Assessment of curcumin incorporated chickpea flour/PEO (polyethylene oxide) based electrospun nanofiber as an antioxidant and antimicrobial food package

© 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. The SEM (Scanning Electron Microscope) images showed that the fiber morphology of the microwave-treated samples was as smooth as those of conventionally-treated ones. Neither the addition of curcumin nor the different heat treatments had any significant impact on the water vapor permeability of the samples. However, the addition of curcumin shifted the onset degradation temperatures of the samples (T5%) by nearly 20 °C. Both the DPPH (2,2-Diphenyl-1-picrylhydrazyl) and ABTS (2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) scavenging activities of the curcumin-containing and microwave-treated (CUR/MW) samples were higher than those of the conventionally-treated (CUR/CON) samples. Although CUR/MW film had an antimicrobial effect on E.coli (ATCC 11229), it did not have any effect on S.aureus (ATCC 43300). Therefore, microwave heating could be preferred instead of conventional heating owing to the former's time and energy efficiency characteristics and its higher level of contribution to film characteristics. It should also be noted that the addition of curcumin improved the functionality of the nanofiber films.
Food and Bioproducts Processing


YILDIZ, Eda; Şümnü, Servet Gülüm; Kahyaoğlu, Leyla Nesrin; Department of Food Engineering (2022-12-21)
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 na...
Development of nanofiber based active packaging material by electrospinning technique and food validation
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Formation and characterization of food grade liposome systems
Güner, Selen; Öztop, Halil Mecit; Department of Food Engineering (2015)
Liposomes are double-layered spherical vesicles made up of polar lipids and could be used in pharmaceutical, personal care, chemical and food industries to encapsulate both hydrophobic and hydrophilic compounds. Being biodegradable, biocompatible not having any toxic effects and having the ability to release the active agents when desired make these systems advantageous for many applications. The main natural sources used for liposome formation are egg and soy. In this study, egg and soy lecithin with highe...
Zeren, Sema; Şahin, Serpil; Şümnü, Servet Gülüm; Department of Food Engineering (2022-11-21)
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Citation Formats
E. Yıldız, S. G. Şümnü, and L. N. Kahyaoğlu, “Assessment of curcumin incorporated chickpea flour/PEO (polyethylene oxide) based electrospun nanofiber as an antioxidant and antimicrobial food package,” Food and Bioproducts Processing, vol. 135, pp. 205–216, 2022, Accessed: 00, 2022. [Online]. Available: