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

Year 2020, Volume 45, Issue 1, 115 - 124, 01.12.2019
https://doi.org/10.15237/gida.GD19156

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.

References

  • Alasalvar, C., Shahidi, F., Liyanapathirana, C. M., ve Ohshima, T. (2003). Turkish Tombul Hazelnut (Corylus avellana L.). 1. Compositional Characteristics. Journal of Agricultural and Food Chemistry, 51(13), 3790-3796.
  • AOAC. (1990). Official Methods of Analysis (15th ed. ed.). Arlington, VA: Association of Official Analytical Chemist.
  • ASTM. (2001). Standart test method for tensile properties of thin plastic sheeting. In (Vol. D882-12). Philedelphia, PA: American Society for Testing and Materials (ASTM).
  • ASTM. (2003). Standart test method for water vapor transmission of materials. In (Vol. E96/E96M-10). West Conshohocken, PA: American Society for Testing and Materials (ASTM).
  • Aydemir, L. Y., Gökbulut, A. A., Baran, Y., ve Yemenicioğlu, A. (2014). Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins. Food Hydrocolloids, 36, 130-142.
  • Fabra, M. J., Pérez-Masiá, R., Talens, P., ve Chiralt, A. (2011). Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids. Food Hydrocolloids, 25(5), 1112-1121.
  • Floury, J., Bellettre, J., Legrand, J., ve Desrumaux, A. (2004). Analysis of a new type of high pressure homogeniser. A study of the flow pattern. Chemical Engineering Science, 59(4), 843-853.
  • Fu, Z.-q., Wang, L.-j., Li, D., Wei, Q., ve Adhikari, B. (2011). Effects of high-pressure homogenization on the properties of starch-plasticizer dispersions and their films. Carbohydrate Polymers, 86(1), 202-207.
  • Gul, O., Saricaoglu, F. T., Besir, A., Atalar, I., ve Yazici, F. (2018). Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil. Ultrasonics Sonochemistry, 41(Supplement C), 466-474.
  • Jiang, Y., ve Tang, C. (2013). Effects of transglutaminase on sorption, mechanical and moisture-related properties of gelatin films. Food Science and Technology International, 19(2), 99-108.
  • Kang, H. J., Won, M. Y., Lee, S. J., ve Min, S. C. (2015). Plasticization and moisture sensitivity of potato peel-based biopolymer films. Food Science and Biotechnology, 24(5), 1703-1710.
  • Keerati-u-rai, M., ve Corredig, M. (2009). Effect of Dynamic High Pressure Homogenization on the Aggregation State of Soy Protein. Journal of Agricultural and Food Chemistry, 57(9), 3556-3562.
  • Ma, W., Tang, C.-H., Yin, S.-W., Yang, X.-Q., Wang, Q., Liu, F., ve Wei, Z.-H. (2012). Characterization of gelatin-based edible films incorporated with olive oil. Food Research International, 49(1), 572-579.
  • Nagarajan, M., Benjakul, S., Prodpran, T., ve Songtipya, P. (2014). Properties of Bio-nanocomposite Films from Tilapia Skin Gelatin as Affected by Different Nanoclays and Homogenising Conditions. Food and Bioprocess Technology, 7(11), 3269-3281.
  • Nuthong, P., Benjakul, S., ve Prodpran, T. (2009). Effect of some factors and pretreatment on the properties of porcine plasma protein-based films. LWT - Food Science and Technology, 42(9), 1545-1552.
  • Pavlath, A. E., ve Orts, W. (2009). Edible Films and Coatings: Why, What, and How? In K. C. Huber ve M. E. Embuscado (Eds.), Edible Films and Coatings for Food Applications (1st ed. ed., pp. 1-23). New York, NY: Springer New York.
  • Rocha, M. d., Loiko, M. R., Tondo, E. C., ve Prentice, C. (2014). Physical, mechanical and antimicrobial properties of Argentine anchovy (Engraulis anchoita) protein films incorporated with organic acids. Food Hydrocolloids, 37, 213-220.
  • Sablani, S. S., Dasse, F., Bastarrachea, L., Dhawan, S., Hendrix, K. M., ve Min, S. C. (2009). Apple Peel-Based Edible Film Development Using a High-Pressure Homogenization. Journal of Food Science, 74(7), E372-E381.
  • Salgado, P. R., López-Caballero, M. E., Gómez-Guillén, M. C., Mauri, A. N., ve Montero, M. P. (2013). Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties. Food Hydrocolloids, 33(1), 74-84.
  • Saricaoglu, F. T., Gul, O., Besir, A., ve Atalar, I. (2018a). Effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products. Journal of Food Engineering, 233, 98-108.
  • Saricaoglu, F. T., Tural, S., Gul, O., ve Turhan, S. (2018b). High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films. Food Hydrocolloids, 84, 135-145.
  • Saricaoglu, F. T., ve Turhan, S. (2019). Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks. Meat Science, 158, 107912.
  • Sothornvit, R., ve Krochta, J. M. (2000). Oxygen Permeability and Mechanical Properties of Films from Hydrolyzed Whey Protein. Journal of Agricultural and Food Chemistry, 48, 3913-3916.
  • Tural, S., ve Turhan, S. (2017). Effect of anchovy by-product protein coating incorporated with thyme essential oil on the shelf life of anchovy (Engraulis encrasicolus L.) fillets. Food Science and Biotechnology, 26(5), 1291-1299.
  • Turan, D., Altay, F., ve Çapanoğlu Güven, E. (2015). The influence of thermal processing on emulsion properties of defatted hazelnut flour. Food Chemistry, 167, 100-106. Vargas, M., Albors, A., ve Chiralt, A. (2011). Application of chitosan-sunflower oil edible films to pork meat hamburgers. Procedia Food Science, 1(0), 39-43.
  • Yayli, D., Turhan, S., ve Saricaoglu, F. T. (2017). Edible Packaging Film Derived from Mechanically Deboned Chicken Meat Proteins: Effect of Transglutaminase on Physicochemical Properties. Korean J Food Sci Anim Resour, 37(5), 635-645.

