Physical, mechanical, and thermal properties of gelatine‐based edible film made using kefir: Monitoring Aspergillus flavus and A. parasiticus growth on the film surface

Abstract

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 gelatinebased 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.

Gelatine-Based Biopolymer Film Produced from Ozone-Treated Film-Forming Solutions Containing Whey Protein Concentrate: Effects on Physical, Mechanical, and Thermal Characteristics

“…Moreover, when milk-based products are utilised, the colour values are frequently impacted in this manner. A previous study reported that the colour differences in gelatine films with kefir addition were similar to the present study [51]. The colour difference (∆E*) indicates the degree of the total colour difference from the control sample.…”

“…This is thought to be beneficial for biopolymer film technologies. Previous studies have reported similar values for weight loss [5,51].…”

“…The highest tensile stress that a film can withstand during testing without rupturing is referred to as its tensile strength. This characteristic affects whether edible coatings are suitable for use as packaging material [51]. Tensile strength is of great interest because maintaining the film's integrity is crucial to food quality and safety [56].…”

Nutritional Characteristics, Health Impact, and Applications of Kefir

“…The inclusion of kefir enhanced the greenness, yellowness, and opacity of the films. This suggests that kefir could be a more environmentally sustainable alternative to petrochemical packaging, as it showed no growth of harmful microorganisms over a 10-day period, highlighting potential benefits for both environmental sustainability and human health [160].…”