EFFECT OF ORANGE PEEL ESSENTIAL OIL ON THE PROPERTIES OF CHITOSAN: GELATIN CASTED FILMS PREPARED FOR ACTIVE PACKAGING
Öz
Food packaging is a passive barrier that protects food against environmental factors such as ultraviolet light, oxygen, water vapor, pressure, heat, chemical, and microbiological contaminants. In a changing and developing world, consumers now want to reach healthier, fresher, and more diverse foods. In response to consumer demands and expectations, the food sector has focused on developing active and intelligent packaging. The purpose of active packaging is to protect the properties of the food by interacting with the coating material and prolonging the shelf life. In this context, it is aimed to prepare active package films by integrating bioactive agents into films prepared based on biodegradable polymers. It is an important point that is determined how the characteristics of the films such as morphology, molecular structure, surface property, and antimicrobial activity, will shift depending on the type and quantity of bioactive agent addition. Based on this, packaging films loaded with different concentrations of orange peel essential oil (OEO) (25, 50 and 100% of total polymer weight) were produced on the basis of chitosan and gelatin natural polymers. The changes that occur in the active films as a result of the increasing amounts of oil were revealed by determining the molecular structure, surface property, morphological characteristics, solubility quality, and antibacterial activity. The solubility of the films, which is an effective parameter in the evaluation of the environmental impact of the films that will be released as waste after use, varied between 20% and 25% at the end of 48 hours. The 100OEO@CH:GEL film showed the highest antibacterial properties against Escherichia coli and Staphylococcus aureus.
Anahtar Kelimeler
Chitosan Gelatin Orange Peel Essential Oil Solvent Casting Food Packaging
Destekleyen Kurum
(TUBITAK) 2209-A Research Project Support Programme for Undergraduate Students
Proje Numarası
1919B012114370
Teşekkür
The authors acknowledge the financial support of The Scientific and Technological Research Council of Türkiye under (TUBITAK) 2209-A Research Project Support Programme for Undergraduate Students (Project No: 1919B012114370).
Kaynakça
- G. Fuertes, I. Soto, M. Vargas, A. Valencia, J. Sabattin, and R. Carrasco, “Nanosensors for a monitoring system in intelligent and active packaging,” J. Sensors, vol. 2016, 2016, doi: 10.1155/2016/7980476.
- P. R. Salgado, L. Di Giorgio, Y. S. Musso, and A. N. Mauri, “Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers,” Front. Sustain. Food Syst., vol. 5, p. 125, Apr. 2021, doi: 10.3389/FSUFS.2021.630393/BIBTEX.
- P. Cazón, G. Velazquez, J. A. Ramírez, and M. Vázquez, “Polysaccharide-based films and coatings for food packaging: A review,” Food Hydrocoll., vol. 68, pp. 136–148, Jul. 2017, doi: 10.1016/J.FOODHYD.2016.09.009.
- H. Piri, S. Moradi, and R. Amiri, “The fabrication of a novel film based on polycaprolactone incorporated with chitosan and rutin: potential as an antibacterial carrier for rainbow trout packaging,” Food Sci. Biotechnol., vol. 30, no. 5, pp. 683–690, May 2021, doi: 10.1007/S10068-021-00898-9/TABLES/2.
- S. Yildirim et al., “Active Packaging Applications for Food,” Compr. Rev. Food Sci. Food Saf., vol. 17, no. 1, pp. 165–199, Jan. 2018, doi: 10.1111/1541-4337.12322.
- H. C. Bravo, N. V. Céspedes, L. Zura-Bravo, and L. A. Muñoz, “Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients with Beneficial Properties: A Review,” Foods 2021, Vol. 10, Page 1467, vol. 10, no. 7, p. 1467, Jun. 2021, doi: 10.3390/FOODS10071467.
- Y. Tang et al., “Electrospun Gelatin Nanofibers Encapsulated with Peppermint and Chamomile Essential Oils as Potential Edible Packaging,” J. Agric. Food Chem., vol. 67, no. 8, pp. 2227–2234, Feb. 2019, doi: 10.1021/ACS.JAFC.8B06226/SUPPL_FILE/JF8B06226_SI_001.PDF.
- A. Amiri, M. M. Sourestani, S. M. H. Mortazavi, A. R. Kiasat, and Z. Ramezani, “Fabrication of the antimicrobial sachet by encapsulation of peppermint essential oil in active packaging of strawberry fruit,” J. Food Process. Preserv., p. e17181, 2022, doi: 10.1111/JFPP.17181.
