Olive Oil Mill Waste-Water: An Approach to Valorize it as an Edible Film in Kashar Cheese Packaging
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer Science and Business Media B.V.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Purpose: Olive oil mill waste-water (OMW) produced in large amounts is really a trouble for the environment. The application potential of the extract of OMW as a promising ingredient in the preparation of edible films was investigated, and its applicability in the packaging of kashar cheese was evaluated. Method: The physical, mechanical and antioxidant properties of the edible films were determined. OMW extract was added in 3 different concentrations (5, 10, 15%) to the edible films produced from gelatin-based solutions. Kashar cheese samples coated with OMW extract added edible films were evaluated by sensory analysis. Results: Total phenolic component (TPC), total antioxidant activity (TAA) and film thickness increased as the concentration of OMW extract of the edible films increased. The water solubility, water vapor permeability, elongation at break and moisture content of the films showed no significant difference. The a* and b* values of the edible films showed a significant increase as the OMW extract concentration in the edible film formulation increased, while a significant decrease was observed in the L* and whiteness index (WI) values. Edible film-coated cheese samples containing 5 and 10% OMW extract were similar based on color, flavour and preference. Conclusion: The results showed that OMW extract can be used as a new antioxidant source in the packaging of kashar cheese with edible film. Graphical Abstract: [Figure not available: see fulltext.]. © 2023, The Author(s), under exclusive licence to Springer Nature B.V.
Açıklama
Anahtar Kelimeler
Bioactive compounds, Edible film, Kashar cheese, Olive oil mill waste-water, Sensory analysis, Antioxidants, Extraction, Film preparation, Olive oil, Antioxidant properties, Bioactive compounds, Edible films, Kashar cheese, Large amounts, Oil-mill waste, Olive oil mill waste-water, Olive oil mills wastes, Physical-mechanical properties, Water extracts, Sensory analysis
Kaynak
Waste and Biomass Valorization
WoS Q Değeri
Scopus Q Değeri
Q2
