Aquatic Resources in Food Security and Sustainable Food Safety

EnglishTürkçe

CHAPTER


DOI :10.26650/B/LSB23LSB24.2024.026.014   IUP :10.26650/B/LSB23LSB24.2024.026.014    Full Text (PDF)

Packaging in Food Safety

Nuray Erkan

Packaging and packing are critically important applications for food safety. These processes ensure food safety by protecting food from physical, chemical, and microbiological contamination and preserving product quality and nutritional value. They also provide information to consumers and facilitate transportation and storage. Historically, glass, metal, plastic, and paper have been used. In the modern era, environmentally friendly and recyclable packaging is preferred. Packaging methods to prevent food spoilage include vacuum packaging, modified atmosphere packaging (MAP), controlled atmosphere packaging, and smart packaging. Vacuum packaging extends the shelf life of foods by removing the atmosphere, while MAP uses different gas mixtures to delay microbial and chemical spoilage. Smart packaging uses sensors to provide information about the quality of the food. Active packaging technologies include oxygen and carbon dioxide regulators, ethylene absorbers, moisture regulators, and antimicrobial films. Additionally, edible films and coatings are emerging as environmentally friendly alternatives. Edible films maintain food quality by extending shelf life and reducing the environmental damage of plastic packaging. These technologies in food packaging are continuously developing to enhance food safety and provide safe products to consumers. The widespread adoption of more environmentally friendly, innovative, and safe packaging methods is expected in the future. These developments support both consumer health and environmental sustainability.


Keywords: Vacuum packaging, Edible film, Food safety, Smart packaging, Active packaging
DOI :10.26650/B/LSB23LSB24.2024.026.014   IUP :10.26650/B/LSB23LSB24.2024.026.014    Full Text (PDF)

Ambalajlama ve Paketleme

Nuray Erkan

Ambalajlama ve paketleme, gıda güvenliği açısından kritik öneme sahip uygulamalardır. Ambalajlama ve paketleme, bu süreçte gıda güvenliğini sağlamada temel unsurlar arasında yer alır. Ambalaj, gıdaların fiziksel, kimyasal ve mikrobiyolojik kontaminasyondan korunmasını sağlayarak, ürün kalitesini ve besin değerini korur. Aynı zamanda tüketicilere ürün hakkında bilgi verir ve taşıma ile depolama süreçlerini kolaylaştırmaktadır. Ambalaj, gıdanın üretimden tüketime kadar olan süreçte kalite ve güvenliğini korur, nakliye ve depolamayı kolaylaştırır. Tarihsel olarak cam, metal, plastik ve kâğıt gibi çeşitli malzemeler kullanılmıştır. Modern dönemde çevre dostu ve geri dönüştürülebilir ambalajlar tercih edilmektedir. Gıdaların bozulmasını engellemek için kullanılan paketleme yöntemleri arasında vakum paketleme, modifiye atmosfer paketleme (MAP), kontrollü atmosfer paketleme ve akıllı paketleme yer alır. Vakum paketleme, atmosferin ortadan kaldırılmasıyla gıdaların raf ömrünü uzatırken, MAP farklı gaz karışımları kullanarak mikrobiyal ve kimyasal bozulmayı geciktirir. Akıllı paketleme ise sensörler kullanarak gıdanın kalitesi hakkında bilgi sağlar. Aktif paketleme teknolojileri, oksijen ve karbondioksit düzenleyiciler, etilen emiciler, nem regülatörleri ve antimikrobiyal filmler gibi çeşitli sistemleri içerir. Ayrıca, yenilebilir film ve kaplamalar da çevre dostu alternatifler olarak öne çıkmaktadır. Yenilebilir filmler, gıdanın kalitesini koruyarak raf ömrünü uzatır ve plastik ambalajların çevresel zararlarını azaltır. Gıda ambalajlarında kullanılan bu teknolojiler, gıda güvenliğini artırmak ve tüketiciye güvenli ürünler sunmak amacıyla sürekli gelişmektedir. Gelecekte, daha çevre dostu, yenilikçi ve güvenli ambalajlama yöntemlerinin yaygınlaşması beklenmektedir. Bu gelişmeler hem tüketici sağlığını korumakta hem de çevresel sürdürülebilirliği desteklemektedir.


