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Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۳، شماره ۵، صفحات ۱۹۹۴-۲۰۱۰
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عنوان انگلیسی Muffin Cake Coating Using Antioxidant and Antimicrobial Edible Film and Investigating Its Functional, Microbial and Sensory Characteristics During the Storage Time
چکیده انگلیسی مقاله Antioxidant and antibacterial gelatin and HPMC (hydroxypropyl methylcellulose) based edible films have been studied by the incorporation of clove and cinnamon cinnamon powder and it’s ethanol extract as natural antioxidants and antibacterial agents. In addition, was used linseed oil as a plasticizer. Color, opacity, water activity, water solubility, morphology and weight analyzes were performed on edible films. High water solubility was detected in non-oily edible film samples. The water solubility value, which was 94.87 in non-oily film samples, decreased to 78.00 with the addition of oil. It was determined that the addition of natural preservatives increased the opacity value, but decreased the water activity and water solubility value. The highest opacity value of 0.13 was determined in the film samples containing cinnamon powder. For the opacity value, which is of great importance in the packaging material, the addition of oil to the films and the film-forming material was not found to be statistically significant. It has been observed that HPMC-containing films have inhomogeneous morphology compared to gelatin-containing edible films, and this heterogeneous distribution is increased by the addition of oil and natural preservatives. Linseed oil addition resulted in lower water activity and water solubility values than non-oily film equationtions. Three different film solutions were selected among 20 different edible film samples and the muffin cakes were coated. The functional, sensory and microbiological properties of edible film-coated muffin cakes were determined
by comparing them with the uncoated cake sample. Cake samples were subjected to moisture content, pH and titratable acidity, texture and microbiology analysis during the storage period (1st, 8th and 15th days). After 15 days of storage, it was determined that the clove extract film coating had a more positive effect on maintaining the moisture value of the muffin cakes compared to the cinnamon extract film coating. There was no statistically significant difference in the moisture value of muffin cakes covered with edible films containing plain and clove extract during storage. While the moisture values of the muffin cakes covered with cinnamon extract film were similar on the 1st and 8th days, this value was different on the 15th day. It was observed that muffin cakes with film coating during storage presented lower hardness and titration acidity values than the cake without coating, so the edible film coating formed a moisture barrier. According to the results of performed analysis, it was concluded that the film coating had a positive effect on nutrition, sensory, and texture of muffin cake.
کلیدواژه‌های انگلیسی مقاله edible film coatings,Storage,natural antimicrobial agent,Gelatin,Linseed oil,muffin cake
نویسندگان مقاله Esma Nur Bulut |
Department of Food Technology, Food Agriculture and Livestock Vocational School, Bingol University, Bingol, TURKEY

Nilgün Ertaş |
Department of Food Engineering, Engineering Faculty, Necmettin Erbakan University, Koyceğiz Campus, Konya, TURKEY

نشانی اینترنتی https://ijcce.ac.ir/article_709957_2954cf67def3517329230cac2fda7ac3.pdf
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