Physical, mechanical, and thermal properties of gelatine-based edible film made using kefir: Monitoring Aspergillus flavus and A. parasiticus growth on the film surface
Corresponding Author
Gamze Üçok
Faculty of Engineering, Department of Food Engineering, Necmettin Erbakan University, Konya, Turkey
Correspondence
Gamze Üçok, Faculty of Engineering, Department of Food Engineering, Necmettin Erbakan University, Konya 42090, Turkey.
Email: [email protected]
Contribution: Formal analysis, Investigation, Visualization, Writing - original draft
Search for more papers by this authorÜmmügülsüm Kara
Faculty of Engineering, Department of Food Engineering, Necmettin Erbakan University, Konya, Turkey
Contribution: Investigation, Writing - original draft
Search for more papers by this authorDurmuş Sert
Faculty of Engineering, Department of Food Engineering, Necmettin Erbakan University, Konya, Turkey
Contribution: Conceptualization, Methodology, Project administration, Writing - review & editing
Search for more papers by this authorCorresponding Author
Gamze Üçok
Faculty of Engineering, Department of Food Engineering, Necmettin Erbakan University, Konya, Turkey
Correspondence
Gamze Üçok, Faculty of Engineering, Department of Food Engineering, Necmettin Erbakan University, Konya 42090, Turkey.
Email: [email protected]
Contribution: Formal analysis, Investigation, Visualization, Writing - original draft
Search for more papers by this authorÜmmügülsüm Kara
Faculty of Engineering, Department of Food Engineering, Necmettin Erbakan University, Konya, Turkey
Contribution: Investigation, Writing - original draft
Search for more papers by this authorDurmuş Sert
Faculty of Engineering, Department of Food Engineering, Necmettin Erbakan University, Konya, Turkey
Contribution: Conceptualization, Methodology, Project administration, Writing - review & editing
Search for more papers by this authorAbstract
In present work, the effect of kefir use on edible film quality was characterized, and the mold growth on the films was monitored. Kefir was used in the production of gelatine-based film at concentrations ranging from 10% to 50%. The thickness of the films did not change with the use of kefir, however, their density increased. Hydrophilic properties of the films increased due to the decrease in the contact angle values of the films. The addition of kefir increased the greenness and yellowness of films and more significantly the opacity. The surface morphology of the films improved with the use of kefir, however cloudy structures were observed with excessive use. Kefir has also slightly reduced the mechanical properties of the films. Maximum thermogravimetric weight loss was determined on films with 30 and 50% kefir added. While no growth of Aspergillus flavus and A. paraciticus was observed on the film surface for 10 days.
Novelty impact statement
In the food and packaging industry, efforts to increase the use of natural packaging materials such as environmentally friendly, biodegradable coating, and edible films that can be used instead of petrochemical packaging materials are gaining importance. For this purpose, in this study, the use of kefir in the production of edible films was considered as an alternative. The use of kefir, which has many health benefits, contains a wide variety of antimicrobials and is the source of some probiotic strains, in the production of edible films gains importance in terms of functional food development.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available on request from the corresponding author.
Supporting Information
| Filename | Description |
|---|---|
| jfpp16778-sup-0001-supinfo.pdfPDF document, 433.6 KB |
Appendix S1 Supinfo |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
REFERENCES
- Ahmad, M., Benjakul, S., Prodpran, T., & Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28(1), 189–199. https://doi.org/10.1016/j.foodhyd.2011.12.003
- Anonymous. (2022). How to measure tensile strength/breaking strength. Stable Micro Systems. Retrieved January 07, 2022, from https://www.stablemicrosystems.com/MeasureTensileStrength.html
- ASTM (2002). Standard test method for tensile properties of thin plastic sheeting. In D882-02. ASTM International.
