Physical, mechanical, and thermal properties of gelatine-based edible film made using kefir: Monitoring Aspergillus flavus and A. parasiticus growth on the film surface
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In present work, the effect of kefir use on edible film quality was characterized, and the mold growth on the films was monitored. Kefir was used in the production of gelatine-based film at concentrations ranging from 10% to 50%. The thickness of the films did not change with the use of kefir, however, their density increased. Hydrophilic properties of the films increased due to the decrease in the contact angle values of the films. The addition of kefir increased the greenness and yellowness of films and more significantly the opacity. The surface morphology of the films improved with the use of kefir, however cloudy structures were observed with excessive use. Kefir has also slightly reduced the mechanical properties of the films. Maximum thermogravimetric weight loss was determined on films with 30 and 50% kefir added. While no growth of Aspergillus flavus and A. paraciticus was observed on the film surface for 10 days. Novelty impact statement In the food and packaging industry, efforts to increase the use of natural packaging materials such as environmentally friendly, biodegradable coating, and edible films that can be used instead of petrochemical packaging materials are gaining importance. For this purpose, in this study, the use of kefir in the production of edible films was considered as an alternative. The use of kefir, which has many health benefits, contains a wide variety of antimicrobials and is the source of some probiotic strains, in the production of edible films gains importance in terms of functional food development.
Açıklama
Anahtar Kelimeler
[Keyword Not Available]
Kaynak
Journal Of Food Processing And Preservation
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
46
Sayı
8
