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

Öz

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.

Anahtar Kelimeler

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

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

Öz

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.

Anahtar Kelimeler

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

Kaynakça

1. [1]. Kenneth, M. and Betty, B., "Food Packaging—Roles, Materials, and Environmental Issues". Journal of Food Science, 2007, 72(3), R39-R55.
2. [2]. Mohammadi, R., Mohammadifar, M.A., Rouhi, M., Kariminejad, M., Mortazavian, A.M., Sadeghi, E., and Hasanvand, S., "Physico-mechanical and structural properties of eggshell membrane gelatin- chitosan blend edible films". Int J Biol Macromol, 2018, 107(Pt A), 406-412.
3. [3]. Cao, N., Yang, X., and Fu, Y., "Effects of various plasticizers on mechanical and water vapor barrier properties of gelatin films". Food Hydrocolloids, 2009, 23(3), 729-735.
4. [4]. Janjarasskul, T. and Krochta, J.M., "Edible packaging materials". Annu Rev Food Sci Technol, 2010, 1415-48.
5. [5]. Lee, J.Y., Park, H.J., Lee, C.Y., and Choi, W.Y., "Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents". LWT - Food Science and Technology, 2003, 36(3), 323-329.
6. [6]. Al-Hassan, A.A. and Norziah, M.H., "Starch–gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers". Food Hydrocolloids, 2012, 26(1), 108-117.
7. [7]. Pereda, M., Ponce, A.G., Marcovich, N.E., Ruseckaite, R.A., and Martucci, J.F., "Chitosan-gelatin composites and bi-layer films with potential antimicrobial activity". Food Hydrocolloids, 2011, 25(5), 1372-1381.
8. [8]. Liu, D., Liang, L., Regenstein, J.M., and Zhou, P., "Extraction and characterisation of pepsin-solubilised collagen from fins, scales, skins, bones and swim bladders of bighead carp (Hypophthalmichthys nobilis)". Food Chemistry, 2012, 133(4), 1441-1448.

9. [9]. Aider, M., "Chitosan application for active bio-based films production and potential in the food industry: Review". LWT - Food Science and Technology, 2010, 43(6), 837-842.
10. [10]. Gómez-Guillén, M.C., Pérez-Mateos, M., Gómez-Estaca, J., López-Caballero, E., Giménez, B., and Montero, P., "Fish gelatin: a renewable material for developing active biodegradable films". Trends in Food Science & Technology, 2009, 20(1), 3-16.
11. [11]. Jridi, M., Hajji, S., Ayed, H.B., Lassoued, I., Mbarek, A., Kammoun, M., Souissi, N., and Nasri, M., "Physical, structural, antioxidant and antimicrobial properties of gelatin–chitosan composite edible films". Int J Biol Macromol, 2014, 67373-379.
12. [12]. Chiono, V., Pulieri, E., Vozzi, G., Ciardelli, G., Ahluwalia, A., and Giusti, P., "Genipin-crosslinked chitosan/gelatin blends for biomedical applications". J Mater Sci Mater Med, 2008, 19(2), 889-98.
13. [13]. Ramos, Ó.L., Reinas, I., Silva, S.I., Fernandes, J.C., Cerqueira, M.A., Pereira, R.N., Vicente, A.A., Poças, M.F., Pintado, M.E., and Malcata, F.X., "Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom". Food Hydrocolloids, 2013, 30(1), 110-122.
14. [14]. Mercan, E., "Yüksek basınç uygulanmış yağlı ve yağsız sütten üretilen süt tozlarının farklı sıcaklıklarda depolanması süresince bazı fizikokimyasal özelliklerinin belirlenmesi", in Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı. 2019, Selçuk Üniversitesi: Konya, Türkiye. 171.
15. [15]. Sert, D., Üçok, G., Kara, Ü., and Mercan, E., "Development of gelatine-based edible film by addition of whey powders with different demineralisation ratios: Physicochemical, thermal, mechanical and microstructural characteristics". International Journal of Dairy Technology, 2021, 74(2), 414-424.
16. [16]. Khazaei, N., Esmaiili, M., Djomeh, Z.E., Ghasemlou, M., and Jouki, M., "Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum". Carbohydrate Polymers, 2014, 102199-206.
17. [17]. Ojagh, S.M., Rezaei, M., Razavi, S.H., and Hosseini, S.M.H., "Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water". Food Chemistry, 2010, 122(1), 161-166.
18. [18]. Bahram, S., Rezaei, M., Soltani, M., Kamali, A., Ojagh, S.M., and Abdollahi, M., "Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil". Journal of Food Processing and Preservation, 2014, 38(3), 1251-1258.
19. [19]. Karbowiak, T., Debeaufort, F., and Voilley, A., "Importance of Surface Tension Characterization for Food, Pharmaceutical and Packaging Products: A Review". Critical Reviews in Food Science and Nutrition, 2006, 46(5), 391-407.
20. [20]. Vogler, E.A., "Structure and reactivity of water at biomaterial surfaces". Advances in Colloid and Interface Science, 1998, 74(1), 69-117.
21. [21]. Ma, Y., Cao, X., Feng, X., Ma, Y., and Zou, H., "Fabrication of super-hydrophobic film from PMMA with intrinsic water contact angle below 90°". Polymer, 2007, 48(26), 7455-7460.
22. [22]. Kurek, M., Galus, S., and Debeaufort, F., "Surface, mechanical and barrier properties of bio-based composite films based on chitosan and whey protein". Food Packaging and Shelf Life, 2014, 1(1), 56-67.
23. [23]. de Jesus, G.L., Baldasso, C., Marcílio, N.R., and Tessaro, I.C., "Demineralized whey–gelatin composite films: Effects of composition on film formation, mechanical, and physical properties". Journal of Applied Polymer Science, 2020, 137(42), 49282.
24. [24]. Wu, J., Zhong, F., Li, Y., Shoemaker, C., and Xia, W., "Preparation and characterization of pullulan–chitosan and pullulan–carboxymethyl chitosan blended films". Food Hydrocolloids, 2013, 30(1), 82-91.
25. [25]. Galus, S. and Lenart, A., "Development and characterization of composite edible films based on sodium alginate and pectin". Journal of Food Engineering, 2013, 115(4), 459-465.