Sustainable edible films based on seaweed mucilage enriched with pomegranate peel extract

Huriye Gözde Ceylan

Makale detayları

Sustainable edible films based on seaweed mucilage enriched with pomegranate peel extract

Yazarlar:

Huriye Gözde Ceylan

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Ambalajlama | Saklama ve İşleme

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 3, pp.421-429

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001328291

pISSN:

2587-1358

Anahtar kelimeler:

Özet:

 The objective of this study was to develop sustainable edible films based on seaweed mucilage Chondrus crispus containing pomegranate peel extract PPE. For this purpose, films containing different concentrations of PPE 0, 0.25, 0.50, and 1; wv were evaluated for their thickness, mechanical properties, color, opacity, antioxidant capacity, and total phenolic content TPC. The incorporation of PPE significantly affected the values of elongation at break, color, antioxidant capacity, and TPC p0.05. However, the effect of PPE incorporation on the thickness, tensile strength, and opacity of the films was not significant p0.05. The addition of PPE significantly p0.05 increased the elasticity of the films, with the highest elongation at break observed in the film containing 0.5 PPE 126.90. The DPPH scavenging activity of the films containing PPE ranged from 0.13 to 0.23 mmol TEACg, and the TPC values ranged from 8.39 to 29.95 mg GAEg film. The antioxidant capacity and TPC values of the films increased significantly p0.05 with higher concentrations of PPE. The addition of PPE resulted in a decrease in film brightness, but an increase in redness and yellowness. In conclusion, the developed films offer a promising alternative for sustainable edible film production.

 The objective of this study was to develop sustainable edible films based on seaweed mucilage Chondrus crispus containing pomegranate peel extract PPE. For this purpose, films containing different concentrations of PPE 0, 0.25, 0.50, and 1; wv were evaluated for their thickness, mechanical properties, color, opacity, antioxidant capacity, and total phenolic content TPC. The incorporation of PPE significantly affected the values of elongation at break, color, antioxidant capacity, and TPC p0.05. However, the effect of PPE incorporation on the thickness, tensile strength, and opacity of the films was not significant p0.05. The addition of PPE significantly p0.05 increased the elasticity of the films, with the highest elongation at break observed in the film containing 0.5 PPE 126.90. The DPPH scavenging activity of the films containing PPE ranged from 0.13 to 0.23 mmol TEACg, and the TPC values ranged from 8.39 to 29.95 mg GAEg film. The antioxidant capacity and TPC values of the films increased significantly p0.05 with higher concentrations of PPE. The addition of PPE resulted in a decrease in film brightness, but an increase in redness and yellowness. In conclusion, the developed films offer a promising alternative for sustainable edible film production.

 The objective of this study was to develop sustainable edible films based on seaweed mucilage Chondrus crispus containing pomegranate peel extract PPE. For this purpose, films containing different concentrations of PPE 0, 0.25, 0.50, and 1; wv were evaluated for their thickness, mechanical properties, color, opacity, antioxidant capacity, and total phenolic content TPC. The incorporation of PPE significantly affected the values of elongation at break, color, antioxidant capacity, and TPC p0.05. However, the effect of PPE incorporation on the thickness, tensile strength, and opacity of the films was not significant p0.05. The addition of PPE significantly p0.05 increased the elasticity of the films, with the highest elongation at break observed in the film containing 0.5 PPE 126.90. The DPPH scavenging activity of the films containing PPE ranged from 0.13 to 0.23 mmol TEACg, and the TPC values ranged from 8.39 to 29.95 mg GAEg film. The antioxidant capacity and TPC values of the films increased significantly p0.05 with higher concentrations of PPE. The addition of PPE resulted in a decrease in film brightness, but an increase in redness and yellowness. In conclusion, the developed films offer a promising alternative for sustainable edible film production.

 Bu çalışmanın amacı, nar kabuğu ekstraktı NKE içeren deniz yosunu müsilajı Chondrus crispus esaslı sürdürülebilir yenilebilir filmler geliştirmekti. Bu amaçla, farklı konsantrasyonlarda 0, 0.25, 0.50 ve 1; ah NKE içeren filmler kalınlık, mekanik özellikler, renk, opaklık, antioksidan aktivite ve toplam fenolik içeriği TPC açısından incelendi. NKE ilavesi filmlerin uzama katsayısı, renk, antioksidan aktivite ve TPC değerleri üzerinde önemli p0.05 bir etkiye sahipti. Ancak, NKE ilavesinin filmlerin kalınlığı, çekme direnci ve opaklık değerleri üzerindeki etkisi önemli değildi p0.05. NKE ilavesi filmlerin elastikiyetini önemli p0.05 düzeyde artırdı ve en yüksek uzama katsayısı değeri 0.5 NKE içeren filmde  126.90 belirlendi. NKE içeren filmlerin DPPH süpürme aktivitesi 0.13-0.23 mmol TEACg arasında değişirken, TPC değerleri 8.39-29.95 mg GAEg film aralığında bulundu. Bunlara ek olarak, filmlerin antioksidan aktivite ve TPC değerleri, NKE konsantrasyonunun artmasıyla birlikte belirgin p0.05 düzeyde arttı. NKE ilavesi filmlerin parlaklığında azalmaya, ancak kırmızılık ve sarılıkta artışa neden oldu. Sonuç olarak, geliştirilen filmler sürdürülebilir yenilebilir film üretimi için umut verici bir alternatif sunmaktadır.

Makale detayları

Sustainable edible films based on seaweed mucilage enriched with pomegranate peel extract

Yazarlar:

Huriye Gözde Ceylan

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Ambalajlama | Saklama ve İşleme

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 3, pp.421-429

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001328291

pISSN:

2587-1358

Edible film

Sustainable film

Seaweed

Chondrus crispus

Natural extractYenilebilir film

Sürdürülebilir film

Deniz yosunu

Chondrus crispus

Doğal ekstrakt

Sayı

Makale detayları

Yazarlar: Huriye Gözde Ceylan

Yayıncı: Harran University

Ana Başlıklar: Gıda Ambalajlama | Saklama ve İşleme

Dergi: Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 3, pp.421-429

Belge Tipi: Makale

Yayın Tarihi: 9/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001328291

pISSN: 2587-1358

Sayı

Yazarlar:

Huriye Gözde Ceylan

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Ambalajlama | Saklama ve İşleme

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 3, pp.421-429

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001328291

pISSN:

2587-1358