Farklı güç seviyelerinde ultrasonikasyon kullanarak yüksek kaliteli bezelye proteini bazlı doğal film üretmeye yönelik kolay strateji

Öz

Sürdürülebilir gıda ambalajlama uygulamalarında bezelye proteini umut vadeden bir biyopolimer olmasına rağmen, doğal filmlerin zayıf mekanik ve bariyer özellikleri endüstriyel kullanımını sınırlamaktadır. Bu çalışma, farklı güç seviyelerinde (%0–100) uygulanan yüksek yoğunluklu ultrasonikasyon işleminin, bezelye proteini bazlı filmlerin fizikokimyasal, mekanik ve bariyer performansı üzerindeki etkilerini incelemeyi amaçlamıştır. FTIR analizleri, ultrasonik kavitasyonun protein zincirlerinde yapısal yeniden düzenlenmeyi teşvik ettiğini ve moleküller arası etkileşimleri güçlendirdiğini düşündürmektedir. Elde edilen bulgular, artan ultrasonik gücün film matrisini daha homojen ve kompakt hale getirdiğini; buna bağlı olarak nem içeriğinin (%22.91-9.60) ve opaklığın (3.47-1.87) önemli ölçüde azaldığını göstermiştir. Mekanik özellikler açısından, ultrasonikasyon işlemi filmlerin dayanıklılığını belirgin şekilde artırmış (8.05-13.05 MPa); özellikle %80 güç seviyesinde (US80) en yüksek değerlere ulaşmıştır. Ayrıca, sıkılaşan polimer ağı sayesinde su buharı ve oksijen geçirgenliği değerlerinde iyileşmeler kaydedilmiştir. Sonuç olarak, kontrollü ultrasonikasyon uygulamasının, bezelye proteini filmlerinin fonksiyonel kısıtlamalarını aşmada etkili bir strateji olduğu ve geliştirilen biyofilmlerin gıda ambalaj endüstrisi için güçlü bir alternatif oluşturduğu ortaya konulmuştur.

Anahtar Kelimeler

• Bezelye Proteini
• Ultrasonikasyon
• Yenilebilir Film
• Bariyer Özellikleri

Destekleyen Kurum

Yazar Kamile BAYRAK AKAY, Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK; 2211-A) doktora burs programı ile desteklenmektedir.

Facile strategy for producing high-quality pea protein-based natural film with various-power sonication

Öz

Although pea protein is a promising biopolymer in sustainable food packaging applications, weak mechanical and barrier properties of native films limit their industrial use. This study aimed to investigate effects of high-intensity ultrasonication treatment applied at different power levels (0–100%) on the physicochemical, mechanical, and barrier performance of pea protein-based films. FTIR analyses suggest that ultrasonic cavitation promotes structural rearrangement in protein chains and strengthens intermolecular interactions. The obtained findings showed that increasing ultrasonic power rendered film matrix more homogeneous and compact; consequently, moisture content (%22.91-9.60) and opacity (3.47-1.87) significantly decreased. Regarding mechanical properties, ultrasonication greatly improved films' durability (8.05-13.05 MPa), with optimal results achieved at 80% power (US80). Furthermore, improvements were recorded in barrier properties due to densified polymer network. In conclusion, it was demonstrated that controlled ultrasonication application is an effective strategy for overcoming functional limitations of pea protein films, and may represent a promising alternative for food packaging industry.

Anahtar Kelimeler

• Pea Protein
• Ultrasonication
• Edible Film
• Barrier Properties

Kaynakça

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