YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI

Çiğdem Yüksel; Derya Atalay; Hande Selen Erge

doi:10.15237/gida.GD19144

Derleme

USING EDIBLE COATINGS ON FRESH-CUT FRUITS AND VEGETABLES

Yıl 2020, Cilt: 45 Sayı: 2, 340 - 355, 15.01.2020

Çiğdem Yüksel Derya Atalay , Hande Selen Erge

https://doi.org/10.15237/gida.GD19144

Cited By: 3

Öz

Fresh-cut products are susceptible to several factors between harvest and consumption period due to damaged cells and tissues. Problems such as color changing, texture loss, shrinkage, vitamin loss and microbial growth etc. may occur in these products. Because of these problems, in recent years use of edible coatings have been considered as one of the potential methods for extending shelf life of these products. Edible coatings may contribute to extend the shelf life and improve quality of fresh-cut fruits and vegetables by decreasing moisture and solute migration, gas exchange, respiration and oxidative reactions rate. The aim of this article is to research and review the using edible coatings on fresh-cut products. In this sense, importance and production of fresh-cut fruits and vegetables, compounds, application methods and advantages/disadvantages of edible coatings were evaluated.

Anahtar Kelimeler

Fresh-cut fruit and vegetable, edible coating, shelf life

Kaynakça

1. Abdi, S., Roein, Z., Erfanimoghadam, J., Aziznia, S. (2017). Application of pectin coating containing essential oil for ıncreasing quality of strawberry fruit. J Postharvest Technol, 05(4), 83–94.
2. Abugoch, L., Tapia, C., Plasencia, D., Castro-Mandujano, O., Lopez, L., Pastor, A., Escalona, V.H. (2015). Shelf-life of fresh blueberries coated with quinoa protein/chitosan/sunflower oil edible film. J Sci Food Agric, 96, 619-626, doi:10.1002/jsfa.7132.
3. Ahvenainen, R. (1996). New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends Food Sci Technol, 7: 179-187.
4. Alves, M M., Gonçalves, M.P., Rocha, C.M.R. (2017). Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples. LWT - Food Sci Technol, 80: 409–415, doi:10.1016/j.lwt.2017.0 3.013.
5. Arham, R., Salengke, S., Metusalach, M., Mulyati, M.T. (2018). Optimization of agar and glycerol concentration in the manufacture of edible film. Int Food Res J, 25(5): 1845-1851.
6. Arnon, H., Granit, R., Porat R, Poverenov E. (2015). Development of polysaccharides-based edible coatings for citrus fruits: A layer-by-layer approach. Food Chem, 166: 465-472, doi:10.1016/j.foodchem.2014.06.061.
7. Arvanitoyannis, I., Gorris, L.G.M. (1999). Edible and biodegradable polymeric materials for food packaging or coating assessment. In: Processing foods: quality optimization and process assessment, Oliveira, F.A.R., Oliveira, J.C., Hendrickx, M.E., Knorr, D., Gorris L.G.M., Amerika Birleşik Devletleri: CRC Press LLC, pp. 357-371. ISBN: 0-8493-7905-9.
8. Azarakhsh, N., Osman, A., Ghazali, H.M., Tan, C.P., Mohd Adzahan, N. (2014). Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple. Postharvest Biol Technol, 88: 1-7, doi:10.1016/j.postharvbio.2013.09.004.
9. Barrett, D.M., Beaulieu, J.C., Shewfelt, R. (2010). Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, ınstrumental and sensory measurement, and the effects of processing. Crit Rev Food Sci, 50(5): 369-389, doi: 10.1080/10408391003626322.
10. Beaulieu, J.C. Gorny, J.R. (2016). The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. In: Fresh-Cut Fruits, Gross, K.C., Wang, C.Y., Saltveit, M., Agriculture Handbook Number 66. United States Department of Agriculture, Amerika Birleşik Devletleri, pp. 604-623.
11. Begum, N., Paul, S.K., Kumar, P., Sahu, J.K., Husain, S.A. (2017). Development of tulsi impregnated starch-based edible coating to extend the shelf-life of tomatoes. The Pharm Innov, 6(9): 249-255.
12. Bhattacharjee, D., Das, A., Dhua, R.S. (2014). Fresh-cut vegetables: A consumer friendly approach. Int J Sci Res, 3(9): 47-50.
13. Cazon, P., Velazquez, G., Ramírez, J.A., Vazquez, M. (2017). Polysaccharide-based films and coatings for food packaging : A review. Food Hydrocolloid, 68: 136–148, doi: 10.1016/j.foodhyd.2016.09.009.
14. Cho, J. L.Y., Latifah, M.N., Syed Abas, S.A.R., Siti Aisyah, A., Zaulia, O., Azlin, R.N., Pauziah, M., Nur Syafini, G., Hairiyah, M., Habsah, M., Zaipun, M.Z., Nurul Adibah, M. (2016). Extending shelf-life of minimally processed pumpkin with a carrageenan-based coating. III Int. Conf. on Fresh‐Cut Produce: Maintaining Quality and Safety : III Int. Conf. on Fresh‐Cut Produce: Maintaining Quality and Safety, 175-180 s.
15. Chrysargyris, A., Nikou A., Tzortzakis, N. (2016). Effectiveness of Aloe vera gel coating for maintaining tomato fruit quality. New Zeal J Crop Hort, 44(3): 203–217, doi:10.1080/01140671.2016.1181661.
16. Dehghani, S., Hosseini S.V., Regenstein, J.M. (2018). Edible films and coatings in seafood preservation: A review. Food Chem, 240: 505–513, doi:10.1016/j.foodchem.2017.07.034.
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YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI

