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Title: Assessing edible composite film polymer from potato industry effluent under high hydrostatic pressure and its antimicrobial properties
Authors: Akdemir Evrendilek, Gülsün
Bulut, Nurullah
Uzuner, Sibel
Keywords: Artificial neural networks
Edible films
High hydrostatic pressure
Potato industry
Issue Date: Nov-2022
Publisher: Wiley
Abstract: Development 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 µL VO, and 15 min processing time with the minimum force value of 372.33 × 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 °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.
Description: Funding for this study was provided by Bolu Abant Izzet Baysal University (grant no: BAP‐ 2018.09.04.1304).
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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