Guimarães Ana, Abrunhosa Luís, Pastrana Lorenzo M, Cerqueira Miguel A
Centre of Biological Engineering, Univ. of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
Intl. Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal.
Compr Rev Food Sci Food Saf. 2018 May;17(3):594-614. doi: 10.1111/1541-4337.12345. Epub 2018 Mar 30.
Edible films and coatings have been extensively studied in recent years due to their unique properties and advantages over more traditional conservation techniques. Edible films and coatings improve shelf life and food quality, by providing a protective barrier against physical and mechanical damage, and by creating a controlled atmosphere and acting as a semipermeable barrier for gases, vapor, and water. Edible films and coatings are produced using naturally derived materials, such as polysaccharides, proteins, and lipids, or a mixture of these materials. These films and coatings also offer the possibility of incorporating different functional ingredients such as nutraceuticals, antioxidants, antimicrobials, flavoring, and coloring agents. Films and coatings are also able to incorporate living microorganisms. In the last decade, several works reported the incorporation of bacteria to confer probiotic or antimicrobial properties to these films and coatings. The incorporation of probiotic bacteria in films and coatings allows them to reach the consumers' gut in adequate amounts to confer health benefits to the host, thus creating an added value to the food product. Also, other microorganisms, either bacteria or yeast, can be incorporated into edible films in a biocontrol approach to extend the shelf life of food products. The incorporation of yeasts in films and coatings has been suggested primarily for the control of the postharvest disease. This work provides a comprehensive review of the use of edible films and coatings for the incorporation of living microorganisms, aiming at the biopreservation and probiotic ability of food products.
近年来，可食用薄膜和涂层因其独特的性能以及相较于更传统保存技术的优势而受到广泛研究。可食用薄膜和涂层通过提供防止物理和机械损伤的保护屏障，以及营造可控气氛并作为气体、蒸汽和水的半透性屏障，来延长食品保质期并提高食品质量。可食用薄膜和涂层使用天然衍生材料制成，例如多糖、蛋白质和脂质，或这些材料的混合物。这些薄膜和涂层还提供了加入不同功能成分的可能性，例如营养保健品、抗氧化剂、抗菌剂、调味剂和着色剂。薄膜和涂层也能够纳入活的微生物。在过去十年中，多项研究报告了将细菌纳入其中以使这些薄膜和涂层具有益生菌或抗菌特性。在薄膜和涂层中加入益生菌可使其以足够的数量到达消费者肠道，从而为宿主带来健康益处，进而为食品创造附加值。此外，其他微生物，无论是细菌还是酵母，都可以通过生物防治方法纳入可食用薄膜中，以延长食品的保质期。在薄膜和涂层中加入酵母主要是为了控制采后病害。这项工作全面综述了可食用薄膜和涂层用于纳入活微生物的情况，旨在实现食品产品的生物保鲜和益生菌功能。
