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

Authors : Yeşil Işık Erdem, Sevim Kaya, Burcu Gökkaya Erdem

Pages : 299-311

Doi:10.15237/gida.GD23137

View : 108 | Download : 81

Publication Date : 2024-04-15

Article Type : Research Paper

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

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