Süt Endüstrisinde Kullanılan Yeni Ambalajlama Yöntemleri

Year 2022, Volume: 1 Issue: 2 (Temmuz), 1 - 8, 31.07.2022

İhsan Bakırcı Murat Emre Terzioğlu

Abstract

Son yıllarda gelişen teknolojiyle birlikte gıdaların ambalajlanmasında birtakım yenilikler görülmekte, yeni ambalajlama yöntemlerinin kullanılmasıyla bozulmaya yatkın gıdalar arasında yer alan süt ve süt ürünlerinin kalitesi ve güvenliği en üst seviyede tutularak tüketici sağlığı korunmakta, ürünlerin raf ömrü uzamakta ve ekonomik kayıplar en aza indirilmektedir. Süt ve süt ürünlerinin ambalajlanmasında kullanılan modifiye atmosfer paketleme (MAP) tekniğinde ambalaj içerisindeki gaz kompozisyonu değiştirilerek ürün tazeliği ve mikrobiyal güvenlik korunmaktadır. Akıllı ambalajlamada indikatörler, sensörler ve radyo frekanslı tanıma sistemi (RFID) etiketleri kullanılarak süt ve süt ürünlerinin depolama süresince izlenebilirliği sağlanmakta ve ekonomik kayıplar azaltılmaktadır. Aktif ambalajlar içermiş oldukları aktif emici-tutucu sistemler ve aktif salıcı-yayıcı sistemler vasıtasıyla istenmeyen mikrobiyal gelişimlere, oksidasyona ve renk değişimlerine engel olmakta, antimikrobiyal maddeler ve antioksidanlarla desteklenerek etkinliği arttırılmaktadır. Doğal kaynaklardan elde edilen ve gıdalarla birlikte tüketilebilen yenilebilir film ve kaplamalar süt ve süt ürünlerine daldırma, püskürtme, dökme ve boyama gibi farklı yöntemlerle uygulanmakta, ambalaj içerisindeki nem ve oksijen miktarını istenilen seviyeye çekerek kimyasal ve mikrobiyolojik bozulmaları engellemekte ve çevre için risk oluşturmamaktadır. Bu derleme çalışmasında süt endüstrisinde kullanılan MAP tekniği, akıllı ambalajlama, aktif ambalajlama, yenilebilir film ve kaplamalar hakkında bilgi verilmektedir.

Keywords

Süt endüstrisi, Modifiye atmosfer paketleme (MAP), Akıllı ambalajlama, Aktif ambalajlama, Yenilebilir film ve kaplamalar

New packaging methods used in the dairy industry

Abstract

In recent years, with developing technology, a set of innovations is being observed in packaging of foods, consumer health is protected by keeping the quality and safety of milk and dairy products that are prone to be spoilt on the top level by using new packaging methods, the shelf life of products is extended, and economic losses are minimized. In the modified atmosphere packaging (MAP) technique used in the packaging of milk and dairy products, by changing the gas composition inside the package, the freshness of the product and microbial safety are protected. In smart packaging, by using indicators, sensors and radio frequency identification (RFID) tags, monitorability of milk and dairy products throughout storage is provided, and economic losses are reduced. With the help of the active absorbing-conserving systems and active secreting-distributing systems they have, active packages prevent unwanted microbial developments, oxidations and color changes, and their effectiveness is increased by supporting them with antimicrobial substances and antioxidants. Edible films and coatings that are obtained from natural sources and can be consumed with foods are applied on milk and dairy products with different methods such as submersion, spraying, pouring and painting, they prevent chemical and microbiological degradations by keeping the humidity and oxygen amount in the package on the desired levels, and they do not pose a risk for the environment. This review study provides information on the MAP technique, smart packaging, active packaging and edible films and coatings that are used in the dairy industry.

Keywords

Dairy industry, Modified atmosphere packaging (MAP), Smart packaging, Active packaging, Edible films and coatings

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