- M. Abdollahi, M. Rezaei, and G. Farzi, “Improvement of active chitosan film properties with rosemary essential oil for food packaging,” Int. J. Food Sci. Technol., vol. 47, no. 4, pp. 847–853, Apr. 2012, doi: 10.1111/J.1365-2621.2011.02917.X.
- R. Ribeiro-Santos, M. Andrade, N. R. de Melo, and A. Sanches-Silva, “Use of essential oils in active food packaging: Recent advances and future trends,” Trends Food Sci. Technol., vol. 61, pp. 132–140, Mar. 2017, doi: 10.1016/J.TIFS.2016.11.021.
- M. Jouki, F. T. Yazdi, S. A. Mortazavi, and A. Koocheki, “Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties,” Food Hydrocoll., vol. 36, pp. 9–19, May 2014, doi: 10.1016/J.FOODHYD.2013.08.030.
- H. Haghighi et al., “Comprehensive characterization of active chitosan-gelatin blend films enriched with different essential oils,” Food Hydrocoll., vol. 95, pp. 33–42, Oct. 2019, doi: 10.1016/J.FOODHYD.2019.04.019.
- F. Ayaz, D. Demir, and N. Bölgen, “Differential anti-inflammatory properties of chitosan-based cryogel scaffolds depending on chitosan/gelatin ratio,” Artif. Cells, Nanomedicine, Biotechnol., vol. 49, no. 1, pp. 682–690, 2021, doi: 10.1080/21691401.2021.2012184.
- P. Kumar, B. S. Dehiya, and A. Sindhu, “Comparative study of chitosan and chitosan–gelatin scaffold for tissue engineering,” Int. Nano Lett., vol. 7, no. 4, pp. 285–290, Dec. 2017, doi: 10.1007/s40089-017-0222-2.
- Y. Yao, D. Ding, H. Shao, Q. Peng, and Y. Huang, “Antibacterial Activity and Physical Properties of Fish Gelatin-Chitosan Edible Films Supplemented with D-Limonene,” Int. J. Polym. Sci., vol. 2017, 2017, doi: 10.1155/2017/1837171.
- S. Guzman-Puyol, J. J. Benítez, and J. A. Heredia-Guerrero, “Transparency of polymeric food packaging materials,” Food Res. Int., vol. 161, p. 111792, Nov. 2022, doi: 10.1016/J.FOODRES.2022.111792.
- M. B. M. Y. Ang et al., “Correlating PSf Support Physicochemical Properties with the Formation of Piperazine-Based Polyamide and Evaluating the Resultant Nanofiltration Membrane Performance,” Polym. 2017, Vol. 9, Page 505, vol. 9, no. 10, p. 505, Oct. 2017, doi: 10.3390/POLYM9100505.
- Y. Li, C. Tang, and Q. He, “Effect of orange (Citrus sinensis L.) peel essential oil on characteristics of blend films based on chitosan and fish skin gelatin,” Food Biosci., vol. 41, p. 100927, Jun. 2021, doi: 10.1016/J.FBIO.2021.100927.
- P. Tongnuanchan, S. Benjakul, and T. Prodpran, “Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils,” Food Chem., vol. 134, no. 3, pp. 1571–1579, Oct. 2012, doi: 10.1016/J.FOODCHEM.2012.03.094.
- A. Anis, K. Pal, and S. M. Al-Zahrani, “Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications,” Polym. 2021, Vol. 13, Page 575, vol. 13, no. 4, p. 575, Feb. 2021, doi: 10.3390/POLYM13040575.
- M. Pereda, A. G. Ponce, N. E. Marcovich, R. A. Ruseckaite, and J. F. Martucci, “Chitosan-gelatin composites and bi-layer films with potential antimicrobial activity,” Food Hydrocoll., vol. 25, no. 5, pp. 1372–1381, Jul. 2011, doi: 10.1016/J.FOODHYD.2011.01.001.
- A. Rohman and R. Ariani, “Authentication of nigella sativa seed oil in binary and ternary mixtures with corn oil and soybean oil using FTIR spectroscopy coupled with partial least square,” Sci. World J., vol. 2013, 2013, doi: 10.1155/2013/740142.
