Assessing edible composite film polymer from potato industry effluent under high hydrostatic pressure and its antimicrobial properties

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dc.authorid0000-0001-5064-4195en_US
dc.authorid0000-0003-1050-8206en_US
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.contributor.authorBulut, Nurullah
dc.contributor.authorUzuner, Sibel
dc.date.accessioned2024-02-20T08:13:33Z
dc.date.available2024-02-20T08:13:33Z
dc.date.issued2022en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionFunding for this study was provided by Bolu Abant Izzet Baysal University (grant no: BAP-2018.09.04.1304), Turkey.en_US
dc.description.abstractDevelopment 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.en_US
dc.description.sponsorshipBolu Abant Izzet Baysal University, Turkey [BAP-2018.09.04.1304]en_US
dc.identifier.citationAkdemir 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.en_US
dc.identifier.doi10.1002/clen.202100406
dc.identifier.endpage9en_US
dc.identifier.issn1863-0650
dc.identifier.issn1863-0669
dc.identifier.issue11en_US
dc.identifier.scopus2-s2.0-85135929377en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.1002/clen.202100406
dc.identifier.urihttps://hdl.handle.net/20.500.12491/12035
dc.identifier.volume50en_US
dc.identifier.wosWOS:000842385800001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.institutionauthorBulut, Nurullah
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofCLEAN – Soil, Air, Wateren_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectArtificial Neural Networken_US
dc.subjectEdible Filmen_US
dc.subjectHigh Hydrostatic Pressureen_US
dc.subjectEssential Oilsen_US
dc.subjectModelen_US
dc.subjectBarrieren_US
dc.titleAssessing edible composite film polymer from potato industry effluent under high hydrostatic pressure and its antimicrobial propertiesen_US
dc.typeArticleen_US

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