Production and charaction of rye flour based, natural antioxidat added biyofilm

In this study; edible films were produced by mixing rye flour with some organic acids (tannic, tartaric, succinic, gallic acid), bitter melon (Momordica charantia) peel powder, different plasticizers (sorbitol, glycerol, citric acid, ethylene glycol) and combinations of two plasticizers (sorbitol and citric acid). In the continuation of the study, the properties of the prepared edible films such as surface (SEM), structural (TGA, FTIR), mechanical (thickness, percent elongation and tensile strength), water vapor permeability, solubility in water, antimicrobial and antioxidant activity were investigated.In the examined edible films, the increased amount of plasticizer and added bitter melon (Momordica charantia) peel powder had an increasing effect on the films' thickness, water vapor permeability, and water solubility. The antimicrobial effect of films with citric acid was higher than films containing other plasticizers. Moreover, the addition of bitter melon peel powder enhanced the films' antimicrobial property. In the last part of the study, two different methods (as packaging material and as coating) were applied to determine the effect of the formed formulations on the button mushrooms' storage stability. Coated and film-packed mushrooms were stored at 50% relative humidity at room temperature and in a refrigerator. Stored mushrooms were subjected to physical and chemical analyses, where properties such as weight loss, hardness, total solids, reducing sugar, protein, total phenolic content, etc. were examined. The changes observed in mushroom and control samples stored at refrigeration conditions for 21 days, indicated that edible coatings had protective and conserving effect on mushrooms. It was seen that the coating containing sorbitol was more effective than the formulation containing citric acid, and the mushrooms' visual and structural properties were significantly preserved.