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Süt Endüstrisinde Kullanılan Yeni Ambalajlama Yöntemleri

Year 2022, Volume: 1 Issue: 2 (Temmuz), 1 - 8, 31.07.2022

Abstract

Son yıllarda gelişen teknolojiyle birlikte gıdaların ambalajlanmasında birtakım yenilikler görülmekte, yeni ambalajlama yöntemlerinin kullanılmasıyla bozulmaya yatkın gıdalar arasında yer alan süt ve süt ürünlerinin kalitesi ve güvenliği en üst seviyede tutularak tüketici sağlığı korunmakta, ürünlerin raf ömrü uzamakta ve ekonomik kayıplar en aza indirilmektedir. Süt ve süt ürünlerinin ambalajlanmasında kullanılan modifiye atmosfer paketleme (MAP) tekniğinde ambalaj içerisindeki gaz kompozisyonu değiştirilerek ürün tazeliği ve mikrobiyal güvenlik korunmaktadır. Akıllı ambalajlamada indikatörler, sensörler ve radyo frekanslı tanıma sistemi (RFID) etiketleri kullanılarak süt ve süt ürünlerinin depolama süresince izlenebilirliği sağlanmakta ve ekonomik kayıplar azaltılmaktadır. Aktif ambalajlar içermiş oldukları aktif emici-tutucu sistemler ve aktif salıcı-yayıcı sistemler vasıtasıyla istenmeyen mikrobiyal gelişimlere, oksidasyona ve renk değişimlerine engel olmakta, antimikrobiyal maddeler ve antioksidanlarla desteklenerek etkinliği arttırılmaktadır. Doğal kaynaklardan elde edilen ve gıdalarla birlikte tüketilebilen yenilebilir film ve kaplamalar süt ve süt ürünlerine daldırma, püskürtme, dökme ve boyama gibi farklı yöntemlerle uygulanmakta, ambalaj içerisindeki nem ve oksijen miktarını istenilen seviyeye çekerek kimyasal ve mikrobiyolojik bozulmaları engellemekte ve çevre için risk oluşturmamaktadır. Bu derleme çalışmasında süt endüstrisinde kullanılan MAP tekniği, akıllı ambalajlama, aktif ambalajlama, yenilebilir film ve kaplamalar hakkında bilgi verilmektedir.

References

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  • Candan, T., & Bağdatlı, A. (2018). Gıda ürünlerinde yenilebilir film ve kaplama uygulamaları. El-Cezerî Journal of Science and Engineering, 5(2), 645-655.
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  • Çelik, İ., & Tümer, G. (2016). Gıda ambalajlamada son gelişmeler. Akademik Gıda, 14(2), 180-188.
  • Çelikkol, I. (2011). Bazı ön uygulamaların ve modifiye atmosferde paketleme (MAP)’nin taze ve tüketime hazır (fresh-cut) Alphonse Lavallée üzüm çeşidinin kalitesi üzerine etkileri. Uludağ University Graduate School of Natural and Applied Science, Msc Thesis, Bursa.
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  • Dermiki, M., Ntzimani, A., Badeka, A., Savvaidis, I., & Kontominas, M. G. (2008). Shelf-life extension and quality attributes of the whey cheese “Myzithra Kalathaki” using modified atmosphere packaging. LWT Food Science and Technology, 41(2), 284-294.
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  • Gomes, C., Castell-Perez, M. E., Chimbombi, E., Barros, F., Sun, D., Liu, J., Sue, H-J., Sherman, P., Dunne, P., & Wright, A. O. (2009). Effect of oxygen-absorbing packaging on the shelf life of a liquid-based component of military operational rations. Journal of Food Science, 74(4), E167-176.
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New packaging methods used in the dairy industry

Year 2022, Volume: 1 Issue: 2 (Temmuz), 1 - 8, 31.07.2022

Abstract

In recent years, with developing technology, a set of innovations is being observed in packaging of foods, consumer health is protected by keeping the quality and safety of milk and dairy products that are prone to be spoilt on the top level by using new packaging methods, the shelf life of products is extended, and economic losses are minimized. In the modified atmosphere packaging (MAP) technique used in the packaging of milk and dairy products, by changing the gas composition inside the package, the freshness of the product and microbial safety are protected. In smart packaging, by using indicators, sensors and radio frequency identification (RFID) tags, monitorability of milk and dairy products throughout storage is provided, and economic losses are reduced. With the help of the active absorbing-conserving systems and active secreting-distributing systems they have, active packages prevent unwanted microbial developments, oxidations and color changes, and their effectiveness is increased by supporting them with antimicrobial substances and antioxidants. Edible films and coatings that are obtained from natural sources and can be consumed with foods are applied on milk and dairy products with different methods such as submersion, spraying, pouring and painting, they prevent chemical and microbiological degradations by keeping the humidity and oxygen amount in the package on the desired levels, and they do not pose a risk for the environment. This review study provides information on the MAP technique, smart packaging, active packaging and edible films and coatings that are used in the dairy industry.

