Gammage Sarah, Marangoni Alejandro G
Department of Food Science, University of Guelph, Guelph, Ontario, Canada.
Compr Rev Food Sci Food Saf. 2025 Mar;24(2):e70108. doi: 10.1111/1541-4337.70108.
Edible coatings are a combination of substances that are applied onto foods to enhance their shelf life and that can be consumed by humans. Coatings are often composed of a combination of proteins, lipids, and/or polysaccharides and can contain plasticizers to increase flexibility and elongation. Surfactants and emulsifiers are sometimes added to decrease surface water activity and prevent moisture loss. The ideal edible coating slows the loss of desirable flavor volatiles and water vapor as well as restricts the exchange of gases, creating a modified atmosphere but not creating anaerobic conditions, all while not adding off-flavors to the food. In this review, the different components used in edible films and coatings are examined, along with their benefits and weaknesses. Additionally, this study reviews possible safety issues associated with consuming ingredients used in edible films and coatings. Edible films and coatings are more successful when multiple ingredients are used together to create a good moisture and gas barrier, thus creating the possibility for interactions. Most, but not all, ingredients used in edible films and coatings do not pose a risk to people when consumed at the levels present in coatings. Thus, it is imperative to review and consider new data on the safety of ingredients used in coatings.
可食用涂层是涂覆在食品上以延长其保质期且可被人类食用的物质组合。涂层通常由蛋白质、脂质和/或多糖组合而成，并且可含有增塑剂以增加柔韧性和伸长率。有时会添加表面活性剂和乳化剂以降低表面水分活度并防止水分流失。理想的可食用涂层能减缓理想风味挥发物和水蒸气的损失，同时限制气体交换，营造一种改性气氛但不产生厌氧条件，并且不会给食品添加异味。在本综述中，对可食用薄膜和涂层中使用的不同成分进行了研究，同时探讨了它们的优缺点。此外，本研究还回顾了与食用可食用薄膜和涂层中使用的成分相关的潜在安全问题。当多种成分一起使用以形成良好的防潮和气体阻隔性能时，可食用薄膜和涂层会更有效，从而产生相互作用的可能性。可食用薄膜和涂层中使用的大多数（但并非全部）成分，在以涂层中存在的含量被食用时，对人体没有风险。因此，有必要审查和考虑有关涂层中使用成分安全性的新数据。
