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Potansiyel Gıda Ambalajı Uygulamaları İçin Çörekotu Yağı ile Zenginleştirilmiş Kitosan Bazlı Yenilebilir Filmler

Year 2018, , 791 - 798, 30.09.2018

Duygu Altıok

https://doi.org/10.17776/csj.443730
Cited By: 1

Abstract

Bu çalışmada çörekotu yağı eklenerek kitosan
bazlı yenilebilir filmler hazırlanmıştır. Elde edilen filmler, yüzey
morfolojisi ve mekanik mukavemeti açısından karakterize edilmiştir. Filmlerin
yüzey ve kesit özellikleri taramalı elektron mikroskobu ile analiz edilmiştir.
Uçucu yağ eklenmiş filmlerin yüzeyi pürüzsüz ve kesiti plakalı yapıdadır.
Filmlerin ortalama kalınlığı 4-8 mm arasındadır. Uçucu yağ eklemek film opaklığını arttırmıştır. Filmlerin
mekanik özellikler tekstür analiziyle belirlenmiştir. Uçucu yağ ilavesi kitosan
filmlerin mekanik özelliklerini geliştirmiştir. Elde edilen filmlerin
fonksiyonel özelliklerinin ortaya konulması için çörekotu yağının antioksidan
ve antimikrobiyal aktivitesi belirlenmiştir. Çörekotu yağının trolox eşdeğer
antioksidan kapasitesi 0.552 μM trolox/g olarak bulunmuştur. Çörekotu yağı Escherichia coli,
Pseudomonas aeruginosa, Staphylococcus aureus ve
Staphylococcus epidermidis üzerine antimikrobiyal aktivite göstermiştir. % 1'lik çörekotu yağı ile
zenginleştirilmiş filmler hem antioksidan aktivite hem de test
mikroorganizmaları üzerine antimikrobiyal aktivite ortaya koymuştur. Bu
sonuçlar göre, uçucu yağ ile zenginleştirilmiş fonksiyonel yenilebilir
filmlerin gıdayı mikrobiyal bozulmalardan ve oksidasyondan koruyabileceği
düşünülebilir.

Keywords

Kitosan Çörekotu yağı Yenilebilir film Antioksidan aktivite Antimikrobiyal aktivite

