Development of a 3D printed active food packaging to extend the shelf life of a traditional turkish dessert, aşure
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Tarih
2025
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Yayıncı
Alanya Alaaddin Keykubat Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, 3D yazıcı kullanılarak aktif bir gıda ambalajı geliştirilmiş ve geleneksel Türk tatlısı aşurenin 14 günlük soğuk depolama süresindeki stabilitesi incelenmiştir. GRAS listesinde yer alan gıda katkı maddesi cinnamaldehyde (CNMA), 3D yazıcıyla üretilen paketlere %2 ve %5 (h/a) konsantrasyonlarında enjekte edilmiştir. Aşure örnekleri bu ambalajlara yerleştirilmiş ve 4°C'de 14 gün depolanmıştır.Belirli aralıklarla fizikokimyasal (pH, kuru madde, CNMA salınımı, renk), mikrobiyolojik (Salmonella spp., stafilokok enterotoksinleri, toplam bakteri sayımı) ve duyusal analizler gerçekleştirilmiştir. Ambalajların oksijen geçirgenliği, oksijen iletim oranı ve mekanik özellikleri (Genç Modülü, çekme ve eğilme dayanımı) belirlenmiştir. Sonuçlar, her iki CNMA konsantrasyonunda da canlı mikroorganizma tespit edilmediğini ve fizikokimyasal değişimlerin istatistiksel olarak anlamlı olmadığını göstermiştir (p > 0.05). CNMA'nın aroması konsantrasyonla pozitif ilişki göstermiş, ancak panelist algısı üzerinde olumsuz bir etki oluşturmamıştır. Bu çalışma, 3D yazıcıyla üretilmiş ambalajların kontrollü CNMA salınımı sağladığını, yüksek oksijen bariyer özellikleri sunduğunu ve fiziksel darbelere karşı dayanıklı olduğunu göstermektedir. CNMA gibi esansiyel yağların gıda muhafazasındaki potansiyelini vurgulayan bu araştırma, yenilikçi ambalaj çözümleri üzerine daha fazla çalışma yapılmasını önermektedir
In this study a prototype food packaging tray was developed by using a 3D printer. This thesis aimed at determining the stability of a traditional Turkish dessert, aşure under cold storage conditions for 14 days by using the 3D printed active food packaging tray. Cinnamaldehyde (CNMA), a GRAS-listed food additive, was injected into the 3D-printed packages at 2% and 5% (v/w) concentrations through the package channels. Aşure samples were then placed in the packages and stored at 4°C for 14 days. Physicochemical (pH, dry matter, CNMA release, color), microbiological (Salmonella spp., staphylococcal enterotoxins, total bacterial count), and sensory analyses were conducted at periodic intervals. For characterization of packages, oxygen permeability, oxygen transmission rate and mechanical properties (Young's modulus, tensile and flexural strength) were measured. No viable microorganisms were detected at either CNMA concentrations, and physicochemical results showed that there were no significant (p>0.05) changes. Sensory analysis indicated that CNMA's aroma scent correlated positively along with the concentration, without exhibiting negative perception on panelists. The findings demonstrated that 3D-printed packaging ensures controlled CNMA release, high oxygen barrier properties, and resistance to physical impact. This study highlights the potential of essential oils like CNMA in food preservation and suggests further research into innovative packaging solutions for extended shelf-life and microbial safety.
In this study a prototype food packaging tray was developed by using a 3D printer. This thesis aimed at determining the stability of a traditional Turkish dessert, aşure under cold storage conditions for 14 days by using the 3D printed active food packaging tray. Cinnamaldehyde (CNMA), a GRAS-listed food additive, was injected into the 3D-printed packages at 2% and 5% (v/w) concentrations through the package channels. Aşure samples were then placed in the packages and stored at 4°C for 14 days. Physicochemical (pH, dry matter, CNMA release, color), microbiological (Salmonella spp., staphylococcal enterotoxins, total bacterial count), and sensory analyses were conducted at periodic intervals. For characterization of packages, oxygen permeability, oxygen transmission rate and mechanical properties (Young's modulus, tensile and flexural strength) were measured. No viable microorganisms were detected at either CNMA concentrations, and physicochemical results showed that there were no significant (p>0.05) changes. Sensory analysis indicated that CNMA's aroma scent correlated positively along with the concentration, without exhibiting negative perception on panelists. The findings demonstrated that 3D-printed packaging ensures controlled CNMA release, high oxygen barrier properties, and resistance to physical impact. This study highlights the potential of essential oils like CNMA in food preservation and suggests further research into innovative packaging solutions for extended shelf-life and microbial safety.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
