Özet:

The packaging of food plays an important role in the supply chain and packaging constitutes an important part of the final processing. Edible films and coatings are one of the emerging strategies for food quality optimization. Edible films and coatings have the potential to maintain quality, extend shelf life and contribute to the economic efficiency of packaging materials. In addition, due to health concerns of consumers, the demand for high quality products containing only natural ingredients has been increased. For this purpose, new packaging materials of natural origin have been developed and characterized. In this project, the effect of the addition of skim milk powder (SMP) produced by applying high-pressure homogenization (HPH) on physical and mechanical properties of edible films was investigated. For this purpose, SMP was produced by spray-drying from HPH-treated milk concentrate at 50 MPa. SMP was used at the rate of 1%, 2% and 3% in the production of gelatin-based edible films. Increasing SMP addition resulted in an increase in the density and brightness (L*) of the films compared to the control sample. The hydrophobicity of edible films increased with the addition of SMP. The elongation at break of the samples varied in the range of 245.40-295-28% and the addition of SMP at an increasing rate increased this value. The toughness values of edible films have been determined in the range of 2.86-3.75 MJ/m3. The lowest toughness value was determined in the sample containing 3% HPH-treated SMP and the highest value was determined in the control sample.

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