Peynirin Raf Ömrünü Uzatmada Bal Mumu Kaplamaların Kullanılması

Peynir besin bileşeni bakımından konsantre ve tüketimi yaygın olan bir süt ürünüdür. Farklı peynir çeşitlerinin farklı tüketici gruplarının damak zevklerini karşılayabilmesi yanında protein ve madensel maddeler (özellikle kalsiyum ve fosfor) bakımından zengin içeriği tüketici talebini arttıran nedenler olarak sıralanabilir. Peynirin fiziksel, biyokimyasal ve mikrobiyolojik bozulmalara hassas bir gıda olup kolay bozulabilmesi; mikrobiyolojik açıdan güvenliği arttırmak, raf ömrü ve dayanımı uzatmak için yenilikçi muhafaza yöntemlerinin geliştirilmesine yol açmıştır. Paketleme, gıda maddelerinin farklı amaçlarla tüketime sunulmasına,  farklı boyut ve şekillerde korunmasına olanak veren bir işlemdir. Bazı yapay ambalaj maddeleri tüketici sağlığına zarar verebilmekte ve doğada kolay parçalanmadığından çevre kirliliğine yolaçmaktadır. Bu nedenlerle alternatif ambalaj maddeleri arayışına gidilmiş, kalite kayıplarını azaltmak ve muhafaza amacıyla yenebilir film kaplamalar geliştirilmiştir. Yenebilir kaplama filmleri; tüketimi güvenli, ucuz  ve üretim teknolojisi basit, dış etkenlere (yağ, nem, O2 ve CO2); biyokimyasal, fizikokimyasal ve mikrobiyolojik bozulmaları dayanıklı olmalıdır. Bunların yanında yenebilir filmlere renk, aroma, besin öğeleri, antioksidant ve antimikrobiyal maddeler de katılabilmektedir. Bu derleme makalede özellikle bal mumu başta olmak üzere; yenebilir film kaplamaların peynirin raf ömrünü arttırmada kullanılabilirliği ele alınmaya çalışılmıştır.

___

  • Akpinar, A., Ozcan, T. (1999). Edible films and coatings 1: Introduction and food applications. Gıda Teknol. 4: 61-64.
  • Anonim (2015).ftp://ftp.fao.org/docrep/fao/012/i0842e/i0842e1 2.pdf. Production and trade of beeswax In: Bees and their role in forest livelihoods.
  • Andriani, R. D., Sawitri, M.E., Awwaly, K.U.A., Manab, A. (2013). The effect of antimicrobial addition to protein whey based edible film on the Gouda cheese physical quality during ripening. J. Teknologi Pertanian 14: 123-130.
  • Azza, M.M., Ahmed, H.F. (2010). Effect of potassium sorbate and/or probiotic bacteria on spoilage bacteria during cold storage of soft cheese. Global Veterinaria 4: 483-488.
  • Bermudez-Aguirre, D., Barbosa-Cánovas, G.V. (2011). An update in high hydrostatic pressure, from lab scale to industry applications. Food Eng. Rev. 3: 44-61.
  • Bourtoom, T. (2008). Edible films and coatings: characteristics and properties. Int. Food Res. J. 15:237-248.
  • Brody, A.l., Bugusu, B., Han, J.H., Sand, C.K., McHugh, T.H. (2008). İnnovative Food Packaging Solutions. J. Food Sci. 73: 107-116.
  • Cerqueira, M.A., Teixeira, J.A., Lima, A.M., Souza, B.W.S., Vicente, A.A. (2009). Functional polysaccharides as edible coatings for cheese. J. Agric. Food Chem. 57: 1456-1462
  • Cerqueira, M.A., Sousa-Gallagher, M.J., Macedo, I., Rodriguez-Aguilera, R., Souza, B.W.S., Teixeira, J.A., Vicente, A.A. (2010). Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “Regional” cheese. J. Food Eng. 97: 87-94
  • Cetinkaya, A., Yaman, H., Elmali, M., Karadagoglu, G. (2005). A preliminary study of Kashar cheese and its organoleptic qualities matured in beeswax. Int. J. Food Safety. 6: 1-4.
