The influence of packaging made from edible food films on the quality of semi-finished products

Introduction . Application of films made of pectin, cellulose, glycerin, and spice extracts allows to solve the problem of packaging material utilization due to little-used plant materials, adjust the rheological properties of semi-finished products, and enrich them with minor nutrients. The goal of the research was to evaluate the influence of edible food films on the functional and technological characteristics of vegetable and meat products at all stages of the technological cycle. The object and methods of the research . For the tests, the organoleptic properties of semi-finished products covered with the film were determined; culinary products heated in a convection steamer together with the film and the oxidation state of culinary products packaged in the film was determined using the accelerated oxidation test method. The objects : food films, cutlets, casseroles. The results and discussion . The film was made of plum juice containing pectin, sugars, organic acids, a structure-forming agent (methylcellulose), glycerin, and an extract of spices (thyme, coriander) with antioxidant properties. The developed film reduced shrinkage loss during storage and evaporation during reheating in a convection steamer. Reheating culinary products in a convection steamer using the “steam + heat” mode at 180-200°C using steam superheated at 115°C for 5-10 minutes resulted in biodegradation of the film. At 180-200°C and 95-98% humidity, the film transformed into a colloidal state, penetrated the product, enriched it with nutrients, and increased juiciness. The film could be converted into a liquid sauce by pre-wetting it in water at 55-60°C. Lipid oxidation testing of samples (GOST 34815) demonstrated the stability of the fat components of products coated with plum and thyme film for 8 days, with partial stabilization noted due to the antioxidant properties of thyme. Film quality assessment: 4.5-4.8 points. Conclusion . During 10 months of storage at a temperature of 4-6°C and a relative humidity of 75-80%, the consumer properties of the film comply with TU 22.29.23-15.16469822-2024.

1. Krishna M., Nindo C.I., Min S.C. Development of Fish Gelatin Edible Films Using Extrusion and Compression Molding // J. Food Eng. 2012. Vol. 108. P. 337-344.

2. Bio-and oxo-degradable plastics: Insights on facts and challenges / W. Abdelmoez [et al.] // Polymers for Advanced Technologies. 2021. Vol. 32, Iss. 4. P. 1-16. DOI:10.1002/pat.5253.

3. Velaga S.P., Nikjoo D., Vuddanda P.R. Experimental Studies and Modeling of the Drying Kinetics of Multicomponent Polymer Films // AAPS PharmSciTech. 2018. Vol. 19. P. 425-435.

4. Changes in Chilled Beef Packaged in Starch Film Containing Sea Buckthorn Pomace Extract and Quality Changes in the Film during Super-Chilled Storage / Guo, Z. [et al.] // Meat Sci. 2021. Vol. 182. P. 108620.

5. Baldwin E.A., Hagenmaier R., Bai J. Edible coatings and films to improve food quality/ Boca Raton: CRC Press, 2011. 460 p. eISBN 9780429137327. DOI: 10.1201/b11082.

6. Mohamed S.A.A., El-Sakhawy M., El-Sakhawy M.A.M. Polysaccharides, Protein and Lipid-Based Natural Edible Films in Food Packaging: A Review // Carbohydr. Polym. 2020. Vol. 238. P. 116178.

7. Garavito J., Moncayo-Martinez D., Castellanos D. Evaluation of antimicrobial coatings on preservation and shelf life of fresh chicken breast fillets under cold storage // Foods. 2020. No. 9. P. 1203.

8. Application of Protein-Based Films and Coatings for Food Packaging: A Review / Chen H. [et al.] // Polymers. 2019. No. 11. P. 2039.

9. Combined Effects of Irradiation and the Use of Natural Antioxidants on the Shelf-Life Stability of Overwrapped Minced Beef / Formanek Z. [et al.] // Meat Sci. 2003. Vol. 63. P. 433-440.

10. Combined Effects of Irradiation and the Use of Natural Antioxidants on the Shelf-Life Stability of Overwrapped Minced Beef / Formanek Z. [et al.] // Meat Sci. 2003. Vol. 63. P. 433-440.

11. Starch-Gelatin Antimicrobial Packaging Materials to Extend the Shelf Life of Chicken Breast Fillets / Moreno O. [et al.] // LWT 2018. Vol. 97. P. 483-490.

