The Impacts of Clove Extract Incorporated Gelatine/Glycerol Based Edible Film Covered PET Packaging on the Ready-to-eat ‘Wonderful’ Pomegranate (Punica granatum L.) Arils

Year 2021, Volume: 31 Issue: 3, 606 - 616, 15.09.2021

İbrahim Kahramanoglu

https://doi.org/10.29133/yyutbd.876019

Abstract

Pomegranate (Punica granatum L.) arils are so perishable and have very short storability after extracting from the fruit peel. Therefore, several techniques have been used for the improvement of the arils’ storability. Among these techniques, edible films and coatings have a long history in food preservation; where most of the studies have focused on edible coatings. Therefore, present study aimed to test the performance of clove extract incorporated gelatine/glycerine based edible film covered PET packaging on the ready-to-eat ‘Wonderful’ pomegranate arils. Edible films were prepared in 4 different compositions, including; EF1: only gelatine and glycerine, EF2: gelatine/glycerine with clove extract, EF3: gelatine/glycerine with clove extract and some additives and EF4: gelatine/glycerine with only additives. Un-covered PET packages were then used as a control group. Studies were conducted with 35 boxes (each with 50 arils) in each group, and the boxes were stored at 4 ± 0.5 ºC and 90-95 % relative humidity for 14 days. Quality parameters were observed with 2-days interval. Results suggested that all of the four edible films are effective in preventing weight loss, mechanical damage, loss in sensory quality, reduction of soluble solids content, decline in titratable acidity and loss of ascorbic acid content of the pomegranate arils. The highest efficacy was noted from EF2 and EF3, which were incorporated with clove extract. According to the measured parameters, the edible films together with the PET packaging make it possible to store arils for 10 days with acceptable sensory quality.

Keywords

Mechanical damage, Sensory quality, Ascorbic acid content, Minimal processing

Karanfil Ekstraktı Karıştırılan Jelatin/Gliserin Bazlı Yenilebilir Film ile Kapatılan PET Ambalajın Tüketime Hazır ‘Wonderful’ Nar Taneleri (Punica granatum L.) Üzerindeki Etkileri

Abstract

Nar (Punica granatum L.) taneleri kolay bozulabilir olduğundan, meyvenin kabuklarından çıkarıldıktan sonra depolanma süresi kısalmaktadır. Dolayısıyla tanelerin depolama süresi ve kalitesinin iyileştirilmesi için çeşitli teknikler kullanılmaktadır. Bu teknikler arasında, gıda muhafazasında uzun bir geçmişi olan yenilebilir filmler ve yenilebilir kaplamalar yer almakta olup, yapılan çalışmalarda daha çok yenilebilir kaplamalarla odaklanılmıştır. Bu nedenle, mevcut çalışma, tüketime hazır ‘Wonderful’ nar taneleri üzerinde PET ambalajı ile karanfil ekstraktı içeren jelatin/gliserin bazlı yenilebilir film kombinasyonunun performansını test etmeyi amaçlamıştır. Yenilebilir filmler 4 farklı kompozisyonda; EF1: sadece jelatin ve gliserin, EF2: karanfil ekstraktı içeren jelatin/gliserin, EF3: karanfil ekstraktı ve bazı katkı maddeleri içeren jelatin/gliserin ve EF4: sadece katkı maddeleri içeren jelatin/gliserin hazırlanmıştır. Yenilebilir film kaplanmamış ambalajlar ise kontrol grubu olarak kullanılmıştır. Her uygulama grubunda 35 kutu (her birinde 50 adet nar tanesi) ile çalışmalar yapılmış ve kutular 14 gün boyunca 4 ± 0.5 ºC ve % 90-95 bağıl nemde saklanmıştır. Muhafaza süresi boyunca 2 gün aralıklarla kalite parametreleri gözlemlenmiştir. Sonuçlar, dört yenilebilir filmin tamamının nar tanelerinde ağırlık kaybını, mekanik hasar oluşmasını, duyusal kalite kaybını, suda çözünebilir kuru madde miktarı kaybını, titre edilebilir asitlik kaybını ve askorbik asit içeriğindeki azalmayı önlemede etkili olduğunu göstermiştir. En yüksek etkinlik, karanfil ekstraktı ile birleştirilen EF2 ve EF3'te kaydedilmiştir. Ölçülen parametreler doğrultusunda, PET ambalaj ile birlikte kullanılan yenilebilir filmlerin nar tanelerinin kabul edilebilir duyusal kalitesini 10 gün boyunca koruyabildiğini göstermiştir.

Keywords

Mekanik hasar, Duyusal kabul edilebilirlik, Askorbik asit miktarı, Minimum işlem

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