Date

2022-12-21

Author

YILDIZ, Eda

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The main purpose of this study is to produce smart and active packages with curcumin using biodegradable polymers. To fulfill this aim, two different film making methods namely electrospinning and casting were used. Firstly, to take benefit of the halochromic properties of curcumin, it was encapsulated into chitosan/PEO based nanofibers to monitor food freshness. The average diameter of the fibers was found to be between 283 ± 27 nm and 338 ± 35 nm. It was concluded that increasing the chitosan amount in nanofibers decreased the diameter of the fibers. Throughout the storage period, the color change of intelligent packaging film was correlated with the chemical (TVB-N) and microbial deterioration (total mesophilic aerobic bacterial count) of the chicken breast. Curcumin loaded nanofiber satisfied the expectation and enabled to visualize real time monitoring of chicken spoilage. For active food packaging, curcumin was encapsulated into chickpea flour/polyethylene oxide (PEO) nanofibers. The effect of heat treatment (microwave or conventional) on electrospun solution and film characteristics was investigated. Although microwave treated active films showed an antimicrobial effect against E.coli with an inhibition area of 1.62±0.36 cm2, they did not exhibit any effect towards S.aureus. Then, curcumin incorporated chitosan/faba bean flour films were produced by a solvent casting technique. To eliminate the potential drawbacks of biopolymer, different crosslinking agents (glutaraldehyde and citric acid) were incorporated into the film forming matrix at different ratios. Citric acid and gluteraldehyde reduced swelling degree by 75% and 13% compared to the films without cross-linker, respectively. Increasing both crosslinking ratios decreased the water vapor permeability drastically which was more than 110%. At the end of the analysis, it was concluded that citric acid cross-linked films had a more feasible character in terms of swelling degree, water solubility and mechanical properties with respect to the other films containing glutaraldehyde. Moreover, citric acid was utilized as a crosslinking agent to improve the packaging performances of chickpea flour/chitosan/curcumin film. Elongation at break (EAB) value increased from 1.64% ± 0.13%, to 11.1%± 1.21% whereas tensile strength (TS) value decreased from 7.83± 0.08 MPa to 3.58± 0.20 MPa. The film with the highest citric acid concentration showed an inhibitory effect on both E.coli (inhibition zone area 5.88 ± 0.49 cm2) cm and S. aureus (inhibition zone area 1.59 ± 0.27 cm2). Further, it enhanced the shelf life of chicken breast samples up to 9-day. As a result, citric acid crosslinked chickpea flour/chitosan active film can be recommmended to be used in active packaging to extend the shelflives of microbiologically susceptible perishable meat foods.

Subject Keywords

Curcumin, Electrospinning, Casting, Intelligent Packaging, Active Packaging

URI

https://hdl.handle.net/11511/101332

Collections

Graduate School of Natural and Applied Sciences, Thesis