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Food Packaging
Published in Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov, Handbook of Food Engineering, 2018
Edible films and coatings can be formed from polysaccharides (Liu, 2005; Lacroix and Tien, 2005; Garcia et al., 2009; Kramer, 2009; Nieto, 2009; Zhang et al., 2014b), proteins (Krochta, 2002; Buffo and Han, 2005; Lacroix and Cooksey, 2005; Hernandez-Izquierdo and Krochta, 2008; Dangaran et al., 2009; Lacroix and Vu, 2014), lipids, (Rhim and Shellhammer, 2005; Debeaufort and Voilley, 2009; Perez-Gago and Rhim, 2014) resins, waxes and their combinations (Perez-Gago and Krochta, 2005; Garcia et al., 2009; Perez-Gago and Rhim, 2014), and they often require edible plasticizers to reduce brittleness and increase flexibility and stretchability (Sothornvit and Krochta, 2005; Byun and Zhang, 2014). Edible films placed or formed between components of a packaged food control transfer of moisture, oils, etc., over which the package has no control. Edible coatings or edible film pouches (as a primary package) work to complement the protective function of the nonedible (secondary) package. Such coatings and films can act as barriers to the external environment and maintain food integrity, thus reducing the amount of packaging required (Lacroix, 2009). Edible film pouches carrying premeasured amounts of ingredients can provide the convenience of placing the pouch with ingredients into the food formulation. Edible coatings can carry antimicrobials that can inhibit microbial growth at both the food-coating interface and the coating outer surface (Han, 2000; Franssen and Krochta, 2003; Han, 2003; Suppakul et al., 2003; Cagri et al., 2004; Martin-Belloso et al., 2009; Quezada-Gallo, 2009; Min and Krochta, 2007). Edible films and coatings can also deliver other active and flavor ingredients (Reineccius, 2009; Martin-Belloso et al., 2009; Quezada-Gallo, 2009).
Evaluation of Citrus reticulata essential oil: Chemical composition and antibacterial effectiveness incorporated gelatin on E. coli and S. aureus
Published in International Journal of Environmental Health Research, 2022
Erdal Yabalak, Elif Ayşe Erdoğan Eliuz, M. Dilek Nazlı
Gelatin-based antimicrobial films used in the coating of food products constitute a great barrier to oxidative stress and prolong food freshness on the shelf (Cha and Chinnan 2004; Silva-Weiss et al. 2013). The food coating with films incorporated with antimicrobial agents was found to be more resistant to external influences than adding additives directly into the food. The cause of that is that the antimicrobial agent will slowly spread to the atmosphere and therefore protect from the microorganisms for longer (Quattar et al. 2000). When we examined gelatin solution combined with C. reticulata on E. coli and S. aureus by disc diffusion method, the zones were 7.8 mm on S. aureus and 1.5 mm on E. coli.