Keywords: Vakum paketleme, Yenilebilir film, Gıda güvenliği, Akıllı paketleme, Aktif paketleme

References

  • Abdollahzadeh, E., Nematollahi, A., Hosseini, H. (2021). Composition of antimicrobial edible films and methods for assessing their antimicrobial activity: a review. Trends of Food Science and Technology, 110:291-303. https://doi.org/10.1016/j.tifs.2021.01.084 google scholar
  • Ahvenainen, R. (2003). Active and Intelligent Packaging. Edt. Ahvenainen, R. Novel Food Packaging Techniqu-es. Woodhead Publishing Limited Cambridge, England p.5-21. google scholar
  • Arvanitoyannis, I.S. & Stratakos, A. Ch. (2012). Application of Modified Atmosphere Packaging and Active/ Smart Technologies to Red Meat and Poultry: A Review. Food Bioprocess Technology, 5: 1423-1446. google scholar
  • Bernardi, C., Ripamonti, B., Campagnoli, A., Stella, S., Cattaneo, P. (2009). Shelf-life of vacuum packed Alas-kan, Scottish and Norwegian cold-smoked salmon available on the Italian market. International Journal of Food Science nad Technology, 44(12), 2538-2546. google scholar
  • Bilgin, Ş., Ertan Ö.O. & İzci L. (2007). Farklı sıcaklıklarda depolanan sıcak dumanlanmış (Salmo trutta mac-rostigma, dumeril 1858)’in kimyasal kompozisyonundaki değişimlerin incelenmesi. Journal of Fisheries-Sciences.com, 1 (2): 68-80. google scholar
  • Budak Bağdatlı, A., & Kayaardı, S. (2010) Et ve et ürünlerinde kullanılan paketleme yöntmeleri. Akademik Gıda, 8(2):24-30. google scholar
  • Cazon P, Velazquez G, Ram\’\irez JA, Vazquez M, (2017) Polysaccharide-based films and coatings for food packaging: a review. Food Hydrocolloids, 68:136-148. https://doi.org/10.1016/j.foodhyd.2016.09.009 google scholar
  • Cichello, S. A. (2015). Oxygen absorbers in food preservation: a review. Journal of Food Science and Techno-logy, 52(4):1889-1895. google scholar
  • Coles, R., & Kirwan, M. (2011). Food Beverage Packaging Technology, Blackwell Publishing Ltd. Print ISBN:9781405189101 |Online ISBN:9781444392180 |DOI:10.1002/9781444392180 google scholar
  • Coma, V. (2008). Bioactive packaging technologies for extended shelf life of meat-based products. Meat Science, 78: 90-103. google scholar
  • Cutter, C.N. (2002). Microbial Control by Packaging: A Review. Critical Reviews in Food Science and Nutrition, 42(2):151-161. google scholar
  • Çaklı, Ş., Kılınç, B., Dinçer, T. (2006). Comparison on the shelf lifes of map and vacuum packaged hot smoked rainbow trout (Oncorhynchus mykiss). European Food Research and Technology, 224(1):19-26. google scholar
  • Dursun, S., & Erkan, N. (2014). The effect of edible coating on the quality of smoked fish. Italian Journal of Food Science, 26(4): 370-382. google scholar
  • Erdinç, B., & Acar, J. (1996). Gıda muhafazasında modifiye atmosferle paketleme (MAP). Gıda, 21(1): 17-21. google scholar
  • Erkan, N., Tosun, Ş.Y., Özden, Ö. & Ulusoy, Ş. (2009). Effects of modified atmosphere and vacuum packaged on inhibition of Listeria monocytogenes and quality in hot-smoked rainbow trout fillets. Archiv für Le-bensmittelhygiene, 60(1): 23-29. google scholar
  • Erkan, N. (2012). The effect of thyme and garlic oil on the preservation of vacuum packaged hot smoked rainbow trout (Oncorhynchus mykiss). Food and Bioprocess Technology, 5 (4): 1246-1254. google scholar
  • Erkan, N. & Yeşiltaş, M. (2016). Alginate based active edible coating effectiveness in shelf-life enhancement of hot smoked rainbow trout. Journal of Food Safety and Food Quality, 67(2): 54-58. google scholar
  • Erkan, N., & Akçay, S. (2016). Active edible coating effectiveness in shelf- life enancement of hot smoked rainbow trout and pathogens inhibition. Fleischwirtschaft, 96(5):104-110. google scholar
  • Jacobsen, M., & Bertelsen, G. (2000). Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition. Meat Science, 54: 49-57. google scholar
  • Jeremiah, L.E. (2001). Packaging alternatives to deliver fresh meats using short- or long-term distribution. Food Research International, 34:749-772. google scholar
  • Kerry, J.P., O’Grady, M.N. & Hogan, S.A. (2006). Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle based products: a review. Meat Science,74:113-130. google scholar
  • Kılınç, B., & Çaklı Ş. (2004). Su Ürünlerinin Modifiye Atmosferde Paketlenmesi. Ege Üniversitesi Su Ürünleri Dergisi, 21, (3-4): 349-353. google scholar
  • Kumar, J., Akhila, K., & Gaikwad, K.K. (2021). Recent developments in intelligent packaging systems for food processing industry: a review. Journal of Food Protection Technology, 12:895. google scholar