References

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  • Brown, S. R. B., Forauer, E. C., & D'Amico, D. J. (2018). Effect of modified atmosphere packaging on the growth of spoilage microorganisms and Listeria monocytogenes on fresh cheese. Journal of Dairy Science, 101(9), 7768-7779.
  • Candan, T., & Bağdatlı, A. (2018). Gıda ürünlerinde yenilebilir film ve kaplama uygulamaları. El-Cezerî Journal of Science and Engineering, 5(2), 645-655.
  • Cavallo, J. A., Strumia, M. C., & Gomez, C. G. (2014). Preparation of a milk spoilage indicator adsorbed to a modified polypropylene film as an attempt to build a smart packaging. Journal of Food Engineering, 136, 48-55.
  • Çelik, İ., & Tümer, G. (2016). Gıda ambalajlamada son gelişmeler. Akademik Gıda, 14(2), 180-188.
  • Çelikkol, I. (2011). Bazı ön uygulamaların ve modifiye atmosferde paketleme (MAP)’nin taze ve tüketime hazır (fresh-cut) Alphonse Lavallée üzüm çeşidinin kalitesi üzerine etkileri. Uludağ University Graduate School of Natural and Applied Science, Msc Thesis, Bursa.
  • Coşkun Topuz, F., & Boran, G. (2018). Jelatin bazlı yenilebilir film ve kaplamalar. Akademik Gıda, 16(3), 332-339.
  • Dalmoro, V., dos Santos, J. H. Z., Pires, M., Simanke, A., Baldino, G. B., & Oliveira, L. (2017). Encapsulation of sensors for intelligent packaging. In A. M. Grumezescu (Ed.), Food Packaging (pp. 111-145). Bucharest: Academic Press.
  • Del Nobile, M. A., Conte, A., Incoronato, A. L., & Panza, O. (2009). Modified atmosphere packaging to improve the microbial stability of Ricotta. African Journal of Microbiology Research, 3(4), 137-142.
  • Delikanlı, B., & Özcan, T. (2014). Probiyotik içeren yenilebilir filmler ve kaplamalar. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 28(2), 59-70.
  • Dermiki, M., Ntzimani, A., Badeka, A., Savvaidis, I., & Kontominas, M. G. (2008). Shelf-life extension and quality attributes of the whey cheese “Myzithra Kalathaki” using modified atmosphere packaging. LWT Food Science and Technology, 41(2), 284-294.
  • Di Pierro, P., Sorrentino, A., Mariniello, L., Giosafatto, C. V. L., & Porta, R. (2011). Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life. LWT-Food Science and Technology, 44(10), 2324-2327.
  • Embuena, A. I. C., Cháfer Nácher, M., Chiralt Boix, A., Molina Pons, M. P., Borrás Llopis, M., Beltran Martínez, M. C., & González Martínez, C. (2017). Quality of goat′s milk cheese as affected by coating with edible chitosan-essential oil films. International Journal of Dairy Technology, 70(1), 68-76.
  • Eştürk, O. & Ayhan, Z. (2008). Süt ve süt ürünlerinde aktif ambalajlama uygulamaları. Türkiye 10. Gıda Kongresi, (pp. 735-738), 21-23 May, Erzurum, Turkey.
  • Gomes, C., Castell-Perez, M. E., Chimbombi, E., Barros, F., Sun, D., Liu, J., Sue, H-J., Sherman, P., Dunne, P., & Wright, A. O. (2009). Effect of oxygen-absorbing packaging on the shelf life of a liquid-based component of military operational rations. Journal of Food Science, 74(4), E167-176.
  • Granda-Restrepo, D., Peralta, E., Troncoso-Rojas, R., & Soto-Valdez, H. (2009). Release of antioxidants from co-extruded active packaging developed for whole milk powder. International Dairy Journal, 19(8), 481-488.
  • Gün, İ., Güzel-Seydim, Z., & Seydim, A. C. (2009). Modifiye atmosferde paketlemenin farklı tipteki peynirlerin bazı niteliklerine etkisi. Gıda, 34(5), 309-316.
  • Hepsağ, F., & Varol, T. (2018). Intelligent packaging use in food industry and traceability. Adyütayam, 6(1), 29-39.
  • Işık, H., Dağhan, Ş., & Gökmen, S. (2013). Gıda endüstrisinde kullanılan yenilebilir kaplamalar üzerine bir araştırma. Gıda Teknolojileri Elektronik Dergisi, 8(1), 26-35.
  • Karagöz, Ş., & Demirdöven, A. (2017). Gıda ambalajlamada güncel uygulamalar: modifiye atmosfer, aktif, akıllı ve nanoteknolojik ambalajlama uygulamaları. Gaziosmanpaşa Bilimsel Araştırma Dergisi, 6(14), 9-21.
  • Karagöz, Z., & Candoğan, K. (2007). Et teknolojisinde antimikrobiyal ambalajlama. Gıda, 32(3), 113-122.
  • Karaman, A. D., Özer, B., Pascall, M. A., & Alvarez, V. (2015). Recent advances in dairy packaging. Food Reviews International, 31(4), 295-318.
  • Kavas, G., Kavas, N., & Saygılı, D. (2015). The effects of thyme and clove essential oil fortified edible films on the physical, chemical and microbiological characteristics of kashar cheese. Journal of Food Quality, 38, 405-412.
  • Kaya Özkök, G. (2017). Üç farklı protein kaynağı kullanılarak üretilen yenilebilir filmlerin peynir raf ömrü üzerindeki etkisinin incelenmesi. İstanbul Aydın University Institute of Science, Msc Thesis, İstanbul.
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There are 72 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Reviews
Authors

İhsan Bakırcı This is me 0000-0002-3744-3863

Murat Emre Terzioğlu 0000-0001-6370-0694

Publication Date July 31, 2022
Submission Date May 22, 2022
Published in Issue Year 2022 Volume: 1 Issue: 2 (Temmuz)

Cite

APA Bakırcı, İ., & Terzioğlu, M. E. (2022). New packaging methods used in the dairy industry. ATA-Gıda Dergisi, 1(2 (Temmuz), 1-8.