Gıda Ürünlerinin Raf Ömrünün Uzatılmasına Yönelik İndirgen Atmosfer Paketleme Tekniği

Öz

Gıda üreticileri, özelliklerine uygun şekilde gıda ürünlerinin raf ömrünü uzatmak amacıyla farklı teknikler uygulamaktadır. Modifiye Atmosfer Paketleme (MAP), ürünü çevreleyen hava yerine spesifik kombinasyonlara sahip farklı gazları kullanmakta, böylelikle istenmeyen oksidasyon reaksiyonlarını ve bozucu mikrobiyal gelişimi minimize ederek ürünün raf ömrünü uzatmaktadır. İndirgen Atmosfer paketleme (RAP) tekniği, azot, argon ve karbondioksit gibi gazların yanısıra hidrojen gibi indirgen bir gazın kullanımına dayanmaktadır. Gaz kombinasyonunda indirgen bir gazın varlığının sağladığı avantaj, serbest radikal oluşumu; C ve E vitaminleri gibi vitaminler ile beta-karotenin zarar görmesi; karotenoidler gibi pigmentlerin bozulması ve ransidite ürünleri gibi lezzet kaybına sebep olan ürünlerin oluşumunu önlemesidir. En son bahsi geçen istenmeyen reaksiyonların önlenmesi; ürünün besinsel kalitesinin yanı sıra doğal renk, tat ve aromasının da muhafaza edilmesiyle gıda ürünlerinin tazelik kriteri olan özelliklerini korumaya yardımcı olmaktadır. Literatürde RAP tekniğinin farklı gıda ürünlerinde uygulanmasıyla ilgili birkaç araştırma yer almaktadır. Bu çalışma, gıda ürünlerinin raf ömrünü uzatmak amacıyla modifiye atmosfer teknolojisinde hidrojenin potansiyel uygulamalarını konu alan ilk derlemedir.

Anahtar Kelimeler

• İndirgen Atmosfer Kurutma,Gıda Ürünleri,Raf Ömrü,Besinsel Özellikler,Duyusal Özellikler

Reducing Atmosphere Packaging Technique for Extending the Shelf-life of Food Products

Öz

Food processors generally apply different techniques to extend the shelf-life of food products according to the characteristics of the product. Modified Atmosphere Packaging (MAP) uses different gases in specific combinations to replace the air surrounding the product, which leads to minimize the undesirable oxidation reactions and microbial spoilage growth permitting extending the shelf-life of the product. The property of the Reducing Atmosphere Packaging (RAP) technique is the use of reducing gas like hydrogen besides other gases such as nitrogen, argon and carbon dioxide. The advantage of the presence of a reducing gas in the gaseous combination is the prevention of the oxidation reactions such as the formation of free radicals, the deterioration of vitamins such as C, E and beta-carotene, the deterioration of pigments such as carotenoids and the formation of off-flavors like the rancidity products. The prevention of the latter undesirable reactions aides to protect the freshness notes of the food products by preserving its natural color, taste and aroma, as well as the protection of the nutritional quality. The literature contains a few researches concerning the application of RAP on different food products. This is the first review reporting the potential application of hydrogen in modified atmosphere technology for extending the shelf-life of food products.

Anahtar Kelimeler

• Reducing Atmosphere Packaging,Food Products,Shelf-life,Nutritional Properties,Sensorial Properties

Kaynakça

1. Alwazeer D, Delbeau C, Divies C, Cachon R, 2003. Use of redox potential modificationby gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice. Int. J. Food Microbiol. 89, 21–29. https://doi.org/http://dx.doi.org/10.1016/S0168-1605(03)00125-9
2. Bevilacqua A, Corbo MR, Sinigaglia M, 2007. Combined effects of modified atmosphere packaging and thymol for prolonging the shelf life of caprese salad. J. Food Prot. 70, 722–728.
3. Cachon R, Divies C, Jeannot P, Prost L, 2002. Method for the packaging of perishable products in a modified atmosphere containing hydrogen and products so made. FR-2811292-A1.
4. Cachon R, Diviès C, Jeannot P, Prost L., 2002. Procédé pour le conditionnement de produits périssables sous atmosphère modifiée contenant de l’hydrogène et produits ainsi conditionés. WO0202409 (A1).
5. Church IJ, Parsons AL, 1995. Modified atmosphere packaging technology: a review. J. Sci. Food Agric. 67, 143–152.
6. Cortellino G, Gobbi S, Bianchi G, Rizzolo A, 2015. Modified atmosphere packaging for shelf life extension of fresh-cut apples. Trends Food Sci. Technol. 46, 320–330.
7. Crowl DA, Jo Y. Do, 2007. The hazards and risks of hydrogen. J. Loss Prev. Process Ind. 20, 158–164. https://doi.org/10.1016/j.jlp.2007.02.002
8. Dalgaard P, Gram L, Huss HH, 1993. Spoilage and shelf-life of cod fillets packed in vacuum or modified atmospheres. Int. J. Food Microbiol. 19, 283–294.

