The effect of cover packaging film containing nano montmorillonite on physicochemical properties in butter storage

Within the scope of this research, nano-containing packaging film was produced as an alternative to petroleum-derived packaging materials that cause environmental pollution, and the produced film was used as lid packaging for butter storage. Laser grain size, differential scanning calorimetry, biodegradability and oxygen permeability analyzes were performed on the produced film, and free fatty acidity, peroxide number, color, refractive index, viscosity, fatty acid composition, psychrophilic microorganism, total yeast and mold microbiological analyzes were performed on the stored butter. In this respect, the biofilm did not leak the butter for 1 day, the degradation rate of the biofilm in the soil was 31% for 6 months, the oxygen transfer rate was 4485 cc/m2/day, and on the other hand, in the 6-month period when the biofilm cover packaging film was used, the free fatty acidity and peroxide number of the butter decreased. , color, refractive index results respectively: 0.62-1.07%, 0-1.73 meqO2/kg, L*79.99-97.74, a* -0.07- 4.18, b* 26 It was determined that it varied between .09-29.77, 1.4367-1.472 nD. When the fatty acid composition of the stored butter was examined, the dominant fatty acids were determined as butyric acid, myristic acid, palmitic acid and stearic acid from saturated fatty acids, oleic acid from unsaturated fatty acids, and microbiologically psychrophilic microorganism, total yeast and mold values were determined. In conclusion; It has been determined that the resulting lid packaging film containing nano montmorillonite protects butter from a physico-chemical perspective, and from a microbiological perspective, it should be developed by paying utmost attention to hygiene conditions during film production. Key words: Packaging, storage, physico-chemical, food, nano montmorillonite, nanotechnology, butter.