Taze ve Kuru Meyve ve Sebzelerde Yenilebilir Film ve Kaplama Uygulamaları

Abstract

Techniques in food packaging are varying depending on the global trends, changes in technology, sense of responsibility for nature, and consumer expectations. One of the new techniques using in the packaging industry in recent years is edible films and coatings. Edible films and coatings are biomaterials that are applied as a thin layer on food and can be consumed with food. Films and coatings obtained from different sources are applied to foods with different application techniques. Films and coatings can be applied to fresh fruits and vegetables, as well as dried foods. However, the investigation on the application operations of films and coating on food particularly fresh fruits and vegetables are taking a very important role. In this review, according to research in the last 20 years, not only the effects of the films and coatings on food (fresh and dried fruits and vegetables) properties but also applied procedures are summarized and discussed.

Application of Natural Edible Coating to Enhance the Shelf Life of Red Fruits and Their Bioactive Content

“…The edible coating material may also be sprayed to the surface of red fruits using a spray nozzle via spraying technique [171,174]. Spraying is the procedure of utilizing a collection of nozzles to disperse tiny coating droplets over the fruit surface [105,157].…”

Edible Packaging: A Technological Update for the Sustainable Future of the Food Industry

“…Emulsions are typically used in this method. The foam breaks through a lot of tumbling so that the coating solution can be uniformly applied throughout the product's surface [19].…”

“…This method is mostly preferred for products with large surfaces. In this coating process, the spray nozzle plays a crucial role as it can influence factors like droplet size, surface tension, spray distance and angle, flow rate, overlap speed, viscosity, temperature, and pressure of the coating fluid [15,19].…”

“…A centrifugal force pushes the coated particles towards the equipment's wall. Also, the equipment is designed to allow for airflow; thus, the combined effects of airflow and centrifugal force effectively counter the total force acting on the food particles [15,19].…”

“…A ladle or spray is used to add the coating solution to a rotating pan. To apply the coating solution throughout the food's surface, the product is rotated in the pan [19].…”