Gıdaların Raf Ömürleri İçin Yeni Bir Yaklaşım: Arı Ürünleri İle Yenilebilir Kaplamalar

Esra Mesci; Nevzat Esim

doi:10.46810/tdfd.810214

Gıdaların Raf Ömürleri İçin Yeni Bir Yaklaşım: Arı Ürünleri İle Yenilebilir Kaplamalar

Abstract

Arıcılık faaliyetleri sonucu üretilen ürünler hem insan beslenmesi hem de ekonomik olarak büyük önem taşır. Bu ürünler gıda, kimya, sağlık, kozmetik alanlarında geniş kullanıma sahiptir. Arıcılıkta üretimi en çok bilinen ve yapılan ürünler bal ve bal mumudur ancak polen, propolis, arı sütü, arı zehri ve arı ekmeği (perga) ticari değeri olan önemli arı ürünlerdir. Gıdaların raf ömrünü artırmak için gıda maddelerinin ambalajlanmasında kullanılan ve gıda maddesi ile birlikte tüketilebilen maddeler yenilebilir ambalajlar olarak adlandırılmaktadır. Yenilebilir ambalajlar, film, kaplama, tabaka ya da torba olarak üretilebilir. Yenilebilir kaplamada polisakkaritler, lipidler, proteinler, organik çözücüler, plastikleştiriciler, antioksidan ajanlar, antimikrobiyal ajanlar ve yüzey aktif maddeleri kullanılmaktadır. Yenilebilir kaplamalar, işlenmiş gıdalarda duyusal özelliklerin iyileştirilmek için renk ve aroma bileşiklerini taşıyıcısı olarak da kullanılabilir. Son yıllarda yenilebilir kaplamalarda etkili ve güvenilir kaplamalar yapmak için arı ürünleri de kullanıldığı anlaşılmaktadır. Mevcut kaplama materyalleri arı ürünleriyle birleştirilerek kaplamanın işlevsel özellikleri geliştirilebilir. Arı ürünleri içeriğindeki biyoaktif bileşenler kaplama materyalleri ile etkileşime girerek mevcut kaplamanın bariyer özelliklerini, esnekliğini, yapısal özelliklerini arttırmaktadır. Arı ürünleri antibakteriyel, antioksidan, antitümöral, antiviral vb. özellikleri nedeniyle taşıyıcı sistemler olarak kullanılabilir. Yenilebilir bir kaplama, gıda kalitesini korumak için umut verici sonuçlar veren modifiye atmosfer yöntemlerinden biridir. Yöntem, gaz değişimini önlemek için ürünün yüzeyinde kaplama tabakası olarak biyolojik veya kimyasal malzemeler kullanır ve böylece meyve gibi gıdaların olgunlaşma sürecini durdurur. Bu nedenle, bu makale, arı ürünlerinin yenilebilir bir kaplama olarak kullanılabilme potansiyeli ve literatürde arı ürünlerinin yenilebilir kaplama olarak kullanılan çalışmaları gözden geçirmeyi amaçlamıştır.

Keywords

References

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Details

Primary Language

Turkish

Subjects

-

Journal Section

Review

Authors

Esra Mesci This is me
0000-0003-2020-9891
Türkiye

Nevzat Esim ^*
0000-0001-5121-092X
Türkiye

Publication Date

December 30, 2020

Submission Date

October 13, 2020

Acceptance Date

December 18, 2020

Published in Issue

Year 2020 Volume: 9 Number: 2

DOI

https://doi.org/10.46810/tdfd.810214

IZ

https://izlik.org/JA58LP66MB

Cite

RIS / Bibtex

APA

Mesci, E., & Esim, N. (2020). Gıdaların Raf Ömürleri İçin Yeni Bir Yaklaşım: Arı Ürünleri İle Yenilebilir Kaplamalar. Türk Doğa Ve Fen Dergisi, 9(2), 211-220. https://doi.org/10.46810/tdfd.810214

AMA

1.Mesci E, Esim N. Gıdaların Raf Ömürleri İçin Yeni Bir Yaklaşım: Arı Ürünleri İle Yenilebilir Kaplamalar. TJNS. 2020;9(2):211-220. doi:10.46810/tdfd.810214

Chicago

Mesci, Esra, and Nevzat Esim. 2020. “Gıdaların Raf Ömürleri İçin Yeni Bir Yaklaşım: Arı Ürünleri İle Yenilebilir Kaplamalar”. Türk Doğa Ve Fen Dergisi 9 (2): 211-20. https://doi.org/10.46810/tdfd.810214.

EndNote

Mesci E, Esim N (December 1, 2020) Gıdaların Raf Ömürleri İçin Yeni Bir Yaklaşım: Arı Ürünleri İle Yenilebilir Kaplamalar. Türk Doğa ve Fen Dergisi 9 2 211–220.

IEEE

[1]E. Mesci and N. Esim, “Gıdaların Raf Ömürleri İçin Yeni Bir Yaklaşım: Arı Ürünleri İle Yenilebilir Kaplamalar”, TJNS, vol. 9, no. 2, pp. 211–220, Dec. 2020, doi: 10.46810/tdfd.810214.

ISNAD

Mesci, Esra - Esim, Nevzat. “Gıdaların Raf Ömürleri İçin Yeni Bir Yaklaşım: Arı Ürünleri İle Yenilebilir Kaplamalar”. Türk Doğa ve Fen Dergisi 9/2 (December 1, 2020): 211-220. https://doi.org/10.46810/tdfd.810214.

JAMA

1.Mesci E, Esim N. Gıdaların Raf Ömürleri İçin Yeni Bir Yaklaşım: Arı Ürünleri İle Yenilebilir Kaplamalar. TJNS. 2020;9:211–220.

MLA

Mesci, Esra, and Nevzat Esim. “Gıdaların Raf Ömürleri İçin Yeni Bir Yaklaşım: Arı Ürünleri İle Yenilebilir Kaplamalar”. Türk Doğa Ve Fen Dergisi, vol. 9, no. 2, Dec. 2020, pp. 211-20, doi:10.46810/tdfd.810214.

Vancouver

1.Esra Mesci, Nevzat Esim. Gıdaların Raf Ömürleri İçin Yeni Bir Yaklaşım: Arı Ürünleri İle Yenilebilir Kaplamalar. TJNS. 2020 Dec. 1;9(2):211-20. doi:10.46810/tdfd.810214

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https://doi.org/10.15237/gida.GD22044

Türkiye’de Organik Bal Üretimi ve Üretici Sayısı ile Büyüme, İstihdam ve Tarımsal İstihdam Arasındaki İlişkinin Tespitine Yönelik Bir Analiz

Tekirdağ Ziraat Fakültesi Dergisi

https://doi.org/10.33462/jotaf.1623984