Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Open Access Guideline
Open Access Guideline
Postgraduate Thesis Guideline
Postgraduate Thesis Guideline
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
UTILIZATION OF CURCUMIN AND BIODEGRADABLE POLYMERS IN INTELLIGENT AND ACTIVE FOOD PACKAGING
Download
UTILIZATION OF CURCUMIN AND BIODEGRADABLE POLYMERS IN INTELLIGENT AND ACTIVE FOOD PACKAGING.pdf
Date
2022-12-21
Author
YILDIZ, Eda
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
335
views
546
downloads
Cite This
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
Suggestions
OpenMETU
Core
Assessment of curcumin incorporated chickpea flour/PEO (polyethylene oxide) based electrospun nanofiber as an antioxidant and antimicrobial food package
Yıldız, Eda; Şümnü, Servet Gülüm; Kahyaoğlu, Leyla Nesrin (2022-09-01)
© 2022 Institution of Chemical EngineersThis study aimed to obtain curcumin encapsulated nanofibers as a potential food package and analyze physical properties and functional attributes, including antioxidant and antimicrobial activities. Due to their non-toxic and biodegradable characteristics, chickpea flour/PEO were used as an external support matrix for curcumin. In this context, the effects of curcumin and heating methods (conventional and microwave) on solution and film properties were investigated. T...
ENCAPSULATION OF CAFFEIC ACID IN CAROB BEAN FLOUR AND WHEY PROTEIN-BASED NANOFIBERS BY ELECTROSPINNING
Zeren, Sema; Şahin, Serpil; Şümnü, Servet Gülüm; Department of Food Engineering (2022-11-21)
The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on the characteristics of solutions and nanofibers were investigated. The viscosity and electrical conductivity of the solutions were examined to determine characteristics of solutions. Scanning electron microscopy (SEM), X-ray diffraction (XRD), thermogravimetric ...
Nanostructured poly(lactic acid)/soy protein/HPMC films by electrospinning for potential applications in food industry
Aydogdu, Ayca; Yıldız, Eda; Ayhan, Zehra; Aydoğdu, Yıldırım; Şümnü, Servet Gülüm; Şahin, Serpil (2019-03-01)
As an alternative to oil based materials, there is a demand for easily degradable packaging materials. With this regard, the objective of this study is to produce bilayer nanofiber sheets composed of Poly (lactic acid) (PLA) and soy protein, hydroxypropyl methylcellulose (HPMC) and combination of them by using electrospinning. In addition, it was aimed to analyze morphological, optical, thermal properties of films and investigate permeability characteristics. Homogenous nanofibers were successfully collecte...
Kinetic modeling of enzymatic hydrolysis of pretreated kitchen wastes for enhancing bioethanol production
Çekmecelioğlu, Deniz (Elsevier BV, 2013-03-01)
It is well known that use of low cost and abundant waste materials in microbial fermentations can reduce product costs. Kitchen wastes disposed of in large amounts from cafeterias, restaurants, dining halls, food processing plants, and household kitchens contain high amounts of carbohydrate components such as glucose, starch, and cellulose. Efficient utilization of these sugars is another opportunity to reduce ethanol costs. In this study, the effect of pretreatment methods (hot water, acid solutions, and a...
Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning
Zeren, Sema; Şahin, Serpil; Şümnü, Servet Gülüm (2022-07-01)
The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on the characteristics of solutions and nanofibers were investigated. The viscosity and electrical conductivity of the solutions were examined to determine characteristics of solutions. Scanning electron microscopy (SEM), X-ray diffraction (XRD), thermogravimetric ...
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
E. YILDIZ, “UTILIZATION OF CURCUMIN AND BIODEGRADABLE POLYMERS IN INTELLIGENT AND ACTIVE FOOD PACKAGING,” Ph.D. - Doctoral Program, Middle East Technical University, 2022.