DEVELOPMENT OF PEA FLOUR BASED FILMS CONTAINING ONION SKIN POWDER FOR ACTIVE FOOD PACKAGING.

Date

2023-6-16

Author

Kızıl, Emre

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The food industry has opportunities to add value as peas and pea products become worthwhile alternatives to conventional ingredients. Adding different bioactive substances, such as antioxidants and antimicrobials, into the edible films are important to improve microbial safety and nutritional and sensory aspects of foods. In addition, edible coatings can protect the bioactive compounds from environmental effects. In this study, the effects of pH (8, 11), onion skin powder extract content (0.5%, 1%), and homogenization techniques (high-speed homogenization, ultrasonication) on the characteristics of films (water vapor permeability, total phenolic content, solubility, moisture content, tensile strength, elastic modulus, and color) were determined. According to the results, low pH and high-speed homogenization was more effective for moisture, tensile strength, elastic modulus and yellowness values while ultrasonication was more effective for color properties. Films were not significantly different in terms of solubility and water vapor permeability. As pH was increased, the values for total color change, lightness and redness values increased. Ultrasonication was more effective on lightness rather than other color properties. High onion skin powder extract was significantly effective on TPC and total color change. As long as mechanical properties, moisture content, yellowness values were considered, at film with pH of 8, containing 0.5% onion skin powder extract and treated with high-speed homogenization were selected as the best one This study showed that casting is a promising technique for making biopolymer-based active films that can be applied in the packaging industry.

Subject Keywords

Biodegradable Film, Pea Flour, Edible Active Film, Casting Method

URI

https://hdl.handle.net/11511/104532

Collections

Graduate School of Natural and Applied Sciences, Thesis