Fungistatik ve Fungisidal Etkili Bitki ve Baharat Esansiyel Yağları İçeren Yenilebilir Filmlerin Gıdalarda Kullanımı

Bitki ve baharat esansiyel yağları güçlü antimikrobiyal aktiviteye sahiptir. Bazı bitki ekstraktlarının depolama boyunca gıda maddelerinde istenmeyen küfler üzerine geniş etki spektrumuna sahip olduğu bilinmektedir. Genel olarak, bu inhibitör etkiye en fazla katkıda bulunan bileşikler, fenolik ve terpenlerdir. Bozulma ve/veya patojen etkili küf cinslerinin (örneğin Aspergillus sp., Penicillium sp., Mucor sp. ve Cladosporium sp.) gelişimi kekik, sarımsak, karanfil ve tarçın gibi bazı bitki ekstraktları ile inhibe edilebilmektedir. Esansiyel yağlar ile birleştirilen yenilebilir filmler veya yenilebilir kaplamalar, ambalaj açılsa bile O2, CO2, lipid, nem ve aroma özelliklerini koruyucu olması yanında gıda maddelerini korumayı sağlayabilmektedir. Potasyum sorbat, nisin ve natamisin, fungusit olarak süt ve et ürünlerinde yaygın olarak kullanılmaktadır. Ambalajlı ürünlerin raf ömrünü uzatma, tüketicilerin doğal gıdalara eğilimini arttırma, gıda kalitesi ve güvenliğini arttırma, ambalaj atıklarını azaltma ve çevre kirliliğini önlemek için filmlerin doğal antifungal etkisinin avantajları önemlidir. Gıdalarda sentetik koruyucu maddelerin kullanım oranını azaltan veya yerini alabilen doğal katkı maddeleri üzerine yapılan araştırmalarda, patojen ve bozulma etmeni cinslerin özellikle yüzeyde yayılmasını, yenilebilir filmlerle birleştirilen esansiyel yağ uygulaması ile sınırlanabildiği tespit edilmiştir. Çeşitli gıda uygulamalarında esansiyel yağlı yenilebilir filmlerin antifungal etkileri hakkında ait sınırlı bilgi vardır. Bu çalışmada, esansiyel yağların yenilebilir filmlere ilavesinin antifungal etkileri özetlenmiştir.

Use of Edible Films Containing Plant and Spice Essential Oils with Fungistatic and Fungicidal Effects in Foods

Plant and spice essential oils have superior antimicrobial activity. Some plant extracts exhibit strong antifungal activity against undesirable fungi in foodstuffs during storage period. Generally, phenolic and terpene compounds are major contributors to this action. Plant extracts such as thyme, garlic, clove and cinnamon could inhibit the growth of spoilage and/or pathogen fungi species, mainly Aspergillus sp., Penicillium sp., Mucor sp., and Cladosporium sp.. In addition to being barrier properties for oxygen, carbon dioxide, lipid, moisture and flavours, edible films or coatings incorporated with essential oils (Eos) could be used to protect foods even after the package is opened. K-sorbate, nisin and natamycin are commonly used as fungicide in the production of dairy and meat products. The growth of pathogen and spoilage species mainly at the surface of foods could be limited by the application of edible films incorporated with Eos. There is limited information on the antifungal effects of edible films with Eos in various food applications. It was reported that whey protein isolate films (WPI) incorporated with thyme and garlic Eos can provide a better antifungal reduction against Penicillium sp. than natamycin on Kashar Cheese in 7 days. Natural antifungal effectiveness of the films to extend the self-life of packed foods, increasing consumer trends for natural foods, enhancing food quality and safety, decreasing packaging wastes and preventing environmental pollution are some advantages of the edible films with Eos. In this review, the effect of Eos addition on the antifungal activity of edible films was reviewed.

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