- Beshkova, D. M., Simova, E. D., Frengova, G. I., Simov, Z. I., & Dimitrov, Z. P. (2003). Production of volatile aroma compounds by kefir starter cultures. International Dairy Journal, 13(7), 529–535. https://doi.org/10.1016/S0958-6946(03)00058-X
- Cardoso, J. C., Albuquerque, R. L. C., Jr., Padilha, F. F., Bittencourt, F. O., de Freitas, O., Nunes, P. S., Pereira, N. L., Fonseca, M. J. V., & Araújo, A. A. S. (2011). Effect of the Maillard reaction on properties of casein and casein films. Journal of Thermal Analysis and Calorimetry, 104(1), 249–254. https://doi.org/10.1007/s10973-010-1044-x
- Cazón, P., Vázquez, M., & Velazquez, G. (2018). Composite films of regenerate cellulose with chitosan and polyvinyl alcohol: Evaluation of water adsorption, mechanical and optical properties. International Journal of Biological Macromolecules, 117, 235–246. https://doi.org/10.1016/j.ijbiomac.2018.05.148
- Chen, M., Liu, F., Chiou, B.-S., Sharif, H. R., Xu, J., & Zhong, F. (2017). Characterization of film-forming solutions and films incorporating free and nanoencapsulated tea polyphenol prepared by gelatins with different bloom values. Food Hydrocolloids, 72, 381–388. https://doi.org/10.1016/j.foodhyd.2017.05.001
- Cheng, Y., Wang, W., Zhang, R., Zhai, X., & Hou, H. (2021). Effect of gelatin bloom values on the physicochemical properties of starch/gelatin–beeswax composite films fabricated by extrusion blowing. Food Hydrocolloids, 113, 106466. https://doi.org/10.1016/j.foodhyd.2020.106466
- de Jesus, G. L., Baldasso, C., Marcílio, N. R., & Tessaro, I. C. (2020). Demineralized whey–gelatin composite films: Effects of composition on film formation, mechanical, and physical properties. Journal of Applied Polymer Science, 137(42), 49282. https://doi.org/10.1002/app.49282
- Farnworth, E. R. (2005). Kefir—A complex probiotic. Food Science and Technology Bulletin: Functional Foods, 2(1), 1–17.
10.1616/1476-2137.13938 Google Scholar
- Farrag, Y., Malmir, S., Montero, B., Rico, M., Rodríguez-Llamazares, S., Barral, L., & Bouza, R. (2018). Starch edible films loaded with donut-shaped starch microparticles. LWT, 98, 62–68. https://doi.org/10.1016/j.lwt.2018.08.020
- Gennadios, A., Hanna, M. A., & Kurth, L. B. (1997). Application of edible coatings on meats, poultry and seafoods: A review. LWT - Food Science and Technology, 30(4), 337–350. https://doi.org/10.1006/fstl.1996.0202
- Ghasemlou, M., Khodaiyan, F., & Oromiehie, A. (2011). Rheological and structural characterisation of film-forming solutions and biodegradable edible film made from kefiran as affected by various plasticizer types. International Journal of Biological Macromolecules, 49(4), 814–821. https://doi.org/10.1016/j.ijbiomac.2011.07.018
- Godbillot, L., Dole, P., Joly, C., Rogé, B., & Mathlouthi, M. (2006). Analysis of water binding in starch plasticized films. Food Chemistry, 96(3), 380–386. https://doi.org/10.1016/j.foodchem.2005.02.054
- Gontard, N., Guilbert, S., & Cuq, J. L. (2006). Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film. Journal of Food Science, 58, 206–211. https://doi.org/10.1111/j.1365-2621.1993.tb03246.x
10.1111/j.1365?2621.1993.tb03246.x Google Scholar
- Gul, O., Mortas, M., Atalar, I., Dervisoglu, M., & Kahyaoglu, T. (2015). Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture. Journal of Dairy Science, 98(3), 1517–1525. https://doi.org/10.3168/jds.2014-8755
- Güzel-Seydim, Z. B., Seydim, A. C., Greene, A. K., & Bodine, A. B. (2000). Determination of organic acids and volatile flavor substances in kefir during fermentation. Journal of Food Composition and Analysis, 13(1), 35–43. https://doi.org/10.1006/jfca.1999.0842
- Ismaiel, A. A., Ghaly, M. F., & El-Naggar, A. K. (2011). Milk kefir: Ultrastructure, antimicrobial activity and efficacy on aflatoxin B1 production by aspergillus flavus. Current Microbiology, 62(5), 1602–1609. https://doi.org/10.1007/s00284-011-9901-9
- Jeong, D., Kim, D.-H., Kang, I.-B., Kim, H., Song, K.-Y., Kim, H.-S., & Seo, K.-H. (2017). Characterization and antibacterial activity of a novel exopolysaccharide produced by lactobacillus kefiranofaciens DN1 isolated from kefir. Food Control, 78, 436–442. https://doi.org/10.1016/j.foodcont.2017.02.033
- John, S. M., & Deeseenthum, S. (2015). Properties and benefits of kefir-a review. Songklanakarin Journal of Science and Technology, 37(3), 275–282.
