Utilization of High Pressure Homogenization Treated Skim Milk Powders in Edible Film Production: Characterization of Film Properties

Abstract

The packaging of food plays an important role in the supply chain and packaging constitutes an important part of the final processing. Edible films and coatings are one of the emerging strategies for food quality optimization. Edible films and coatings have the potential to maintain quality, extend shelf life and contribute to the economic efficiency of packaging materials. In addition, due to health concerns of consumers, the demand for high quality products containing only natural ingredients has been increased. For this purpose, new packaging materials of natural origin have been developed and characterized. In this project, the effect of the addition of skim milk powder (SMP) produced by applying high-pressure homogenization (HPH) on physical and mechanical properties of edible films was investigated. For this purpose, SMP was produced by spray-drying from HPH-treated milk concentrate at 50 MPa. SMP was used at the rate of 1%, 2% and 3% in the production of gelatin-based edible films. Increasing SMP addition resulted in an increase in the density and brightness (L*) of the films compared to the control sample. The hydrophobicity of edible films increased with the addition of SMP. The elongation at break of the samples varied in the range of 245.40-295-28% and the addition of SMP at an increasing rate increased this value. The toughness values of edible films have been determined in the range of 2.86-3.75 MJ/m3. The lowest toughness value was determined in the sample containing 3% HPH-treated SMP and the highest value was determined in the control sample.

Keywords

• Edible film
• high-pressure homogenization
• mechanical properties
• milk powder

Yüksek Basınç Homojenizasyon Uygulanmış Yağsız Süt Tozlarının Yenilebilir Film Üretiminde Kullanımı: Film Özelliklerinin Karakterizasyonu

Abstract

Gıdaların ambalajlanması tedarik zincirinde önemli bir rol oynamaktadır ve ambalajlama son işlemenin önemli bir bölümünü oluşturmaktadır. Yenilebilir filmler ve kaplamalar, gıda kalitesi optimizasyonu için ortaya çıkan stratejilerden biridir. Yenilebilir filmler ve kaplamalar kaliteyi sürdürme, raf ömrünü uzatma ve ambalaj malzemelerinin ekonomik verimliliğine katkıda bulunma potansiyeline sahiptirler. Ayrıca tüketicilerin sağlık kaygılarından dolayı sadece doğal bileşenler içeren yüksek kaliteli ürünlere olan talepleri artmaktadır. Bu amaçla doğal kaynaklı yeni ambalajlama materyalleri geliştirilmekte ve karakterize edilmektedir. Bu çalışmada, yüksek basınç homojenizasyon (YBH) uygulanarak üretilmiş yağsız süt tozu (YST) ilavesinin yenilebilir filmlerin fiziksel ve mekanik özelliklerine etkisi incelenmiştir. Bu amaçla, 50 MPa’da YBH uygulanmış süt konsantresinden püskürterek kurutmayla YST üretilmiştir. Üretilen YST jelatin bazlı yenilebilir film üretiminde %1, %2 ve %3 oranında kullanılmıştır. Artan oranda YST ilavesi filmlerin yoğunluğunun ve parlaklığının (L*) kontrol örneğine kıyasla artmasına yol açmıştır. Yenilebilir filmlerin hidrofobikliği YST eklenmesiyle artmıştır. Örneklerin kopma uzaması %245.40-295-28 aralığında değişmiş olup artan oranda YST ilavesi bu değeri artırmıştır. Yenilebilir filmlerin dayanım değerleri 2.86-3.75 MJ/m3 aralığında tespit edilmiştir. En düşük dayanım değeri %3 YBH uygulanmış YST ilaveli örnekte en yüksek değer ise kontrol örneğinde belirlenmiştir.

Keywords

• Mekanik özellikler
• süt tozu
• yenilebilir film
• yüksek basınç homojenizasyon

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