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Анотація
Охарактеризовано різні методи виготовлення їстівних плівок/покриттів для харчових продуктів залежно від вологого та сухого способу отримання. Проаналізовано переваги та недоліки методів виготовлення їстівних плівок/покриттів. Серед сухих способів виготовлення їстівних плівок/покриттів найбільш поширеним є метод екструзії для промислового виробництва плівок, оскільки не вимагає додавання розчинника і його подальшого випаровування. В лабораторних умовах найбільш доступним для отримання їстівної плівки є лиття розчину на антиадгезійну поверхню, а для формування їстівного покриття на харчовому продукті – нанесення пензлем або розпилення.
Ключові слова:
їстівне покриття/плівки, методи отримання, технологія виготовлення
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Як цитувати
Шульга, О., Чорна, А., & Чорний, І. (2023). МЕТОДИ ВИРОБНИЦТВА ЇСТІВНИХ ПЛІВОК/ПОКРИТТІВ. Scientific Works, 86(2), 28-. https://doi.org/10.15673/swonaft.v2i86.2483
Розділ
Статті
Посилання
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22. Arnon-Rips, H., Poverenov, E. (2018). Improving food products’ quality and storability by using Layer by Layer edible coatings. Trends Food Sci. Technol., 75, 81-92. https://doi.org/10.1016/j.tifs.2018.03.003
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40. Dierickx, L. et al. (2012). Co-extrusion as manufacturing technique for fixed-dose combina-tion mini-matrices. Eur. J. Pharm. Biopharm, 81, 683-689. https://doi.org/10.1016/j.ejpb.2012.03.018
41. Hilbig, J. et al. (2020). Influence of calcium on white efflorescence formation on dry fer-mented sausages with co-extruded alginate casings. Food Res. Int., 131, 109-112. https://doi.org/10.1016/j.foodres.2020.109012
42. Harper, B.A., Barbut, S. at al. (2015). Mechanical and Microstructural Properties of Wet Al-ginate and Composite Films Containing Various Carbohydrates. J. Food Sci., 80, 84-92. https://doi.org/10.1111/1750-3841.12716
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44. Barbut, S., Ioi M., Marcone, M. (2020). Co-extrusion of collagen casings. Effects of prepara-tion, brining, and heating on strength, rheology and microstructure. Ital. J. Food Sci., 32, 91-106.
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3. Kester, J.J., Fennema, O.R. (1986). Edible films and coatings: a review. Food Technology, 40, 47-59.
4. Debeaufort, F., Quezada-Gallo, J.A., Voilley, A. (1998). Edible films and coatings: Tomor-row's packagings: A review. Critical Reviews in Food Science and Nutrition, 38(4), 299-313. https://doi.org/10.1080/10408699891274219
5. Park, H.J., Zeuthen, P., Bogh-Sorensen L. (Eds.) (2003). Edible coatings for fruits. Food Preservation Techniques. Woodhead Publishing Limited, Cambridge, England, 400. https://doi.org/10.1201/9780203485255
6. Shreder, V.L., Kozak, K.V. (2000). Upakovyem hleb. Upakovks, 4, 39-40.
7. Nussinovitch, A. (2003), Water Soluble Polymer Applications in Foods, Oxford: Blackwell Science. https://doi.org/10.1002/9780470995037
8. Işık, H., Dağhan, Ş., Gökmen, Ş. (2013). A research on edible coatings used in the food indus-try. Electronic Journal of Food Technology, 8(1), 26-35.
