Yan Ürünlerden ve Tarımsal-Gıda Atıklarından Sürdürülebilir Gıda Paketleme Gelişimi İçin Mikrobiyal Eksopolisakkarit (EPS) Üretimindeki Güncel Gelişmeler
International Food Innovation and Sustainability Congress (IFIS-2024) , İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.101, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Basıldığı Şehir: İstanbul
- Basıldığı Ülke: Türkiye
- Sayfa Sayıları: ss.101
- Ondokuz Mayıs Üniversitesi Adresli: Evet
Özet
Exopolysaccharides (EPS) consisting of repeated sugar units linked by glycosidic bonds are important polymers in many areas such as providing textural structure in food, producing fermented foods and promoting health. Considered as a new biomaterial, EPS has found application in many different industries such as textile, detergent, glue, petroleum, cosmetics, and pharmaceuticals. The antioxidant, prebiotic and antimicrobial properties of EPS as well as its non-toxicity, biocompatibility, and biodegradability, position it in an important place in food packaging. Today’s changing food consumption trends and holistic lifestyle aim to reduce or eliminate food additives and create the least possible environmental impact. Based on this, the scientific community and the food industry aim to reduce the use of non-degradable plastics, which are still widely used in the food production chain. Compared to conventional plastic packaging, the use of EPS-based materials can be an environmentally friendly solution that reduces dependence on fossil sources and carbon footprint. Most of the polymers used in the industry are derived from algal, plant and animal sources, but there is an increasing interest in the use of microbial EPS, which can form viscous solutions even at very low concentrations and have a pseduoplastic structure. Microbial EPSs are in an advantageous position due to their physico-chemical properties. Although there are many EPS produced by microorganisms, their use in industry is limited due to high production costs and limited production quantities. Low-cost microbial production of EPSs can be an important alternative to plant polysaccharides in industrial applications. A prerequisite for EPS production is the development of a production medium that is competitive with synthetic chemical products in terms of cost and efficiency, and the creation of technological conditions. For this reason, there is increasing research into the economic production of biopolymers by reducing production costs through the use of some cheap waste/by-products as substrate and by optimising the fermentation process. However, the main difficulty in the production of EPS-based packaging is compliance with food safety and security standards. Prototypes also show limitations in terms of water vapour permeability and mechanical properties, as well as high production costs. Despite all these limitations, food packaging technology is constantly evolving to develop functional edible packaging films that can exploit all the properties of microbial EPS. The aim of this study is to describe the principles, importance and applications of using EPS, which is cheaper and more sustainably produced from waste, in films and coatings for food packaging.