Süt ve Süt Ürünlerinin Ambalajlanmasında Yenilikçi ve Doğal Yaklaşımlar; Esansiyel Yağların Kullanıldığı Polimerik Aktif Ambalaj Çözümü

Ambalajlı süt ve süt ürünlerinde kimyasal katkı maddelerinin bulunduğu yönündeki yanlış tüketici algısına rağmen ambalajlama sektörü, içerisindeki ürünün kalite ve güvenilirliğini depolama süresince koruyan doğal yöntemler geliştirmeye devam etmektedir. Aktif ambalajlama, gıda içerisine herhangi bir katkı maddesi katılmaksızın, polimerik ambalaj üzerinden korumanın sağlandığı yenilikçi yaklaşımlardan biridir. Aktifleştirme ajanı olarak esansiyel yağların kullanımı ise, koruyucu ve lezzet verici özellikleriyle yüzyıllardır kullandığımız bitki ve baharatların, ambalaja dahil edildiği son derece doğal ve güvenilir bir çözüm ortaya koymaktadır. Bu çalışmada, aktif polimerik ambalajlama teknolojisinde kullanılan esansiyel yağlar üzerinde durulacaktır. Mikroorganizma üremesine elverişli ve aynı zamanda kompleks yapısı itibariyle de bozulma potansiyeli yüksek bir gıda grubu olan süt ve süt ürünlerinin ambalajlanmasında kullanımları değerlendirilmiştir.

Innovative and Natural Approaches in Packaging of Milk and Dairy Products; Polymeric Active Packaging Solution Using Essential Oils

Despite the wrong consumer perception that there are chemical additives in packaged milk and dairy products, the packaging sector continues to develop natural methods that maintain the quality and reliability of the product during storage. Active packaging is one of the innovative approaches in which protection is provided through activating agents without the addition of any additives into food. The use of essential oils as an activating agent provides a very natural and reliable solution in which the herbs and spices that we have been using their protective and flavouring properties for centuries have been included in the package. In this study, the essential oils in active polymeric packaging technology will be emphasized. Their use in the packaging of milk and dairy products which are possible for microorganism growth and at the same time having high deterioration potential due to their complex structure, was evaluated.

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