Use of extracts from olive oil production wastes as functional components
Project no. 23385 · Status: Kapanmış · 2021
Summary
<p>In this study, it was aimed to use the extracts obtained from olive pomace (P) and olive black water (ZK), which are the residues of olive oil production, in the production of edible films as functional components and to coat a food product (cheese) with edible film and to determine the changes in quality characteristics during 14 days of storage. In the first part of the study, extracts from P and ZK were obtained and the total antioxidant activity and total phenolic component amounts of the extracts were determined. Antioxidant activity (AA) was determined as 8.1 mmol Trolox/L in olive pomace extract (PE), 175.2 mmol Trolox/L in olive oil mill waste water extract (ZKE), and total phenolic content (TPC) was determined as 1.4 mmol GAE/L for PE and 55.59 mmol GAE/L for ZKE. In the second part of the study, edible films were prepared with the obtained extracts (PE and ZKE) at a ratio of 5, 10, 15% and some physical (film thickness, moisture, water solubility, water vapor permeability, color, texture) and chemical (AA and TPC) properties were determined. In the third part of the study; edible film solutions containing different concentrations of PE and ZKE were used in the coating of matured kashar cheese. Concentrations within acceptable limits were determined by sensory analysis. The quality characteristics of the cheese samples, which were coated with film solutions at acceptable concentrations, were investigated during storage. For this purpose, hardness, color, weight loss, pH, titration acidity, total dry matter analysis and total microorganism count were performed in cheese samples during storage. As a result, AA, TPC and oleuropein content of PE and ZKE were determined to be high, the addition of PE and ZKE to edible films increased the amount of AA, TPC, and edible films containing 5 and 10% PE and ZKE can be used in the coating of kashar cheese. As a result of the cluster and principal component analysis performed to see the relationship between the kashar cheeses coated with control, 5 and 10% PE and ZKE edible films during the 14-day storage period, two main groups were formed; 7th 5% ZKE, 5% PE and 10% PE together with control samples formed the first main group and the other samples formed the second main group. While the elasticity properties of 0th day control edible film-coated kashar cheeses are similar to 0th day 5% ZKE, 10% ZKE, 5% PE and 7th days 5% PE, 14th days control edible film-coated kashar cheeses are differed from the other edible film coated kashar cheeses in terms of weight loss, gumminess and hardness properties.</p>