THE EFFECT OF HIGH PRESSURE HOMOGENIZATION ON THE MECHANICAL AND BARRIER PROPERTIES OF EDIBLE FILMS PRODUCED FROM COLD PRESS HAZELNUT MEAL PROTEINS

Abstract

In this study, high pressure homogenization (HPH) was applied to hazelnut protein suspensions at 0, 25, 50, 75, 100 and 150 MPa and optical, mechanical, barrier and microstructural properties of edible films produced from these suspensions were determined. HPH treatment resulted in significant reduction to particle size distribution of protein suspensions. The thicknesses of films showed a partial increase due to the effect of increasing pressure, while L* and b* values ​​were decreased. Increasing pressure up to 100 MPa increased the light transmittance of films, but light transmittance at 150 MPa was closed to control. HPH treatment improved the mechanical properties of films while reducing the water vapor permeability and these results were confirmed by microstructural images. HPH treatment up to 75 and 100 MPa has the potential to improve mechanical and barrier properties of films. Thus, the potential of these films for food packaging applications may be increased.

Keywords

• High pressure homogenization,edible film,hazelnut,protein

YÜKSEK BASINÇ HOMOJENİZASYON İŞLEMİ UYGULANMIŞ FINDIK PROTEİNLERİNDEN ÜRETİLEN YENİLEBİLİR FİLMLERİN MEKANİK VE BARİYER ÖZELLİKLERİ

Abstract

Bu çalışmada, yüksek basınç homojenizasyon (YBH) işlemi %4 fındık proteini içeren süspansiyonlara 0, 25, 50, 75, 100 ve 150 MPa düzeylerinde uygulanmış ve bu süspansiyonlardan üretilen yenilebilir filmlerin optik, mekanik, bariyer ve mikro-yapısal özellikleri belirlenmiştir. YBH işlemi protein süspansiyonlarının partikül boyut dağılımlarında önemli bir azalma sağlamış ve daha homojen bir protein süspansiyonu oluşturmuştur. Elde edilen filmlerin kalınlıkları artan basıncın etkisiyle kısmen artış sergilerken, L* ve b* renk değerlerinde azalma tespit edilmiştir. Basıncın 100 MPa düzeyine kadar çıkması filmlerin ışık geçirgenliğini arttırmış, ancak 150 MPa düzeyinde kontrole yakın bir değer belirlenmiştir. Fındık proteini süspansiyonlarına uygulanan YBH işemi, üretilen filmlerin su buharı geçirgenliklerini azaltırken, mekanik özelliklerini iyileştirmiş ve bu durum mikro-yapı görüntüleri ile doğrulanmıştır. Protein süspansiyonlarına 75 ve 100 MPa düzeylerinde YBH işleminin uygulanması üretilecek yenilebilir filmlerin mekanik ve bariyer özelliklerini iyileştirme potansiyeline sahiptir. Böylelikle, bu filmlerin gıda ambalajı olarak kullanılabilme potansiyellerinde artış söz konusu olabilecektir.    

Keywords

• Yüksek basınç homojenizasyon,Yenilebilir film,Fındık,Protein

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