Assessing edible composite film polymer from potato industry effluent under high hydrostatic pressure and its antimicrobial properties
Yükleniyor...
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Development of edible film from potato industry effluent having antimicrobial properties against Salmonella enteritidis and Escherichia coli O157:H7 by addition of Citrus sinensis volatile oil (VO), and changes of its textural properties under high hydrostatic pressure (HHP) are investigated. The optimum operational conditions are determined as 500 MPa pressure, 36.97 mu L VO, and 15 min processing time with the minimum force value of 372.33 x g. Textural properties are also modeled through empirical modeling, best fit Box-Behnken design, and artificial neuron network. Inhibition zones for Salmonella enteritidis and E. coli O157:H7 at the optimum HHP conditions are 1.50 +/- 0.11 and 2.18 +/- 0.07 cm, respectively. Textural properties of force and elongation at break of the HHP-processed films range from 2.27 +/- 0.52 to 5.23 +/- 0.38 N, and from 8.57 +/- 1.31 to 13.36 +/- 1.36 mm, respectively. Thermal transition of the edible film is observed at 87.42 degrees C for 7.36 min. Addition of C. sinensis VO improves the antimicrobial properties, whereas HHP improves the textural properties of the film. It is suggested that the developed film has potential to be used as an edible food packaging material.
Açıklama
Funding for this study was provided by Bolu Abant Izzet Baysal University (grant no: BAP-2018.09.04.1304), Turkey.
Anahtar Kelimeler
Artificial Neural Network, Edible Film, High Hydrostatic Pressure, Essential Oils, Model, Barrier
Kaynak
CLEAN – Soil, Air, Water
WoS Q Değeri
Q2
Scopus Q Değeri
Q3
Cilt
50
Sayı
11
Künye
Akdemir Evrendilek, G., Bulut, N., & Uzuner, S. (2022). Assessing edible composite film polymer from potato industry effluent under high hydrostatic pressure and its antimicrobial properties. CLEAN–Soil, Air, Water, 50(11), 2100406.
