Edible Film Production from Effluents of Potato Industry Incorporated with Origanum onites Volatile Oils and Changes Its Textural Behaviors under High Hydrostatic Pressure

Gülsün Akdemir Evrendilek; Nurullah Bulut; Sibel Uzuner

doi:10.31015/jaefs.2021.4.18

EN

Edible Film Production from Effluents of Potato Industry Incorporated with Origanum onites Volatile Oils and Changes Its Textural Behaviors under High Hydrostatic Pressure

Abstract

Development and characterization of edible film incorporated with Origanum onites volatile oil from the effluents of potato industry, determination of changes on its textural properties of force and elongation at break (EAB) under high hydrostatic pressure (HHP) in addition to its antimicrobial effect against Escherichia coli O157:H7 and Salmonella Enteritis were prompted. The optimum operational conditions under HHP for maximum force and EAB were achieved with 350 MPa pressure, 8 min operational time, and addition of 45 μL O. onites volatile oil concentration (VOC). Inhibition zones for S. Enteritis and E. coli O157:H7 at the optimum conditions were 1.7 ± 0.109 and 2.386 ± 0.07 cm, respectively. Textural properties of force and EAB of the HHP-processed films ranged from 2.27 ± 0.52 to 5.23 ± 0.79 N, and from 7.47 ± 1.68 to 15.71 ± 0.65 mm, respectively. Thermal transition of the edible film was observed at 86.77°C for 7.19 min. The microscopic observation of the film surfaces shoowed homogenous and translucent structure. The improved textural properties with HHP and VOC revealed that it carries a potential to be used as a food packaging material.

Keywords

Edible film, High hydrostatic pressure, Potato industry effluent, Antimicrobial activity, Textural properties

Supporting Institution

Bolu Abant Izzet Baysal University Research Fund and Republic of Turkey Ministry of Development Government Planning Agency

Project Number

BAP- 2018.09.04.1304 and 2009 DPT K 120140

Thanks

YENIGIDAM Research Center for GC-MS analyses and HHP runs. Dr. Nevin Soylu for her help with XRD analyses

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Details

Primary Language

English

Subjects

Environmental Sciences, Food Engineering

Journal Section

Research Article

Authors

Gülsün Akdemir Evrendilek ^*
0000-0001-5064-4195
Türkiye

Nurullah Bulut This is me
0000-0001-9106-8323
Türkiye

Sibel Uzuner This is me
0000-0003-1050-8206
Türkiye

Publication Date

December 15, 2021

Submission Date

November 20, 2020

Acceptance Date

September 5, 2021

Published in Issue

Year 2021 Volume: 5 Number: 4

DOI

https://doi.org/10.31015/jaefs.2021.4.18

IZ

https://izlik.org/JA98JW25SG

APA

Akdemir Evrendilek, G., Bulut, N., & Uzuner, S. (2021). Edible Film Production from Effluents of Potato Industry Incorporated with Origanum onites Volatile Oils and Changes Its Textural Behaviors under High Hydrostatic Pressure. International Journal of Agriculture Environment and Food Sciences, 5(4), 580-591. https://doi.org/10.31015/jaefs.2021.4.18

AMA

1.Akdemir Evrendilek G, Bulut N, Uzuner S. Edible Film Production from Effluents of Potato Industry Incorporated with Origanum onites Volatile Oils and Changes Its Textural Behaviors under High Hydrostatic Pressure. int. j. agric. environ. food sci. 2021;5(4):580-591. doi:10.31015/jaefs.2021.4.18

Chicago

Akdemir Evrendilek, Gülsün, Nurullah Bulut, and Sibel Uzuner. 2021. “Edible Film Production from Effluents of Potato Industry Incorporated With Origanum Onites Volatile Oils and Changes Its Textural Behaviors under High Hydrostatic Pressure”. International Journal of Agriculture Environment and Food Sciences 5 (4): 580-91. https://doi.org/10.31015/jaefs.2021.4.18.

EndNote

Akdemir Evrendilek G, Bulut N, Uzuner S (December 1, 2021) Edible Film Production from Effluents of Potato Industry Incorporated with Origanum onites Volatile Oils and Changes Its Textural Behaviors under High Hydrostatic Pressure. International Journal of Agriculture Environment and Food Sciences 5 4 580–591.

IEEE

[1]G. Akdemir Evrendilek, N. Bulut, and S. Uzuner, “Edible Film Production from Effluents of Potato Industry Incorporated with Origanum onites Volatile Oils and Changes Its Textural Behaviors under High Hydrostatic Pressure”, int. j. agric. environ. food sci., vol. 5, no. 4, pp. 580–591, Dec. 2021, doi: 10.31015/jaefs.2021.4.18.

ISNAD

Akdemir Evrendilek, Gülsün - Bulut, Nurullah - Uzuner, Sibel. “Edible Film Production from Effluents of Potato Industry Incorporated With Origanum Onites Volatile Oils and Changes Its Textural Behaviors under High Hydrostatic Pressure”. International Journal of Agriculture Environment and Food Sciences 5/4 (December 1, 2021): 580-591. https://doi.org/10.31015/jaefs.2021.4.18.

JAMA

1.Akdemir Evrendilek G, Bulut N, Uzuner S. Edible Film Production from Effluents of Potato Industry Incorporated with Origanum onites Volatile Oils and Changes Its Textural Behaviors under High Hydrostatic Pressure. int. j. agric. environ. food sci. 2021;5:580–591.

MLA

Akdemir Evrendilek, Gülsün, et al. “Edible Film Production from Effluents of Potato Industry Incorporated With Origanum Onites Volatile Oils and Changes Its Textural Behaviors under High Hydrostatic Pressure”. International Journal of Agriculture Environment and Food Sciences, vol. 5, no. 4, Dec. 2021, pp. 580-91, doi:10.31015/jaefs.2021.4.18.

Vancouver

1.Gülsün Akdemir Evrendilek, Nurullah Bulut, Sibel Uzuner. Edible Film Production from Effluents of Potato Industry Incorporated with Origanum onites Volatile Oils and Changes Its Textural Behaviors under High Hydrostatic Pressure. int. j. agric. environ. food sci. 2021 Dec. 1;5(4):580-91. doi:10.31015/jaefs.2021.4.18

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Edible Film Production from Effluents of Potato Industry Incorporated with Origanum onites Volatile Oils and Changes Its Textural Behaviors under High Hydrostatic Pressure

Abstract

Edible Film Production from Effluents of Potato Industry Incorporated with Origanum onites Volatile Oils and Changes Its Textural Behaviors under High Hydrostatic Pressure

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