Yıl 2020, Cilt: 45 Sayı: 2, 340 - 355, 15.01.2020

Çiğdem Yüksel Derya Atalay , Hande Selen Erge

https://doi.org/10.15237/gida.GD19144

Cited By: 3

Öz

Taze kesilmiş ürünler, hücrelerin ve dokuların zarar görmesinden dolayı hasat ve tüketim süreci arasında birçok faktöre karşı duyarlıdır. Bu ürünlerde renk değişimi, tekstür bozulması, vitamin kaybı ve mikrobiyal gelişim gibi sorunlar ortaya çıkabilir. Bu problemler nedeniyle, son yıllarda yenilebilir kaplamalar taze kesilmiş ürünlerin raf ömrünün artırılmasında potansiyel yöntemlerden biri olarak kabul edilmiştir. Yenilebilir kaplamalar; nem ve çözünmüş maddelerin geçişini, gaz alış-verişini, solunum ve oksidatif reaksiyon hızını azaltarak taze kesilmiş meyve ve sebzelerin raf ömrünün ve kalitesinin iyileştirilmesine katkıda bulunabilir. Bu makalenin amacı, taze kesilmiş ürünlerde yenilebilir kaplamaların kullanımını araştırmak ve derlemektir. Bu kapsamda; taze kesilmiş meyve ve sebzelerin önemi, üretimi, yenilebilir kaplamaların bileşimleri, uygulama yöntemleri ve avantaj/dezavantajları değerlendirilmiştir.

