The Use of Rhubarb Peel Waste in the Production of Edible Films Based on Whey Protein Isolate
DOI:
https://doi.org/10.24925/turjaf.v14i7.1895-1901.8767Keywords:
Edible film, Rhubarb, Waste,, Drying, Whey protein isolateAbstract
Cheese whey protein isolate polymer was used in the preparation of edible films. Subsequently, rhubarb (Rheum ribes L.) peelings, which had been separated as waste, were ground into powder and added to the films at different concentrations. The films were then dried using different drying techniques (lyophilisation, oven, ambient). Physical and chemical analyses were performed on the resulting edible films to determine the effect of drying and rhubarb peel powder concentration. The strongest results were generally observed in freeze-drying and at a rhubarb peel powder concentration of 0.5%. Rhubarb peel powder significantly increased the color (a* and b*), total phenolic content (TPC), and DPPH values of the films, while reducing their brightness (L*). Lyophilisation yielded films with a distinct yellow color tone, low aw value, and thicker structure. In addition, freeze-drying yielded high TPC and DPPH values. This study is important in terms of evaluating waste and integrating it into eco-friendly edible packaging, while also supporting future research in this field.
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