New Bioactive Edible Packing Systems: Synbiotic Edible Films/Coatings as Carries of Probiotics and Prebiotics

Ceylan, Huriye Gözde; Atasoy, Ahmet Ferit

doi:10.1007/s11947-022-02983-1

Cited by 12 publications

(6 citation statements)

References 81 publications

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“…Apt packaging is essential for maintaining and extending the shelf life of fresh produce, and the inclination to utilise non-thermal innovative technologies to extend the shelf life of fruits and vegetables has developed more recently than traditional techniques as a result of the need for environmental protection and energy conservation. Researchers in the packaging business believe it is crucial to use packaging materials to reduce the rate of respiration, the production of ethylene, the rate of deterioration, and the microbiological activity of fresh fruit and vegetables [ 63 , 64 , 65 ]. These technologies not only preserve the product’s aesthetic qualities but also result in less modifications to its qualitative attributes [ 66 ].…”

Section: Plasma Technology In Food Packagingmentioning

confidence: 99%

Cold Plasma Technology Based Eco-Friendly Food Packaging Biomaterials

Karthik,

Mavelil-Sam,

Thomas

et al. 2024

Polymers

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Biopolymers have intrinsic drawbacks compared to traditional plastics, such as hydrophilicity, poor thermo-mechanical behaviours, and barrier characteristics. Therefore, biopolymers or their film modifications offer a chance to create packaging materials with specified properties. Cold atmospheric plasma (CAP) or Low temperature plasma (LTP) has a wide range of applications and has recently been used in the food industry as a potent tool for non-thermal food processing. Though its original purpose was to boost polymer surface energy for better adherence and printability, it has since become an effective technique for surface decontamination of food items and food packaging materials. These revolutionary innovative food processing methods enable the balance between the economic constraints and higher quality while ensuring food stability and minimal processing. For CAP to be considered as a viable alternative food processing technology, it must positively affect food quality. Food products may have their desired functional qualities by adjusting the conditions for cold plasma formation. Cold plasma is a non-thermal method that has little effects on the treated materials and is safe for the environment. In this review, we focus on recent cold plasma advances on various food matrices derived from plants and animals with the aim of highlighting potential applications, ongoing research, and market trends.

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Section: Plasma Technology In Food Packagingmentioning

confidence: 99%

Cold Plasma Technology Based Eco-Friendly Food Packaging Biomaterials

Karthik,

Mavelil-Sam,

Thomas

et al. 2024

Polymers

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“…The use and development of edible coatings is an alternative that meets consumer demand for healthier foods that contain health-promoting components. Regarding the application of edible coatings containing probiotics, studies are focused on the application of whole and minimally processed fruits [72,73]. However, only a few studies are found in the literature applying biofilms containing probiotics to cheese, with the aim of evaluating the viability of these microorganisms as well as the quality of this dairy product.…”

Section: Other Ways Of Incorporating Probiotics Into Cheese Edible Co...mentioning

confidence: 99%

Functional Cheeses: Updates on Probiotic Preservation Methods

Araujo,

de Jesus,

Sandes

et al. 2023

Fermentation

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The consumption of natural products, especially those that promote some health benefit, has become a choice for consumers. Foods that improve health when ingested are called functional foods. Among them, the most consumed are probiotics, which are defined as microorganisms that, when administered in adequate quantities, can promote a health benefit for consumers. Probiotic dairy products, especially cheese, are the most appreciated and have been produced to possess the properties that favor the viability of these microorganisms after passing through the gastrointestinal tract. They provide benefits such as antibacterial activity, prevention of cancer and cardiovascular diseases, anti-obesity effects, anti-diabetic effects, improved immune systems, and prodiseases, among others. Despite cheeses being a viable matrix for the survival of these probiotics, the development and adoption of technologies with the aim of increasing the viability of probiotic bacteria are necessary, which presents a research trend to be increasingly explored, as well as studies about the complex mechanisms of health benefits resulting from the actions of probiotics. Thus, this review aims to address the most recent innovations regarding the incorporation of probiotics in cheeses and their functional potential.

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“…Recently, edible films and coatings have been developed and studied as alternative primary packaging because they can be consumed with food or easily degraded [8,9]. Edible films are a preformed thin layer (<0.3 mm) obtained from edible materials used for protecting food products from physical, chemical, and biological hazards [10].…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, composite edible film formulation or the use of more than one edible layer to enhance the mechanical and physical characteristics of the edible film is an alternative method to increase the application of edible films to food products [12,13]. Moreover, edible films have also been used as bioactive or healthpromoting compound carriers [8]. These bioactive edible films are gaining attention due to the additional benefits they provide to food consumers [6] and even as an intelligent indicator of food spoilage [14].…”

Section: Introductionmentioning

confidence: 99%

Development and Application of Bioactive Bi-Layer Edible Films Based on Starch and LAB-Fermented Whey and/or Mango Solution

Hernández-Carranza,

Mendoza-Gutiérrez,

Estévez-Sánchez

et al. 2024

Fermentation

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This study aimed to develop bioactive bi-layer edible films based on starch (primary layer) and LAB-fermented whey and/or mango pulp powder solutions (secondary layer). Bioactive bi-layer edible films were evaluated for their physical properties, mechanical properties, antioxidant capacity, and Lactobacillus rhamnosus availability for 28 days (4 and 20 °C). Selected bioactive bi-layer edible film was applied to sushi to evaluate its sensory acceptance. The results indicated that bi-layer edible films based on LAB-fermented whey/mango solutions presented a higher quantity of phenolic compounds (95.87–107.67 mg GAE/100 g) and higher antioxidant capacity (74.84–77.64%). In addition, the higher viability (106–107 CFU/g) of L. rhamnosus after edible film production was obtained in those formulated with whey. After the storage period, the antioxidant capacity of all edible films was significantly affected by the storage time, while edible films containing whey in their formulation and stored at 4 °C had a L. rhamnosus count higher than 6 log cycles, which is the minimum required threshold to exert its beneficial effects in humans. The sushi covered with the selected bi-layer edible film was well accepted by the consumers, showing acceptance values between “I like it” and “I like it much”. Therefore, the developed bi-layer edible films can serve as an alternative for adding health-promoting compounds to sushi with an adequate sensory acceptance of the consumers.

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New Bioactive Edible Packing Systems: Synbiotic Edible Films/Coatings as Carries of Probiotics and Prebiotics

Cited by 12 publications

References 81 publications

Cold Plasma Technology Based Eco-Friendly Food Packaging Biomaterials

Cold Plasma Technology Based Eco-Friendly Food Packaging Biomaterials

Functional Cheeses: Updates on Probiotic Preservation Methods

Development and Application of Bioactive Bi-Layer Edible Films Based on Starch and LAB-Fermented Whey and/or Mango Solution

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