Seyedzade Hashemi Sahar, Khorshidian Nasim, Mohammadi Mehrdad
Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Front Nutr. 2022 Jul 27;9:875368. doi: 10.3389/fnut.2022.875368. eCollection 2022.
Edible films and coatings have gained significant consideration in recent years due to their low cost and decreasing environmental pollution. Several bioactive compounds can be incorporated into films and coatings, including antioxidants, antimicrobials, flavoring agents, colors, probiotics and prebiotics. The addition of probiotics to edible films and coatings is an alternative approach for direct application in food matrices that enhances their stability and functional properties. Also, it has been noted that the influence of probiotics on the film properties was dependent on the composition, biopolymer structure, and intermolecular interactions. Recently, the incorporation of probiotics along with prebiotic compounds such as inulin, starch, fructooligosaccharide, polydextrose and wheat dextrin has emerged as new bioactive packaging. The simultaneous application of probiotics and prebiotics improved the viability of probiotic strains and elevated their colonization in the intestinal tract and provided health benefits to humans. Moreover, prebiotics created a uniform and compact structure by filling the spaces within the polymer matrix and increased opacity of edible films. The effects of prebiotics on mechanical and barrier properties of edible films was dependent on the nature of prebiotic compounds. This review aims to discuss the concept of edible films and coatings, synbiotic, recent research on synbiotic edible films and coatings as well as their application in food products.
近年来，可食用薄膜和涂层因其低成本以及对环境污染的减少而受到了广泛关注。几种生物活性化合物可以被添加到薄膜和涂层中，包括抗氧化剂、抗菌剂、调味剂、色素、益生菌和益生元。将益生菌添加到可食用薄膜和涂层中是一种直接应用于食品基质的替代方法，可增强其稳定性和功能特性。此外，人们还注意到益生菌对薄膜性能的影响取决于其组成、生物聚合物结构和分子间相互作用。最近，将益生菌与益生元化合物（如菊粉、淀粉、低聚果糖、聚葡萄糖和小麦糊精）一起添加已成为一种新型的生物活性包装。益生菌和益生元的同时应用提高了益生菌菌株的活力，增加了它们在肠道中的定植，并为人类带来健康益处。此外，益生元通过填充聚合物基质中的空间形成了均匀且致密的结构，并增加了可食用薄膜的不透明度。益生元对可食用薄膜机械性能和阻隔性能的影响取决于益生元化合物的性质。本综述旨在讨论可食用薄膜和涂层、合生元的概念，合生元可食用薄膜和涂层的最新研究以及它们在食品中的应用。
