MUFFIN CAKE COATING USING ANTIOXIDANT AND ANTIMICROBIAL EDIBLE FILM AND INVESTIGATING ITS FUNCTIONAL, MICROBIAL AND SENSORY CHARACTERISTICS DURING THE STORAGE TIME

Articles in Press

Document Type : Research Article

Authors

1 Bingöl University

2 Necmettin Erbakan University, Food Engineering Department, Engineering Faculty, Köyceğiz Campus, Konya, Turkey

Abstract

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 and a plasticizer. 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. 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 formulations. Three different film solutions were selected among 20 different edible film samples and the muffin cakes were coated. Cake samples were subjected to moisture content, pH and titration 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. It was observed that muffin cakes with film coating during storage presented lower hardness and titration acidity values 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.

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Iranian Journal of Chemistry and Chemical Engineering

Articles in Press, Accepted Manuscript
Available Online from 10 January 2024

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