  • Conte, A., Scrocco, C., Sinigaglia, M., Del Nobile, M.A. (2007). Innovative active packaging systems to prolong the shelf life of Mozzarella cheese. J. Dairy Sci. 90: 2126-2131.
  • Deheaufort, F., Quczada-Gallo, I.A., Voilley, A. (1998). Edible films and coatings: tomorrow's packaging: A review. Crit. Rev. Food Sci. Nutr. 38: 299-313.
  • Del Nobile, M.A., Gammariello, D., Conte, A., Attanasio, M. (2009). A combination of chitosan, coating and modified atmosphere packaging for prolonging Fior Di Latte cheese shelf life. Carbohydr. Polym.78: 151-156.
  • Delikanlı, B., Özcan, T. (2014). Probiyotik içeren yenilebilir filmler ve kaplamalar. U.Ü. Zir. Fak. Derg. 28: 59-70.
  • Duan, J., Park, S.I., Daeschel, M.A., Zhao, Y. (2007). Antimicrobial chitosan-cysozyme (CL) films and coatings for enhancing microbial safety of Mozzarella cheese. J. Food Sci. 72: 355-362.
  • El-Sisi, A.S., Gapr, A.E.M., Kamaly, K.M. (2015). Use of chitosan as an edible coating in RAS cheese. Biolife 3: 564-570.
  • El-Diasty, E.M., Eleiwa, N.Z., Aideia, H.A.M. (2012). Using of chitosan as antifungal agent in Kariesh cheese. New York Sci. J. 5: 5-10.
  • Embuscado, M., Huber, K.C. (2009). Edible Films and Coatings for Food Applications. Springer Science & Business Media, 416 p.
  • Enab, A.K., Fatma, A.M. Hassan, Mona, A.M. Abd El, G. (2012). Effect of manufacture steps on cheese structure (Review). Int. J. Acad. Res. 4: 87-94.
  • Eren-Vapur, U., Ozcan, T. (2012). Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture. Mljekarstvo (Dairy) 62: 241-250.
  • Fabra, M.J., Jiménez, A., Atarés, L., Talens, P., Chiralt, A. (2009). Effect of fatty acids and beeswax addition on properties of sodium caseinate dispersions and films. Biomacromolecules 10: 1500-1507.
  • Fajardo, P., Martins, J.T., Fuciños, C., Pastrana, L., Teixeira, J.A., Vicente, A.A. (2010). Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of Saloio cheese. J. Food Eng.101: 349-356.
  • Farkas, D., Hoover, D. (2000). High pressure processing: Kinetics of microbial inactivation for alternative food processing technologies. J. Food Sci. (Supplement): 47-64.
  • Fang, Y., Tung, M.A., Britt, I.J., Yada, S., Dalgleish, D.G. (2002). Tensile and barrier properties of edible films made from whey proteins. J. Food Sci. 67: 188-193.
  • Fenelon M.A., Guinee T.P. (1999). The effect of milk fat on Cheddar yield and its prediction using modifications of the van Slyke cheese formula. J. Dairy Sci. 82: 1-13.
  • Ghasemi, S., Javadi, N.H.S., Moradi, M., Khosravi- Darani, K. (2015). Application of zein antimicrobial edible film incorporating Zataria multiflora boiss essential oil for preservation of Iranian Ultrafiltered Feta cheese. Afr. J. Biotechnol. 14: 2015-2021.
  • Gonzales-Fandos, E., Sanz, S., Olarte, C. (2000). Microbiological, physicochemical and sensory characteristics of Cameros cheese packaged under modified atmospheres. Food Microbiol. 17: 407-414.
