Edible coatings and films with incorporation of prebiotics -A review.

Autor: Paulo AFS; Post-graduation Program of Food Technology, Federal University of Technology - Paraná, Londrina, PR, Brazil., Baú TR; Food Technology Coordination, Federal Institute of Santa Catarina, São Miguel do Oeste, SC, Brazil., Ida EI; Post-graduation Program of Food Technology, Federal University of Technology - Paraná, Londrina, PR, Brazil., Shirai MA; Post-graduation Program of Food Technology, Federal University of Technology - Paraná, Londrina, PR, Brazil. Electronic address: marianneshirai@utfpr.edu.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Oct; Vol. 148, pp. 110629. Date of Electronic Publication: 2021 Jul 28.
DOI: 10.1016/j.foodres.2021.110629
Abstrakt: Prebiotics are compounds naturally present in some foods or can be synthesized by microorganisms and enzymes. Among the benefits associated with prebiotic consumption are the modulation of the intestinal microbiota that increase the production of short chain fatty acids and prevent the development of some disorders such as colon cancer, irritable bowel syndrome, diabetes, obesity, among others. Traditionally, prebiotics have been used in diverse food formulations to enhance their healthy potential or to improve their technological and sensory properties. However, different alternatives for the production of prebiotic products are being explored, such as edible coatings and films. Therefore, this review aims to highlight recent research on edible coatings and films incorporated with different prebiotics, the concept of prebiotics, the general characteristics of these materials, and the main production methods, as well as presenting the perspectives of uses in the food industry. Current works describe that polyols and oligosaccharides are the most employed prebiotics, and depending on their structure and concentration, they can also act as film plasticizer or reinforcement agent. The use of prebiotic in the coating can also improve probiotic bacteria survival making it possible to obtain fruits and vegetables with synbiotic properties. The most common method of production is casting, suggesting that other technologies such as extrusion can be explored aiming industrial scale. The use of film and coating carried of prebiotic is an emerging technology and there are still several possibilities for study to enable its use in the food industry. This review will be useful to detect the current situation, identify problems, verify new features, future trends and support new investigations and investments.
(Copyright © 2021 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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