Powlekanie żywności - materiały, metody i zastosowanie w przemyśle spożywczym

• Autorzy: Magdalena Mikus , Sabina Galus

Warianty tytułu

Food Coating - Materials, Methods and Applications in Food Industry

• Języki publikacji: PL

Abstrakty

Powlekanie żywności stosowane jest w celu przedłużenia okresu przydatności do spożycia wielu nietrwałych, łatwo psujących się surowców i produktów spożywczych. Powłoki jadalne mogą zapobiegać zmianom barwy, tekstury, rozwojowi niepożądanych mikroorganizmów oraz utracie witamin bądź składników mineralnych. Powinny minimalizować niekorzystny wpływ działania promieniowania słonecznego oraz wilgoci. Tym samym powłoki i filmy jadalne mogą przyczyniać się do podwyższania jakości i bezpieczeństwa żywności. Rozwój opakowań jadalnych może stanowić korzystną, a z czasem konieczną alternatywę dla opakowań syntetycznych, m.in. ze względów ekonomicznych oraz zdrowotnych. Coraz częstsze stosowanie biodegradowalnych powłok jadalnych w wielu branżach przemysłu spożywczego ma na celu ograniczenie zarówno liczby opakowań jednostkowych, jak i zwiększającej się ilości odpadów zanieczyszczających środowisko. W powlekaniu żywności nadal poszukiwane są rozwiązania pozwalające na uzyskanie powłok o zakładanych właściwościach użytkowych. Wprowadzanie substancji przeciwdrobnoustrojowych lub nanomateriałów może wpływać na zwiększanie zakresu stosowania powłok jadalnych oraz decydować o akceptacji takich produktów przez konsumentów. Obecnie prowadzone są intensywne badania naukowe w kierunku opracowania efektywnych metod wytwarzania powłok i folii jadalnych oraz modyfikacji ich właściwości funkcjonalnych. W niniejszej pracy przedstawiono charakterystykę materiałów dotychczas stosowanych, jak również nowych - o właściwościach powłokotwórczych. Scharakteryzowano metody ich wytwarzania i zastosowanie w przemyśle spożywczym.(abstrakt oryginalny)

EN

Food coating is used to extend the shelf life of many non-durable, perishable raw materials and food products. Edible coatings can prevent changes in colour or texture, growth of undesirable microorganisms and loss of vitamins or minerals. They should minimize negative effects of solar radiation and moisture. Thus, edible coatings and films may contribute to the increasing of the quality and safety of food. The development of edible packaging may be a beneficial and over time, an indispensable alternative to synthetic packaging for inter alia economic and health reasons. Biodegradable edible coatings are more and more often used in many sectors of the food industry in order to reduce both the number of unit packaging and the growing amounts of environment polluting waste. As regards food coatings, new solutions are still sought that would make it possible to produce coatings with the expected functional properties. Antimicrobial substances or nanomaterials included in edible coatings might increase the area of applications thereof and determine the acceptance of such products by consumers. Currently intensive scientific studies are carried out in order to develop effective methods of producing edible coatings and films and to modify their functional properties. In the paper, there were presented profiles of the hitherto used and novel film forming materials. The methods of their production were characterised as were their applications in the food industry.(original abstract)

Słowa kluczowe

PL

Żywność; Jakość żywności; Technologia produkcji żywności; Opakowania produktów spożywczych

EN

Food; Food quality; Food production technology; Food packaging

• Czasopismo: Żywność: nauka - technologia - jakość
• Rocznik: 27 (2020)
• Numer: nr 4 (125)
• Strony: 5-24

Twórcy

autor

Magdalena Mikus

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

autor

Sabina Galus

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

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Identyfikatory

DOI

10.15193/zntj/2020/125/355