LLDPE/Kil Nanokompozit Filmler İçeren Biyoaktif Bileşiklerin Taze Kaşar Peynirinin Mikrobiyolojik Kalitesine Etkileri

Öz

Gıda endüstrisinde önemli bir yenilik olarak ortaya çıkan aktif ambalajlama, antimikrobiyal ajanlar gibi biyoaktif bileşenlerin doğrudan ambalaj malzemelerine entegre edilmesiyle raf ömrünü uzatmakta, gıda güvenliğini artırmakta ve gıda kalitesini korumaktadır. Bu kapsamda, özellikle kil nanopartiküllerle güçlendirilmiş polimer nanokompozitler, üstün fonksiyonel özellikler göstermeleri nedeniyle son zamanlarda büyük ilgi çekmektedir. Yenilebilir peynir filmleri üzerine yapılan son çalışmalar, bu malzemelerin peynir endüstrisinde geniş kullanım potansiyeline sahip olduğunu ortaya koymaktadır. Bu çalışmada, öjenol (EUG) / timol (THY) veya karvakrol (CRV) ile yüklenmiş katmanlı montmorillonit (MMT) veya tübüler halloysit (HNT) nanokillerin lineer düşük yoğunluklu polietilen (LLDPE) esaslı aktif kil nanokompozit ambalaj filmlerinin üretiminde kullanılarak etkilerinin araştırılması amaçlanmıştır. Çalışmada, üretilen bu ambalaj malzemelerinin kaşar peynirinin doğal mikrobiyal yükü (toplam mezofilik aerobik bakteri (TMAB), toplam koliform (TC), toplam laktik asit bakterisi (LAB) ve toplam maya-küf (TYM)), Listeria monocytogenes, Staphylococcus aureus ve Aspergillus niger varlığı/ gelişimi ile birlikte pH değerleri üzerine etkileri, 10 °C’de 30 gün boyunca her 10 günde bir yapılan analizlerle değerlendirilmiştir. Elde edilen bulgular, kaşar peynirinin mikrobiyal populasyonları üzerinde en büyük etkiye sahip ambalaj malzemelerinin TMAB için THY-HNT; LAB için EUG-MMT, CRV-HNT ve THY-HNT; TYM için CRV-HNT ve THY-HNT olarak göstermiştir. Ayrıca, hiçbir kaşar peyniri örneğinde S. aureus belirlenmemiştir. Öte yandan, CRV-HNT ve EUG-MMT filmleri depolama süresince fungisidal özellikler sergileyerek küf spor sayılarında azalmaya neden olurken THY-HNT filmleri ise fungistatik etkiler göstermiştir. Ek olarak, CRV-HNT ve THY-MMT ambalaj örnekleri L. monocytogenes'in büyümesini etkili bir şekilde sınırlamıştır. Ayrıca, peynir örneklerinin pH değerleri (5,15-5,52) kontrol örnekleri dışında depolama süresince dalgalanma göstermiştir. Genel olarak, bu çalışma aktif nanokompozit filmlerin (ANF’lerin) kaşar peynirinin raf ömrünü uzatma, güvenliğini koruma ve depolama sırasında genel kalitesini iyileştirme potansiyeline sahip olduğunu göstermiştir.

Anahtar Kelimeler

• Halloysit kil nanotüpleri
• Montmorillonit
• Lineer düşük yoğunluklu polietilen
• Esansiyel yağ
• Kaşar peyniri

Effects of LLDPE/Clay Nanocomposite Films Including Bioactive Compounds on The Microbiological Quality of Fresh Kashar Cheese

Öz

This study aimed to investigate the effects of active clay nanocomposite packaging films based on linear low-density polyethylene (LLDPE) containing eugenol (EUG)/thymol (THY) or carvacrol (CRV) loaded layered montmorillonite (MMT) or tubular halloysite (HT) nanoclays on the natural microbial load (total mesophilic aerobic bacteria (TMAB), total coliforms (TC), total lactic acid bacteria (LAB), and total yeast-mold (TYM)) of kashar cheese, as well as on the presence/growth of Listeria monocytogenes, Staphylococcus aureus, and Aspergillus niger, along with pH values. The results showed that when prioritizing the packaging materials with the greatest impact on the microbial populations of kashar cheese, the order observed was as follows: THY-HNT for TMAB; EUG-MMT, CRV-HNT and THY-HNT for LAB; and CRV-HNT and THY-HNT for TYM. Moreover, S. aureus was not found in any of the kashar cheese samples. Furthermore, CRV-HNT and EUG-MMT films exhibited fungicidal properties throughout storage, leading to a decrease in mold spore counts, whereas THY-HNT films showed fungistatic effects. Additionally, CRV-HNT and THY-MMT packaging samples effectively limited growth of L. monocytogenes. As well, the pH values (5.15-5.52) of the cheese samples fluctuated during the storage period except for the control samples. Overall, active nanocomposite films had the potential to extend the shelf life of kashar cheese.

Anahtar Kelimeler

• Halloysite clay nanotubes
• Montmorillonite
• Linear low-density polyethylene
• Essential oil
• Kashar cheese

Kaynakça

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