PROCESSING OF TURMERIC LEAVES FOR PRODUCTION OF EXTRUDED FILMS

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dc.contributor.advisorEDUKONDALU, L.
dc.contributor.authorKALPANA, D.
dc.date.accessioned2021-09-07T08:19:01Z
dc.date.available2021-09-07T08:19:01Z
dc.date.issued2021-09-07
dc.descriptionPROCESSING OF TURMERIC LEAVES FOR PRODUCTION OF EXTRUDED FILMSen_US
dc.description.abstractTurmeric (Curcuma longa L.) is a perennial crop native of tropical South Asia belongs to ginger family Zingiberaceae. In India, turmeric crop is cultivated in 1,86,500 ha. After the turmeric rhizomes are harvested, burning out the crop residue or disposal of them is the general practice. An efficient utilization of such agricultural wastes is of great importance not only for minimizing the environmental impact, but also for obtaining higher profit. Huge biomass left in the form of leaves after the turmeric is harvested can be used as a raw material for preparation of biodegradable packaging films using the protein extracted from turmeric leaves. Hence, an investigation was carried out to develop process to isolate and characterize turmeric leaf protein, fibre and to develop a process for extrusion of biodegradable films and optimize the process parameters. Two types of process technologies developed for isolation of turmeric leaf compositional fractions were, screw press and heat fractionation (SPHF) method for wet leaves and pressurized heat and homogenized fractionation (PHHF) method for both wet and dry leaves. In the first method, the white protein, green protein and fibre were recovered (13.33, 20.22 and 70 g kg-1, respectively). Green protein recovery in both dry and wet turmeric leaves was 26.57 and 31.96 g kg-1, respectively. Fibre extracted from dry and wet leaves was 60 and 70 g kg-1, respectively. Turmeric leaf protein was characterized by studying amino acid profile (concentration of 0.057 mg g-1) and SDS-PAGE gel electrophoresis (7-23 kDa). Thermal properties of protein were also studied using DSC. The protein was thermo-stable in a temperature range of 30 to 150 °C with an enthalpy range of 13.1 to 43.5 mJ mg-1. Fibre was also characterized by its Kappa number (15.13), Water retention value (258.34% (db)) and deformation enthalpy (1180 mJ mg-1). Green protein powder was produced using spray drying (63.30%) and extracted oleoresin (0.398%). Extruded films were produced at four factor, four level (protein 2%, 2.5%, 3.0%, 3.5% w/w; fibre 15%, 20%, 25%, 30% w/w; glycerol 25%, 30%, 35%, 40% w/w and temperature 60, 70, 80, 90 oC). The extrudates mass flow rate was 0.63 to 0.83 g min-1, bulk density 0.8 g cm-3, specific length 25.16 to 26.97 cm g-1, yellowness index 36.1, whiteness index 60.31, opacity 77.81% and water vapour permeability 0.387 g h-1 m-2 kPa-1. Using RSM analyzed responses, developed regression equations and optimized process variables for production of biodegradable films with Min. thickness, Max. tensile strength and elongation at break. At 90 °C temperature, extrudates produced with a 26.67% fibre, 2% protein and 25% glycerol were of desired quality i.e. film thickness was 1.06 mm, tensile strength 0.86 MPa and elongation at break 1.75 %. Keywords: Proximate analysis, Protein, Fibre, SPHF, PHHF, SDS-PAGE, DSC, HPCL, Tensile strength, RSM.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810175304
dc.keywordsTURMERIC LEAVES, EXTRUDED FILMSen_US
dc.language.isoEnglishen_US
dc.pages135en_US
dc.subProcessing and Food Engineeringen_US
dc.themePROCESSING OF TURMERIC LEAVES FOR PRODUCTION OF EXTRUDED FILMSen_US
dc.these.typePh.Den_US
dc.titlePROCESSING OF TURMERIC LEAVES FOR PRODUCTION OF EXTRUDED FILMSen_US
dc.typeThesisen_US
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