BİYOBAZLI NANOKOMPOZİTLER VE GIDA AMBALAJLAMADAKİ UYGULAMALARI

Petrol bazlı plastiklerin çevreye olumsuz etkileri nedeniyle kullanımını azaltmak için biyobazlı polimerlerin kullanımı artış göstermektedir. Biyopolimerler genellikle, nanokompozit oluşturmak için en az bir boyutu nano olan zenginleştirme ajanları (nanopartiküller, dolgular) eklenerek geliştirilebilen mekanik ve bariyer özelliklere sahiptir. Nanopartiküller, mikro boyutlu hallerine oranla daha yüksek yüzey alanına sahip olup dolgu ile polimer arasındaki etkileşimi ve sonuç materyalin performansını arttırır. Nanoyapılar aynı zamanda, antimikrobiyel özellikler, oksijen yakalama, enzim immobilizasyonu, uygun olmayan sıcaklık ya da oksijen seviyesini belirten sensörler gibi aktif özellikler de sağlayabilmektedir. Bu özet çalışması, polilaktik asit, polikaprolakton, polihidroksialkonat, nişasta ve kitosan gibi çok çalışılan biyobazlı nanokompozitler ve bunların gıda ambalajlama uygulamaları üzerinedir. 

BIO-BASED NANOCOMPOSITES AND FOOD PACKAGING APPLICATIONS

There is growing interest in developing bio-based polymers to reduce the use of conventional nonbiodegradable petroleum-based plastics because of their adverse effect on environment. However, biopolymers usually have poor mechanical and barrier properties, which may be improved by adding reinforcing agents with at least one nanoscale dimension (nanoparticles, fillers), forming nanocomposites. Nanoparticles have proportionally larger surface area than their microscale counterparts, which favor the filler–matrix interactions and the performance of the resulting material. Nanostructures may also provide active properties such as antimicrobial properties, oxygen scavenging ability, enzyme immobilization, or indication of the degree of exposure to some detrimental factors like inadequate temperatures or oxygen levels. This review focuses on the properties of the most studied bio-based nanocomposites such as chitosan, starch, polycaprolactone, polylactic acid and polyhydroxy alconate and their food packaging applications.

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Gıda-Cover
  • ISSN: 1300-3070
  • Yayın Aralığı: Yılda 6 Sayı
  • Başlangıç: 1976
  • Yayıncı: Prof. Dr. İbrahim ÇAKIR
Sayıdaki Diğer Makaleler

ÇEŞİTLİ FIRINCILIK ÜRÜNLERİNİN HİDROKSİMETİLFURFURAL İÇERİĞİ, ANTİOKSİDAN AKTİVİTESİ VE KOLORİMETRİK ÖZELLİKLERİ ARASINDAKİ İLİŞKİLER

Müge Hendek Ertop, Sevim Beyza Öztürk Sarıkaya

HATAY BÖLGESİNDE ÜRETİLEN FİRİĞİN BESİNSEL DEĞERLERİNİN İNCELENMESİ

Erdem ÇARŞANBA, İsmail AKÇA, Mahir TİMUR

HİDROKOLLOİDLERİN VE KEÇİBOYNUZU UNUNUN HAMURUN REOLOJİK ÖZELLİKLERİ VE KEKİN KALİTESİNE OLAN ETKİSİ

Gülüm SUMNU, Serpil SAHİN, Eda BERK

GELENEKSEL TURŞULARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN TEKNOLOJİK ÖZELLİKLERİ

FİLİZ ÖZÇELİK, Mehmet TOKATLI, Simel BAĞDER ELMACI, Nurdan ARSLANKOZ İŞLEYEN

SOĞAN DİLİMLERİNİN KURUTULMASI ESNASINDA RENK DEĞİŞİMİNE ETKİ EDEN FAKTÖRLERİN YANIT YÜZEY YÖNTEMİ İLE BELİRLENMESİ

Hande Demir, Özge Süfer, Seda Sezer

THE EFFECT OF DRIED MUSHROOM (AGARICUS BISPORUS) ADDITION ON MICROBIOLOGICAL QUALITY AND BIOGENIC AMINE CONTENTS IN SUCUK PRODUCTION

Hüseyin GENÇCELEP, Ömer ZORBA

SOMATİK HÜCRELER VE ENDOJEN ENZİMLERİNİN SÜT TEKNOLOJİSİNDEKİ ÖNEMİ

Elif ÖZER, Ayşe Sibel AKALIN, Harun KESENKAŞ, Gülfem ÜNAL

EFFECTS OF HYDROCOLLOIDS AND CAROB BEAN FLOUR ON RHEOLOGICAL PROPERTIES OF BATTER AND CAKE QUALITY

Serpil ŞAHİN, Servet Gülüm ŞUMNU, Eda BERK

THE EFFECTS OF DIFFERENT MODIFIED STARCHES ON SOME PHYSICAL AND TEXTURE PROPERTIES OF MEAT EMULSION

Hüseyin GENÇCELEP, Furkan Türker SARİCAOĞLU, Berrin AĞAR, Münir ANİL

BİYOBAZLI NANOKOMPOZİTLER VE GIDA AMBALAJLAMADAKİ UYGULAMALARI

Ece SÖĞÜT, Atif Can SEYDİM