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

Year 2020, Volume 45, Issue 1, 115 - 124, 01.12.2019
https://doi.org/10.15237/gida.GD19156

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.    

References

  • Alasalvar, C., Shahidi, F., Liyanapathirana, C. M., ve Ohshima, T. (2003). Turkish Tombul Hazelnut (Corylus avellana L.). 1. Compositional Characteristics. Journal of Agricultural and Food Chemistry, 51(13), 3790-3796.
  • AOAC. (1990). Official Methods of Analysis (15th ed. ed.). Arlington, VA: Association of Official Analytical Chemist.
  • ASTM. (2001). Standart test method for tensile properties of thin plastic sheeting. In (Vol. D882-12). Philedelphia, PA: American Society for Testing and Materials (ASTM).
  • ASTM. (2003). Standart test method for water vapor transmission of materials. In (Vol. E96/E96M-10). West Conshohocken, PA: American Society for Testing and Materials (ASTM).
  • Aydemir, L. Y., Gökbulut, A. A., Baran, Y., ve Yemenicioğlu, A. (2014). Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins. Food Hydrocolloids, 36, 130-142.
  • Fabra, M. J., Pérez-Masiá, R., Talens, P., ve Chiralt, A. (2011). Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids. Food Hydrocolloids, 25(5), 1112-1121.
  • Floury, J., Bellettre, J., Legrand, J., ve Desrumaux, A. (2004). Analysis of a new type of high pressure homogeniser. A study of the flow pattern. Chemical Engineering Science, 59(4), 843-853.
  • Fu, Z.-q., Wang, L.-j., Li, D., Wei, Q., ve Adhikari, B. (2011). Effects of high-pressure homogenization on the properties of starch-plasticizer dispersions and their films. Carbohydrate Polymers, 86(1), 202-207.
  • Gul, O., Saricaoglu, F. T., Besir, A., Atalar, I., ve Yazici, F. (2018). Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil. Ultrasonics Sonochemistry, 41(Supplement C), 466-474.
  • Jiang, Y., ve Tang, C. (2013). Effects of transglutaminase on sorption, mechanical and moisture-related properties of gelatin films. Food Science and Technology International, 19(2), 99-108.
  • Kang, H. J., Won, M. Y., Lee, S. J., ve Min, S. C. (2015). Plasticization and moisture sensitivity of potato peel-based biopolymer films. Food Science and Biotechnology, 24(5), 1703-1710.
  • Keerati-u-rai, M., ve Corredig, M. (2009). Effect of Dynamic High Pressure Homogenization on the Aggregation State of Soy Protein. Journal of Agricultural and Food Chemistry, 57(9), 3556-3562.
  • Ma, W., Tang, C.-H., Yin, S.-W., Yang, X.-Q., Wang, Q., Liu, F., ve Wei, Z.-H. (2012). Characterization of gelatin-based edible films incorporated with olive oil. Food Research International, 49(1), 572-579.
  • Nagarajan, M., Benjakul, S., Prodpran, T., ve Songtipya, P. (2014). Properties of Bio-nanocomposite Films from Tilapia Skin Gelatin as Affected by Different Nanoclays and Homogenising Conditions. Food and Bioprocess Technology, 7(11), 3269-3281.
