Samara, Samara, Russian Federation
UDK 66 Химическая технология. Химическая промышленность. Родственные отрасли
UDK 60 Прикладные науки. Общие вопросы
Currently, an urgent task is the development of biodegradable formulations for production of edible, non-polluting, coating and packaging materials for food raw materials and food products. Edible films and coatings derived from polysaccharides, proteins and lipids have several advantages such as biodegradability, edibility, biocompatibility, esthetic appearance, and barrier properties against oxygen. Pectin is widely used as a component of edible films since it has a number of positive properties: availability, easy processing, low cost. The aim of this work is to assess the organoleptic properties, structure, water absorption, mechanical characteristics of edible double-ply films obtained on the basis of apple puree. The first layer contains pectin as the plasticizer. Six samples with different film types and content of plasticizers have been prepared. All films have a dark golden hue, characteristic for apple puree. The texture of all film samples is homogeneous and spongy. All the films have a flavor of the apple puree. Edible films with added fiber in the second layer have the densest texture with the smallest number of bubbles. A similar texture is observed for edible film based on apple puree with added pectin in the first and second layers. High rates of water absorption of the films with xanthan gum and gelatin in the second layer provide the ability for their chewing. Films containing pectin, agar-agar and carrageenan have sufficiently high values of tensile strength (6.48, 6.07 and 6.87 MPa). Based on the results of the conducted research it can be stated that double-ply edible films are a promising direction for the development of technology of edible films production.
Double-ply edible films, pectin, apple puree, plasticizer
1. Savickaya, T.A. S'edobnye plenki - buduschee upakovki pischevyh produktov / T.A. Savickaya, L.A. Gotina // Pischevaya promyshlennost': nauka i tehnologii. - 2015. - № 4. - S. 87-94.
2. Properties of some edible carbohydrate polymer coatings for potential use in osmotic dehydration / W. Camirand, J.M. Krochta, A.E. Pavlath, D. Wong, M.E. Cole // Carbohydrate Polymers. - 1992. - Vol. 17. - No 1. - P. 39-49. DOI 10.1016/0144-8617(92)90021-H.
3. Oms-Oliu, G. Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon / G. Oms-Oliu, R. Soliva-Fortuny, O. Martin-Belloso // LWT - Food Science and Technology. - 2008. - Vol. 41. - No 10. -P. 1862-1870. DOI:10.1016/j.lwt.2008.01.007.
4. Gontard, N. Influence of relative humidity and film composition on oxygen and carbon dioxide permeailities of edible films / N. Gontard, R. Thibault, B. Cuq, S. Guilbert // Journal of Agricultural and Food Chemistry. - 1996. - Vol. 44. - No 4. - P. 1064-1069. DOI 10.1021/jf9504327.
5. Role of constituents on the network formation of hydrocolloid edible films / T. Giancone, E. Torrieri, P. Di Pierro, L. Mariniello, M. Moresi, R. Porta, P. Masi // Journal of Food Engineering. - 2008. - Vol. 89. - No 2. - P. 195-203. DOI 10.1016/j.jfoodeng.2008.04.017.
6. Baeva, M. Investigation of the retaining effect of a pectin-containing edible films upon the crumb ageing of dietetic sucrose- free sponge cake / M. Baeva, I. Panchev // Food Chemistry. - 2005. - Vol. 92. - No 2. - P. 343-348. DOI 10.1016/j.foodchem.2004.03.060.
7. Galus, S. Development and characterization of composite edible films based on sodium alginate end pectin / S. Galus, A. Lenart // Journal of Food Engineering. - 2013. - Vol. 115. - No 4. - P. 459-465. DOI 10.1016/j.jfoodeng.2012.03.006.
8. Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus) / J. Gomez-Estaca, P. Montero, B. Gimenez, M.C. Gomez-Guillen // Food Chemistry. - 2007. - Vol. 105. - No 2. - P. 511-520. DOI 10.1016/j.foodchem.2007.04.006.
9. Use of edible films based on whey protein isolate to protect foods rich in polyunsaturated fatty acid / J. Oses, I. Fernandez- Pan, K. Zaini, J.I. Mate // European Food Research and Technology. - 2008. - Vol. 227. - No 2. - P. 623-628. DOI 10.1007/s00217-007-0765-y.
10. Chitosan-caffeic acid-genipin films presenting enhanced antioxidant activity and stability in acidic media / C. Nunes, E. Maricato, A. Cuhna, A. Nunes, J.A. Lopes da Silva, M.A. Colimbra // Carbohydrate Polymers. - 2013. - Vol. 91. - No 1. - P. 236-243. DOI 10.1016/j.carbpol.2012.08.033.
11. GOST 8756.1-79. Produkty pischevye konservirovannye. Metody opredeleniya organolepticheskih pokazateley, massy netto ili ob'ema i massovoy doli sostavnyh chastey (s Izmeneniyami № 1, 2). - M.: Standartinform, 2009. - 14 s.
12. Siddaramaiah, J.G. High performance edible nanocomposite films containing bacterial cellulose nanocrystals / J.G. Siddaramaiah // Carbohydrate Polymers. - 2012. - Vol. 87. - No 3. - P. 2031-2037. DOI 10.1016/j.carbpol.2011.10.019
13. Development of a novel bioactive packaging based on the incorporation of Lactobacillus sakei into sodium-caseinate films for controlling Listeria monocytogenes in foods / H. Gialamas, K.G. Zinoviadou, C.G. Biliaderis, K.P. Koutsoumanis // Food Research International. - 2010. - Vol. 43. - No 10. - P. 2402-2408. DOI 10.1016/j.foodres.2010.09.020.
14. GOST R 53226-2008. Polotna netkanye. Metody opredeleniya prochnosti. - M.: Standartinform, 2009. - 20 s.