9. Bordes, P., Pollet, E., Averous, L. (2009). Nano-biocomposites: biodegradable polyes-ter/nanoclay systems. Progress in Polymer Science, 34(2), 125-155. https://doi.org/10.1016/j.progpolymsci.2008.10.002
10. Choi, J. S., Park, W. H. (2004). Effect of biodegradable plasticizers on thermal and mechani-cal properties of poly(3-hydroxybutyrate). Polym Testing, 23(4), 455-460. https://doi.org/10.1016/j.polymertesting.2003.09.005
11. Steward et al. Organic Coatings: Science and Technology. Retrieved from: https://www.amazon.com
12. Rossman, G.M. (2009). Commercial Manufacture of Edible Films. Edible Films and Coatings for Food Applications, 367-390. https://doi.org/10.1007/978-0-387-92824-1_14
13. Chen, H. B. et al. (2013). Biodegradable pectin/clay aerogels. ACS applied materials & inter-faces, 5 (5), 1715-1721. https://doi.org/10.1021/am3028603
14. Mellinas, C., Valdés, A., Ramos, M., et al. (2015). Active edible films: Current state and fu-ture trends. Journal of Applied Polymer Science. Retrieved from: https://onlinelibrary.wiley.com/doi/full/10.1002/app.42631.
15. Israel Arzate-Vázquez et al. (2012). Microstructural characterization of chitosan and alginate films by microscopy techniques and texture image analysis. Carbohydrate Polymers, 87(1), 289-299. https://doi.org/10.1016/j.carbpol.2011.07.044
16. Giménez, B. et al. (2013). Release of active compounds from agar and agar–gelatin films with green tea extract. Food Hydrocolloids, 30 (1), 264-271. https://doi.org/10.1016/j.foodhyd.2012.05.014
17. Gennadios, A. (2002). Protein-Based Films and Coatings. CRC Press, 42. https://doi.org/10.1201/9781420031980
18. Pérez-Gago, М.В., Krochta, J. (2005). Emulsion and bi-layer edible films. Food Science and Technology, 384-402. https://doi.org/10.1016/B978-012311632-1/50054-1
19. Martucci, J.F., Ruseckaite, R.A. (2010). Biodegradable three-layer film derived from bovine gelatin. J. Food Eng., 99, 377-383. https://doi.org/10.1016/j.jfoodeng.2010.02.023
20. Silva‐Weiss, A., Ihl, M., Sobral, P.J.A., Gómez‐Guillén, M.C., Bifani, V. (2013). Natural Addi-tives in Bioactive Edible Films and Coatings: Functionality and Applications in Foods. Food Engineer-ing Reviews, 5, 200. https://doi.org/10.1007/s12393-013-9072-5
21. Hang, W. et al. (2019). The multi-layer film system improved the release and retention prop-erties of cinnamon essential oil and its application as coating in inhibition to penicillium expansion of apple fruit. Food Chemistry, 299, 109-125. https://doi.org/10.1016/j.foodchem.2019.125109
22. Arnon-Rips, H., Poverenov, E. (2018). Improving food products’ quality and storability by using Layer by Layer edible coatings. Trends Food Sci. Technol., 75, 81-92. https://doi.org/10.1016/j.tifs.2018.03.003
23. De Moraes, J.O. et al. (2013). Scale-up of the production of cassava starch based films using tape-casting. Journal of Food Engineering, 119, 800. https://doi.org/10.1016/j.jfoodeng.2013.07.009
24. Kader, A.A. (1989). Modified atmosphere packaging of fruits and vegetables. Critical Re-views in Food Science and Nutrition, 28, 1-30. https://doi.org/10.1080/10408398909527490
25. Tharanathan, R.N., Srinivasa, P.C., Ramesh, M.N. A process for production of biodegradable films from polysaccharides. Indian patent 0085/DEL/02, 2002.
26. Sperling, L.H. (2006). Introduction to Physical Polymer Science, New York, NY, USA: John Wiley & Sons, Inc., Chp 11, 845.
27. Obara, S., McGinity, J.W. (1995). Influence of processing variables on the properties of free films prepared from aqoues polymeric dispersions by a spray technique, International Journal of Pharmaceutics, 37, 849-853.
