Research Article
YÜKSEK BASINÇ HOMOJENİZASYON İŞLEMİ UYGULANMIŞ FINDIK PROTEİNLERİNDEN ÜRETİLEN YENİLEBİLİR FİLMLERİN MEKANİK VE BARİYER ÖZELLİKLERİ
Abstract
Bu çalışmada, yüksek basınç homojenizasyon (YBH) işlemi
%4 fındık proteini içeren süspansiyonlara 0, 25, 50, 75, 100 ve 150 MPa
düzeylerinde uygulanmış ve bu süspansiyonlardan üretilen yenilebilir filmlerin
optik, mekanik, bariyer ve mikro-yapısal özellikleri belirlenmiştir. YBH işlemi
protein süspansiyonlarının partikül boyut dağılımlarında önemli bir azalma
sağlamış ve daha homojen bir protein süspansiyonu oluşturmuştur. Elde edilen
filmlerin kalınlıkları artan basıncın etkisiyle kısmen artış sergilerken, L*
ve b* renk değerlerinde azalma tespit edilmiştir. Basıncın 100 MPa
düzeyine kadar çıkması filmlerin ışık geçirgenliğini arttırmış, ancak 150 MPa
düzeyinde kontrole yakın bir değer belirlenmiştir. Fındık proteini
süspansiyonlarına uygulanan YBH işemi, üretilen filmlerin su buharı
geçirgenliklerini azaltırken, mekanik özelliklerini iyileştirmiş ve bu durum
mikro-yapı görüntüleri ile doğrulanmıştır. Protein süspansiyonlarına 75 ve 100
MPa düzeylerinde YBH işleminin uygulanması üretilecek yenilebilir filmlerin
mekanik ve bariyer özelliklerini iyileştirme potansiyeline sahiptir.
Böylelikle, bu filmlerin gıda ambalajı olarak kullanılabilme potansiyellerinde
artış söz konusu olabilecektir.
Supporting Institution
Yok
Project Number
Yok
Thanks
Yok
References
- Alasalvar, C., Shahidi, F., Liyanapathirana, C. M., ve Ohshima, T. (2003). Turkish Tombul Hazelnut (Corylus avellana L.). 1. Compositional Characteristics. Journal of Agricultural and Food Chemistry, 51(13), 3790-3796.
- AOAC. (1990). Official Methods of Analysis (15th ed. ed.). Arlington, VA: Association of Official Analytical Chemist.
- ASTM. (2001). Standart test method for tensile properties of thin plastic sheeting. In (Vol. D882-12). Philedelphia, PA: American Society for Testing and Materials (ASTM).
- ASTM. (2003). Standart test method for water vapor transmission of materials. In (Vol. E96/E96M-10). West Conshohocken, PA: American Society for Testing and Materials (ASTM).
- Aydemir, L. Y., Gökbulut, A. A., Baran, Y., ve Yemenicioğlu, A. (2014). Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins. Food Hydrocolloids, 36, 130-142.
- Fabra, M. J., Pérez-Masiá, R., Talens, P., ve Chiralt, A. (2011). Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids. Food Hydrocolloids, 25(5), 1112-1121.
- Floury, J., Bellettre, J., Legrand, J., ve Desrumaux, A. (2004). Analysis of a new type of high pressure homogeniser. A study of the flow pattern. Chemical Engineering Science, 59(4), 843-853.
- Fu, Z.-q., Wang, L.-j., Li, D., Wei, Q., ve Adhikari, B. (2011). Effects of high-pressure homogenization on the properties of starch-plasticizer dispersions and their films. Carbohydrate Polymers, 86(1), 202-207.
- Gul, O., Saricaoglu, F. T., Besir, A., Atalar, I., ve Yazici, F. (2018). Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil. Ultrasonics Sonochemistry, 41(Supplement C), 466-474.
- Jiang, Y., ve Tang, C. (2013). Effects of transglutaminase on sorption, mechanical and moisture-related properties of gelatin films. Food Science and Technology International, 19(2), 99-108.
- Kang, H. J., Won, M. Y., Lee, S. J., ve Min, S. C. (2015). Plasticization and moisture sensitivity of potato peel-based biopolymer films. Food Science and Biotechnology, 24(5), 1703-1710.
- Keerati-u-rai, M., ve Corredig, M. (2009). Effect of Dynamic High Pressure Homogenization on the Aggregation State of Soy Protein. Journal of Agricultural and Food Chemistry, 57(9), 3556-3562.
- Ma, W., Tang, C.-H., Yin, S.-W., Yang, X.-Q., Wang, Q., Liu, F., ve Wei, Z.-H. (2012). Characterization of gelatin-based edible films incorporated with olive oil. Food Research International, 49(1), 572-579.
- Nagarajan, M., Benjakul, S., Prodpran, T., ve Songtipya, P. (2014). Properties of Bio-nanocomposite Films from Tilapia Skin Gelatin as Affected by Different Nanoclays and Homogenising Conditions. Food and Bioprocess Technology, 7(11), 3269-3281.
