Meyve ve Sebzelerde Aktif Ambalajlama Teknolojisinin Kullanımı

Öz

Son yıllarda tüketicilerin daha sağlıklı bir yaşam tarzına ve besleyici değeri yüksek olan gıdalara yönelmeleri nedeniyle taze meyve ve sebzelere olan talep artmaktadır. Fakat taze meyve ve sebzeler hasat sonrasında da canlılıklarını devam ettirmekte olup, solunum ve terleme gibi birçok reaksiyonun hızı ortam koşullarına ve uygulanan hasat sonrası muhafaza metotlarına göre değişmektedir. Taze meyve ve sebzelerde kullanılan hasat sonrası muhafaza metotlarının en önemli amacı; solunum hızını yavaşlatmak ve mikrobiyal bozulmayı geciktirmektir. Fakat hangi metot kullanılarsa kullanılsın, kullanılan ambalajlama teknolojisi ve ambalaj materyalleri taze meyve ve sebzelerde raf ömrünü doğrudan etkilemektedir. Geleneksel ambalajlama teknolojileri; içerme, koruma, iletişim ve kullanım kolaylığı sağlama fonksiyonlarına sahip olup, genel amaç ambalaj ürün etkilişiminin inert olmasıdır. Bununla birlikte tüketicilerin yaşam tarzlarının değişmesi, daha taze ve katkı maddesi kullanılmayan ürünleri tercih etmesi ve perakende uygulamalarındaki değişiklikler, yeni ambalaj teknolojilerindeki gelişmeleri tetiklemektedir. Bu teknolojilerden bir tanesi olan aktif ambalajlama, ambalajlara eklenen çeşitli bileşenlerle (oksijen, karbondioksit, etilen tutucular, nem düzenleyiciler veya antimikrobiyaller) meyve ve sebzelerin kalitelerinin korunması ve raf ömrünün uzatılması konusunda gıda endüstrisine alternatif çözümler sunmaktadır. Oksijen tutucular ambalaj içerisindeki oksijen konsantrasyonu azaltarak solunum hızının düşürülmesini sağlarken, karbondioksit tutucular fazla karbon dioksitin üründe meydana getireceği olumsuz değişiklikleri engellemek için kullanılmaktadır. Etilen tutucular klimaterik meyvelerde yaşlanma reaksiyonlarını azaltmak için ambalajlara eklenmektedir. Nem düzenleyiciler ise ambalaj içerisindeki yüksek nem dolayısıyla meyve ve sebzelerde gerçekleşen istenmeyen değişimleri engellemek amacıyla kullanılmaktadır. Antimikrobiyal bileşenler de mikrobiyal bozulmayı azaltmak ve gıda güvenliğini sağlamak için meyve ve sebzelerde kullanılmaktadır. Bu derleme makalede, aktif ambalajlamada kullanılan bileşenler özetlenmiş ve bu bileşenlerin meyve ve sebzelerdeki uygulamaları konuları açıklanmıştır.

Anahtar Kelimeler

• Meyve
• Sebze
• Aktif ambalajlama
• Raf ömrü

The Use of Active Packaging Technology in Fruits and Vegetables

Abstract

Demand for fresh fruits and vegetables has been increasing in recent years as consumers tend to a healthier lifestyle and foods with high nutritional value. However, fruits and vegetables continue to live after they have been harvested and the rate of many reactions such as respiration and transpiration varies according to the environmental conditions and post-harvest methods applied. The most important goals of post-harvest preservation methods used in fresh fruits and vegetables includes reducing the respiration rate and delaying the microbial spoilage. Whichever method is used, the packaging technology and packaging materials directly affect the shelf life of fresh fruits and vegetables. Traditional packaging technologies include the functions of containment, preservation, communication, and ease of use but the general aim to make these traditional packages is to maintain inert conditions between package and food. In addition, changes in consumers' lifestyles, preference for fresh and additive-free products and retail practices promotes the developments in new packaging technologies. Active packaging, one of these technologies, offers alternative solutions to the food industry by preserving the quality of fruits and vegetables and extending their shelf life with various components (oxygen, carbon dioxide, ethylene scavengers, moisture regulators or antimicrobials) added to the package. Oxygen scavengers slow down the respiration rate by reducing the oxygen concentration in the package and carbon dioxide scavengers are used to prevent the negative changes in the product caused by excess carbon dioxide concentration. Ethylene scavengers are added to packages of climatic fruits to reduce senescence reactions. Moisture regulators are used to avoid unwanted changes in fruits and vegetables due to high humidity in the package. Antimicrobial compounds are also used in fruits and vegetables to reduce microbial spoilage and ensure food safety. In this review article, the components used in active packaging are summarized and applications of these ingredients in fruits and vegetables packages are explained.

Keywords

• Fruit
• Vegetable
• Active packaging
• Shelf-life

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