Development of nanofiber based active packaging material by electrospinning technique and food validation

Aydoğdu, Ayça
The main objective of this study was to encapsulate gallic acid in Hydroxypropyl methylcellulose (HPMC) and legume flours (lentil and pea) based nanofiber by electrospinning and to examine the usage of nanofibers as active packaging materials. Firstly, HPMC based homogenous nanofibers were fabricated and it was observed that the morphology of the fibers changed from the beaded structure to the uniform fiber structure by increasing the concentrations of the solutions. By choosing optimum HPMC concentration, gallic acid was encapsulated successfully in HPMC based nanofibers by electrospinning and the antioxidant activity of gallic acid were preserved in the nanofibers. When gallic acid loaded HPMC nanofiber was used as active package material to pack walnut, it reduced the oxidation of walnut during storage. Then, gallic acid was encapsulated into lentil flour/polyethylene oxide (PEO) nanofibers. To promote the solubility of lentil proteins, pH of solutions was adjusted to pH 1 and pH 10. It should be noted that alkaline nanofibers showed homogenous structure and antioxidant activity after electrospinning. Therefore, alkaline nanofibers were used to pack walnuts and active packages provided stability to walnuts against oxidation. Moreover, gallic acid was also incorporated into pea flour nanofiber successfully. To prove incorporation of gallic acid into nanofibers, physical and thermal properties of gallic acid encapsulated nanofibers were examined by Fourier transform infrared spectroscopy (FTIR), thermal gravimetric analysis (TGA) and differential scanning calorimeter (DSC) analyses. Finally, bilayer nanofiber sheets composed of Poly (lactic acid) (PLA) and soy protein/HPMC were produced to be suggested to pack of light sensitive foods.


Development of gluten-free wafer sheet formulations
MERT, Selen; Şahin, Serpil; Şümnü, Servet Gülüm (2015-10-01)
The main objective of this study was to develop gluten-free wafer sheet formulations by replacing rice flour partially with different gluten-free flours at different ratios. Rice-corn flour blends, rice-buckwheat flour blends and rice-chestnut flour blends with different ratios (80:20, 60:40, 40:60) were used in the experiments in order to find the higher quality and more nutritional gluten-free wafer sheet formulations. As a control, wafer sheet samples containing only rice flour and only wheat flour were ...
Development of pea flour based active films produced through different homogenization methods and their effects on lipid oxidation
Yıldız, Eda; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2021-02-01)
The objective of this study was to investigate the effects of gallic acid incorporation and homogenization method (high-speed homogenization and ultrasonication) on the physicochemical characteristics of pea flour based active films and the activity of the films against lipid oxidation. The water vapor permeability results of the active films increased by approximately 16% with the addition of gallic acid. Furthermore, active films had higher elongation and flexibility due to the plasticizing effect of gall...
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...
Development of novel pea flour-based nanofibres by electrospinning method
Oğuz, Seren; Aydogdu, AYÇA; Şümnü, Servet Gülüm; Şahin, Serpil (Wiley, 2018-05-01)
The aim of this study was to produce pea flour and hydroxypropyl methylcellulose (HPMC)-based novel nanofibres using electrospinning method. The effects of pH, pea flour and HPMC concentration on apparent viscosity, electrical conductivity of electrospinning solutions and nanofibre characteristics were studied. Solutions were prepared at different pH values (7, 10, 12), with different pea flour concentrations (1%, 2% w/v) and HPMC concentrations (0.25%, 0.5%, 1.0% w/v). For all pea flour concentrations, k v...
Fabrication of gallic acid loaded Hydroxypropyl methylcellulose nanofibers by electrospinning technique as active packaging material
Aydogdu, Ayca; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2019-03-15)
The objective of this study was to encapsulate gallic acid in Hydroxypropyl methylcellulose (HPMC)/poly-ethylene oxide (PEO) blend nanofiber by using electrospinning and examine the usage of nanofibers as active packaging materials. Gallic acid loaded nanofibers showed homogenous morphology. Gallic acid was loaded into nanofibers efficiently and nanofibers showed strong antioxidant activity. As the gallic acid amount increased, the TGA curves had shifted one stage to two stage degradation and degradation te...
Citation Formats
A. Aydoğdu, “Development of nanofiber based active packaging material by electrospinning technique and food validation,” Thesis (Ph.D.) -- Graduate School of Natural and Applied Sciences. Food Engineering., Middle East Technical University, 2019.