| Abstrakt: |
Increasing consumer awareness of nutrition has led to the development of bioactive food products with beneficial effects on health. In parallel with this, innovative methods for the development of food products containing bioactive substances such as probiotics and prebiotics are intensively researched. However, limiting factors in food processing, storage, and gastrointestinal tract causes a decrease in probiotic intake. Different techniques have been developed to preserve the viability of probiotics in food processing and the gastrointestinal tract. In this sense, synbiotic edible films and coatings as carriers of probiotics and prebiotics are considered to be favorable techniques. Synbiotic edible films and coatings add value to the food product as well as ensure that the hosts get enough probiotics in their gut. They affect the physicochemical, textural, and structural properties of the product. They also inhibit the growth of undesirable microorganisms and thus contribute to increasing the shelf life of food. This review aims to focus on the concepts of probiotics, prebiotics, and synbiotics, the incorporation of probiotics into edible packaging materials, and the mechanisms of probiotic stability in edible films and coatings. In addition, studies on synbiotic edible films and coatings, and their use in food products are discussed separately. [ABSTRACT FROM AUTHOR] |
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