CHARACTERIZATION AND APPLICATION OF WHEY PROTEIN ISOLATE BASED EDIBLE FILMS CONTAINING CLOVE AND APRICOT ESSENTIAL OILS

Year 2024, Volume: 49 Issue: 2, 299 - 311, 15.04.2024

Yeşil Işık Erdem , Sevim Kaya , Burcu Gökkaya Erdem

https://doi.org/10.15237/gida.GD23137

Abstract

The aim of this research is to investigate the effects of essential oils on the mechanical and antimicrobial properties of protein-based edible films. Clove and apricot oils were added to whey protein isolate (WPI) solutions and were named C-WPI and A-WPI, respectively. Kaşar cheese was chosen as a food sample to investigate the behavior of modified films on a food product. It was observed that the oil-protein interaction increased the elasticity but decreased the strength of the emulsified films. The incorporation of oil into the film matrix resulted in a more opaque appearance but also increased thermal stability. It was detected that both types of essential oils impart antimicrobial properties of the films, but clove oil is more effective than apricot oil. In conclusion, the successful antimicrobial properties of the modified WPI film make it a potential packaging material, especially for food products prone to microbiological spoilage.

Keywords

Whey protein isolate, clove essential oil, apricot essential oil, active film, texture profile analysis, kaşar cheese.

KARANFİL VE KAYISI ESANSİYEL YAĞLARI İLE AKTİF HALE GETİRİLMİŞ PEYNİIR ALTI SUYU PROTEİNİ İZOLAT BAZLI YENİLEBİLİR FİLMLER

Abstract

Bu araştırmanın amacı, uçucu yağların protein bazlı yenilebilir filmlerin mekanik ve antimikrobiyal özelliklerine etkilerini araştırmaktır. Peynir altı suyu protein izolatı (WPI) solüsyonlarına karanfil ve kayısı yağları eklenerek sırasıyla C-WPI ve A-WPI olarak adlandırıldı. Modifiye filmlerin bir gıda ürünü üzerindeki davranışını araştırmak amacıyla gıda örneği olarak Kaşar peyniri seçilmiştir. Yağ-protein etkileşiminin emülsifiye filmlerin elastikiyetini arttırdığı ancak mukavemetini azalttığı gözlendi. Yağın film matrisine dahil edilmesi, daha opak bir görünüme neden oldu, fakat aynı zamanda termal stabiliteyi de arttırdı. Her iki uçucu yağ türünün de filmlere antimikrobiyal özellikler kazandırdığı ancak karanfil yağının kayısı yağından daha etkili olduğu belirlendi. Sonuç olarak, değiştirilmiş WPI filminin başarılı antimikrobiyal özellikleri, onu özellikle mikrobiyolojik bozulmaya yatkın gıda ürünleri için potansiyel bir ambalaj malzemesi haline getirmektedir.

Keywords

Peynir altı suyu proteini izolatı, karanfil esansiyel yağı, kayısı esansiyel yağı, aktif film, mekanik özellik, tekstür profil analizi, kaşar peyniri.

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