Yenilebilir Filmler ve Peynir Teknolojisinde Kullanımı

Year 2017, Volume: 7 Issue: 2/2, 50 - 58, 28.12.2017

Aslı Çelikel Mutlu Buket Akın

Abstract

Gıda güvenliği ve kalite
kavramındaki gelişmelerle birlikte, az işlem görmüş, kolay hazırlanabilen,
tüketime hazır, ambalajlanmış gıdalara olan talebin artmasıyla beraber depolama süresince meydana gelen
fiziksel, kimyasal ve mikrobiyolojik değişiklerin önlenmesi ve/veya
geciktirilmesi için çeşitli yöntemler kullanılmaktadır. Bu yöntemlerden biri
olan yenilebilir film ambalajlar doğada biyolojik olarak çözünebilme özeliğine
sahiptir. Yenilebilir film ambalajlar genel olarak bileşenlere göre sınıflandırılmaktadır.
Film bileşiminde kullanılan materyaler ve bu materlerlerin miktarları
yenilebilir filmlerin özeliklerine etki etmektedir. Yapılan çeşitli
çalışmalarda polisakkarit bazlı yenilebilir filmlerin zayıf su buharı ve gaz
geçirgenliği, protein bazlı filmlerin düşük oksijen
geçirgenliği ve lipid bazlı yenilebilir filmlerin kırılgan bir yapı
özeliklerine sahip oldukları bildirilmiştir. Çeşitli kombinasyonlarla da kulanılan
yenilebilir film kaplamalara antimikrobiyal bileşenler ilave edilerek ürünlerin
raf ömrü ve kalitesi artırılmaktadır. Yenilebilir
film kaplamalar gıdalardaki su ve aroma kaybının azaltılmasını, renk bozulmalarının
geciktirilmesini, gaz transferinin yavaşlatılmasını ve darbelere karşı korunmasını
sağlamaktadır. Ayrıca yenilebilir flimlerin içerisine ilave edilen komponentler
ile duyusal özelliklerinin ve besin değerinin artırılmasına da yardımcı
olmaktadır.Bu çalışmada yenilebilir film kaplama çeşitleri ve peynir
teknolojisindeki uygulamaları anlatılmıştır.

Keywords

Yenilebilir film kaplama, Peynir

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