Use of Antimicrobial Edible Films and Coatings as Packaging Materials for Food Safety

Erginkaya, Zerrin; Kalkan, Selin; Ünal, Emel Özkan

doi:10.1007/978-1-4939-1378-7_10

Cited by 21 publications

(18 citation statements)

References 91 publications

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“…In recent years, research has focused on the development of edible films and coatings with antimicrobial activity to control microorganisms that can cause food spoilage or food poisoning [ 1 ]. Edible films and coatings have many advantages such as biodegradability, edibility, bio-compatibility, aesthetic appearance, ability to resist physical stress, and barrier properties (permeability to moisture, oxygen, aroma, and oil) [ 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil

et al. 2020

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The effects of heat treatment and the addition of tarragon essential oil on physical and mechanical properties of films prepared with 5% whey protein isolate (WPI) and 5% glycerol were investigated in this study. Heat treatment of the film-forming solution caused increases in thickness, moisture content, swelling degree, water vapor permeability (WVP), b*-value, ΔE*-value, transmittance values in the 200–300-nm region, transparency, and puncture resistance of the film, but decreases in water solubility, L*-value, a*-value, transmittance values in the 350–800-nm region, and puncture deformation. When incorporated with tarragon essential oil, heat-treated films have the potential to be used as antimicrobial food packaging. The addition of tarragon essential oil in film-forming solution caused increases in moisture content, solubility in water, WVP, a*-value, b*-value, ΔE*-value, and transparency of the film; decreases in transmittance values in the range of 600–800 nm; and variations in swelling degree, L*-value, transmittance values in the range of 300–550 nm, puncture resistance, and puncture deformation. Nevertheless, different tendencies were noticed in UNT (untreated) and HT (heat-treated) films with regards to transparency, light transmittance, puncture resistance, and puncture deformation. Based on these findings, HT films show improved physical and mechanical properties and, therefore, are more suitable for food-packaging applications.

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Section: Introductionmentioning

confidence: 99%

Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil

et al. 2020

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“…These type of films are suitable mainly for meat products, due to their affinity to hydrophilic surfaces [13][14][15].Lipids do not form cohesive films, unlike hydrocolloids. For this reason, they are used especially for coatings or in mixture with polysaccharides in order to obtain an optimized water vapor barrier [16].The integration of different additives (i.e., probiotic microorganisms but also organic acids [17], essential oils [18], plant extracts [19], and antibacterial compounds [20]) into the EP has the benefit of ensuring slower release of these compounds to food [21]. The aim of this paper is to review the application of various types of natural EP that incorporates live probiotic microorganisms.…”

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confidence: 99%

“…The integration of different additives (i.e., probiotic microorganisms but also organic acids [17], essential oils [18], plant extracts [19], and antibacterial compounds [20]) into the EP has the benefit of ensuring slower release of these compounds to food [21]. The aim of this paper is to review the application of various types of natural EP that incorporates live probiotic microorganisms.…”

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confidence: 99%

Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review

Pop

Dufrechou

et al. 2019

Polymers

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Edible coatings and films represent an alternative packaging system characterized by being more environment-and customer-friendly than conventional systems of food protection. Research on edible coatings requires multidisciplinary efforts by food engineers, biopolymer specialists and biotechnologists. Entrapment of probiotic cells in edible films or coatings is a favorable approach that may overcome the limitations linked with the use of bioactive compounds in or on food products. The recognition of several health advantages associated with probiotics ingestion is worldwide accepted and well documented. Nevertheless, due to the low stability of probiotics in the food processing steps, in the food matrices and in the gastrointestinal tract, this kind of encapsulation is of high relevance. The development of new and functional edible packaging may lead to new functional foods. This review will focus on edible coatings and films containing probiotic cells (obtaining techniques, materials, characteristics, and applications) and the innovative entrapment techniques use to obtained such packaging.Polymers 2020, 12, 12 2 of 15 are biopolymers, proteins, lipids or composites. Thus, even if they are not consumed with food, they can be more rapidly and easily degraded with respect to plastic materials [5].The main difference between coating and film is in their preparation and application process. Indeed, edible films are usually obtained in parallel to food and then applied to the surface, whereas coatings are directly prepared on food surface [6]. Both coatings and films can entrap live probiotic microorganisms.Due to handling and hygienic limitations, EP can be combined with ecofriendly non-EP [6][7][8].The utilization of films for food preservation dates back to the 12th century in China, where wax was utilized to delay moisture loss from fruits. Sixteen centuries ago, the first edible films made from soymilk were used in Japan for fruits preservation and in order to obtain a shiny surface [9,10]. Due to the narrow variety of materials used to protect fruits and vegetables at that time, no big interest was shown to this type of package. Refrigeration, controlled/modified atmosphere, heat or radiation sterilization, smoking have ever received stronger attention than edible packaging. Of course, food conservation methods have considerably increased and have offered unlimited opportunities to prepare, store and consume any type of food in any season. However, EP can currently be applied to a large variety of food products, with unique, tailored and innovative ways of action than conventional food preservation techniques [1].Among various roles played by EP, physical protection [11] amplification and protection of food properties, carriers of food additives and prolongation of shelf life are the most important ones.EP may be categorized according to the class of their constituent material. Hydrocolloids (polysaccharides and proteins) and lipids are the most used materials. Among these, polysaccharides are the easiest to pu...

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“…On recent years, due to the increased interest in minimally processed foods depending on consumer demand, use of new technologies and approaches started in the packaging industry. The active packaging technique is the most prominent of these technologies (Erginkaya et al, 2014). Antimicrobial packaging, as an active packaging technique, is a suitable protection method, especially for raw meat, processed meat products, poultry, dairy products, and seafood (Suppakul et al, 2003;Karagöz & Candoğan, 2007).…”

Section: Introductionmentioning

confidence: 99%

Impact of whey protein isolate coatings containing different antimicrobial agents on sliced bologna-type sausage during refrigerated storage

Kalkan

Erginkaya

2020

Food Sci. Technol

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On this study, we aimed to determine the possibility of using the edible whey protein isolates coatings containing different antimicrobial agents on the bologna-type sausage slices and the inactivation effects of these coatings against Listeria innocua. For this purpose, edible whey protein isolates (WPO) coatings were prepared to contain essential oils (thyme, coriander, pimento, rosemary, basil), potassium sorbate (PS), sodium benzoate (SB)(4% w/v) and Nisin(10.000 OU). The antimicrobial effect against L. innocua, sensory characteristics (appearance, color, odor, texture, flavor and overall acceptability) and physical (color) and chemical (pH and water activity) properties of bologna slices coated WPO coatings were determined for during the 35-day period in refrigerated conditions (4±1°C). On conclusion, it was determined that the most effective coatings for L. innocua inactivation were PS, SB, and pimento essential oil, approximately 4.69, 4.45 and 4.16 log CFU/g, respectively. The most effective coating on the pH values (5.90-6.04) was established to be WPO coatings containing Nisin. Ot has been found that WPO coatings containing thyme essential oil provided the lowest water activity values with 0.945. On addition, it was possible to say that the most favored type of coating for sausage samples was Nisin-WPO coatings with 7.63-8.33 sensory scores.

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Use of Antimicrobial Edible Films and Coatings as Packaging Materials for Food Safety

Cited by 21 publications

References 91 publications

Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil

Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil

Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review

Impact of whey protein isolate coatings containing different antimicrobial agents on sliced bologna-type sausage during refrigerated storage

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