Gıda Ürünlerinde Yenilebilir Film ve Kaplama Uygulamaları

Yıl 2018, Cilt: 5 Sayı: 2, 645 - 655, 31.05.2018

Tuba Candan , Aytunga Bağdatlı

https://doi.org/10.31202/ecjse.403811

Cited By: 3

Öz

Yenilebilir film ve kaplama konusu, geleneksel ambalajın aksine biyolojik
olarak parçalanabilir ve çevre kirliliğini azaltmaya katkıda bulunduğu için son
yıllarda bilim insanları tarafından dikkat çekmektedir. Yenilebilir materyal
ince tabaka halinde gıda üzerine kaplanabilir veya bir film halinde gıdanın
orijinal içeriğini veya işleme yöntemini değiştirmeden sargı olarak
kullanılabilir. Yenilebilir film ve kaplama, gıdaların kalitesini geliştirmek,
mikrobiyal koruma sağlamak, raf ömrünü uzatmak ve ambalaj verimliliğini
arttırmak gibi önemli etkiler göstermektedir. Doğal yollarla gıdaları korumak
için artan tüketici talebi, yenilenebilir kaynaklar veya endüstriyel yan
ürünlerden yenilebilir biyopolimer uygulamaları gibi alternatif koruma
yöntemlerinin gelişimine yol açmıştır. Yenilebilir film ve kaplamalar
antioksidanlar, antimikrobiyal maddeler, aroma maddeleri ve biyoaktif
bileşikler gibi aktif maddelerin taşıyıcıları olarak görev almaktadır.
Yenilebilir kaplamaların işlevselliği ve performansı polimer ve aktif bileşik
arasındaki etkileşime odaklanır. Yenilebilir kaplamaların formülasyonunu
optimize etmek için bu mekanizmaları anlamak önemlidir. Bu nedenle, bu çalışma
fonksiyonel maddelerce zenginleştirilmiş yenilebilir kaplamaların yapı ve
işlevselliği ve gıda kalitesi üzerindeki etkisinin birlikte incelendiği
çalışmaları bir bütün halinde sunmayı hedeflemektedir.