9. Day NB, Skura BJ, Powrie WD, 1990. Modified atmosphere packaging of blueberries: microbiological changes. Can. Inst. Food Sci. Technol. J. 23, 59–65.
10. Dixon NM, Kell DB, 1989. The inhibition by CO2 of the growth and metabolism of micro‐organisms. J. Appl. Bacteriol. 67, 109–136.
11. Farber JM, Directorate F, Canada W, 1991. Microbiological Aspects of Modified-Atmosphere Packaging Technology - A Review 1 54, 58–70.
12. Favati F, Galgano F, Pace AM, 2007. Shelf-life evaluation of portioned Provolone cheese packaged in protective atmosphere. LWT-Food Sci. Technol. 40, 480–488.
13. Giroux HJ, Acteau G, Sabik H, Britten M, 2008. Influence of dissolved gases and heat treatments on the oxidative degradation of polyunsaturated fatty acids enriched dairy beverage. J Agric Food Chem 56, 5710–5716. https://doi.org/10.1021/jf800516x
14. Gorris LGM, Tauscher B, 1999. Quality and safety aspects of novel minimal processing techniques, in: Processing Foods: Quality Optimization and Process Assessment. CRC Press.
15. Hotchkiss JH, Werner BG, Lee EYC, 2006. Addition of carbon dioxide to dairy products to improve quality: a comprehensive review. Compr. Rev. food Sci. food Saf. 5, 158–168.
16. Ihns R, Diamante LM, Savage GP, Vanhanen L, 2011. Effect of temperature on the drying characteristics, colour, antioxidant and beta-carotene contents of two apricot varieties. Int. J. Food Sci. Technol. 46, 275–283. https://doi.org/10.1111/j.1365-2621.2010.02506.x
17. Jangam SV, 2011. An Overview of Recent Developments and Some R&D Challenges Related to Drying of Foods. Dry. Technol. 29, 1343–1357. https://doi.org/10.1080/07373937.2011.594378
18. Kader AA, Zagory D, Kerbel EL, Wang CY, 1989. Modified atmosphere packaging of fruits and vegetables. Crit. Rev. Food Sci. Nutr. 28, 1–30.
19. Karam MC, Petit J, Zimmer D, Baudelaire Djantou E, Scher J, 2016. Effects of drying and grinding in production of fruit and vegetable powders: A review. J. Food Eng. 188, 32–49. https://doi.org/10.1016/j.jfoodeng.2016.05.001
20. Kays SJ, 1991. Postharvest physiology and handling of perishable plant products. Van Nostrand Reinhold Inc.
21. Leong SY, Oey I, 2012. Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables. Food Chem. 133, 1577–1587. https://doi.org/10.1016/j.foodchem.2012.02.052
22. Maniar AB, Marcy J.E, Bishop JR, Duncan SE, 1994. Modified atmosphere packaging to maintain direct‐set cottage cheese quality. J. Food Sci. 59, 1305–1308.
23. Meyer AS, Suhr KI, Nielsen P, Holm F, 2002. Natural food preservatives. Minimal Process. Technol. food Ind. 124–174.
24. Najjar YSH, 2013. Hydrogen safety: The road toward green technology. Int. J. Hydrogen Energy 38, 10716–10728. https://doi.org/10.1016/j.ijhydene.2013.05.126
25. Phillips CA, 1996. Modified atmosphere packaging and its effects on the microbiological quality and safety of produce. Int. J. Food Sci. Technol. 31, 463–479.
26. Rico D, Martin-Diana AB, Barat JM, Barry-Ryan C, 2007. Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends Food Sci. Technol. 18, 373–386.
27. Sagar VR, Suresh Kumar P, 2010. Recent advances in drying and rehydration of fruits and vegetables: a review. J. Food Sci. Technol. 47, 15.
28. Saltveit ME, 2019. Respiratory metabolism, in: Postharvest Physiology and Biochemistry of Fruits and Vegetables. Elsevier, pp. 73–91.
29. Sandhya, 2010. Modified atmosphere packaging of fresh produce: Current status and future needs. LWT - Food Sci. Technol. 43, 381–392. https://doi.org/https://doi.org/10.1016/j.lwt.2009.05.018
30. Sanguinetti AM, Del Caro A, Mangia NP, Secchi N, Catzeddu P, Piga A, 2011. Quality changes of fresh filled pasta during storage: Influence of modified atmosphere packaging on microbial growth and sensory properties. Food Sci. Technol. Int. 17, 23–29.
31. Sivertsvik M, Jeksrud WK, Rosnes JT, 2002. Review A review of modified atmosphere packaging of fish and fishery products – significance of microbial growth , activities and safety 107–127.
32. Sivertsvik M, Jeksrud WK, Vågane Å, Rosnes JT, 2004. Solubility and absorption rate of carbon dioxide into non-respiring foods: Part 1: Development and validation of experimental apparatus using a manometric method. J. Food Eng. 61, 449–458.
33. Tang C, Huang Z, Jin C, He J, Wang J, Wang X, Miao H, 2009. Explosion characteristics of hydrogen-nitrogen-air mixtures at elevated pressures and temperatures. Int. J. Hydrogen Energy 34, 554–561. https://doi.org/10.1016/j.ijhydene.2008.10.028