Apple Peel-Based Edible Film Development Using a High-Pressure Homogenization

作者：Sablani Shyam S; Dasse Florian; Bastarrachea Luis; Dhawan Sumeet; Hendrix Kathleen M; Min Sea C^*

来源：Journal of Food Science, 2009, 74(7): E372-E381.

DOI：10.1111/j.1750-3841.2009.01273.x

• apple peel
• edible films
• high-pressure homogenization
• permeability
• rheological properties
• tensile properties

Biopolymer films were developed from apple peels of apple process co-products and their physical properties were determined. Apple peel-based films with glycerol (23%, 33%, and 44% [w/w, dry basis]) were prepared using high-pressure homogenization (HPH) at different levels of pressure (138, 172, and 207 MPa). An evaluation of the rheological properties (elastic modulus [G'], viscous modulus [G ''], and viscosity) of the film-forming solutions was performed. For the apple peel films, the water sorption isotherms, the kinetics of water absorption, the water vapor permeability (WVP), the oxygen permeability (OP), and the tensile properties were determined. The G' and viscosity of the film-forming solutions decreased significantly with increasing processing pressure (P < 0.05). However, no difference was observed in G '' values at different homogenization pressures (P > 0.05). The viscosity decreased from 644 to 468 kPa.s as the pressure increased from 138 to 207 MPa at 90 degrees C. The monolayer water content of the apple peel films decreased with increasing content of glycerol from 23% to 33%. Further increase in glycerol content did not change the monolayer water content. The water diffusion coefficient of the films was highest at the intermediate level of glycerol content. The barrier properties (WVP and OP) of the films increased with increasing level of glycerol, while processing pressure did not influence the gas barrier properties. The films prepared at 207 MPa were less stiff and strong, but more stretchable than those prepared at 138 and 172 MPa.

• 出版日期2009-9