The article presents experimental study on the feasibility of using edible films (in the coating) as a means of preventing staling and method of increasing the biological value of gingerbread products. Grounded components of edible coating. Based on the organoleptic and physico-chemical showers properties (moisture content, water absorptivity and friability) proved the feasibility and necessity of use last one edible coating, which also can increase the biological value of products, as part of the cover is linseed oil.

Abstract:The results of study of foods and biodegradable film structure with the use of infrared spectroscopy (IR spectra) are presented. For the first time detailed decodings of IR spectra of some foods and biodegradable film packaging materials are shown. Interpretation of the spectra of basic biopolymers of foods and biodegradable films is given. It is corroborated with the help of IR spectra that the chemical reactions in biopolymers when heated to 130 °C do not occur, which makes it possible to use biologically valuable raw materials. Furthermore, the expediency of use of IR spectroscopy for studying changes in foods and films produced on biopolymer base is established. IR spectroscopy is a fast method that allows you to monitor changes that occur with the raw materials in the technological process. Previously, IR spectroscopy was used to identify the compounds in chemical synthesis. This study shows that IR spectra can be used for study of foods and biodegradable film structure.

In the modern minds of the advanced ecology and safety of food products control, it is relevant the development of antimicrobial biodegradable packaging. The article presents the results of the antagonistic action of nanodispersed titanium dioxide powder (TiO2) at the warehouse of biodegradable packaging for bakery products on the living of microorganisms (Escherichia сoli, Bacillus subtilis, Candida albicans, Aspergillus niger). It is known there are developments on the use of antimicrobial substances of both organic and inorganic origin, the microbiological action of the substances used have an effect on pathogenic, opportunistic, fungi, gram-negative and gram-positive bacteria. We found that the introduction of 1% TiO2 r into the molding solution allows to give the package antibacterial properties, as it inhibits the development of Escherichia coli and Bacillus subtilis, as there is a delay in the growth of their colonies compared to the sample without packaging with TiO2. According to the results of provocative testing, biodegradable packaging with a content of 1% TiO2 has an inhibitory effect on Bacillus subtilis. In addition to antimicrobial properties, the package under study must also have barrier properties, so the vapor permeability of the presented package was determined. The study results show that the addition of 1% TiO2 slightly reduces the vapor permeability, but the increase in the concentration 2–5% of TiO2 causes an increase in vapor permeability from 4.7 to 5.2 mg / (m∙h∙kPa). The vapor permeability of the presented biodegradable antimicrobial packaging is due to the presence of pores, the number and size of which were determined experimentally. Thus, nanodispersed TiO2 in the amount of 1% in the molding solution of the biodegradable coating is an effective antimicrobial component for antimicrobial coatings, which does not impair their barrier properties.

The developed edible coating is made from food raw materials and is edible with the food product to which it is applied. More than half of the confectionery production in Ukraine is occupied by various flour confectionery products (55.3%). The creation of this type of coating is not only an alternative to complete or partial replacement of the polymer packaging, but also to provide the food product with a new look and provide additional functional properties (protection against shrinkage, oxidation of fats, microbiological damage, etc.). The article analyzes the developed types of edible coatings for various confectionery products and the expediency of their use. Consumer preferences are determined when purchasing confectionery products with edible coatings compared to products in plastic packaging. The results of marketing research of the demand for confectionery products developed by the edible coating by questioning respondents are given. It has been established that the younger generation and middle-aged people are more open to innovation, striving to try new products with high organoleptic properties, ecological and safe packaging, regardless of its design. The purpose of the study is to analyze consumer preferences when buying confectionery products and to bring to the market a new, competitive and environmentally friendly packaging. The object of the study was chosen edible bio-folding coating for confectionery, prevents the oxidation of fat during storage. As a result of the research conducted, the probability of consumers buying a cookie in an edible coating was determined. The consumer characteristics of the organoleptic properties, namely the appearance, taste, smell, color, appearance in the fault, the edible coating, and the profiles of the corresponding descriptors are given. An estimation of the competitiveness of the edible coating for baking cookies compared with polyethylene packaging.

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