- T. Liu, J. Wang, F. Chi, Z. Tan, and L. Liu, “Development and Characterization of Novel Active Chitosan Films Containing Fennel and Peppermint Essential Oils,” Coatings 2020, Vol. 10, Page 936, vol. 10, no. 10, p. 936, Sep. 2020, doi: 10.3390/COATINGS10100936.
- Y. Alparslan and T. Baygar, “Effect of Chitosan Film Coating Combined with Orange Peel Essential Oil on the Shelf Life of Deepwater Pink Shrimp,” Food Bioprocess Technol., vol. 10, no. 5, pp. 842–853, May 2017, doi: 10.1007/S11947-017-1862-Y/METRICS.
Aktif Paketleme İçin Hazırlanan Kitosan:Jelatin Döküm Filmlerin Özelliklerine Portakal Kabuğu Uçucu Yağının Etkisi
Öz
Gıda ambalajı, gıdayı ultraviyole ışık, oksijen, su buharı, basınç, ısı, kimyasal ve mikrobiyolojik kirleticiler gibi çevresel faktörlere karşı koruyan pasif bir bariyerdir. Değişen ve gelişen dünyada tüketiciler artık daha sağlıklı, daha taze ve daha çeşitli gıdalara ulaşmak istiyor. Tüketici talep ve beklentilerine yanıt olarak gıda sektörü, aktif ve akıllı ambalajların geliştirilmesine odaklanmıştır. Aktif paketlemenin amacı, kaplama malzemesi ile etkileşime girerek gıdanın özelliklerini korumak ve raf ömrünü uzatmaktır. Bu kapsamda biyobozunur polimerler bazında hazırlanan filmlere biyoaktif ajanlar entegre edilerek aktif ambalaj filmlerin hazırlanması amaçlanmaktadır. Filmlerin morfoloji, moleküler yapı, yüzey özelliği ve antimikrobiyal aktivite gibi özelliklerinin, eklenen biyoaktif ajanın türü ve miktarına bağlı olarak nasıl değişeceğinin belirlenmesi önemli bir noktadır. Buna dayanarak, kitosan ve jelatin doğal polimerleri bazında farklı konsantrasyonlarda portakal kabuğu esansiyel yağı (OEO) yüklü ambalaj filmleri üretilmiştir. Artan yağ miktarı sonucunda aktif filmlerde meydana gelen değişimler moleküler yapı, yüzey özelliği, morfolojik özellik, çözünürlük kalitesi ve antibakteriyel aktivite belirlenerek ortaya konmuştur.
Anahtar Kelimeler
Kitosan Jelatin Portakal kabuğu yağı Çözücü döküm Gıda paketleme
Proje Numarası
1919B012114370
Kaynakça
- G. Fuertes, I. Soto, M. Vargas, A. Valencia, J. Sabattin, and R. Carrasco, “Nanosensors for a monitoring system in intelligent and active packaging,” J. Sensors, vol. 2016, 2016, doi: 10.1155/2016/7980476.
- P. R. Salgado, L. Di Giorgio, Y. S. Musso, and A. N. Mauri, “Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers,” Front. Sustain. Food Syst., vol. 5, p. 125, Apr. 2021, doi: 10.3389/FSUFS.2021.630393/BIBTEX.
- P. Cazón, G. Velazquez, J. A. Ramírez, and M. Vázquez, “Polysaccharide-based films and coatings for food packaging: A review,” Food Hydrocoll., vol. 68, pp. 136–148, Jul. 2017, doi: 10.1016/J.FOODHYD.2016.09.009.
- H. Piri, S. Moradi, and R. Amiri, “The fabrication of a novel film based on polycaprolactone incorporated with chitosan and rutin: potential as an antibacterial carrier for rainbow trout packaging,” Food Sci. Biotechnol., vol. 30, no. 5, pp. 683–690, May 2021, doi: 10.1007/S10068-021-00898-9/TABLES/2.
- S. Yildirim et al., “Active Packaging Applications for Food,” Compr. Rev. Food Sci. Food Saf., vol. 17, no. 1, pp. 165–199, Jan. 2018, doi: 10.1111/1541-4337.12322.
- H. C. Bravo, N. V. Céspedes, L. Zura-Bravo, and L. A. Muñoz, “Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients with Beneficial Properties: A Review,” Foods 2021, Vol. 10, Page 1467, vol. 10, no. 7, p. 1467, Jun. 2021, doi: 10.3390/FOODS10071467.
