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Quick-dissolvable heat-sealable edible films made from orange peel powder and guar gum for instant beverage packaging

Year 2024, , 115 - 128, 03.04.2024

Nalan Yazıcıoğlu , Kübra Siyasal

https://doi.org/10.3153/FH24011

Abstract

Water-soluble films provide convenience, notably in scenarios requiring single-dose or on-the-go packaging, such as dissolvable sachets for individual servings of beverages, effectively minimising excess packaging waste. The main aim of this study was to create edible films that are water-soluble and heat-sealable by utilising a blend of guar gum and orange peel powder.
The study investigated the impact of varying orange peel powder content on guar gum edible films’ properties. Physical (thickness, moisture content, swelling index, density, solubility), optical (colour, opacity, light transmittance), and barrier (water vapour transmission rate, water vapour permeability) properties of the films with different concentrations of orange peel powder were evaluated. Moreover, within the scope of utilising these films for packaging dry instant beverages, they were heat-sealed to form pouches and then filled with dry orange peel powder to evaluate their ability to dissolve instantly.
As the orange peel powder content in the films increased, thickness, density, and colour parameters such as redness, yellowness, ΔE, chroma, hue angle, and browning index also increased, resulting in more thick, vivid colours and significant colour changes. Conversely, moisture content, swelling index, and light transmittance decreased with higher orange peel levels, impacting the films' textural properties and rendering them more opaque for better protection against light, oxygen, and heat, essential for extending food product shelf life. Moreover, solubility increased as the orange peel content increased, indicating greater water interaction facilitated by the extract's potential plasticising effect.

Keywords

Orange peel Guar gum Edible films Dissolvable packaging

Ethical Statement

No human and animal subjects used in this study.

Supporting Institution

No funding received.

References

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Year 2024, , 115 - 128, 03.04.2024

