Utilization of high pressure homogenization treated skim milk powders in edible film production: Characterization of film properties

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dc.contributor.authorMercan, Emin
dc.contributor.authorSert, Durmuş
dc.date.accessioned2024-10-04T18:58:55Z
dc.date.available2024-10-04T18:58:55Z
dc.date.issued2021
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe packaging of food plays an important role in the supply chain and packaging constitutes an important part of the final processing. Edible films and coatings are one of the emerging strategies for food quality optimization. Edible films and coatings have the potential to maintain quality, extend shelf life and contribute to the economic efficiency of packaging materials. In addition, due to health concerns of consumers, the demand for high quality products containing only natural ingredients has been increased. For this purpose, new packaging materials of natural origin have been developed and characterized. In this project, the effect of the addition of skim milk powder (SMP) produced by applying high-pressure homogenization (HPH) on physical and mechanical properties of edible films was investigated. For this purpose, SMP was produced by spray-drying from HPH-treated milk concentrate at 50 MPa. SMP was used at the rate of 1%, 2% and 3% in the production of gelatin-based edible films. Increasing SMP addition resulted in an increase in the density and brightness (L*) of the films compared to the control sample. The hydrophobicity of edible films increased with the addition of SMP. The elongation at break of the samples varied in the range of 245.40-295-28% and the addition of SMP at an increasing rate increased this value. The toughness values of edible films have been determined in the range of 2.86-3.75 MJ/m3. The lowest toughness value was determined in the sample containing 3% HPH-treated SMP and the highest value was determined in the control sample. The results showed that SMP can have positive effects on edible film production in terms of reducing the tensile strength values of the films, partially improving the breaking stress properties, providing a more elastic property and providing reasonable mechanical strength. © 2021, TUBITAK. All rights reserved.en_US
dc.identifier.doi10.31202/ecjse.953113
dc.identifier.endpage1520en_US
dc.identifier.issn2148-3736
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85120556077en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage1511en_US
dc.identifier.trdizinid1132581en_US
dc.identifier.urihttps://doi.org/10.31202/ecjse.953113
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1132581
dc.identifier.urihttp://hdl.handle.net/20.500.12403/4082
dc.identifier.volume8en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isotren_US
dc.publisherTUBITAKen_US
dc.relation.ispartofEl-Cezeri Journal of Science and Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectEdible filmen_US
dc.subjectHigh-pressure homogenizationen_US
dc.subjectMechanical propertiesen_US
dc.subjectMilk powderen_US
dc.titleUtilization of high pressure homogenization treated skim milk powders in edible film production: Characterization of film propertiesen_US
dc.title.alternativeYüksek basınç homojenizasyon uygulanmış yağsız süt tozlarının yenilebilir film üretiminde kullanımı: Film özelliklerinin karakterizasyonuen_US
dc.typeArticleen_US

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