- Karbowiak, T., Debeaufort, F., & Voilley, A. (2006). Importance of surface tension characterization for food, pharmaceutical and packaging products: A review. Critical Reviews in Food Science and Nutrition, 46(5), 391–407. https://doi.org/10.1080/10408390591000884
- Kesenkaş, H., Gürsoy, O., & Özbaş, H. (2017). Chapter 14 - kefir. In J. Frias, C. Martinez-Villaluenga, & E. Peñas (Eds.), Fermented foods in health and disease prevention (pp. 339–361). Academic Press. https://doi.org/10.1016/B978-0-12-802309-9.00014-5
- Khazaei, N., Esmaiili, M., Djomeh, Z. E., Ghasemlou, M., & Jouki, M. (2014). Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum. Carbohydrate Polymers, 102, 199–206. https://doi.org/10.1016/j.carbpol.2013.10.062
- Kumar, S., Mitra, A., & Halder, D. (2017). Centella asiatica leaf mediated synthesis of silver nanocolloid and its application as filler in gelatin based antimicrobial nanocomposite film. LWT, 75, 293–300. https://doi.org/10.1016/j.lwt.2016.06.061
- Langton, M., & Hermansson, A.-M. (1992). Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH. Food Hydrocolloids, 5(6), 523–539. https://doi.org/10.1016/S0268-005X(09)80122-7
- Lapčík, L., Lapčíková, B., Otyepková, E., Otyepka, M., Vlček, J., Buňka, F., & Salek, R. N. (2015). Surface energy analysis (SEA) and rheology of powder milk dairy products. Food Chemistry, 174, 25–30. https://doi.org/10.1016/j.foodchem.2014.11.017
- Ma, Y., Cao, X., Feng, X., Ma, Y., & Zou, H. (2007). Fabrication of super-hydrophobic film from PMMA with intrinsic water contact angle below 90°. Polymer, 48(26), 7455–7460. https://doi.org/10.1016/j.polymer.2007.10.038
- Medrano, M., Pérez, P. F., & Abraham, A. G. (2008). Kefiran antagonizes cytopathic effects of Bacillus cereus extracellular factors. International Journal of Food Microbiology, 122(1), 1–7. https://doi.org/10.1016/j.ijfoodmicro.2007.11.046
- Nilsuwan, K., Benjakul, S., & Prodpran, T. (2016). Influence of palm oil and glycerol on properties of fish skin gelatin-based films. Journal of Food Science and Technology, 53(6), 2715–2724. https://doi.org/10.1007/s13197-016-2243-7
- Ojagh, S. M., Rezaei, M., Razavi, S. H., & Hosseini, S. M. H. (2010). Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry, 122(1), 161–166. https://doi.org/10.1016/j.foodchem.2010.02.033
- Oliveira, N. L., Rodrigues, A. A., Oliveira Neves, I. C., Teixeira Lago, A. M., Borges, S. V., & de Resende, J. V. (2019). Development and characterization of biodegradable films based on Pereskia aculeata miller mucilage. Industrial Crops and Products, 130, 499–510. https://doi.org/10.1016/j.indcrop.2019.01.014
- Ozdemir, M., & Floros, J. D. (2008). Optimization of edible whey protein films containing preservatives for mechanical and optical properties. Journal of Food Engineering, 84(1), 116–123. https://doi.org/10.1016/j.jfoodeng.2007.04.029
- Ozturkoglu-Budak, S., Akal, H. C., & Türkmen, N. (2021). Use of kefir and buttermilk to produce an innovative quark cheese. Journal of Food Science and Technology, 58(1), 74–84. https://doi.org/10.1007/s13197-020-04516-0
