Sürdürülebilir Kalkınma Amaçları
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- MakaleYalnız künye2023Scopus SJRQ2Development of chitosan/gelatin/starch composite edible films incorporated with pineapple peel extract and aloe vera gel: Mechanical, physical, antibacterial, antioxidant, and sensorial analysis
Gürler, Nedim
In this study, chitosan (C)/gelatin(G)/starch(S) composites incorporated pineapple peel extract (PPE) and aloe vera gel (AVG) were prepared by the casting method as antioxidant agents. Mechanical, water vapor permeability (WVP), moisture content, solubility, opacity, and color properties of the effects of PPE and AVG at different concentrations (0%, 10%, and 30%) were investigated. The prepared films were characterized by Fourier transform infrared spectroscopy in attenuated total reflection (ATR-FTIR), X-ray diffraction (XRD), Thermal gravimetric analysis (TGA), Scanning electron microscope (SEM), mechanical, water barrier, opacity, and color. PPE and AVG extract incorporated edible films improved thermal stability of edible films. Tensile strength decreased with the addition of extracts; the maximum tensile strength was 8.15 MPa for CGS film. The WVP of the films increased with the increasing PPE and AVG concentration. As a biological activity, the films inhibited the growth of gram-positive (Staphylococcus aureus) and gram-negative bacteria (Escherichia coli). With the addition of PPE and AVG to the CGS film, its antioxidant properties were enhanced. In addition, the prepared films were applied for strawberry coating both in the refrigerator and at room temperature. Consequently, these edible-coated films can be used for active food packaging/coating to extend the shelf life of fruits.
AtıfScopus51WoS46OpenAlex49
İncele - MakaleAçık Erişim2018Scopus SJRQ1The investigation of the shelf life at 2 ± 1 °C of Luciobarbus esocinus fillets packaged with films prepared with the addition of different essential oils and chitosan
Karaton Kuzgun, Nermin; Gürel İnanlı, Ayşe
In this study, the chemical, microbiological and sensory changes during storage at 2 ± 1 °C of Luciobarbus esocinus fillets coated with edible films prepared with chitosan incorporation of thyme, clove, rosemary essential oils were examined. To create the experimental samples, a total of six groups of L. esocinus fillets coated with different edible films (normal, vacuum-packed, chitosan, chitosan with added thyme oil, chitosan with added clove oil, and chitosan with added rosemary) were used. The food composition of the fillets and experimental samples were determined after they had been coated with edible films. The results of analysis showed that, the preservation period of fresh fillets ended on day 12th, that of vacuum-packed fillets on day 15th, that of fillets coated with chitosan incorporation of rosemary on day 27th, that of fillets coated with chitosan incorporation of thyme and chitosan incorporation of cloves on day 30th. In comparison with the control group, fish spoilage was significantly delayed in samples coated with chitosan incorporation of thyme and chitosan incorporation of cloves (p < 0.05). The lowest bacterial growth, values of PV, TBA and TVB-N were obtained in fish samples coated with thyme + chitosan and cloves + chitosan. In terms of the general acceptability of the fish, as determined by qualified panelists, it was determined that the highest score was given to the experimental group to which essential oil of clove had been applied.
AtıfScopus16WoS12OpenAlex17
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