Department of Chemical and Environmental Engineering, University of Oviedo, C/Julián Clavería 8, 33006 Oviedo, Spain.
Department of Chemical and Environmental Engineering, University of Oviedo, C/Julián Clavería 8, 33006 Oviedo, Spain.
Food Res Int. 2023 Feb;164:112381. doi: 10.1016/j.foodres.2022.112381. Epub 2022 Dec 29.
Nowadays, conventional packaging materials made using non-renewable sources are being replaced by more sustainable alternatives such as natural biopolymers (proteins, polysaccharides, and lipids). Within edible packaging, one can differentiate between edible films or coatings. This packaging can be additivated with bioactive compounds to develop functional food packaging, capable of improving the consumer's state of health. Among the bioactive compounds that can be added are probiotics and prebiotics. This review novelty highlighted recent research on edible films and coatings additivated with probiotics and prebiotics, the interactions between them and the matrix and the changes in their physic, chemical and mechanical properties. When bioactive compounds are added, critical factors must be considered when selecting the most suitable production processes. Particularly, as probiotics are living microorganisms, they are more sensitive to certain factors, such as pH or temperature, while prebiotic compounds are less problematic. The interactions that occur inside the matrix can be divided into two main groups: covalent bonding (-NH, -NHR, -OH, -COH, etc) and non-covalent interactions (van der Waals forces, hydrogen bonding, hydrophobic and electrostatic interactions). When probiotics and prebiotics are added, covalent and non-covalent interactions are modified. The physical and mechanical properties of films and coatings depend directly on the interactions that take place between the biopolymers that form their matrix. Greater knowledge about the influence of these compounds on the interactions that occur inside the matrix will allow better control of these properties and better understanding of the behaviour of edible packaging additivated with probiotics and prebiotics.
如今，人们正在用更可持续的替代材料取代传统的不可再生资源包装材料，例如天然生物聚合物（蛋白质、多糖和脂质）。在可食用包装中，可以将可食用薄膜或涂层进行区分。这种包装可以添加生物活性化合物来开发功能性食品包装，以改善消费者的健康状况。可添加的生物活性化合物包括益生菌和益生元。本文重点介绍了最近关于添加益生菌和益生元的可食用薄膜和涂层的研究，以及它们之间的相互作用以及与基质的相互作用以及它们物理、化学和机械性能的变化。当添加生物活性化合物时，在选择最合适的生产工艺时，必须考虑关键因素。特别是，由于益生菌是活的微生物，它们对某些因素（如 pH 值或温度）更为敏感，而益生元化合物则不太成问题。在基质内部发生的相互作用可以分为两大类：共价键（-NH、-NHR、-OH、-COH 等）和非共价相互作用（范德华力、氢键、疏水相互作用和静电相互作用）。当添加益生菌和益生元时，共价和非共价相互作用会发生变化。薄膜和涂层的物理和机械性能直接取决于形成其基质的生物聚合物之间发生的相互作用。更好地了解这些化合物对基质内部相互作用的影响将有助于更好地控制这些特性，并更好地理解添加益生菌和益生元的可食用包装的行为。
