Olive Oil Mill Waste-Water: An Approach to Valorize it as an Edible Film in Kashar Cheese Packaging

• Published in: Waste and biomass valorization Vol. 15; no. 2; pp. 857 - 865
• Main Authors: Öztürk Ayar, Elif, Elmaci, Yeşim
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.02.2024; Springer Nature B.V
• Subjects: Antioxidants; Cheese; Dairy products; Elongation; Engineering; Environment; Environmental Engineering/Biotechnology; Film thickness; Flavors; Food industries wastewaters; Food waste; Gelatin; Industrial Pollution Prevention; Industrial wastewater; Moisture content; Oil wastes; Olive oil; Original Paper; Packaging; Permeability; Phenolic compounds; Phenols; Renewable and Green Energy; Sensory evaluation; Waste Management/Waste Technology; Wastewater; Water content; Water vapor; Olive oil mill waste-water; Kashar cheese; Sensory analysis; Bioactive compounds; Edible film
• ISSN: 1877-2641; 1877-265X
• DOI: 10.1007/s12649-023-02199-0

Purpose Olive oil mill waste-water (OMW) produced in large amounts is really a trouble for the environment. The application potential of the extract of OMW as a promising ingredient in the preparation of edible films was investigated, and its applicability in the packaging of kashar cheese was evaluated. Method The physical, mechanical and antioxidant properties of the edible films were determined. OMW extract was added in 3 different concentrations (5, 10, 15%) to the edible films produced from gelatin-based solutions. Kashar cheese samples coated with OMW extract added edible films were evaluated by sensory analysis. Results Total phenolic component (TPC), total antioxidant activity (TAA) and film thickness increased as the concentration of OMW extract of the edible films increased. The water solubility, water vapor permeability, elongation at break and moisture content of the films showed no significant difference. The a* and b* values of the edible films showed a significant increase as the OMW extract concentration in the edible film formulation increased, while a significant decrease was observed in the L* and whiteness index (WI) values. Edible film-coated cheese samples containing 5 and 10% OMW extract were similar based on color, flavour and preference. Conclusion The results showed that OMW extract can be used as a new antioxidant source in the packaging of kashar cheese with edible film. Graphical Abstract