ABSTRACT
Traditional foods are known as special products that do not have a specific production technology and are transferred traditionally from generation to generation. The most important feature that distinguishes Gelveri bread from the other bread is the use of sourdough technique and cooking in stone kilns. It is one of the traditional foods produced in Turkey for hundreds of years. We believe that standardization and commercialization of Gelveri bread will be challenging initiative to contribute to the local and national economy. Therefore, this study aimed to investigate the possibility of using infrared (IR) and ultraviolet-C technologies in the commercialization of traditional Gelveri bread production that abides by the sourdough technique. Traditionally Gelveri bread dough was prepared and cooked with the infrared oven designed for this study. Following the cooking step, some physicochemical and microbiological quality characteristics and shelf life of the Gelveri bread were investigated. The results indicated that the microbiological quality and shelf life were improved with the IR application without effecting the other quality parameters. On the other hand, a small decrease in pH was observed. As a result, it was concluded that if IR furnace integrated into the stone kilns, the quality of the bread might be standardized, and the sustainability of the traditional method will be ensured.
ABSTRACT
To overcome the drawbacks of synthetic films in food packaging industry, researchers are turned to natural bio-based edible films enriched with various plant additives. In current study chitosan blend films were produced by incorporating Camelina sativa seed oil at varying concentrations to chitosan matrix. The chitosan blend films were characterized both physicochemically (structural, morphological, thermal, optical and mechanical) and biologically (antimicrobial and antioxidant activity). The incorporation of C. sativa seed oil notably enhanced thermal stability, antioxidative, anti-quorum sensing and antimicrobial activity. Except elongation at break, other mechanical properties of the blend films were not affected by incorporation of C. sativa seed oil. The surface morphology of blend films was recorded as slightly rough, non-porous and fibre-free surface. As it was expected the optical transmittance in visible region was gradually decreased with increasing fraction of seed oil. Interestingly the hydrophilicity of the blend films revealed a swift increase which can be explained by the formation of micelle between glycerol and Tween 40 in blend films. This study provides valuable information for C. sativa seed oil to be used as a blending ingredient in chitosan film technology.
