1 / 15

The Use of Edible Films to Prevent Microbial Growth

The Use of Edible Films to Prevent Microbial Growth . Alan Paraso. What is an edible film?. Defined: ”A free standing thin layer of edible material which can be used as a food product or a wrapper for foods.” Use? To extend shelf-life and prevent foodborne illnesses .

kumiko
Download Presentation

The Use of Edible Films to Prevent Microbial Growth

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. The Use of Edible Films to Prevent Microbial Growth Alan Paraso

  2. What is an edible film? Defined: ”A free standing thin layer of edible material which can be used as a food product or a wrapper for foods.” Use? To extend shelf-life and prevent foodborne illnesses • Belgacem M, Gandini A. Monomers, Polymers, and Composites From Renewable Resources. The Netherlands: Elsevier Ltd; 2008.

  3. Difference between edible films and edible coatings • Edible film • Solvent casting • Extrusion • Edible coatings • Dipping • Spraying *Plasticizer Skurtys O, Acevedo C, Pedreschi F, Enrione J, Osorio F, Aguilera J.M. Food Hydrocolloid Edible Films and Coatings.

  4. Chemical Structure Films are made from hydrocolloid material. Polysaccharide based Protein based Agar Alginate Carageenans Cellulose derivatives Chitosan Gums Pectin Starch Whey Gelatin Skurtys O, Acevedo C, Pedreschi F, Enrione J, Osorio F, Aguilera J.M. Food Hydrocolloid Edible Films and Coatings.

  5. Purpose: Provide more information on food preservation and how edible films may effect the lives of consumers and health professionals.

  6. Efficacy of freezing, frozen storage, and edible antimicrobial coatings used in combination for control of Listeria monocytogenesOn Roasted Turkey Stored At Chiller Temperatures • Jiang Z, Neetoo H, Chen H. Efficacy of freezing, frozen storage, and edible antimicrobial coatings used in combination for control of Listeria monocytogenesOn Roasted Turkey Stored At Chiller Temperatures. Food Microbiology. 2011;28:1394-1401. • http://www.marlerblog.com/uploads/image/Listeria-monocytogenes.jpg. Accessed March 31, 2012. • http://www.activereno.com/wp-content/uploads/2011/11/Running-Turkey-56072.jpg. Accessed March 31, 2012

  7. Purpose: To test antilistereal effects of four polysaccharide-based edible coatings.Method: - Coat turkey pieces with L. monocytogenestrain- Apply coating solutions to turkey pieces (starch, chitosan, alginate, pectin).- Store pieces in vacuum packed bags in 4°C temperature for 8 weeks. • Jiang Z, Neetoo H, Chen H. Efficacy of freezing, frozen storage, and edible antimicrobial coatings used in combination for control of Listeria monocytogenesOn Roasted Turkey Stored At Chiller Temperatures. Food Microbiology. 2011;28:1394-1401.

  8. Results: Pectin based coatings exhibited the best antilistereal effect. In order: Pectin > Alginate > Chitosan = Starch Reasoning: Jiang et al states pectin has ability to form hydrogels, which make it hold antimicrobial compounds. • Jiang Z, Neetoo H, Chen H. Efficacy of freezing, frozen storage, and edible antimicrobial coatings used in combination for control of Listeria monocytogenesOn Roasted Turkey Stored At Chiller Temperatures. Food Microbiology. 2011;28:1394-1401.

  9. Using Edible Coating to Enhance Nutritional and Sensory Qualities of Baby Carrots • Mei Y, Zhao Y, Yang J, Furr, HC. Using Edible Coating to Enhance Nutritional and Sensory Qualities of Baby Carrots. J. Food Sci. 2002;67:1964-1968. • http://4.bp.blogspot.com/_Dwex9AQ8IuA/SlO388P_NwI/AAAAAAAAIjk/m_tP5NDCqX4/s400/baby-carrots-400-lunchboxbunch.jpg. Accessed March 31, 2012.

  10. Purpose: To enhance nutritional value of baby carrots through edible films(Vitamin E and Calcium)Method: -Create xanthan gum solution mixed with calcium lactate and α-tocopheral acetate -Dip peeled baby carrots in solution for 30 seconds twice- Store in polyethylene bag for 21 days at 2°C with no light • Mei Y, Zhao Y, Yang J, Furr, HC. Using Edible Coating to Enhance Nutritional and Sensory Qualities of Baby Carrots. J. Food Sci. 2002;67:1964-1968.

  11. Results: In 85g of baby carrots, Calcium content raised from 2.6% to 6.6% (based on 1000mg/d for DRI), Vita E content raised from 0% to over 70% (based on 15 mg/d for DRI) • Mei Y, Zhao Y, Yang J, Furr, HC. Using Edible Coating to Enhance Nutritional and Sensory Qualities of Baby Carrots. J. Food Sci. 2002;67:1964-1968.

  12. Applications • Research shows that foods can be fortified with vitamins and minerals, can possibly allow health professionals to expand variety to consumers • May allow food industry to help market products. • Allergen alert • Milk • Egg • Peanuts • Tree nuts * Should food be labeled if edible films contains allergen? • Fish • Shellfish • Soy • Wheat

  13. YES! • Wal-Mart. Accessed April 1, 2012.

  14. Conclusion • Edible films provide benefits • More research should be conducted about fortifying foods through edible films • Conduct more research in general.

  15. References • Belgacem M, Gandini A. Monomers, Polymers, and Composites From Renewable Resources. The Netherlands: Elsevier Ltd; 2008. • Skurtys O, Acevedo C, Pedreschi F, Enrione J, Osorio F, Aguilera J.M. Food Hydrocolloid Edible Films and Coatings. • Jiang Z, Neetoo H, Chen H. Efficacy of freezing, frozen storage, and edible antimicrobial coatings used in combination for control of Listeria monocytogenesOn Roasted Turkey Stored At Chiller Temperatures. Food Microbiology. 2011;28:1394-1401. • Mei Y, Zhao Y, Yang J, Furr, HC. Using Edible Coating to Enhance Nutritional and Sensory Qualities of Baby Carrots. J. Food Sci. 2002;67:1964-1968.

More Related