- Nuthong, P., Benjakul, S., ve Prodpran, T. (2009). Effect of some factors and pretreatment on the properties of porcine plasma protein-based films. LWT - Food Science and Technology, 42(9), 1545-1552.
- Pavlath, A. E., ve Orts, W. (2009). Edible Films and Coatings: Why, What, and How? In K. C. Huber ve M. E. Embuscado (Eds.), Edible Films and Coatings for Food Applications (1st ed. ed., pp. 1-23). New York, NY: Springer New York.
- Rocha, M. d., Loiko, M. R., Tondo, E. C., ve Prentice, C. (2014). Physical, mechanical and antimicrobial properties of Argentine anchovy (Engraulis anchoita) protein films incorporated with organic acids. Food Hydrocolloids, 37, 213-220.
- Sablani, S. S., Dasse, F., Bastarrachea, L., Dhawan, S., Hendrix, K. M., ve Min, S. C. (2009). Apple Peel-Based Edible Film Development Using a High-Pressure Homogenization. Journal of Food Science, 74(7), E372-E381.
- Salgado, P. R., López-Caballero, M. E., Gómez-Guillén, M. C., Mauri, A. N., ve Montero, M. P. (2013). Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties. Food Hydrocolloids, 33(1), 74-84.
- Saricaoglu, F. T., Gul, O., Besir, A., ve Atalar, I. (2018a). Effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products. Journal of Food Engineering, 233, 98-108.
- Saricaoglu, F. T., Tural, S., Gul, O., ve Turhan, S. (2018b). High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films. Food Hydrocolloids, 84, 135-145.
- Saricaoglu, F. T., ve Turhan, S. (2019). Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks. Meat Science, 158, 107912.
- Sothornvit, R., ve Krochta, J. M. (2000). Oxygen Permeability and Mechanical Properties of Films from Hydrolyzed Whey Protein. Journal of Agricultural and Food Chemistry, 48, 3913-3916.
- Tural, S., ve Turhan, S. (2017). Effect of anchovy by-product protein coating incorporated with thyme essential oil on the shelf life of anchovy (Engraulis encrasicolus L.) fillets. Food Science and Biotechnology, 26(5), 1291-1299.
- Turan, D., Altay, F., ve Çapanoğlu Güven, E. (2015). The influence of thermal processing on emulsion properties of defatted hazelnut flour. Food Chemistry, 167, 100-106. Vargas, M., Albors, A., ve Chiralt, A. (2011). Application of chitosan-sunflower oil edible films to pork meat hamburgers. Procedia Food Science, 1(0), 39-43.
- Yayli, D., Turhan, S., ve Saricaoglu, F. T. (2017). Edible Packaging Film Derived from Mechanically Deboned Chicken Meat Proteins: Effect of Transglutaminase on Physicochemical Properties. Korean J Food Sci Anim Resour, 37(5), 635-645.
THE EFFECT OF HIGH PRESSURE HOMOGENIZATION ON THE MECHANICAL AND BARRIER PROPERTIES OF EDIBLE FILMS PRODUCED FROM COLD PRESS HAZELNUT MEAL PROTEINS
Abstract
In this study,
high pressure homogenization (HPH) was applied to hazelnut protein suspensions
at 0, 25, 50, 75, 100 and 150 MPa and optical, mechanical, barrier and
microstructural properties of edible films produced from these suspensions were
determined. HPH treatment resulted in significant reduction to particle size
distribution of protein suspensions. The thicknesses of films showed a partial
increase due to the effect of increasing pressure, while L* and b*
values were decreased. Increasing
pressure up to 100 MPa increased the light transmittance of films, but light
transmittance at 150 MPa was closed to control. HPH treatment improved the
mechanical properties of films while reducing the water vapor permeability and
these results were confirmed by microstructural images. HPH treatment up to 75
and 100 MPa has the potential to improve mechanical and barrier properties of
films. Thus, the potential of these films for food packaging applications may
be increased.
Project Number
Yok
References
- Alasalvar, C., Shahidi, F., Liyanapathirana, C. M., ve Ohshima, T. (2003). Turkish Tombul Hazelnut (Corylus avellana L.). 1. Compositional Characteristics. Journal of Agricultural and Food Chemistry, 51(13), 3790-3796.
- AOAC. (1990). Official Methods of Analysis (15th ed. ed.). Arlington, VA: Association of Official Analytical Chemist.
- ASTM. (2001). Standart test method for tensile properties of thin plastic sheeting. In (Vol. D882-12). Philedelphia, PA: American Society for Testing and Materials (ASTM).
- ASTM. (2003). Standart test method for water vapor transmission of materials. In (Vol. E96/E96M-10). West Conshohocken, PA: American Society for Testing and Materials (ASTM).
- Aydemir, L. Y., Gökbulut, A. A., Baran, Y., ve Yemenicioğlu, A. (2014). Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins. Food Hydrocolloids, 36, 130-142.
- Fabra, M. J., Pérez-Masiá, R., Talens, P., ve Chiralt, A. (2011). Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids. Food Hydrocolloids, 25(5), 1112-1121.