References

  • [1]. Kella, N.K., Kinsella, J.E. Enhanced thermodynamic stability of b-lactoglobulin at low pH. Biochem. J, 255 (1988) 113-118.
  • [2]. Kılınççeker O., Hepsağ F. Kaplama Malzemesi Olarak Mısır Unlarının Bazı Kalite Özelliklerinin Belirlenmesi. Gıda Teknolojileri Elektronik Dergisi, 5 (2) (2010) 20-27. [3]. Franssen L. R., Krochta J. M. Edible coatings containing natural antimicrobials for processed foods. In: Natural Antimicrobials for The Minimal Processing of Foods, Woodhead Publishing Limited, Abington, (2003) 250-262.
  • [4]. Cutter C. N. Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods. Meat Sci., 74 (2006) 131-142.
  • [5]. Li, Q., Dunn, E.T., Grandmaison, E.W., Goosen, M.F.A. Applications and properties of chitosan. In: Goosen, M.F.A. (Ed.), Applications of Chitin and Chitosan. Technomic Publishing Co. Inc., Lancaster, PA, (1992) 3–29.
  • [6]. Tharanathan, R.N., Kittur, F.S. Chitin – the undisputed biomolecule of great potential. Crit Rev Food Sci Nutr 43(1) (2003) 61–87.
  • [7]. Padua G.W, Wang Q. Formation and properties of corn zein films and coatings. Protein Based Films and Coatings. A Gennadios (Edited), CRC Pres, New York (2002).
  • [8]. Karagöz, Z., Candoğan, K. Et Teknolojisinde Antimikrobiyal Ambalajlama. Gıda, 32(3) (2007) 113-122.
  • [9]. Sánchez-González, L. Caracterización y aplicación de recubrimientos antimicrobianos a base de polisacáridos y aceites esenciales. Doctoral Thesis, Universidad Politécnica de Valencia, Spain (2010).
  • [10]. Altiok D., Altiok E., Tihminlioglu F. Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications, J. Mater. Sci. Mater. Med. 21 (2010) 2227–2236
  • [11]. Yuan G., Lv H., Yang B., Chen X., Sun H. Physical Properties, Antioxidant and Antimicrobial Activity of Chitosan Films Containing Carvacrol and Pomegranate Peel Extract, Molecules, 20 (2015) 11034-11045
  • [12]. Šuput D., Lazić V., Pezo L., Markov S., Vaštag Z., Popović L., Radulović A., Ostojić S., Zlatanović S., Popović S. Characterization of Starch Edible Films with Different Essential Oils Addition, Pol. J. Food Nutr. Sci., 66(4) (2016) 277–285
  • [13]. Shabana A., El-Menyar A., Asim M., Al-Azzeh H., Al Thani H. Cardiovascular Benefits of Black Cumin (Nigella Sativa), Cardiovasc Toxicol, (2012).
  • [14]. Sultan M.T., Butt M.S., Anjum F.M., Jamıl A., Akhtar S. ve Nasır M. Nutritional Profile of Indigenous Cultivar of Black Cumin Seeds and Antioxidant Potential of Its Fixed and Essential Oil, Pak. J. Bot., 41(3) (2009) 1321-1330.
  • [15]. Altıok E., Bayçın D., Bayraktar O., Ülkü S. Isolation of polyphenols from the extracts of olive leaves (Olea europaea L.) by adsorption on silk fibroin, Sep. Purif. Technol., 62 (2008) 342–348
  • [16]. Rubilar, J.F., Cruz, R.M.S., Silva, H.D., Vicente, A.A., Khmelinskii, I., Vieira, M.C. Physico-mechanical properties of chitosan films with carvacrol and grape seed extract. J. Food Eng. 115 (2013) 466–474.
  • [17]. Pelissari F.M., Grossmann M.V.E., Yamashita F., Pineda E.A.G. Antimicrobial, mechanical, and barrier properties of cassava starch-chitosan films incorporated with oregano essential oil. J. Agric. Food Chem., 57 (2009) 7499–7504.
  • [18]. Benavides S., Villalobos-Carvajal R., Reyes J.E. Physical, mechanical and antibacterial properties of alginate film: effect of the crosslinking degree and oregano essential oil concentration. J. Food Eng., 110 (2012) 232–239.
  • [19]. Ghasemlou M., Aliheidari N., Fahmi R., Shojaee-Aliabadi S., Keshavarz B., Cran M.J., Khaksar R., Physical, mechanical and barrier properties of corn starch films incorporated with plant essential oils. Carbohydr. Polym., 98 (2013) 1117–1126.
  • [20]. Souza A.C., Goto G.E.O., Mainardi J.A., Coelho A.C.V., Tadini C.C. Cassava starch composite films incorporated with cinnamon essential oil: Antimicrobial activity, microstructure, mechanical and barrier properties. LWT – Food Sci. Technol., 54 (2013) 346–352.
  • [21]. Burt S. Essential oils: Their antibacterial properties and potential applications in foods. Int. J. Food Microbiol., 94 (2004) 223–253.
  • [22]. Viuda-Martos M., Ruiz-Navajas Y., Fernandez-Lopez J., Perez-Alvarez J.A., Chemical composition of the essential oils obtained from some spices widely used in Mediterranean region. Acta Chim. Slov., 54 (2007) 921–926.
  • [23]. Gomez-Estaca, J., Gimenez, B., Montero, P., Gomez-Guillen, M.C. Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin. J. Food Eng. 92 (2009) 78–85.