- Pires, C., Ramos, C., Teixeira, G., Batista, I., Mendes, R., Nunes, L., & Marques, A. (2011). Characterization of biodegradable films prepared with hake proteins and thyme oil. Journal of Food Engineering, 105(3), 422–428. https://doi.org/10.1016/j.jfoodeng.2011.02.036
- Razavi, S. M. A., Mohammad Amini, A., & Zahedi, Y. (2015). Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration. Food Hydrocolloids, 43, 290–298. https://doi.org/10.1016/j.foodhyd.2014.05.028
- Rodrigues, K. L., Caputo, L. R. G., Carvalho, J. C. T., Evangelista, J., & Schneedorf, J. M. (2005). Antimicrobial and healing activity of kefir and kefiran extract. International Journal of Antimicrobial Agents, 25(5), 404–408. https://doi.org/10.1016/j.ijantimicag.2004.09.020
- Sert, D., Üçok, G., Kara, Ü., & Mercan, E. (2021). Development of gelatine-based edible film by addition of whey powders with different demineralisation ratios: Physicochemical, thermal, mechanical and microstructural characteristics. International Journal of Dairy Technology, 74(2), 414–424. https://doi.org/10.1111/1471-0307.12763
- Simova, E., Simov, Z., Beshkova, D., Frengova, G., Dimitrov, Z., & Spasov, Z. (2006). Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them. International Journal of Food Microbiology, 107(2), 112–123. https://doi.org/10.1016/j.ijfoodmicro.2005.08.020
- Siripatrawan, U., & Harte, B. R. (2010). Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocolloids, 24(8), 770–775. https://doi.org/10.1016/j.foodhyd.2010.04.003
- Stading, M., & Hermansson, A.-M. (1990). Viscoelastic behaviour of β-lactoglobulin gel structures. Food Hydrocolloids, 4(2), 121–135. https://doi.org/10.1016/S0268-005X(09)80013-1
- Ulusoy, B. H., Çolak, H., Hampikyan, H., & Erkan, M. E. (2007). An in vitro study on the antibacterial effect of kefir against some food-borne pathogens. Türk Mikrobiyoloji Cemiyeti Dergisi, 37(2), 103–107.
- Vogler, E. A. (1998). Structure and reactivity of water at biomaterial surfaces. Advances in Colloid and Interface Science, 74(1), 69–117. https://doi.org/10.1016/S0001-8686(97)00040-7
- Walsh, A. M., Crispie, F., Kilcawley, K., O’Sullivan, O., O’Sullivan, M. G., Claesson, M. J., & Cotter, P. D. (2016). Microbial succession and flavor production in the fermented dairy beverage kefir. mSystems, 1(5), e00052-00016. https://doi.org/10.1128/mSystems.00052-16
10.1128/mSystems.00052?16 Google Scholar
- Witthuhn, R. C., Schoeman, T., & Britz, T. J. (2005). Characterisation of the microbial population at different stages of kefir production and kefir grain mass cultivation. International Dairy Journal, 15(4), 383–389. https://doi.org/10.1016/j.idairyj.2004.07.016
- Yoo, S. R., & Krochta, J. M. (2011). Whey protein–polysaccharide blended edible film formation and barrier, tensile, thermal and transparency properties. Journal of the Science of Food and Agriculture, 91(14), 2628–2636. https://doi.org/https://doi.org/10.1002/jsfa.4502
- Zhou, T., Huo, R., Kwok, L.-Y., Li, C., Ma, Y., Mi, Z., & Chen, Y. (2019). Effects of applying lactobacillus helveticus H9 as adjunct starter culture in yogurt fermentation and storage. Journal of Dairy Science, 102(1), 223–235. https://doi.org/10.3168/jds.2018-14602