Anahtar Kelimeler

taze kesilmiş meyve ve sebze, yenilebilir kaplama, raf ömrü

Kaynakça

1. Abdi, S., Roein, Z., Erfanimoghadam, J., Aziznia, S. (2017). Application of pectin coating containing essential oil for ıncreasing quality of strawberry fruit. J Postharvest Technol, 05(4), 83–94.
2. Abugoch, L., Tapia, C., Plasencia, D., Castro-Mandujano, O., Lopez, L., Pastor, A., Escalona, V.H. (2015). Shelf-life of fresh blueberries coated with quinoa protein/chitosan/sunflower oil edible film. J Sci Food Agric, 96, 619-626, doi:10.1002/jsfa.7132.
3. Ahvenainen, R. (1996). New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends Food Sci Technol, 7: 179-187.
4. Alves, M M., Gonçalves, M.P., Rocha, C.M.R. (2017). Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples. LWT - Food Sci Technol, 80: 409–415, doi:10.1016/j.lwt.2017.0 3.013.
5. Arham, R., Salengke, S., Metusalach, M., Mulyati, M.T. (2018). Optimization of agar and glycerol concentration in the manufacture of edible film. Int Food Res J, 25(5): 1845-1851.
6. Arnon, H., Granit, R., Porat R, Poverenov E. (2015). Development of polysaccharides-based edible coatings for citrus fruits: A layer-by-layer approach. Food Chem, 166: 465-472, doi:10.1016/j.foodchem.2014.06.061.
7. Arvanitoyannis, I., Gorris, L.G.M. (1999). Edible and biodegradable polymeric materials for food packaging or coating assessment. In: Processing foods: quality optimization and process assessment, Oliveira, F.A.R., Oliveira, J.C., Hendrickx, M.E., Knorr, D., Gorris L.G.M., Amerika Birleşik Devletleri: CRC Press LLC, pp. 357-371. ISBN: 0-8493-7905-9.
8. Azarakhsh, N., Osman, A., Ghazali, H.M., Tan, C.P., Mohd Adzahan, N. (2014). Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple. Postharvest Biol Technol, 88: 1-7, doi:10.1016/j.postharvbio.2013.09.004.
9. Barrett, D.M., Beaulieu, J.C., Shewfelt, R. (2010). Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, ınstrumental and sensory measurement, and the effects of processing. Crit Rev Food Sci, 50(5): 369-389, doi: 10.1080/10408391003626322.
10. Beaulieu, J.C. Gorny, J.R. (2016). The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. In: Fresh-Cut Fruits, Gross, K.C., Wang, C.Y., Saltveit, M., Agriculture Handbook Number 66. United States Department of Agriculture, Amerika Birleşik Devletleri, pp. 604-623.
11. Begum, N., Paul, S.K., Kumar, P., Sahu, J.K., Husain, S.A. (2017). Development of tulsi impregnated starch-based edible coating to extend the shelf-life of tomatoes. The Pharm Innov, 6(9): 249-255.
12. Bhattacharjee, D., Das, A., Dhua, R.S. (2014). Fresh-cut vegetables: A consumer friendly approach. Int J Sci Res, 3(9): 47-50.
13. Cazon, P., Velazquez, G., Ramírez, J.A., Vazquez, M. (2017). Polysaccharide-based films and coatings for food packaging : A review. Food Hydrocolloid, 68: 136–148, doi: 10.1016/j.foodhyd.2016.09.009.
14. Cho, J. L.Y., Latifah, M.N., Syed Abas, S.A.R., Siti Aisyah, A., Zaulia, O., Azlin, R.N., Pauziah, M., Nur Syafini, G., Hairiyah, M., Habsah, M., Zaipun, M.Z., Nurul Adibah, M. (2016). Extending shelf-life of minimally processed pumpkin with a carrageenan-based coating. III Int. Conf. on Fresh‐Cut Produce: Maintaining Quality and Safety : III Int. Conf. on Fresh‐Cut Produce: Maintaining Quality and Safety, 175-180 s.
15. Chrysargyris, A., Nikou A., Tzortzakis, N. (2016). Effectiveness of Aloe vera gel coating for maintaining tomato fruit quality. New Zeal J Crop Hort, 44(3): 203–217, doi:10.1080/01140671.2016.1181661.
16. Dehghani, S., Hosseini S.V., Regenstein, J.M. (2018). Edible films and coatings in seafood preservation: A review. Food Chem, 240: 505–513, doi:10.1016/j.foodchem.2017.07.034.
17. Dhall, R.K. (2013). Advances in edible coatings for fresh fruits and vegetables: a review. Crit Rev Food Sci, 53: 435-450, doi: 10.1080/10408398.2010.541568.
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Toplam 69 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	Türkçe
Bölüm	Makaleler
Yazarlar	Çiğdem Yüksel Bu kişi benim 0000-0001-8506-9899 Derya Atalay 0000-0003-4536-7239 Hande Selen Erge 0000-0002-4313-1014
Yayımlanma Tarihi	15 Ocak 2020
Yayımlandığı Sayı	Yıl 2020 Cilt: 45 Sayı: 2

Kaynak Göster

APA	Yüksel, Ç., Atalay, D., & Erge, H. S. (2020). YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI. Gıda, 45(2), 340-355. https://doi.org/10.15237/gida.GD19144
AMA	Yüksel Ç, Atalay D, Erge HS. YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI. GIDA. Ocak 2020;45(2):340-355. doi:10.15237/gida.GD19144
Chicago	Yüksel, Çiğdem, Derya Atalay, ve Hande Selen Erge. “YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI”. Gıda 45, sy. 2 (Ocak 2020): 340-55. https://doi.org/10.15237/gida.GD19144.
EndNote	Yüksel Ç, Atalay D, Erge HS (01 Ocak 2020) YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI. Gıda 45 2 340–355.
IEEE	Ç. Yüksel, D. Atalay, ve H. S. Erge, “YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI”, GIDA, c. 45, sy. 2, ss. 340–355, 2020, doi: 10.15237/gida.GD19144.
ISNAD	Yüksel, Çiğdem vd. “YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI”. Gıda 45/2 (Ocak 2020), 340-355. https://doi.org/10.15237/gida.GD19144.
JAMA	Yüksel Ç, Atalay D, Erge HS. YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI. GIDA. 2020;45:340–355.
MLA	Yüksel, Çiğdem vd. “YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI”. Gıda, c. 45, sy. 2, 2020, ss. 340-55, doi:10.15237/gida.GD19144.
Vancouver	Yüksel Ç, Atalay D, Erge HS. YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI. GIDA. 2020;45(2):340-55.