Chitosan Based Edible Films Enriched with Black Cumin Oil for Potential Food Packaging Applications

Year 2018, , 791 - 798, 30.09.2018

Duygu Altıok

https://doi.org/10.17776/csj.443730
Cited By: 1

Abstract

In this study, chitosan based edible films were
prepared by incorporation of black cumin oil. The resultant films were
characterized in terms of their surface morphology and mechanical strength. The
surface and cross-sectional properties of the films were analyzed by scanning
electron microscopy. Essential oil incorporated films had the smooth surface
and plate structure at the cross-section. The average thickness of the films
was 4-8 mm. Adding essential oil increased film opacity.
The mechanical properties of films were determined by texture analyzer.
Addition of essential oil improved the mechanical property of chitosan film.
Antioxidant and antimicrobial activity of black cumin oil were determined to
put forward the functional property of resultant films. The trolox equivalent
antioxidant capacity of black cumin oil was found as 0.552 μM trolox/g. Black
cumin oil showed antimicrobial activity against Escherichia coli,
Pseudomonas aeruginosa, Staphylococcus aureus and
Staphylococcus epidermidis. Chitosan based films enriched with 1% black cumin oil revealed both
the antioxidant activity and the antimicrobial activity on test microorganisms.
Regarding to these results, it has been considered as a functional edible film
enriched with essential oil that can protect the food from microbiological
deterioration and oxidation.