  • Nuthong, P., Benjakul, S., ve Prodpran, T. (2009). Effect of some factors and pretreatment on the properties of porcine plasma protein-based films. LWT - Food Science and Technology, 42(9), 1545-1552.
  • Pavlath, A. E., ve Orts, W. (2009). Edible Films and Coatings: Why, What, and How? In K. C. Huber ve M. E. Embuscado (Eds.), Edible Films and Coatings for Food Applications (1st ed. ed., pp. 1-23). New York, NY: Springer New York.
  • Rocha, M. d., Loiko, M. R., Tondo, E. C., ve Prentice, C. (2014). Physical, mechanical and antimicrobial properties of Argentine anchovy (Engraulis anchoita) protein films incorporated with organic acids. Food Hydrocolloids, 37, 213-220.
  • Sablani, S. S., Dasse, F., Bastarrachea, L., Dhawan, S., Hendrix, K. M., ve Min, S. C. (2009). Apple Peel-Based Edible Film Development Using a High-Pressure Homogenization. Journal of Food Science, 74(7), E372-E381.
  • Salgado, P. R., López-Caballero, M. E., Gómez-Guillén, M. C., Mauri, A. N., ve Montero, M. P. (2013). Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties. Food Hydrocolloids, 33(1), 74-84.
  • Saricaoglu, F. T., Gul, O., Besir, A., ve Atalar, I. (2018a). Effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products. Journal of Food Engineering, 233, 98-108.
  • Saricaoglu, F. T., Tural, S., Gul, O., ve Turhan, S. (2018b). High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films. Food Hydrocolloids, 84, 135-145.
  • Saricaoglu, F. T., ve Turhan, S. (2019). Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks. Meat Science, 158, 107912.
  • Sothornvit, R., ve Krochta, J. M. (2000). Oxygen Permeability and Mechanical Properties of Films from Hydrolyzed Whey Protein. Journal of Agricultural and Food Chemistry, 48, 3913-3916.
  • Tural, S., ve Turhan, S. (2017). Effect of anchovy by-product protein coating incorporated with thyme essential oil on the shelf life of anchovy (Engraulis encrasicolus L.) fillets. Food Science and Biotechnology, 26(5), 1291-1299.
  • Turan, D., Altay, F., ve Çapanoğlu Güven, E. (2015). The influence of thermal processing on emulsion properties of defatted hazelnut flour. Food Chemistry, 167, 100-106. Vargas, M., Albors, A., ve Chiralt, A. (2011). Application of chitosan-sunflower oil edible films to pork meat hamburgers. Procedia Food Science, 1(0), 39-43.
  • Yayli, D., Turhan, S., ve Saricaoglu, F. T. (2017). Edible Packaging Film Derived from Mechanically Deboned Chicken Meat Proteins: Effect of Transglutaminase on Physicochemical Properties. Korean J Food Sci Anim Resour, 37(5), 635-645.

Details

Primary Language Turkish
Subjects Science
Published Date 2020
Journal Section Articles
Authors

Furkan Türker SARICAOĞLU (Primary Author)
BURSA TEKNİK ÜNİVERSİTESİ, MÜHENDİSLİK VE DOĞA BİLİMLERİ FAKÜLTESİ
Türkiye

Supporting Institution Yok
Project Number Yok
Thanks Yok
Publication Date December 1, 2019
Published in Issue Year 2020, Volume 45, Issue 1