Anahtar Kelimeler

Gıda ürünleri, Yenilebilir filmler, Yenilebilir kaplamalar

Kaynakça

• [1] Realini, C.E., Marcos, B., “Active and intelligent packaging systems for a modern society”, Meat Science, 2014, 98: 404-419.
• [2] Sung, S-Y., Sina, L.T., Tee, T-T., Bee, S-T., Rahmat, A.R., Rahman, W.A.W.A., Tan A-C., Vikhraman, M., “Antimicrobial agents for food packaging applications”, Trends in Food Science & Technology, 2013, 33: 110-123.
• [3] Rhim, J-W., Park, H-M., Hac, C-S. “Bio-nanocomposites for food packaging applications”, Progress in Polymer Science, 2013, 38: 1629-1652.
• [4] Demir, S.S. “Modifiye Atmosferde Paketlemenin Tyty F1 Kokteyl Domatesinin Kalite ve Raf Ömrü Üzerine Etkisi”, (Yüksek Lisans Tezi), Mustafa Kemal Üniversitesi, Fen Bilimleri Enstitüsü, (2015).
• [5] Chaichi, M., Hashemi, M., Badii, F., Mohammadi, A., “Preparation and characterization of a novel bionanocomposite ediblefilm based on pectin and crystalline nanocellulose”, Carbohydrate Polymers, 2017, 157: 167-175.
• [6] Zhang, P., Zhao, Y., Shi, Q., “Characterization of a novel edible film based on gum ghatti: Effect ofplasticizer type and concentration”, Carbohydrate Polymers, 2016, 153: 345–355.
• [7] Podshivalov, A., Zakharova, M., Glazacheva, E., Uspenskaya, M., “Gelatin/ potato starch edible biocomposite films: Correlation between morphology and physical properties”, Carbohydrate Polymers, 2017, 157: 1162-1172.
• [8] Fang, Z., Zhao, Y., Warner, R.D., Johnson, S.K., Active and intelligent packaging in meat industry, Trends in Food Science & Technology, 2017, 61: 60-71.
• [9] Santacruz, S., Rivadeneira, C., Castro, M., “Edible films based on starch and chitosan. Effect of starch source and concentration, plasticizer, surfactant's hydrophobic tail and mechanical treatment”, Food Hydrocolloids, 2015, 49: 89-94.
• [10] Pereira, J.O., Soares, J., Sousa, S., Madureira, A.R., Gomes, A., Pintado, M., “Edible films as carrier for lactic acid bacteria”, LWT - Food Science and Technology, 2016, 73: 543-550.
• [11] Sharma, L., Singh, C., Sesame protein based edible films: Development and characterization, Food Hydrocolloids, 2016, 61: 139-147.
• [12] Oğuzhan-Yıldız, P., Yangılar, F., “Yenilebilir Film ve Kaplamaların Gıda Endüstrisinde Kullanımı”, BEÜ Fen Bilimleri Dergisi, 2016, 5 (1): 27-35.
• [13] Benbettaïeb, N., Chambin, O., Karbowiak, T., Debeaufort, F., “Release behavior of quercetin from chitosan-fish gelatin edible films influenced by electron beam irradiation”, Food Control, 2016, 66: 315-319.
• [14] Hassan, B., Chatha, S.A.S., Hussain, A.I., Zia, K.M., Akhtar, N., “Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review”, International Journal of Biological Macromolecules, 2018, 109: 1095-1107.
• [15] Galus, S., Kadzinska, J., “Food applications of emulsion-based edible films and coatings”, Trends in Food Science & Technology, 2015, 45: 273-283.
• [16] Sukyai, P., Anongjanya, P., Bunyahwuthakul, N., Kongsin, K., Harnkarnsujarit, N., Sukatta, U., Sothornvit, R., Chollakup, R., “Effect of cellulose nanocrystals from sugarcane bagasse on whey protein isolate-based films”, Food Research International, 2018, doi:10.1016/j.foodres.2018.02.052
• [17] Elsabee, M.Z., Abdou, E.S., “Chitosan based edible films and coatings: A review”, Materials Science and Engineering, 2013, 33: 1819-1841.
• [18] Sanchez-Ortega, I., García-Almendarez, B.E., Santos-Lopez, E.M., Reyes-Gonzalez, L.R., Regalado, C., “Characterization and antimicrobial effect of starch-based edible coating suspensions”, Food Hydrocolloids, 2016, 52: 906-913.
• [19] Tavassoli-Kafrani, E., Shekarchizadeh, H., Masoudpour-Behabadi, M., “Development of edible films and coatings from alginates and carrageenans”, Carbohydrate Polymers, 2016, 137: 360-374.
• [20] Lopez, D., Marquez, A., Gutierrez-Cutino, M., Venegas-Yazigi, D., Bustos, R., Matiacevich, S., “Edible film with antioxidant capacity based on salmon gelatin and boldine”, LWT- Food Science and Technology, 2013, 77: 160-169.
• [21] Pineros-Hernandez, D., Medina-Jaramillo, C., Lopez-Cordoba, A., Goyanes, S., “Edible cassava starch films carrying rosemary antioxidant extracts for potential use as active food packaging”, Food Hydrocolloids, 2017, 63: 488-495.
• [22] Siripatrawan, U., Vitchayakitti, W., “Improving functional properties of chitosan films as active food packaging by incorporating with propolis”, Food Hydrocolloids, 2016, 61: 695-702.
• [23] Abugoch, L.E., Tapia, C., Villamán, M.C., Yazdani-Pedram, M., Díaz-Dosque, M., “Characterization of quinoa proteine chitosan blend edible films”, Food Hydrocolloids, 2011, 25: 879-886.
