Bitkisel Kaynaklı Yenilebilir Film ve Kaplamaların Minimal İşlem Görmüş Meyve ve Sebzelere Uygulanması

Günümüz tüketicileri değişen yaşam tarzı ile birlikte besin değeri yüksek, fonksiyonel özellikleri iyileştirilmiş ve raf ömrü uzun gıdalara yönelmektedir. Minimal işlem görmüş taze meyve ve sebzelere olan ilgi sağlıklı, besleyici ve tüketime hazır olmaları nedeniyle artmaktadır. Ancak hasat sonrası devam eden solunum, terleme gibi biyolojik faaliyetler depolama boyunca meyve ve sebzelerde su ve çözünen madde kaybına yol açmakta, ortamdaki gaz konsantrasyonunu değiştirmekte, bu durum kütle kaybı, besin değeri ve raf ömrü gibi kritik kalite parametrelerini büyük ölçüde etkilemektedir. Parçalama, kesme veya kabuk soyma gibi küçük ölçekli işlemler meyve ve sebzelerin yüzey alanını arttırdığı için çeşitli enzimatik reaksiyonları tetiklemekte dolayısıyla raf ömrünü azaltmaktadır. Taze meyve ve sebzeye en yakın kalitede bir ürün üretmek, istenen kalite özelliklerini korumak, mikrobiyolojik bozulmaları kontrol altına almak ve raf ömrünü uzatmak amacıyla kullanılan inovatif yöntemler arasında doğal, çevre dostu, ekonomik ve kolay uygulanabilir olması nedeniyle ‘‘yenilebilir film ve kaplamalar” ön plana çıkmaktadır. Ayrıca minimal işlenmiş meyve ve sebzelere uygulanan bu tip kaplamaların formülasyonlarında bitkisel kaynaklı materyallerin de kullanılması tüketicilerin ilgisini çekmekte ve ürünlere olan güveni arttırmaktadır. Bu derlemede, sürekli artan tüketici taleplerini karşılayacak yeni bir gıda ambalajlama yöntemi olan bitkisel kaynaklı yenilebilir film kaplamaların minimal işlem görmüş taze meyve ve sebzelere uygulanması ve depolama süresince ürünlerde meydana gelen bazı fiziksel, kimyasal, duyusal ve mikrobiyal değişimlere olan etkisi hakkında bilgi verilmiştir.

Application of Plant-Based Edible Film and Coatings for Minimally Processed Fruits and Vegetables

Today’s consumers prefer foods with high nutritional value, functional properties and long shelf life. Particularly, interest in fresh fruits and vegetables, which are ready for consumption due to their healthy and nutritious nature, is increasing. However, biological activities such as respiration and transpiration cause loss of water and soluble substances in fruits and vegetables and change the gas concentration in the environment during storage and this situation greatly affects critical quality parameters such as mass loss, nutritional value and shelf life. Minimal processing, such as peeling, cutting or shredding increases the surface area of fresh fruits and vegetables, reduces the shelf life by triggering a variety of enzymatic reactions. The edible film coating is a novel packaging method that is natural, environmental friendly, economic and easily applicable. This innovative technique can be used to produce a product that is closest to fresh fruits and vegetables, maintain the desired quality characteristics, control microbiological spoilage and extend the shelf life. In addition, the use of plant-based materials in film coating applied to minimally processed fruits and vegetables attracts the consumers and increases the confidence in products. In this review, the information about the current applications of edible coating to the minimally processed fruits and vegetables and the effect of this application on some physical, chemical, sensory and microbial changes occurring in the products during the storage period has been presented.

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