Production of edible films enriched with pomegranate (Punicagranatum) peel extract and the effect of films on butteroxidation

In this study, the usability of extracts obtained from pomegranate (Punica granatum) peels in obtaining edible films was investigated. For this purpose, pomegranate peel extract was added to chitosan film solution to obtain a functional film, and the resulting films were applied to butter and their effects on butter oxidation during storage were examined. In the first stage of the study, pomegranate peels were ground and divided into different particle sizes (<100 mesh, 100-200 mesh, 200-300 mesh), extracts were obtained from each different particle size with the same method and used to enrich the films. In the second stage of the study, the butter samples were coated with the obtained films and the oxidation and color change in the butter as a result of 15-day storage at +4±2 oC were examined. The study concluded that films enriched with pomegranate peel extract can be used in butters due to their antioxidative properties. Conducting more detailed studies on the use of edible films and coatings obtained by adding pomegranate peel extract in food products may contribute to issues such as preventing quality losses in foods, protecting foods against chemical deterioration and extending their shelf life