Yenilebilir Film ve Kaplamalar: Üretimleri, Uygulama Yöntemleri, Fonksiyonları ve Kaslı Gıdalarda Kullanımları

Yıl 2017, , 84 - 94, 15.04.2017

Serpil Tural , Furkan Türker Sarıcaoğlu Sadettin Turhan

https://doi.org/10.24323/akademik-gida.306077

Cited By: 10

Öz

Ambalajlama endüstrisindeki
hızlı gelişime paralel olarak, son yıllarda, bariyer özelliğinden dolayı
sınırlı etki gösteren klasik ambalajlama teknikleri yanında, ek avantajlar
sağlayan yeni ambalaj materyalleri ve teknolojileri de geliştirilmektedir. Bu
teknolojilerden biri olan yenilebilir film ve kaplamalar, raf ömrünü uzatmak amacıyla gıda maddelerinin ambalajlanmasında
kullanılan ve gıda ile birlikte tüketilebilen ambalajlardır. Önceleri,
genellikle depolama ve taşıma sırasında nem kaybını önlemek amacıyla kullanılan
bu ambalajlar, günümüzde gıdaların kalite özelliklerinin iyileştirilmesi ve raf
ömrünün uzatılması amacıyla kullanılmaktadır. Ayrıca bu ambalajlar, antioksidan
ve antimikrobiyal bileşiklerle kombine edilerek gıdalarda istenmeyen renk
oluşumunu, lipit oksidasyonunu ve mikrobiyolojik bozulmaları engellerler. Kaslı
gıdalar, depolama sırasında
meydana gelen mikrobiyal ve biyokimyasal değişiklikler nedeniyle çabuk bozulan
ve raf ömrü nispeten kısa olan ürünlerdir. Bu yüzden, kaslı gıdaların depolama
süresince bozulmalarının geciktirilerek korunmalarında modern ambalajlama
teknolojileri önem taşımaktadır. Bu derlemede, bu teknolojilerden olan yenilebilir
film ve kaplamaların özellikleri ve kaslı gıdalarda kullanımları konusunda
günümüze kadar yapılan çalışmalar özetlenmiştir. 

Anahtar Kelimeler

Yenilebilir filmler, Yenilebilir kaplamalar, Kaslı gıdalar

Edible Films and Coatings: Their Production, Application Methods, Functions and Uses in Muscle Foods

Öz

In recent years, novel packaging materials and
methods with additional advantages have been developed in parallel with the
rapid development in packaging industry besides classical
packaging that may show limited barrier effect. Edible
film and coating production is one of the technologies where packages are used for
extend the shelf life and can be consumed with foods. Typically, food packages have been generally used to prevent moisture loss during
storage and transportation of foods, and nowadays they are being used both to
improve the quality characteristics and to extent shelf life of foods. In
addition, these packages are combined with antioxidant and antimicrobial
compounds to inhibit undesirable color formation, lipid oxidation and
microbiological spoilage in foods. Muscle foods are perishable and have relatively
short shelf life due to microbial and biochemical changes during storage. Therefore,
modern packaging technologies are important for delaying the deterioration of
muscular foods during storage. In this review, studies on the properties of
edible films and coatings and their application in muscle foods are presented.

Anahtar Kelimeler

Edible films, Edible coatings, Muscle foods

Kaynakça

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