• [24] Liu, J., Meng, C., Liu, S., Kan, J., Jin, C., “Preparation and characterization of protocatechuic acid grafted chitosan films with antioxidant activity”, Food Hydrocolloids, 2017, 63: 457-466.
• [25] Fabra, M.J., Falcó, I., Randazzo, W., Sánchez, G., López A., “Antiviral and antioxidant properties of active alginate edible films containing phenolic extracts”, Food Hydrocolloids, 2018, doi: 10.1016/j.foodhyd.2018.02.026.
• [26] De'Nobili, M.D., Soria, M., Martinefski, M.R., Tripodi, V.P., Fissore, E.N., Rojas, A.M., “Stability of L-(þ)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation”, Journal of Food Engineering, 2016, 175: 1-7.
• [27] Andrade, M.A., Ribeiro-Santos, R., Bonito, M.C.C., Saraiva, M., Sanches-Silva, A., “Characterization of rosemary and thyme extracts for incorporation into a whey protein based film”, LWT- Food Science and Technology, 2018, doi: 10.1016/j.lwt.2018.02.041.
• [28] Yousuf, B., Qadri, O.S., Srivastava, A.K., “Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review”, LWT- Food Science and Technology, 2018, 89: 198-209.
• [29] Öz, A.T., Süfer, Ö., Meyve ve Sebzelerde Hasat Sonrası Kalite Üzerine Yenilebilir Film ve Kaplamaların Etkisi, Akademik Gıda, 2012, 10 (1): 85-91.
• [30] Marquez, G.R., Di Pierro, P., Mariniello, L., Esposito, M., Giosafatto, C.V.L., Porta, R. “Fresh-cut fruit and vegetable coatings by transglutaminase-crosslinked whey protein/ pectin edible films”, LWT- Food Science and Technology, 2017, 75: 124-130.
• [31] Oms-Oliu, G., Rojas-Graü, M.A., González, L.A., Varela, P., Soliva-Fortuny, R., Hernando, M.I.H., Munuera, I.P., Fiszman, S., Martín-Belloso, O., “Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review”, Postharvest Biology and Technology, 2010, 57: 139-148.
• [32] Bai, J., Plotto, A., “Coatings for fresh fruits and vegetables”, Edible Coatings and Films to Improve Food Quality, CRC Press, New York, (2012).
• [33] Kerch, G., “Chitosan films and coatings prevent losses of fresh fruit nutritional quality: A review”, Trends in Food Science & Technology, 2015, 46: 159-166.
• [34] Işık, H., Dağhan, Ş., Gökmen, S., “Gıda Endüstrisinde Kullanılan Yenilebilir Kaplamalar Üzerine Bir Araştırma”, Gıda Teknolojileri Elektronik Dergisi, 2013, 8 (1): 26-35.
• [35] Alves, M.M., Gonçalves, M.P., Rocha, C.M.R., “Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples”, LWT- Food Science and Technology, 2017, 80: 409-415.
• [36] Nawab, A., Alam, F., Hasnain, A., “Mango kernel starch as a novel edible coating for enhancing shelf-life of tomato (Solanum lycopersicum) fruit”, International Journal of Biological Macromolecules, 2017, 103: 581-586.
• [37] Li, S., Zhang, L., Liu, M., Wang, X., Zhao, G., Zong, W., “Effect of poly-ε-lysine incorporated into alginate-based edible coatings on microbial and physicochemical properties of fresh-cut kiwifruit”, Postharvest Biology and Technology, 2017, 134: 114-121.
• [38] Khalifa, I., Barakat, H., El-Mansy, H.A., Soliman, S.A., “Improving the shelf-life stability of apple and strawberry fruits applying chitosan-incorporated olive oil processing residues coating”, Food Packaging and Shelf Life, 2016, 9: 10-19.
• [39] Genevois, C.E., Pla, M.F.E., Flores, S.K., “Applicationof edible coatings to improve global quality of fortified pumpkin”, Innovative Food Science and Emerging Technologies 2016, 33: 506-514.
• [40] Ben-Fadhel, Y., Saltaji, S., Khlifi, M.A., Salmieri, S., Vu, K.D., Lacroix, M., “Active edible coating and γ-irradiation as cold combined treatments to assure the safety of broccoli florets (Brassica oleracea L.)”, International Journal of Food Microbiology, 2017, 241: 30-38.
• [41] Ghidelli, C., Mateos, M., Rojas-Argudo, C., Pérez-Gago, M.B., “Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging”, Postharvest Biology and Technology, 2015, 99: 105-113.
• [42] Falowo, A.B., Fayemi, P.O., Muchenje, V., “Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review”, Food Research International, 2014, 64: 171-181.
• [43] Mainar, M.S., Stavropoulou, D.A., Leroy, F., “Exploring the metabolic heterogeneity of coagulase-negative Staphylococci to improve the quality and safety of fermented meats: a review”, International Journal of Food Microbiology, 2016, 247: 24-37.
• [44] Mala, D.M., Yoshimura, M., Kawasaki, S., Tsuta, M., Kokawa, M., Trivittayasil, V., Sugiyama, J., Kitamura, Y., “Fiber optics fluorescence fingerprint measurement for aerobic plate count prediction on sliced beef surface”, LWT - Food Science and Technology, 2016, 68: 14-20.
