Gıda Endüstrisinde Kâğıt Ambalajların Fiziksel ve Mekanik Özellikleri

Abstract

Consumers are constantly concerned about the safety of foods containing synthetic preservatives as well as the increasing number of diseases caused by pathogenic and spoilage microorganisms in food nowadays. The hydrophilicity and porous nature of the paper can easily cause the adsorption of water from the environment or food and become a suitable medium for the growth of microorganisms. The main problem with food wrapping paper and cardboard is that their basic properties are not fully understood. Packaging materials that come into contact with food, whose basic properties are determined by paper and cardboard tests, can be used appropriately instead of end-use. Hence, by reducing the risk of pathogens, it can contribute to the existing studies that are researched to prevent the proliferation of microorganisms. These preliminary tests are critical for active packaging, where antimicrobial agents are incorporated into the packaging material, which forms a protective layer through the vapor phase or direct contact with food. Thus, the main resource will be provided for antimicrobial packaging coated with essential oils, antimicrobial packaging with enzymes, antimicrobial packaging with bacteriocin, and antimicrobial packaging with inorganic materials. In this study, basic tests on three food contact paper samples were performed, and the results were compared. According to these results, better burst resistance and tensile strength results are seen in cardboard packaging. On the contrary, index values decreased when compared to the other paper samples. In the water resistance test, the best results were obtained on wrapping papers. Sulphite paper was the paper type with the none of highest resistance, according to the test results. In this rapidly developing technology, it is foreseen that naturally produced or naturally produced biopolymers will not play an important role in reducing environmental waste by combining them with packaging.