Development of gelatine-based edible film by addition of whey powders with different demineralisation ratios: Physicochemical, thermal, mechanical and microstructural characterisation

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dc.contributor.authorSert, Durmus
dc.contributor.authorUcok, Gamze
dc.contributor.authorKara, Ummugulsum
dc.contributor.authorMercan, Emin
dc.date.accessioned2024-02-23T14:23:59Z
dc.date.available2024-02-23T14:23:59Z
dc.date.issued2021
dc.departmentNEÜen_US
dc.description.abstractThe effects of using whey powders with different demineralisation rates on the physicochemical, thermal, mechanical, and microstructural properties of gelatine-based edible films were investigated. Films were produced from film-forming solutions (FFS) containing whey powder (WP) and 50, 70 and 90% demineralised whey powder (50DWP, 70DWP, 90DWP). The addition of whey powders increased the pH and particle size values of FFS. The zeta potential decreased significantly in the WP sample and gradually reduced depending on the demineralisation rate in the DWP samples. The addition of whey powders partially increased the density of the films. WP addition reduced the hydrophobicity of the film, while the addition of DWPs did not cause any change. The addition of whey powders decreased the L* and a* values of the films while increasing the b* values. Control was the most transparent, while 70DWP and 90DWP films had higher opacity. WP films had the most uniform and smooth surface. The highest degradation temperature (269.64 degrees C) was observed in the control sample. The weight loss of the control was 95%, whereas those of WP and DWP samples were 88-89%. WP addition reduced the tensile strength and increased the elasticity of the films.en_US
dc.identifier.doi10.1111/1471-0307.12763
dc.identifier.endpage424en_US
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85102205553en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage414en_US
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12763
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13750
dc.identifier.volume74en_US
dc.identifier.wosWOS:000626029900001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal Of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectWhey Powderen_US
dc.subjectEdible Filmen_US
dc.subjectDemineralisation Ratioen_US
dc.subjectTensile Strengthen_US
dc.titleDevelopment of gelatine-based edible film by addition of whey powders with different demineralisation ratios: Physicochemical, thermal, mechanical and microstructural characterisationen_US
dc.typeArticleen_US

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