  • Guldas, M., Akpinar-Bayizit, A., Ozcan T., Yilmaz- Ersan, L. (2010). Effects of edible film coatings on shelf-life of mustafakemalpasa sweet, a cheese based dessert. J. Food Sci. Technol. 47: 476-481.
  • Guilbert, S., Gontard, N., Gorris, G.M. (1996). Prolongation of the shelf life of perishable food products using biodegradable films and coatings. Lebensm-Wiss. U. Technol. 29: 10- 17.
  • Guo, Q., Wu, Y., Li, Y. (2015). Evaluation of chitosan-starch-based edible coating to improve the shelf life of Bod Ljong cheese. J. Food Prot. 78: 1327-1334.
  • Hall, D.J. (2012). Edible coatings from lipids, waxes and resins. In: Edible coatings and films to improve food quality (ed. E.A. Baldwin, R. Hagemmaiver, J. Bai), CRC Press, pp 79-102.
  • IFST (1993). Shelf life of foods. Guideliness for its determination and prediction. The Institute of Food Science and Technology, London.
  • Janjarasskul, T., Krochta, J.M. (2010). Edible packaging materials. Annu. Rev. Food Sci. Technol. 1: 415-448.
  • Kavas, G., Kavas, N., Saygili, D. (2015). The Effects of thyme and clove essential oil fortified edible films on the physical, chemical and microbiological characteristics of Kashar cheese. J. Food Qual. (in press).
  • Kilcast, D., Subramaniam, P. (2011). Food and Beverage Stability and Shelf Life. 1st Edn., Woodhead Publishing, Cambridge, UK., 864 p.
  • Kokoszka, S., Lenart, A. (2007). Edible coatings – formation, characteristics and use – A Review. Pol. J. Food Nutr. Sci. 57: 399-404.
  • Law, B.A., Tamime, A.Y. (2010). Technology of Cheesemaking. United Kingdom: Wiley- Blackwell, 482 p.
  • Lee D.S., Yam K.L., Piergiovanni L. (2008). Food Packaging Science and Technology. Boca Raton, Florida: CRC Press, 656 p.
  • Marsh, K., Bugusu, B. (2007). Food packaging: roles, materials, and environmental issues. J. Food Sci.72: 39-55.
  • Martinez-Rodriguez, Y., Acosta-Muniz, C., Olivas, G.I., Guerrero-Beltran, J., Rodrig-Aliaga, D., Sepulveda, D.R. (2012). High hydrostatic pressure processing of cheese. Compr. Rev. Food Sci. Food Saf., 11: 399-416.
  • Mastromatteo, M., Conte, A., Faccia, M., Alessandro, Nobile, M.A.D., Zambrini A.V. (2013). Combined effect of active coating and modified atmosphere packaging on prolonging the shelf life of low-moisture Mozzarella cheese. J. Dairy Sci. 97: 1-9.
  • Mei, J., Kampf, N., Nussinovitch, A. (2000). Hydrocolloid coating of cheeses. Food Hydrocoll. 14: 531-537.
  • Mei, J., Yuan, Y., Wu, Y., Li, Y. (2013). Characterization of edible starch–chitosan film and its application in the storage of Mongolian cheese. Int. J. Biol. Macromol.57: 17-21.
  • Mei, J., Guo, Q., Wu, Y., Li, Y. (2015). Evaluation of chitosan-starch-based edible coating to ımprove the shelf life of bod ljong cheese. J. Food Prot. 78: 1327-1334.
  • Morillon, V., Debeaufort, F., Blond, G., Capelle, M., Voilley, A. (2002). Factors Affecting the Moisture Permeability of Lipid-Based Edible Films: A Review. Crit. Rev. Food Sci. Nutr. 42: 67-89.
  • Nicoli, M.C. (2012). Shelf Life Assessment of Food. CRC Press, 316 p.
