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首页> 外文期刊>Food and bioprocess technology >Development of edible films and coatings with antimicrobial activity. (Special Issue: Innovations in food technology.)
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Development of edible films and coatings with antimicrobial activity. (Special Issue: Innovations in food technology.)

机译：具有抗菌活性的可食用薄膜和涂料的开发。 （特刊：食品技术创新。）

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Over the last years, considerable research has been conducted to develop and apply edible films and coatings made from a variety of agricultural commodities and/or wastes of food product industrialization. Such biopolymers include polysaccharides, proteins, and their blends. These materials present the possibility of being carriers of different additives, such as antimicrobial, antioxidant, nutraceuticals, and flavorings agents. In particular, the use of edibles films and coatings containing antimicrobials has demonstrated to be a useful tool as a stress factor to protect foodstuff against spoilage flora and to decrease the risk of pathogen growth. The more commonly antimicrobials used are organic acids, chitosan, nisin, the lactoperoxidase system, and some plant extracts and their essential oils. For the selection of an antimicrobial, it must be considered the effectiveness against the target microorganism and also the possible interactions among the antimicrobial, the film-forming biopolymer, and other food components present. These interactions can modify the antimicrobial activity and the characteristics of the film being these key factors for the development of antimicrobial films and coatings. The main objective of this article is to review the bibliography of the last years concerning the main hydrocolloids and antimicrobials used for developing edible films and coatings, the methods used to evaluate the antimicrobial activity, the applications and the legislation concerning edible films and coatings. Also, the different strategies related to the modification of structural characteristics and the future trends in the development are discussed. The information update will help to improve the design, development, and application of edible films and coatings tending to increase the safety and quality of food products and to prepare for food legislation changes that might be necessary while identifying future trends concerning a better functionality of edible films thought as a stress factor for lengthening shelf life of food products.
机译：在过去的几年中，已经进行了大量的研究以开发和应用由多种农业商品和/或食品工业化的废物制成的可食用膜和涂层。此类生物聚合物包括多糖，蛋白质及其混合物。这些材料可能会成为不同添加剂的载体，例如抗微生物剂，抗氧化剂，保健食品和调味剂。尤其是，已证明使用含抗菌剂的可食用薄膜和涂料是一种有用的工具，可以作为一种压力因素来保护食品免受腐败菌侵害并降低病原体生长的风险。较常用的抗菌剂是有机酸，壳聚糖，乳链菌肽，乳过氧化物酶系统，以及一些植物提取物及其精油。为了选择抗微生物剂，必须考虑其对目标微生物的有效性以及抗微生物剂，成膜生物聚合物和其他食品成分之间可能的相互作用。这些相互作用可以改变抗微生物活性，并且膜的特性是形成抗微生物膜和涂层的关键因素。本文的主要目的是回顾近年来关于用于开发可食用薄膜和涂层的主要水胶体和抗菌剂的参考书目，用于评估抗微生物活性的方法，有关可食用薄膜和涂层的应用和法规。此外，还讨论了与更改结构特征和发展趋势相关的不同策略。该信息更新将有助于改善可食用薄膜和涂料的设计，开发和应用，从而趋向于提高食品的安全性和质量，并为食品法规的修改做准备，以便在确定有关可食用食品更好功能的未来趋势时进行必要的更改薄膜被认为是延长食品保质期的压力因素。

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