Keywords

Chitosan Black cumin oil Edible film Antioxidant activity Antimicrobial activity

References

  • [1]. Kella, N.K., Kinsella, J.E. Enhanced thermodynamic stability of b-lactoglobulin at low pH. Biochem. J, 255 (1988) 113-118.
  • [2]. Kılınççeker O., Hepsağ F. Kaplama Malzemesi Olarak Mısır Unlarının Bazı Kalite Özelliklerinin Belirlenmesi. Gıda Teknolojileri Elektronik Dergisi, 5 (2) (2010) 20-27. [3]. Franssen L. R., Krochta J. M. Edible coatings containing natural antimicrobials for processed foods. In: Natural Antimicrobials for The Minimal Processing of Foods, Woodhead Publishing Limited, Abington, (2003) 250-262.
  • [4]. Cutter C. N. Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods. Meat Sci., 74 (2006) 131-142.
  • [5]. Li, Q., Dunn, E.T., Grandmaison, E.W., Goosen, M.F.A. Applications and properties of chitosan. In: Goosen, M.F.A. (Ed.), Applications of Chitin and Chitosan. Technomic Publishing Co. Inc., Lancaster, PA, (1992) 3–29.
  • [6]. Tharanathan, R.N., Kittur, F.S. Chitin – the undisputed biomolecule of great potential. Crit Rev Food Sci Nutr 43(1) (2003) 61–87.
  • [7]. Padua G.W, Wang Q. Formation and properties of corn zein films and coatings. Protein Based Films and Coatings. A Gennadios (Edited), CRC Pres, New York (2002).
  • [8]. Karagöz, Z., Candoğan, K. Et Teknolojisinde Antimikrobiyal Ambalajlama. Gıda, 32(3) (2007) 113-122.
  • [9]. Sánchez-González, L. Caracterización y aplicación de recubrimientos antimicrobianos a base de polisacáridos y aceites esenciales. Doctoral Thesis, Universidad Politécnica de Valencia, Spain (2010).
  • [10]. Altiok D., Altiok E., Tihminlioglu F. Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications, J. Mater. Sci. Mater. Med. 21 (2010) 2227–2236
  • [11]. Yuan G., Lv H., Yang B., Chen X., Sun H. Physical Properties, Antioxidant and Antimicrobial Activity of Chitosan Films Containing Carvacrol and Pomegranate Peel Extract, Molecules, 20 (2015) 11034-11045
  • [12]. Šuput D., Lazić V., Pezo L., Markov S., Vaštag Z., Popović L., Radulović A., Ostojić S., Zlatanović S., Popović S. Characterization of Starch Edible Films with Different Essential Oils Addition, Pol. J. Food Nutr. Sci., 66(4) (2016) 277–285
  • [13]. Shabana A., El-Menyar A., Asim M., Al-Azzeh H., Al Thani H. Cardiovascular Benefits of Black Cumin (Nigella Sativa), Cardiovasc Toxicol, (2012).
  • [14]. Sultan M.T., Butt M.S., Anjum F.M., Jamıl A., Akhtar S. ve Nasır M. Nutritional Profile of Indigenous Cultivar of Black Cumin Seeds and Antioxidant Potential of Its Fixed and Essential Oil, Pak. J. Bot., 41(3) (2009) 1321-1330.
  • [15]. Altıok E., Bayçın D., Bayraktar O., Ülkü S. Isolation of polyphenols from the extracts of olive leaves (Olea europaea L.) by adsorption on silk fibroin, Sep. Purif. Technol., 62 (2008) 342–348
  • [16]. Rubilar, J.F., Cruz, R.M.S., Silva, H.D., Vicente, A.A., Khmelinskii, I., Vieira, M.C. Physico-mechanical properties of chitosan films with carvacrol and grape seed extract. J. Food Eng. 115 (2013) 466–474.
  • [17]. Pelissari F.M., Grossmann M.V.E., Yamashita F., Pineda E.A.G. Antimicrobial, mechanical, and barrier properties of cassava starch-chitosan films incorporated with oregano essential oil. J. Agric. Food Chem., 57 (2009) 7499–7504.
  • [18]. Benavides S., Villalobos-Carvajal R., Reyes J.E. Physical, mechanical and antibacterial properties of alginate film: effect of the crosslinking degree and oregano essential oil concentration. J. Food Eng., 110 (2012) 232–239.
  • [19]. Ghasemlou M., Aliheidari N., Fahmi R., Shojaee-Aliabadi S., Keshavarz B., Cran M.J., Khaksar R., Physical, mechanical and barrier properties of corn starch films incorporated with plant essential oils. Carbohydr. Polym., 98 (2013) 1117–1126.
  • [20]. Souza A.C., Goto G.E.O., Mainardi J.A., Coelho A.C.V., Tadini C.C. Cassava starch composite films incorporated with cinnamon essential oil: Antimicrobial activity, microstructure, mechanical and barrier properties. LWT – Food Sci. Technol., 54 (2013) 346–352.
  • [21]. Burt S. Essential oils: Their antibacterial properties and potential applications in foods. Int. J. Food Microbiol., 94 (2004) 223–253.
  • [22]. Viuda-Martos M., Ruiz-Navajas Y., Fernandez-Lopez J., Perez-Alvarez J.A., Chemical composition of the essential oils obtained from some spices widely used in Mediterranean region. Acta Chim. Slov., 54 (2007) 921–926.
  • [23]. Gomez-Estaca, J., Gimenez, B., Montero, P., Gomez-Guillen, M.C. Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin. J. Food Eng. 92 (2009) 78–85.
There are 22 citations in total.

Details

Primary Language English
Journal Section Engineering Sciences
Authors

Duygu Altıok 0000-0002-8503-2145

Publication Date September 30, 2018
Submission Date July 13, 2018
Acceptance Date September 19, 2018
Published in Issue Year 2018

Cite

APA Altıok, D. (2018). Chitosan Based Edible Films Enriched with Black Cumin Oil for Potential Food Packaging Applications. Cumhuriyet Science Journal, 39(3), 791-798. https://doi.org/10.17776/csj.443730

Cited By

Physicomechanical, thermal and dielectric properties of eco‐friendly starch‐microcrystalline cellulose‐clay nanocomposite films for food packaging and electrical applications
Packaging Technology and Science
https://doi.org/10.1002/pts.2643