Nalan Yazıcıoğlu , Kübra Siyasal

https://doi.org/10.3153/FH24011

Abstract

References

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  • Adilah, A. N., Jamilah, B., Noranizan, M. A., & Nur Hanani, Z. A. (2018). Utilization of mango peel extracts on the biodegradable films for active packaging. Food Packaging and Shelf Life, 16, 1–7. https://doi.org/10.1016/j.fpsl.2018.01.006
  • Akbaba, G., (2006). Yenilebilir ambalajlar, Bilim ve Teknik Dergisi, 30-32.
  • Akşehir, K. (2013). Ak dut (Morus alba) ve kara dut (Morus nigra) meyvelerinden üretilen yenilebilir filmlerin karakterizasyonu. Master's thesis. On Dokuz Mayıs University. Graduate School of Natural Sciences.
  • Amado, L.R., Silva, K.D.S., & Mauro, M.A. (2020). Effects of interactions between soy protein isolate and pectin on properties of soy protein‐based films. Journal of Applied Polymer Science, 137(21), 48732. https://doi.org/10.1002/app.48732
  • Amin, U., Khan, M.A., Akram, M.E., Said Al-Tawaha, A. R.M., Laishevtcev, A., & Shariati, M.A. (2019). Characterızatıon of composite edible films from aloe vera gel, beeswax and chitosan. Potravinarstvo, 13(1). https://doi.org/10.5219/1177
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  • Bari, A., & Giannouli, P. (2022). Evaluation of Biodegradable Gelatin and Gelatin–Rice Starch Coatings to Fresh Cut Zucchini Slices. Horticulturae, 8(11), 1031. https://doi.org/10.3390/horticulturae8111031
  • Basiak, E., Galus, S., & Lenart, A. (2015). Characterisation of composite edible films based on wheat starch and whey‐protein isolate. International Journal of Food Science & Technology, 50(2), 372-380. https://doi.org/10.1111/ijfs.12628
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  • Cabello, S.P., Takara, E.A., Marchese, J., & Ochoa, N.A. (2015). Influence of plasticizers in pectin films: Microstructural changes. Materials Chemistry and Physics, 162, 491-497. https://doi.org/10.1016/j.matchemphys.2015.06.019
  • Can, F. (2015). Portakal kabuğu tozunun bisküvi hamuru ve bisküvi kalitesi üzerine etkilerinin incelenmesi. Master's thesis. İnönü University. Graduate School of Natural Sciences.
  • Chandla, N.K., Saxena, D.C., & Singh, S. (2017). Amaranth (Amaranthus spp.) starch isolation, characterization, and utilization in development of clear edible films. Journal of Food Processing and Preservation, 41(6), e13217. https://doi.org/10.1111/jfpp.13217
  • Cin, P., & Gezer, C. (2017). Citrus fruits as a functional food and the relation with metabolic syndrome. Food and Health, 3(2), 49-58. https://doi.org/10.3153/JFHS17007
  • de Figueiredo Sousa, H.A., de Oliveira Filho, J.G., Egea, M.B., da Silva, E.R., Macagnan, D., Pires, M., & Peixoto, J. (2019). Active film incorporated with clove essential oil on storage of banana varieties. Nutrition & Food Science, 49(5), 911-924. https://doi.org/10.1108/NFS-09-2018-0262
  • Eça, K.S., Machado, M.T.C., Hubinger, M.D., & Menegalli, F.C. (2015). Development of active films from pectin and fruit extracts: Light protection, antioxidant capacity, and compounds stability. Journal of Food Science, 80(11), C2389–C2396. https://doi.org/10.1111/1750-3841.13074
  • Embuscado, M.E., & Huber, K.C. (2009). Edible films and coatings for food applications (Vol. 9). New York: Springer. ISBN: 978-0-387-92823-4
  • Fahrullah, F., Radiati, L.E., & Rosyidi, D. (2020). The physical characteristics of whey based edible film added with konjac. Current Research in Nutrition and Food Science Journal, 8(1), 333-339. https://doi.org/10.12944/CRNFSJ.8.1.31
  • Fishman, M.L., Coffin, D.R., Onwulata, C.I., & Willett, J.L. (2006). Two stage extrusion of plasticized pectin/poly (vinyl alcohol) blends. Carbohydrate Polymers, 65(4), 421-429. https://doi.org/10.1016/j.carbpol.2006.01.032
  • Gahruie, H.H., Mostaghimi, M., Ghiasi, F., Tavakoli, S., Naseri, M., & Hosseini, S.M.H. (2020). The effects of fatty acids chain length on the techno-functional properties of basil seed gum-based edible films. International Journal of Biological Macromolecules, 160, 245-251. https://doi.org/10.1016/j.ijbiomac.2020.05.136
  • Gontard, N., & Guilbert S. (1994). Bio-packaging: technology and properties of edible and/or biodegradable material of agricultural origin. Food Packaging and Preservation, 159-181. https://doi.org/10.1007/978-1-4615-2173-0_9
  • Gökmen, F.Ö. (2022). PVP/PVA blended hydrogels as a biofilm for use in food packaging applications. Food and Health, 8(3), 172-180. https://doi.org/10.3153/FH22017
  • Gustavsson, J., Cederberg, C., Sonesson, U., Van Otterdijk, R., & Meybeck, A. (2011). Global food losses and food waste. Rome: Food and Agriculture Organization of the United Nations. ttps://www.fao.org/3/i2697e/i2697e.pdf
  • Günkaya, Z., Demirel, R., & Banar, M. (2016). Portakal kabuğu atıklarından üretilen biyokompozit ambalaj filminin aflatoksinlere karşı etkisinin incelenmesi. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 22(6), 513-519. https://doi.org/10.5505/pajes.2016.92653
  • Hernandez, L.M., Xu, E.G., Larsson, H.C., Tahara, R., Maisuria, V.B., & Tufenkji, N. (2019). Plastic teabags release billions of microparticles and nanoparticles into tea. Environmental science & technology, 53(21), 12300-12310. ttps://doi.org/10.1021/acs.est.9b02540
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There are 61 citations in total.

Details

Primary Language English
Subjects Food Packaging, Preservation and Processing
Journal Section Research Articles
Authors

Nalan Yazıcıoğlu 0000-0001-9569-3361

Kübra Siyasal 0000-0001-6758-3624

Early Pub Date March 12, 2024
Publication Date April 3, 2024
Submission Date December 11, 2023
Acceptance Date March 1, 2024
Published in Issue Year 2024

Cite

APA Yazıcıoğlu, N., & Siyasal, K. (2024). Quick-dissolvable heat-sealable edible films made from orange peel powder and guar gum for instant beverage packaging. Food and Health, 10(2), 115-128. https://doi.org/10.3153/FH24011

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