EFFECT OF GRAPE POMACE-BASED GELLAN GUM FILMS AS AN ACTIVE EDIBLE FILM ON THE SHELF LIFE AND QUALITY OF KASHAR CHEESE

Abstract

In this study, grape pomace, an agricultural waste, was transformed into a value-added packaging material by being used in the production of functional gellan gum (GG) through fermentation. The effects of the resulting grape pomace-based GG films (GP-GG) on the shelf life and quality of Kashar cheese were compared with cheese wrapped with a commercial GG film (Control-1) and unpackaged cheese (Control-2) during 30 days of storage at 4°C. At the end of storage, total yeast-mold (6.36 log CFU/g) and total mesophilic aerobic bacteria (4.51 log CFU/g) counts in GP-GG wrapped cheese were significantly lower than in Control-1 (8.06 and 8.06 log CFU/g) and Control-2 (11.22 and 10.26 log CFU/g), respectively. The GP-GG film also reduced weight loss, slowed the increase in free fatty acidity, and preserved textural integrity. These findings suggest that GP-GG films can effectively extend Kashar cheese shelf life by enhancing its microbiological and physicochemical stability.

Keywords

• Gellan gum
• grape pomace
• biofilm
• edible film

ÜZÜM POSASI BAZLI GELLAN GAM FİLMLERİNİN AKTİF YENİLEBİLİR FİLM OLARAK KAŞAR PEYNİRİNİN RAF ÖMRÜ VE KALİTESİ ÜZERİNE ETKİSİ

Abstract

Bu çalışmada, tarımsal bir atık olan üzüm posası, fermantasyonla fonksiyonel gellan gam (GG) üretiminde kullanılarak katma değerli bir ambalaj materyaline dönüştürülmesi amaçlanmıştır. Üretilen üzüm posası temelli filmlerin (ÜP-GG) kaşar peynirinin raf ömrü ve kalitesi üzerine etkileri, ticari GG filmi (Kontrol-1) ve ambalajsız peynir (Kontrol-2) ile 4°C'de 30 gün boyunca karşılaştırılmıştır. Depolama sonunda, ÜP-GG film ile kaplanan peynirlerde toplam maya-küf (6.36 log kob/g) ve toplam mezofilik aerobik bakteri (4.51 log kob/g) sayısı, Kontrol-1 (sırasıyla 8.06 ve 8.06 log kob/g) ve Kontrol-2 (sırasıyla 11.22 ve 10.26 log kob/g) gruplarına göre anlamlı derecede düşük bulunmuştur. Ayrıca, ÜP-GG filmi ambalajsız peynire kıyasla ağırlık kaybını önemli ölçüde azaltmış, serbest yağ asitliği artışını yavaşlatmış ve peynirin tekstürel yapısını korumuştur. Bulgular, üzüm posası temelli GG filmlerinin, kaşar peynirinin fizikokimyasal ve mikrobiyolojik stabilitesini önemli ölçüde artırarak raf ömrünü uzatan etkili bir ambalaj çözümü potansiyeli taşıdığını göstermektedir.

Keywords

• Gellan gam
• üzüm posası
• biyofilm
• yenilebilir film

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