Active Packaging Applied to Dairy Products
Diğer yayınlar > Diğer · 2017
Yazarlar: Özlem ESMER, Busra Sahin
Diğer, Uluslararası, 2017, ss 295-313,
Özet
Dairy products are one of the main food products that have found application area for active packaging technology since dairy products are very susceptible to microbiological spoilage, enzymatic and nonenzymatic spoilage because of the characteristics and processing conditions of the dairy products. Most of the studies related with antimicrobial (AM) packaging of dairy products are about the biologically derived AM. In AM packaging technology, AM packaging material can be created by using chemical AM agents or natural AM agents. Bacteriocins are small bacterial peptides that show strong AM activity against closely related bacteria. Most of the studies of biopolymers in AM packaging of dairy products are related with agro-polymers like chitosan, cellulose, wheat gluten, zein, and starch, and all of them are obtained by extracting directly from natural renewable resources. Essential oils (EOs) contain a range of natural compounds, which have a broad AM spectrum against different pathogenic and spoilage microorganisms.