Transportation of flavorings and bioactive substances in food systems with edible films and coatings and their effects on functionality

Basit Öğe Kaydı
dc.contributor.authorOzdestan Ocak, Ozgul
dc.contributor.authorDemircan, Bahar
dc.date.accessioned2021-05-03T20:38:37Z
dc.date.available2021-05-03T20:38:37Z
dc.date.issued2020
dc.departmentEge Üniversitesien_US
dc.description.abstractThe use of edible films and coatings in the food industry provides an advantage for improving food quality, shelf life, food safety and functionality. These systems can be used as a stand-alone packaging materials or as a coating material and active ingredient carrier for food protection. They can also be used to separate these regions when heterogeneous components are used in food. Edible films and coatings may include food additives such as anti-browning agents, antimicrobials, flavors, colorants and other functional ingredients. By adding aroma substances to the structure of edible films or coatings, improved sensory properties can be obtained in foods, which paves the way for the development of new aroma transport systems that improve food quality. By adding aroma substances to the structure of edible films or coatings, improved sensory properties can be obtained in foods. This is the basis for the development of new aroma transport systems that improve food quality. Nowadays, there are numerous edible film and coating applications whose main purpose is to give the coating product the desired mouth feel and taste. This application is made especially for snacks, appetizers, red and white meat products and seafood products. in addition, the inclusion of active ingredients can enhance the functionality of edible films and coatings, thereby providing health benefits to consumers. For example, the addition of probiotic organisms to films and coatings may pave the way for new applications to develop healthier products. Edible films and coatings are promising transport systems for flavor and active ingredients that improve food quality and functionality. This review focuses on the use of edible films and coatings as carriers of flavor and active ingredients in foods. in addition, recent developments and studies in this field on the inclusion of certain flavor components and active ingredients in edible films and coatings and improving the quality and functionality of foods are summarized.en_US
dc.identifier.doi10.5505/pajes.2019.35714
dc.identifier.endpage1256en_US
dc.identifier.issn1300-7009
dc.identifier.issn2147-5881
dc.identifier.issn1300-7009en_US
dc.identifier.issn2147-5881en_US
dc.identifier.issue7en_US
dc.identifier.startpage1245en_US
dc.identifier.urihttps://doi.org/10.5505/pajes.2019.35714
dc.identifier.urihttps://hdl.handle.net/11454/70500
dc.identifier.volume26en_US
dc.identifier.wosWOS:000597063900010en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isotren_US
dc.publisherPamukkale Univen_US
dc.relation.ispartofPamukkale University Journal of Engineering Sciences-Pamukkale Universitesi Muhendislik Bilimleri Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectEdible film and coatingsen_US
dc.subjectComponent transporten_US
dc.subjectAdvanced food preservation systemsen_US
dc.subjectFood additivesen_US
dc.titleTransportation of flavorings and bioactive substances in food systems with edible films and coatings and their effects on functionalityen_US
dc.typeArticleen_US

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