Paulo Ana Flávia Sampaio, Baú Tahis Regina, Ida Elza Iouko, Shirai Marianne Ayumi
Post-graduation Program of Food Technology, Federal University of Technology - Paraná, Londrina, PR, Brazil.
Food Technology Coordination, Federal Institute of Santa Catarina, São Miguel do Oeste, SC, Brazil.
Food Res Int. 2021 Oct;148:110629. doi: 10.1016/j.foodres.2021.110629. Epub 2021 Jul 28.
Prebiotics are compounds naturally present in some foods or can be synthesized by microorganisms and enzymes. Among the benefits associated with prebiotic consumption are the modulation of the intestinal microbiota that increase the production of short chain fatty acids and prevent the development of some disorders such as colon cancer, irritable bowel syndrome, diabetes, obesity, among others. Traditionally, prebiotics have been used in diverse food formulations to enhance their healthy potential or to improve their technological and sensory properties. However, different alternatives for the production of prebiotic products are being explored, such as edible coatings and films. Therefore, this review aims to highlight recent research on edible coatings and films incorporated with different prebiotics, the concept of prebiotics, the general characteristics of these materials, and the main production methods, as well as presenting the perspectives of uses in the food industry. Current works describe that polyols and oligosaccharides are the most employed prebiotics, and depending on their structure and concentration, they can also act as film plasticizer or reinforcement agent. The use of prebiotic in the coating can also improve probiotic bacteria survival making it possible to obtain fruits and vegetables with synbiotic properties. The most common method of production is casting, suggesting that other technologies such as extrusion can be explored aiming industrial scale. The use of film and coating carried of prebiotic is an emerging technology and there are still several possibilities for study to enable its use in the food industry. This review will be useful to detect the current situation, identify problems, verify new features, future trends and support new investigations and investments.
益生元是天然存在于某些食物中或可由微生物及酶合成的化合物。食用益生元的益处包括调节肠道微生物群，增加短链脂肪酸的产生，并预防某些疾病的发生，如结肠癌、肠易激综合征、糖尿病、肥胖症等。传统上，益生元已被用于各种食品配方中，以增强其健康潜力或改善其技术和感官特性。然而，人们正在探索生产益生元产品的不同替代方法，如可食用涂层和薄膜。因此，本综述旨在突出关于含有不同益生元的可食用涂层和薄膜的最新研究、益生元的概念、这些材料的一般特性、主要生产方法，以及介绍其在食品工业中的应用前景。目前的研究表明，多元醇和低聚糖是最常用的益生元，根据它们的结构和浓度，它们还可以充当薄膜增塑剂或增强剂。在涂层中使用益生元还可以提高益生菌的存活率，从而有可能获得具有合生元特性的水果和蔬菜。最常见的生产方法是流延法，这表明可以探索其他技术，如挤出法，以实现工业化规模生产。使用含有益生元的薄膜和涂层是一项新兴技术，在食品工业中的应用仍有许多研究可能性。本综述将有助于了解当前状况、识别问题、验证新特性、未来趋势，并支持新的研究和投资。