12. Antimicrobial and Antioxidant Edible Films and Coatings in the Shelf-Life Improvement of Chicken Meat / M. Moura-Alves [et al.] // Foods. 2023. Vol. 12, Iss. 12. P. 2308. DOI: 10.3390/foods12122308.

13. Review of Regulatory Standards and Advances in Essential Oils as Antimicrobials in Foods / A. Jackson-Davis [et al.] // Journal of Food Protection. 2023. Vol. 86, Iss. 2. P. 100025. DOI: 10.1016/j.jfp.2022.100025.

14. Topuz F., Uyar T. Antioxidant, Antibacterial and Antifungal Electrospun Nanofibers for Food Packaging Applications // Food Res. Int. 2020. Vol. 130. P. 108927.

15. Gadzhieva A.M., Mallaeva D.A. The Importance of Safe Food Packaging and Prospects for its Development // Theory and Practice of Modern Science. 2021. No. 4(70). P. 241-243.

16. Malik G.K., Khuntia A., Mitra J. Comparative Effect of Different Plasticizers on Barrier, Mechanical, Optical, and Sorption Properties of Hydroxypropyl Methylcellulose (HPMC)–Based Edible Film // J. Biosyst. Eng. 2022. Vol. 47. P. 93-105.

17. Application of bio-nanocomposite films and edible coatings for extending the shelf life of fresh fruits and vegetables / S. Jafarzadeh [et al] // Advances in Colloid and Interface Science. 2021. Vol. 291. P. 102405. DOI: 10.1016/j.cis.2021.102405.

18. Collection of recipes and culinary products for catering establishments / compiled by L.E. Golunova. St. Petersburg: Profiks, 2003. 408 p. [In Russ.]

19. GOST R 34815-2021 Food products. Accelerated oxidation test using an oxidative test reactor. [In Russ.]

20. Matison V.A., Arutyunova N.I., Goryacheva E.D. Application of the descriptor-profile method for assessing the quality of food products // Food Industry. 2015. No. 5. P. 52-59. [In Russ.]

21. Study of multilayer polymer films modified with an antimicrobial component intended for packaging dairy products / I.S. Tveritnikova [et al.] // Food industry. 2020. No. 12. P. 66-69. DOI: 10.24411/0235-2486-2020-10146. [In Russ.]

22. Sergazieva O.D., Dolganova N.V. Use of gelatin-based films to preserve the quality of food prod-ucts // Equipment and technology of food production. 2018. Vol. 48. No. 1. P. 156-163. DOI: 10.21603/2074-9414-2018-1-156-163. [In Russ.]

23. Vasyukova A.T., Vasyukov M.V. Impact on the quality of smoked fish products // International Journal of Innovative Studies in Sciences and Engineering Technology. 2017. Vol. 3. No. 8. P. 15.

24. Kuznetsova L.S., Mikheeva N.V., Kazakova E.V. Edible packaging in meat technologies // Meat technologies. 2018. P. 1-3. [In Russ.]

25. The effect of biodegradable achthyo-gelatin film on the quality of semi-finished meat products during storage / S.V. Eremeeva [et al.] // Bulletin of SUSU. Series: Food and biotechnology. 2023. Vol. 11, No. 3. P. 64-74. DOI: 10.14529/food230308. [In Russ.]

26. Beloglazova K.E. Development of film coatings based on polysaccharides and prospects for their use: Abstract of Cand. Sci. (Biol.) Dissertation: 03.01.06. Saratov, 2020. 24 p. [In Russ.]

27. Bogonosova, I.A., Vasyukova, A.T. Development of vegetable products for preventive purposes with protein fortifiers // Bulletin of Voronezh State University of Engineering Technologies. 2019. Vol. 81, No. 2. P. 223-229. DOI: http://doi.org/10.20914/2310-1202-2019-2-223-229. [In Russ.]

28. Vasyukova A.T., Moshkin A.V., Bogonosova H.A. Formation of flavor compositions of vegetable casseroles using carbohydrate-fat fillers // New Technologies. 2023. Vol. 19, No. 4. P. 48-55. https://doi.org/10.47370/2072-0920-2023-19-4-48-55. [In Russ.].