28. Kaya, S., Kaya, A. (2000). Microwave drying effects on properties of whey protein isolate ed-ible films. Journal of Food Engineering, 43 (2), 91-96. https://doi.org/10.1016/S0260-8774(99)00136-3
29. Karki, S., Kim, H., Na, S-J., Shin, D., Jo, K., Lee, J. (2016). Thin films as an emerging platform for drug delivery. Asian Journal of Pharmaceutical Sciences, 11 (5), 559-574. https://doi.org/10.1016/j.ajps.2016.05.004
30. Hojaee‐Aliabadi, S., Hosseini, H., Mohammadifar, M.A., Mohammadi, A. etc. (2014). Charac-terization of soluble soybean polysaccharide film incorporated essential oil intended for food packag-ing. Carbohydrate Polymer, 101, 582.
31. Pan, H., Jiang, B., Chen, J., Jin, Z. (2014). Blend-modification of soy protein/lauric acid edi-ble films using polysaccharides. Food Chemistry, 151, 1-6. https://doi.org/10.1016/j.foodchem.2013.11.075
32. Arancibia, M.Y. etc. (2015). Development of active films of chitosan isolated by mild extrac-tion with added protein concentrate from shrimp waste. Food Hydrocolloids, 43, 91-99. https://doi.org/10.1016/j.foodhyd.2014.05.006
33. Kaijia, Y., Rasmussen, H.K., Román Marín, J.M., Hassager, O. (2012). Mechanism of sponta-neous hole formation in thin polymeric films. Physical review, 85, 024201-024204. https://doi.org/10.1103/PhysRevB.85.024201
34. Capita´n, M., Rueda, D., Ezquerra, T. (2004). Inhibition of the Crystallization in Nanofilms of Poly(3-hydroxybutyrate). Macromolecules, 37, 5653-5659. https://doi.org/10.1021/ma049576p
35. Woggum, T., Sirivongpaisal, P., Wittaya, T. (2014). Properties and characteristics of dual-modified rice starch based biodegradable films. Int. J. Biol. Macromol, 67, 490-502. https://doi.org/10.1016/j.ijbiomac.2014.03.029
36. Stone, H.A. (1994). Dynamics of drop deformation and breakup in viscous fluids. Annual Re-view of Fluid Mechanics, 26, 65-102. https://doi.org/10.1146/annurev.fl.26.010194.000433
37. Finkenstadt, V.L., Willett, J.L. (2004). A direct-current resistance technique for determining moisture content in native starches and starch-based plasticized materials. Carbohydrate Polymers, 55, 149-154. https://doi.org/10.1016/j.carbpol.2003.08.016
38. Liu, L., Kerry, J.K., Kerry, J.P. (2006). Effect of food ingredients and selected lipids on the physical properties of extruded edible films/casings. International Journal of Food Science &Technologies, 41, 295-302. https://doi.org/10.1111/j.1365-2621.2005.01063.x
39. Lopez, O. etc. (2014). Thermo-compression of biodegradable thermoplastic corn starch films containing chitin and chitosan. LWT Food Sci. Technol., 57, 106-115. https://doi.org/10.1016/j.lwt.2014.01.024
40. Dierickx, L. et al. (2012). Co-extrusion as manufacturing technique for fixed-dose combina-tion mini-matrices. Eur. J. Pharm. Biopharm, 81, 683-689. https://doi.org/10.1016/j.ejpb.2012.03.018
41. Hilbig, J. et al. (2020). Influence of calcium on white efflorescence formation on dry fer-mented sausages with co-extruded alginate casings. Food Res. Int., 131, 109-112. https://doi.org/10.1016/j.foodres.2020.109012
42. Harper, B.A., Barbut, S. at al. (2015). Mechanical and Microstructural Properties of Wet Al-ginate and Composite Films Containing Various Carbohydrates. J. Food Sci., 80, 84-92. https://doi.org/10.1111/1750-3841.12716
43. Marcos, B., Gou ,P. et al. (2020). Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition. Meat Science, 169, 108-184. https://doi.org/10.1016/j.meatsci.2020.108184
44. Barbut, S., Ioi M., Marcone, M. (2020). Co-extrusion of collagen casings. Effects of prepara-tion, brining, and heating on strength, rheology and microstructure. Ital. J. Food Sci., 32, 91-106.
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