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

Nalan Yazıcıoğlu; Kübra Siyasal

doi:10.3153/FH24011

Araştırma Makalesi

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

Yıl 2024, Cilt: 10 Sayı: 2, 115 - 128, 03.04.2024

Nalan Yazıcıoğlu , Kübra Siyasal

https://doi.org/10.3153/FH24011

Öz

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.

Anahtar Kelimeler

Orange peel, Guar gum, Edible films, Dissolvable packaging

Etik Beyan

No human and animal subjects used in this study.

Destekleyen Kurum

No funding received.

Kaynakça

Association of Analytical Chemists (AOAC) (1984). Standard Official Methods of Analysis of the Association of Analytical Chemists. 14th edition, S.W Williams (Ed), Washington, DC., p. 12.
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
Athmaselvi, K.A., Sumitha, P., & Revathy, B.J.I.A. (2013). Development of Aloe vera based edible coating for tomato. International Agrophysics, 27(4). https://doi.org/10.2478/intag-2013-0006
Aydogdu, A., Radke, C.J., Bezci, S., & Kirtil, E. (2020). Characterization of curcumin incorporated guar gum/orange oil antimicrobial emulsion films. International Journal of Biological Macromolecules, 148, 110-120. https://doi.org/10.1016/j.ijbiomac.2019.12.255
Azab, D.E.S.H., Almoselhy, R.I., & Mahmoud, M.H. (2022). Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high‐speed homogenizer. Journal of Food Processing and Preservation, e17235. https://doi.org/10.1111/jfpp.17235
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
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Bellur Nagarajaiah, S., & Prakash, J. (2015). Chemical composition and bioactive potential of dehydrated peels of Benincasa hispida, Luffa acutangula, and Sechium edule. Journal of Herbs, Spices & Medicinal Plants, 21(2), 193-202. https://doi.org/10.1080/10496475.2014.940437
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
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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
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Yıl 2024, Cilt: 10 Sayı: 2, 115 - 128, 03.04.2024

Nalan Yazıcıoğlu , Kübra Siyasal

https://doi.org/10.3153/FH24011

Öz

Kaynakça

Association of Analytical Chemists (AOAC) (1984). Standard Official Methods of Analysis of the Association of Analytical Chemists. 14th edition, S.W Williams (Ed), Washington, DC., p. 12.
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
Athmaselvi, K.A., Sumitha, P., & Revathy, B.J.I.A. (2013). Development of Aloe vera based edible coating for tomato. International Agrophysics, 27(4). https://doi.org/10.2478/intag-2013-0006
Aydogdu, A., Radke, C.J., Bezci, S., & Kirtil, E. (2020). Characterization of curcumin incorporated guar gum/orange oil antimicrobial emulsion films. International Journal of Biological Macromolecules, 148, 110-120. https://doi.org/10.1016/j.ijbiomac.2019.12.255
Azab, D.E.S.H., Almoselhy, R.I., & Mahmoud, M.H. (2022). Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high‐speed homogenizer. Journal of Food Processing and Preservation, e17235. https://doi.org/10.1111/jfpp.17235
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
Bellur Nagarajaiah, S., & Prakash, J. (2015). Chemical composition and bioactive potential of dehydrated peels of Benincasa hispida, Luffa acutangula, and Sechium edule. Journal of Herbs, Spices & Medicinal Plants, 21(2), 193-202. https://doi.org/10.1080/10496475.2014.940437
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
Jadhav, E.B., Sankhla, M.S., Bhat, R.A., & Bhagat, D.S. (2021). Microplastics from food packaging: An overview of human consumption, health threats, and alternative solutions. Environmental Nanotechnology, Monitoring & Management, 16, 100608. https://doi.org/10.1016/j.enmm.2021.100608
Janjarasskul, T., Tananuwong, K., Phupoksakul, T., & Thaiphanit, S. (2020). Fast dissolving, hermetically sealable, edible whey protein isolate-based films for instant food and/or dry ingredient pouches. LWT-Food Science and Technology, 134, 110102. https://doi.org/10.1016/j.lwt.2020.110102
Jiang, H., Zhang, W., Chen, L., Liu, J., Cao, J., & Jiang, W. (2022). Recent advances in guar gum-based films or coatings: Diverse property enhancement strategies and applications in foods. Food Hydrocolloids, 108278. https://doi.org/10.1016/j.foodhyd.2022.108278
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Toplam 61 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	İngilizce
Konular	Gıda Ambalajlama, Saklama ve İşleme
Bölüm	Research Articles
Yazarlar	Nalan Yazıcıoğlu 0000-0001-9569-3361 Kübra Siyasal 0000-0001-6758-3624
Erken Görünüm Tarihi	12 Mart 2024
Yayımlanma Tarihi	3 Nisan 2024
Gönderilme Tarihi	11 Aralık 2023
Kabul Tarihi	1 Mart 2024
Yayımlandığı Sayı	Yıl 2024Cilt: 10 Sayı: 2

Kaynak Göster

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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