Yenilebilir Film ve Kaplamalar: Üretimleri, Uygulama Yöntemleri, Fonksiyonları ve Kaslı Gıdalarda Kullanımları

Abstract

ÖZAmbalajlama endüstrisindeki hızlı gelişime paralel olarak, son yıllarda, bariyer özelliğinden dolayı sınırlı etki gösteren klasik ambalajlama teknikleri yanında, ek avantajlar sağlayan yeni ambalaj materyalleri ve teknolojileri de geliştirilmektedir. Bu teknolojilerden biri olan yenilebilir film ve kaplamalar, raf ömrünü uzatmak amacıyla gıda maddelerinin ambalajlanmasında kullanılan ve gıda ile birlikte tüketilebilen ambalajlardır. Önceleri, genellikle depolama ve taşıma sırasında nem kaybını önlemek amacıyla kullanılan bu ambalajlar, günümüzde gıdaların kalite özelliklerinin iyileştirilmesi ve raf ömrünün uzatılması amacıyla kullanılmaktadır. Ayrıca bu ambalajlar, antioksidan ve antimikrobiyal bileşiklerle kombine edilerek gıdalarda istenmeyen renk oluşumunu, lipit oksidasyonunu ve mikrobiyolojik bozulmaları engellerler. Kaslı gıdalar, depolama sırasında meydana gelen mikrobiyal ve biyokimyasal değişiklikler nedeniyle çabuk bozulan ve raf ömrü nispeten kısa olan ürünlerdir. Bu yüzden, kaslı gıdaların depolama süresince bozulmalarının geciktirilerek korunmalarında modern ambalajlama teknolojileri önem taşımaktadır. Bu derlemede, bu teknolojilerden olan yenilebilir film ve kaplamaların özellikleri ve kaslı gıdalarda kullanımları konusunda günümüze kadar yapılan çalışmalar özetlenmiştir. Anahtar Kelimeler: Yenilebilir filmler, Yenilebilir kaplamalar, Kaslı gıdalar Edible Films and Coatings: Their Production, Application Methods, Functions and Uses in Muscle Foods ABSTRACTIn recent years, novel packaging materials and methods with additional advantages have been developed in parallel with the rapid development in packaging industry besides classical packaging that may show limited barrier effect. Edible film and coating production is one of the technologies where packages are used for extend the shelf life and can be consumed with foods. Typically, food packages have been generally used to prevent moisture loss during storage and transportation of foods, and nowadays they are being used both to improve the quality characteristics and to extent shelf life of foods. In addition, these packages are combined with antioxidant and antimicrobial compounds to inhibit undesirable color formation, lipid oxidation and microbiological spoilage in foods. Muscle foods are perishable and have relatively short shelf life due to microbial and biochemical changes during storage. Therefore, modern packaging technologies are important for delaying the deterioration of muscular foods during storage. In this review, studies on the properties of edible films and coatings and their application in muscle foods are presented.

Effect of Active Packaging Films Containing Natural Antioxidant Essential Oils on the Oxidative Stability of the African Catfish (Clarias gariepinus)

“…(N=3) There are studies in the literature that many polysaccharides, lipids and proteins of vegetable and animal origin are used in the production of edible films and coatings, alone or in mixtures (Robertson, 2013). Generally, lipids are used to reduce water transfer, polysaccharides to control the passage of oxygen and other gases, while proteins are used to give films mechanical resistance (Tural et al, 2017). Edible films and coatings are very promising systems for the future in preserving and improving product quality.…”

Taze ve Kuru Meyve ve Sebzelerde Yenilebilir Film ve Kaplama Uygulamaları

“…Polysaccharide coatings are colorless, oil-free and have low calorie content. It can be applied for extending the shelf life of fruits, vegetables, shellfish or meat products, significantly reduce dehydration, darkening, and spoilage from oxidation [25,26].…”

“…Basically, a film-forming material such as carbohydrate, protein or lipid can be used, and water, ethanol and acetone can be used as solvents. Plasticizers, surfactants and additives (essential oils, antioxidants, antimicrobial agents, flavoring agents, colorants, vitamins and chemical preservatives) can be added to film or coating solution [4][5][6].…”

Pectin: Properties and utilization in meat products

“…Pectin and its derivatives are used in many biodegradable packaging materials that serve as moisture, oil, and aroma barrier, reduce respiration rate and oxidation of food (Ciolacu et al, 2014). Pectin-based edible films and coatings, either alone or enriched with antimicrobial and antioxidant substances, were investigated in meat and meat products (Tural et al, 2017).…”