  • Ortega-Rivas,E.,Salmerón-Ochoa,I (2014). Nonthermal food processing alternatives and their effects on taste and flavor compounds of beverages. Crit. Rev. Food Sci. Nutr., 54: 190- 207.
  • Pascall, M.A., Lin, S.J. (2013). The Application of edible polymeric films and coatings in the food ındustry. J. Food Process Technol. 4: 116-117.
  • Pavlath, A.E., Orts, W. (2009). Edible Films and Coatings: Why, What, and How? In: Edible Films and Coatings for Food itpplicanons. Embuscado, M.E., Huber, K.C. (Eds.), Springer Sciencc+Business Media, LLC, pp: 1- 23.
  • Pierro, P.D., Sorrentino, A., Mariniello, L., Giosafatto, C.V.L., Porta, R. (2011). Chitosan / whey protein film as active coating to extend Ricotta cheese shelf-life. LWT - Food Sci. Technol. 44: 2324-2327.
  • Ramos, Ó.L., Pereira, J.O., Silva, S.I., Fernandes, J.C., Franco, M.I., Lopes-da-Silva, J.A., Pintado, M.E., Malcata, F.X. (2012). Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese. J. Dairy Sci. 95: 6282- 6292.
  • Resa, C.P.O., Gerschenson, L.N., Jagus, R.J. (2014). Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese. Food Contr. 44: 146-151.
  • Robertson G.L. (2014). Food packaging principles and practice. 3td edn. Boca Raton, Florida: CRC Press, 733 p.
  • Rooney, M.L. (2005). Introduction to active food packaging technologies. In: Han JH, editor. Innovations in food packaging. San Diego, Calif: Elsevier Academic Press. p 63-79.
  • Soukoulis, C., Yonekura, L., Gan, H.H., Behboudi- Jobbehdar, S., Parmenter, C., Fisk, I. (2014). Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread. Food Hydrocoll. 39: 231- 242.
  • Shit, S.C., Shah, P.M. (2014).Edible polymers: Challenges and opportunities. J.Polym. 1-13.
  • Ture, H., Eroglu, E., Ozen, B., Soyer, F. (2011). Effect of biopolymers containing natamycin against Aspergillus niger and Penicillium roquefortii on fresh Kashar cheese. Int. J. Food Sci. Technol. 46:154-160.
  • Unalan, I.U., Arcan, I, Korel, F., Yemenicioglu, A. (2013). Application of active zein-based films with controlled release properties to control Listeria monocytogenes growth and lipid oxidation in fresh Kashar cheese. Innov. Food Sci. Emerg. Technol. 20: 208-214.
  • Wagh, Y.R., Pushpadass, H.A., Emerald, F.M.E., Nath, B.S. (2014). Preparation and characterization of milk protein films and their application for packaging of Cheddar cheese. J Food Sci. Technol. 51: 3767-3775.
  • Walsh, C.D., Guinée, T.P., Harrington, D., Mehra, R., Murphy, J., Fitzgerald, R.J. (1998). Cheesemaking, compositional and functional characteristics of low-moisture part-skim Mozarella cheese from bovine milks containing К-casein AA, AB or BB genetic variants. J. Dairy Res. 65: 307-315.
  • Yangilar, F. (2015). Chitosan/whey protein (CWP) Edible films efficiency for controlling mould growth and on microbiological, chemical and sensory properties during storage of Göbek Kashar cheese. Korean J. Food Sci. An. 35: 216-224.
  • Yangilar,F Oguzhan Yildiz P.(2015). Casein/natamycin edible films efficiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of Kashar cheese. J. Sci. Food Agric. (in press).
  • Yilmaz, F., Dagdemir, E. (2012). The effects of beeswax coating on quality of Kashar cheese during ripening. Int. J. Food Sci. Technol. 47: 2582-2589.
  • Zhong, Y., Cavender, G., Zhao, Y. (2014). Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese. LWT - Food Sci. Technol. 56:1-8.