SEMA ÖZMERT ERGİN, HİLMİ YAMAN, MELTEM DİLEK

The Usage of Edible Films Extracted from Cherry and Apricot Tree Gums for Coating of Strawberry (Fragaria ananassa) and Loquat (Eriobotrya japonica) Fruits

The gum exudates leaking from cherry and apricot trees were used as edible coating material in this study. Some chemical properties of these gums were analysed whether they are proper as edible coating or not. Carbon, hydrogen, nitrogen and sulfur percentages were determined by elemental analysis. Both two gums were found rich in phenolic content and their antioxidant capacities were detected high as a result of the analysis. The behaviours against the heat and losses of weight of the films extracted from gums were determined by thermal analysis. According to these analysis, films were found heat tolerant up to 400°C. It was observed that the surface images of the films taken by SEM were homogeneous and a regular structure. Afterwards, strawberry and loquat fruits were coated with film solutions extracted from gums. The coated/uncoated fruits stored in refrigerator at 4±1°C were compared in respect of shelf life, organoleptic and microbiologic properties. It was seen that the films extended shelf life of the coated fruits. The total bacteria, yeast-mould and coliform bacteria levels of the uncoated samples were highest level at the end of the storage. Also, coatings affected positively organoleptic properties of the fruits. According to the sensory analysis test, the coated fruits had higher points from the uncoated fruits. The cherry and apricot tree gums are suitable materials to use as edible coating.

Kiraz ve Kayısı Ağacı Reçinelerinden Elde Edilen Yenilebilir Filmlerin Çilek (Fragaria ananassa) ve Yenidünya (Eriobotrya japonica) Meyvelerinin Kaplanmasında Kullanımları

Bu çalışmada kiraz ve kayısı ağaçlarından sızan reçineler yenilebilir kaplama materyali olarak kullanıldı. Reçinelerin yenilebilir kaplama olarak uygun olup olmadıkları bazı kimyasal özellikleriyle incelendi. Karbon, hidrojen, azot ve kükürt yüzdeleri elementel analiz ile belirlendi. Yapılan analizler sonucunda her iki reçinenin de fenolik madde bakımından zengin olduğu bulundu ve antioksidan kapasitelerinin yüksek olduğu tespit edildi. Termal analizlerle reçinelerden elde edilen filmlerin ısıya karşı davranışları ve ağırlık kayıpları belirlendi. Bu analizlere göre, filmlerin 400°C’ye kadar ısıya dayanıklı oldukları bulundu. Filmlerin SEM ile elde edilen yüzey görüntülerinin homojen ve düzgün bir yapıda oldukları görüldü. Daha sonra, reçinelerden elde edilen film çözeltileriyle çilek ve yenidünya meyveleri kaplandı. 4±1°C’de buzdolabında muhafaza edilen kaplamalı/kaplamasız meyveler; raf ömrü, organoleptik ve mikrobiyolojik özellikler bakımından karşılaştırıldı. Filmlerin kaplanmış meyvelerin raf ömrünü uzattığı görüldü. Depolama sonunda kaplamasız örneklerin toplam bakteri, maya-küf ve koliform bakteri düzeyleri en yüksek seviyedeydi. Ayrıca, kaplamalar meyvelerin organoleptik özelliklerini olumlu etkiledi. Duyusal analiz testine göre kaplamalı meyveler, kaplamasız meyvelerden daha yüksek puanlara sahip oldular. Kiraz ve kayısı ağacı reçineleri yenilebilir kaplama olarak kullanıma uygun materyallerdir.

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