Cite

Bibtex @research article { gida654543, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2019}, volume = {45}, pages = {115 - 124}, doi = {10.15237/gida.GD19156}, title = {YÜKSEK BASINÇ HOMOJENİZASYON İŞLEMİ UYGULANMIŞ FINDIK PROTEİNLERİNDEN ÜRETİLEN YENİLEBİLİR FİLMLERİN MEKANİK VE BARİYER ÖZELLİKLERİ}, key = {cite}, author = {Sarıcaoğlu, Furkan Türker} }
APA Sarıcaoğlu, F. T. (2019). YÜKSEK BASINÇ HOMOJENİZASYON İŞLEMİ UYGULANMIŞ FINDIK PROTEİNLERİNDEN ÜRETİLEN YENİLEBİLİR FİLMLERİN MEKANİK VE BARİYER ÖZELLİKLERİ . Gıda , 45 (1) , 115-124 . DOI: 10.15237/gida.GD19156
MLA Sarıcaoğlu, F. T. "YÜKSEK BASINÇ HOMOJENİZASYON İŞLEMİ UYGULANMIŞ FINDIK PROTEİNLERİNDEN ÜRETİLEN YENİLEBİLİR FİLMLERİN MEKANİK VE BARİYER ÖZELLİKLERİ" . Gıda 45 (2019 ): 115-124 <https://dergipark.org.tr/en/pub/gida/issue/50434/654543>
Chicago Sarıcaoğlu, F. T. "YÜKSEK BASINÇ HOMOJENİZASYON İŞLEMİ UYGULANMIŞ FINDIK PROTEİNLERİNDEN ÜRETİLEN YENİLEBİLİR FİLMLERİN MEKANİK VE BARİYER ÖZELLİKLERİ". Gıda 45 (2019 ): 115-124
RIS TY - JOUR T1 - YÜKSEK BASINÇ HOMOJENİZASYON İŞLEMİ UYGULANMIŞ FINDIK PROTEİNLERİNDEN ÜRETİLEN YENİLEBİLİR FİLMLERİN MEKANİK VE BARİYER ÖZELLİKLERİ AU - Furkan Türker Sarıcaoğlu Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.GD19156 DO - 10.15237/gida.GD19156 T2 - Gıda JF - Journal JO - JOR SP - 115 EP - 124 VL - 45 IS - 1 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD19156 UR - https://doi.org/10.15237/gida.GD19156 Y2 - 2020 ER -
EndNote %0 The Journal of Food YÜKSEK BASINÇ HOMOJENİZASYON İŞLEMİ UYGULANMIŞ FINDIK PROTEİNLERİNDEN ÜRETİLEN YENİLEBİLİR FİLMLERİN MEKANİK VE BARİYER ÖZELLİKLERİ %A Furkan Türker Sarıcaoğlu %T YÜKSEK BASINÇ HOMOJENİZASYON İŞLEMİ UYGULANMIŞ FINDIK PROTEİNLERİNDEN ÜRETİLEN YENİLEBİLİR FİLMLERİN MEKANİK VE BARİYER ÖZELLİKLERİ %D 2019 %J Gıda %P 1300-3070-1309-6273 %V 45 %N 1 %R doi: 10.15237/gida.GD19156 %U 10.15237/gida.GD19156
ISNAD Sarıcaoğlu, Furkan Türker . "YÜKSEK BASINÇ HOMOJENİZASYON İŞLEMİ UYGULANMIŞ FINDIK PROTEİNLERİNDEN ÜRETİLEN YENİLEBİLİR FİLMLERİN MEKANİK VE BARİYER ÖZELLİKLERİ". Gıda 45 / 1 (December 2019): 115-124 . https://doi.org/10.15237/gida.GD19156
AMA Sarıcaoğlu F. T. YÜKSEK BASINÇ HOMOJENİZASYON İŞLEMİ UYGULANMIŞ FINDIK PROTEİNLERİNDEN ÜRETİLEN YENİLEBİLİR FİLMLERİN MEKANİK VE BARİYER ÖZELLİKLERİ. GIDA. 2019; 45(1): 115-124.
Vancouver Sarıcaoğlu F. T. YÜKSEK BASINÇ HOMOJENİZASYON İŞLEMİ UYGULANMIŞ FINDIK PROTEİNLERİNDEN ÜRETİLEN YENİLEBİLİR FİLMLERİN MEKANİK VE BARİYER ÖZELLİKLERİ. Gıda. 2019; 45(1): 115-124.
IEEE F. T. Sarıcaoğlu , "YÜKSEK BASINÇ HOMOJENİZASYON İŞLEMİ UYGULANMIŞ FINDIK PROTEİNLERİNDEN ÜRETİLEN YENİLEBİLİR FİLMLERİN MEKANİK VE BARİYER ÖZELLİKLERİ", Gıda, vol. 45, no. 1, pp. 115-124, Dec. 2019, doi:10.15237/gida.GD19156