  • Kumar, L., Ramakanth, D., Konala, A., & Gaikwad, K.K. (2022). Edible films and coatings for food packaging applications: a review. Environmental Chemistry Letters, 20(4):875-900. google scholar
  • Labuza, T.P. (1996). An introduction to active packaging for foods. Food Technology, 50: 68-71. google scholar
  • Lindahl, G., Lagerstedt, Â., Ertbjeg, P., Sampels, S., Lundström, K. (2010). Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere—Effect on shear force, calpain activity, desmin degradation and protein oxidation. Meat Science, 85:160-166 google scholar
  • Madavi, D.L., & Carpenter, C.E. (1993). Aging and processing affect color, metmyoglobin reductase and oxygen consumption of beef muscles. Journal of Food Science, 58: 939-942, 947 google scholar
  • Mexis, S.F., Chouliara, E. & Kontominas, M.G. (2009a). Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 °C. Food Microbiology, 26: 598-605. google scholar
  • Mexis, S.F., Chouliara, E. & Kontominas, M.G. (2009b). Combined effect of an O2 absorber and oregano essen-tial oil on shelf-life extension of Greek cod roe paste (tarama salad) stored at 4 °C. Innovative Food Science and Emerging Technologies, 10: 572-579. google scholar
  • Mohan, C.O., Ravishankar, C.N., Srinivasa Gopal, T.K., & Ashok Kumar, K. (2009). Nucleotide breakdown pro-ducts of seer fish (Scomberomorus commerson) steaks stored in O2 scavenger packs during chilled storage. Innovative Food Science and Emerging Technologies, 10: 272-278. google scholar
  • Mohamed, S.A.A., El-Sakhawy, M., & El-Sakhawy, M.A.M. (2020). Polysaccharides, protein and lipid -ba-sed natural edible films in food packaging: a review. Carbohydrate Polymers, 238:116178. https://doi. org/10.1016/j.carbpol.2020.116178 google scholar
  • Mohan, C.O., Ravishankar, C.N., Srinivasa Gopal, T.K., Lalitha, K.V., & Ashok Kumar, K. (2010). Effect of reduced oxygen atmosphere and sodium acetate treatment on the microbial quality changes of seer fish (Scomberomorus commerson) steaks stored in ice. Food Microbiology, 27: 526-534. google scholar
  • Oğur, S., & Erkan, N. (2015). The physicochemical properties of edible protein films. Italian Journal of Food Science, 27(1):1-10. google scholar
  • Özdemir, M., & Floros, J.D. (2004). Active Food Packaging Technologies. Critical Reviews in Food Science and Nutrition, 44:185-193. google scholar
  • Ramakanth, D., Singh, S., Maji, P.K., Lee, Y.S., & Gaikwad, K.K. (2021). Advanced packaging for distribution and storage of COVID-19 vaccines: a review. Environmental Chemistry Letters, 19:3597-3608. https://doi. org/10.1007/s10311-021-01256-1 google scholar
  • Rooney, M.L. (1995). Oxygen scavering from air in package headspaces by singlet oxygen reactions in polymer media. Journal of Food Science, 47: 291-298. google scholar
  • Sen, D.P. (2005). Modified atmosphere packaging of seafoods, pp. 203-228, In. Advances in Fish Processing Technology, Publisher Allied, p.818, ISBN: 81-7764-655-9 google scholar
  • Singh, A.K., Ramakanth, D., Kumar, A., Lee, Y.S., Gaikwad, K.K. (2021). Active packaging technologies for clean label food products: a review. Journal of Food Measurement and Characterization, 15:4314-4324. ht-tps://doi.org/10.1007/s11694-021-01024-3 google scholar
  • Sivertsvik, M., Jeksrud, W.K. & Rosnes, J.T. (2002). A review of modified atmosphere packaging of fish and fishery products - significance of microbial growth, activities and safety. International Journal of Food Science and Technology, 37: 107-127. google scholar
  • Sundqvist-Andberg, H., Âkerman, M. (2021). Sustainability governance and contested plastic food packa-ging-An integrative review. The Journal of Cleaner Production, 306:127111. https://doi.org/10.1016/j. jclepro.2021.127111 google scholar
  • Vermeiren, L., Devlieghere, F., van Beest, M., de Kruijf, N., & Debevere, J. (1999). Developments in the active packaging of foods. Trends in Food Science and Technology, 10(3): 77-86. google scholar
  • Zagory, D. & Kader, A.A. (1988). Modified atmosphere packaging of fresh produce. Food Technology, 42(9):70-77. google scholar


SHARE




Istanbul University Press aims to contribute to the dissemination of ever growing scientific knowledge through publication of high quality scientific journals and books in accordance with the international publishing standards and ethics. Istanbul University Press follows an open access, non-commercial, scholarly publishing.