- Floury, J., Bellettre, J., Legrand, J., ve Desrumaux, A. (2004). Analysis of a new type of high pressure homogeniser. A study of the flow pattern. Chemical Engineering Science, 59(4), 843-853.
- Fu, Z.-q., Wang, L.-j., Li, D., Wei, Q., ve Adhikari, B. (2011). Effects of high-pressure homogenization on the properties of starch-plasticizer dispersions and their films. Carbohydrate Polymers, 86(1), 202-207.
- Gul, O., Saricaoglu, F. T., Besir, A., Atalar, I., ve Yazici, F. (2018). Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil. Ultrasonics Sonochemistry, 41(Supplement C), 466-474.
- Jiang, Y., ve Tang, C. (2013). Effects of transglutaminase on sorption, mechanical and moisture-related properties of gelatin films. Food Science and Technology International, 19(2), 99-108.
- Kang, H. J., Won, M. Y., Lee, S. J., ve Min, S. C. (2015). Plasticization and moisture sensitivity of potato peel-based biopolymer films. Food Science and Biotechnology, 24(5), 1703-1710.
- Keerati-u-rai, M., ve Corredig, M. (2009). Effect of Dynamic High Pressure Homogenization on the Aggregation State of Soy Protein. Journal of Agricultural and Food Chemistry, 57(9), 3556-3562.
- Ma, W., Tang, C.-H., Yin, S.-W., Yang, X.-Q., Wang, Q., Liu, F., ve Wei, Z.-H. (2012). Characterization of gelatin-based edible films incorporated with olive oil. Food Research International, 49(1), 572-579.
- Nagarajan, M., Benjakul, S., Prodpran, T., ve Songtipya, P. (2014). Properties of Bio-nanocomposite Films from Tilapia Skin Gelatin as Affected by Different Nanoclays and Homogenising Conditions. Food and Bioprocess Technology, 7(11), 3269-3281.
- Nuthong, P., Benjakul, S., ve Prodpran, T. (2009). Effect of some factors and pretreatment on the properties of porcine plasma protein-based films. LWT - Food Science and Technology, 42(9), 1545-1552.
- Pavlath, A. E., ve Orts, W. (2009). Edible Films and Coatings: Why, What, and How? In K. C. Huber ve M. E. Embuscado (Eds.), Edible Films and Coatings for Food Applications (1st ed. ed., pp. 1-23). New York, NY: Springer New York.
- Rocha, M. d., Loiko, M. R., Tondo, E. C., ve Prentice, C. (2014). Physical, mechanical and antimicrobial properties of Argentine anchovy (Engraulis anchoita) protein films incorporated with organic acids. Food Hydrocolloids, 37, 213-220.
- Sablani, S. S., Dasse, F., Bastarrachea, L., Dhawan, S., Hendrix, K. M., ve Min, S. C. (2009). Apple Peel-Based Edible Film Development Using a High-Pressure Homogenization. Journal of Food Science, 74(7), E372-E381.
- Salgado, P. R., López-Caballero, M. E., Gómez-Guillén, M. C., Mauri, A. N., ve Montero, M. P. (2013). Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties. Food Hydrocolloids, 33(1), 74-84.
- Saricaoglu, F. T., Gul, O., Besir, A., ve Atalar, I. (2018a). Effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products. Journal of Food Engineering, 233, 98-108.
- Saricaoglu, F. T., Tural, S., Gul, O., ve Turhan, S. (2018b). High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films. Food Hydrocolloids, 84, 135-145.
- Saricaoglu, F. T., ve Turhan, S. (2019). Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks. Meat Science, 158, 107912.
- Sothornvit, R., ve Krochta, J. M. (2000). Oxygen Permeability and Mechanical Properties of Films from Hydrolyzed Whey Protein. Journal of Agricultural and Food Chemistry, 48, 3913-3916.
- Tural, S., ve Turhan, S. (2017). Effect of anchovy by-product protein coating incorporated with thyme essential oil on the shelf life of anchovy (Engraulis encrasicolus L.) fillets. Food Science and Biotechnology, 26(5), 1291-1299.
- Turan, D., Altay, F., ve Çapanoğlu Güven, E. (2015). The influence of thermal processing on emulsion properties of defatted hazelnut flour. Food Chemistry, 167, 100-106. Vargas, M., Albors, A., ve Chiralt, A. (2011). Application of chitosan-sunflower oil edible films to pork meat hamburgers. Procedia Food Science, 1(0), 39-43.
- Yayli, D., Turhan, S., ve Saricaoglu, F. T. (2017). Edible Packaging Film Derived from Mechanically Deboned Chicken Meat Proteins: Effect of Transglutaminase on Physicochemical Properties. Korean J Food Sci Anim Resour, 37(5), 635-645.
There are 26 citations in total.
Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Articles |
| Authors | |
| Project Number | Yok |
| Publication Date | December 1, 2019 |
| Published in Issue | Year 2020 Volume: 45 Issue: 1 |
