambero, M. I. (2019). Characterization of edible films from whey proteins treated with heat, ultrasounds and/or transglutaminase. Application in cheese slices packaging. Food Packaging and Shelf Life, 22, 100397.
  • Çelikel A, Akın MB. (2017). Yenilebilir filmler ve peynir teknolojisinde kullanımı. Batman Üniversitesi Yaşam Bilimleri Dergisi, 7, 2.
  • Datta S, Janes ME, Xue QG, Losso J, La Peyre JF, (2008). Control of Listeria monocytogenes and Salmonella anatum on the surface of smoked salmon coated with calcium alginate coating containing oyster lysozyme and nisin, Journal of Food Science, 73(2), M67-M71.
  • Debeaufort, F., Quezada-Gallo, J. A., Voilley, A. (1998). Edible films and coatings: tomorrow's packagings: a review. Critical Reviews in Food Science, 38(4), 299-313.
  • Debeaufort, F., Quezada-Gallo, J. A., Delporte, B, Voilley, A. (2000). Lipid hydrophobicity and physical state effects on the properties of bilayer edible films, J Membrane Sci, 180: 47-55.
  • Dehghani, S., Hosseini, S. V., Regenstein, J. M. (2018). Edible films and coatings in seafood preservation: A review. Food Chemistry, 240, 505-513.
  • Dhall, R. K. (2013). Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review. Critical Reviews in Food Science and Nutrition, 53(5), 435-450. doi:10.1080/10408398.2010.541568
  • Di Pierro, P., Sorrentino, A., Mariniello, L., Giosafatto, C. V. L., Porta, R. (2011). Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life. LWT-Food Science and Technology, 44(10), 2324-2327.
  • Díaz-Montes, E., Castro-Muñoz, R. (2021). Edible Films and Coatings as Food-Quality Preservers: An Overview. Foods, 10, 249. https://dx.doi.org/10.3390/ foods10020249.
  • Dong, M., Tian, L., Li, J., Jia, J., Dong, Y., Tu, Y., Liu, X., Tan, C. & Duan, X. (2022). Improving physicochemical properties of edible wheat gluten protein films with proteins, polysaccharides, and organic acid. LWT, 154, 112868.
  • Dursun, S., Erkan, N. (2009). Yenilebilir protein filmler ve su ürünlerinde kullanimi. Journal of FisheriesSciences.com, 3(4), 352.
  • Fernández-Pan, I., Carrión-Granda, X., Maté, J. I. (2014). Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets. Food Control, 36(1), 69-75.
  • Gaikwad, K. K., Singh, S., Negi, Y. S., Lee, Y. S. (2020). The effect of trans-polyisoprene/LDPE based active films on oxidative stability in roasted peanuts. Journal of Food Measurement and Characterization, 14(4), 1857-1864.
  • Galus, S., & Kadzińska, J. (2016). Whey protein edible films modified with almond and walnut oils. Food Hydrocolloids, 52, 78-86.
  • Ganiari, S., Choulitoudi, E., Oreopoulou, V. (2017). Edible and active films and coatings as carriers of natural antioxidants for lipid food. Trends in food science technology, 68, 70-82.
  • Gennadios, A., Hanna, M. A., & Kurth, L. B. (1997). Application of edible coatings on meats, poultry and seafoods: a review. LWT-Food science and Technology, 30(4), 337-350.
  • Gennadios, A. (2002). Protein-based Films and Coatings, 672.
  • Ghani, S., Barzegar, H., Noshad, M., Hojjati, M. (2018). The preparation, characterization and in vitro application evaluation of soluble soybean polysaccharide films incorporated with cinnamon essential oil nanoemulsions. International Journal of Biological Macromolecules, 112, 197-202.
  • Ghasemi, S., Javadi, N. H. S., Moradi, M., Khosravi-Darani, K. (2015). Application of zein antimicrobial edible film incorporating Zataria multiflora boiss essential oil for preservation of Iranian ultrafiltered Feta cheese. African Journal of Biotechnology, 14(24), 2014-2021.
  • Gómez-Guillén, M., Ihl, M., Bifani, V., Silva, A., Montrö, P. (2007). Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz). Food Hydrocolloids, 21(7), 1133-1143.
  • Guimaraes, A., Abrunhosa, L., Pastrana, L. M., Cerqueira, M. A. (2018). Edible films and coatings as carriers of living microorganisms: A new strategy towards biopreservation and healthier foods. Comprehensive Reviews in Food Science and Food Safety, 17(3), 594-614.
  • Gutt, G., Amariei, S. (2020). The use of edible films based on sodium alginate in meat product packaging: An eco-friendly alternative to conventional plastic materials. Coatings, 10(2), 166.
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Ayrıntılar

Birincil Dil Türkçe
Konular Fen
Bölüm Derleme Makaleler
Yazarlar

Yelda ESER Bu kişi benim (Sorumlu Yazar)
Veteriner Kontrol Enstitüsü Müdürlüğü
0000-0002-9019-4085
Türkiye


Yusuf DOĞRUER Bu kişi benim
SELÇUK ÜNİVERSİTESİ, VETERİNER FAKÜLTESİ
0000-0002-3712-5021
Türkiye

Yayımlanma Tarihi 29 Temmuz 2022
Yayınlandığı Sayı Yıl 2022, Cilt 0, Sayı 28

Kaynak Göster

APA Eser, Y. & Doğruer, Y. (2022). Gıdalarda yenilebilir filmler ve kaplamalar . Gıda ve Yem Bilimi Teknolojisi Dergisi , 0 (28) , 18-29 . Retrieved from https://dergipark.org.tr/tr/pub/bursagida/issue/71456/1149723