• [45] Coma, V., “Bioactive packaging technologies for extended shelf life of meat-based products”, Meat Science, 2008, 78: 90-103.
• [46] Özvural, E.B., Huang, Q., Chikindas, M.L., “The comparison of quality and microbiological characteristic of hamburger patties enriched with green tea extract using three techniques: Direct addition, edible coating and encapsulation”, LWT- Food Science and Technology, 2016, 68: 385-390.
• [47] Şahin, A. “Kekik Yağı İçeren Kitozan Kaplamaların Modifiye Atmosferde Ambalajlanan Sucukların Kalitesi Üzerine Etkisi”, (Yüksek Lisans Tezi), Ankara Üniversitesi ve Fen Bilimleri Enstitüsü, (2013).
• [48] Lekjing, S., “A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage”, Meat Science, 2016, 111: 192–197.
• [49]Fernández-Pan, I., Carrión-Granda, X., Maté, J.I., “Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets”, Food Control, 2014, 36: 69-75.
• [50] Giteru, S.G., Oey, I., M. Ali, M.A., Johnson, S.K., Fang, Z., “Effect of kafirin-based films incorporating citral and quercetin on storage of fresh chicken fillets”, Food Control, 2017, 80: 37-44.
• [51] Raeisi, M., Tabaraei, A., Hashemi, M., Behnampour, N., “Effect of sodium alginate coating incorporated with nisin, Cinnamomum zeylanicum, and rosemary essential oils on microbial quality of chicken meat and fate of Listeria monocytogenes during refrigeration”, International Journal of Food Microbiology, 2016, 238: 139-145.
• [52] Ojagh, S.M., Rezaei, M., Razavi, S.H., Hosseini, S.M.H., “Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout”, Food Chemistry, 2010, 120: 193-198.
• [53] Choulitoudi, E., Ganiari, S., Tsironi, T., Ntzimani, A., Tsimogiannis, D., Taoukis, P., Oreopoulou, V., “Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets”, Food Packaging and Shelf Life, 2017, 12: 107-113.
• [54] Wang, Z., Hu, S., Gao, Y., Ye, C., Wang, H., “Effect of collagen-lysozyme coating on fresh-salmon fillets preservation”, LWT- Food Science and Technology, 2017, 75: 59-64.
• [55] Artiga-Artigas, M., Acevedo-Fani, A., Martín-Belloso, O., “Improving the shelf life of low-fat cut cheese using nanoemulsion based edible coatings containing oregano essential oil and mandarin fiber”, Food Control, 2017, 76: 1-12.
• [56] Costa, M.J., Maciel, L.C., Teixeira, J.A., Vicente, A.A., Cerqueira, M.A., “Use of edible films and coatings in cheese preservation: Opportunities and challenges”, Food Research International, 2018, 107: 84-92.
• [57] Zhong, Y., Cavender, G., Zhao, Y., “Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese”, LWT- Food Science and Technology, 2014, 56: 1-8.
• [58] Resa, C.P.O., Gerschenson, L.N., Jagus, R.J., “Starch edible film supporting natamycin and nisin for improving microbiological stability of refrigerated argentinian Port Salut cheese”, Food Control, 2016, 59: 737-742.
• [59] Di Pierro, P., Sorrentino, A., Mariniello, L., Giosafatto, C.V.L., Porta, R., “Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life”, LWT- Food Science and Technology, 2011, 44: 2324-2327
• [60] Torlak E., Nizamoğlu M., “Doğal antimikrobiyal maddeler ile hazırlanan yenilebilir filmlerin Listeria monocytogenes üzerine etkileri”, Veteriner Bilimleri Dergisi, 2009, 25 (1-2): 15-21.
• [61] McHung, T.H., Avena-Bustillos, R.J., 2012 “Applications of edible films and coatings to processed foods”, Edible Coatings and Films to Improve Food Quality, CRC Press, New York, (2012).
• [62] Dias, J., Coelho, P., Alvarenga, N.B., Duarted, R.V., Saraiva, J.A., “Evaluation of the impact of high pressure on the storage of filled traditional chocolates”, Innovative Food Science and Emerging Technologies, 2018, 45: 36-41.
• [63] Quezada-Gallo, J.A., “Delivery of Food Additives and Antimicrobials Using Edible Films and Coatings”, Edible Films and Coatings for Food Applications, Springer Science+Business Media, New York, (2009). [64] Saraiva, L.E.F., Naponucena, L.O.M., Santos, V.S., Silva, R.P.D., Souza, C.O., Souza, I.E.G.L., Mamede, M.E.O., Druzian, J.I., “Development and application of edible film of active potato starch to extend mini panettone shelf life”, LWT- Food Science and Technology, 2016, 73: 311-319.
• [64] Saraiva, L.E.F., Naponucena, L.O.M., Santos, V.S., Silva, R.P.D., Souza, C.O., Souza, I.E.G.L., Mamede, M.E.O., Druzian, J.I., “Development and application of edible film of active potato starch to extend mini panettone shelf life”, LWT- Food Science and Technology, 2016, 73: 311-319.