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

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Abstract

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.

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Data Availability

The datasets generated during and/or analyzed during the current study are not publicly available due to financial reason but are available from the corresponding author on reasonable request.

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Acknowledgements

The authors would like to thank Pınar Dairy Industry, Inc. for supplying the kashar cheese used in this research.

Funding

This work was supported by the Ege University Scientific Research Projects Coordination Unit (Project No: 23385) İzmir, Turkey. The project was granted to Yeşim Elmacı as Principal Investigator and Elif Öztürk Ayar as researcher.

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Authors and Affiliations

  1. Department of Food Engineering, Ege University, Izmir, Turkey

    Elif Öztürk Ayar & Yeşim Elmaci

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  1. Elif Öztürk Ayar
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  2. Yeşim Elmaci
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Contributions

All authors contributed to the study conception and design. Material preparation, data collection and analysis were performed by EÖA. The manuscript was drafted by EÖA and edited and commented by YE. All authors read and approved the final manuscript.

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Correspondence to Yeşim Elmaci.

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Öztürk Ayar, E., Elmaci, Y. Olive Oil Mill Waste-Water: An Approach to Valorize it as an Edible Film in Kashar Cheese Packaging. Waste Biomass Valor 15, 857–865 (2024). https://doi.org/10.1007/s12649-023-02199-0

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