- Y. Tang et al., “Electrospun Gelatin Nanofibers Encapsulated with Peppermint and Chamomile Essential Oils as Potential Edible Packaging,” J. Agric. Food Chem., vol. 67, no. 8, pp. 2227–2234, Feb. 2019, doi: 10.1021/ACS.JAFC.8B06226/SUPPL_FILE/JF8B06226_SI_001.PDF.
- A. Amiri, M. M. Sourestani, S. M. H. Mortazavi, A. R. Kiasat, and Z. Ramezani, “Fabrication of the antimicrobial sachet by encapsulation of peppermint essential oil in active packaging of strawberry fruit,” J. Food Process. Preserv., p. e17181, 2022, doi: 10.1111/JFPP.17181.
- M. Abdollahi, M. Rezaei, and G. Farzi, “Improvement of active chitosan film properties with rosemary essential oil for food packaging,” Int. J. Food Sci. Technol., vol. 47, no. 4, pp. 847–853, Apr. 2012, doi: 10.1111/J.1365-2621.2011.02917.X.
- R. Ribeiro-Santos, M. Andrade, N. R. de Melo, and A. Sanches-Silva, “Use of essential oils in active food packaging: Recent advances and future trends,” Trends Food Sci. Technol., vol. 61, pp. 132–140, Mar. 2017, doi: 10.1016/J.TIFS.2016.11.021.
- M. Jouki, F. T. Yazdi, S. A. Mortazavi, and A. Koocheki, “Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties,” Food Hydrocoll., vol. 36, pp. 9–19, May 2014, doi: 10.1016/J.FOODHYD.2013.08.030.
- H. Haghighi et al., “Comprehensive characterization of active chitosan-gelatin blend films enriched with different essential oils,” Food Hydrocoll., vol. 95, pp. 33–42, Oct. 2019, doi: 10.1016/J.FOODHYD.2019.04.019.
- F. Ayaz, D. Demir, and N. Bölgen, “Differential anti-inflammatory properties of chitosan-based cryogel scaffolds depending on chitosan/gelatin ratio,” Artif. Cells, Nanomedicine, Biotechnol., vol. 49, no. 1, pp. 682–690, 2021, doi: 10.1080/21691401.2021.2012184.
- P. Kumar, B. S. Dehiya, and A. Sindhu, “Comparative study of chitosan and chitosan–gelatin scaffold for tissue engineering,” Int. Nano Lett., vol. 7, no. 4, pp. 285–290, Dec. 2017, doi: 10.1007/s40089-017-0222-2.
- Y. Yao, D. Ding, H. Shao, Q. Peng, and Y. Huang, “Antibacterial Activity and Physical Properties of Fish Gelatin-Chitosan Edible Films Supplemented with D-Limonene,” Int. J. Polym. Sci., vol. 2017, 2017, doi: 10.1155/2017/1837171.
- S. Guzman-Puyol, J. J. Benítez, and J. A. Heredia-Guerrero, “Transparency of polymeric food packaging materials,” Food Res. Int., vol. 161, p. 111792, Nov. 2022, doi: 10.1016/J.FOODRES.2022.111792.
- M. B. M. Y. Ang et al., “Correlating PSf Support Physicochemical Properties with the Formation of Piperazine-Based Polyamide and Evaluating the Resultant Nanofiltration Membrane Performance,” Polym. 2017, Vol. 9, Page 505, vol. 9, no. 10, p. 505, Oct. 2017, doi: 10.3390/POLYM9100505.
- Y. Li, C. Tang, and Q. He, “Effect of orange (Citrus sinensis L.) peel essential oil on characteristics of blend films based on chitosan and fish skin gelatin,” Food Biosci., vol. 41, p. 100927, Jun. 2021, doi: 10.1016/J.FBIO.2021.100927.
- P. Tongnuanchan, S. Benjakul, and T. Prodpran, “Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils,” Food Chem., vol. 134, no. 3, pp. 1571–1579, Oct. 2012, doi: 10.1016/J.FOODCHEM.2012.03.094.
- A. Anis, K. Pal, and S. M. Al-Zahrani, “Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications,” Polym. 2021, Vol. 13, Page 575, vol. 13, no. 4, p. 575, Feb. 2021, doi: 10.3390/POLYM13040575.
- M. Pereda, A. G. Ponce, N. E. Marcovich, R. A. Ruseckaite, and J. F. Martucci, “Chitosan-gelatin composites and bi-layer films with potential antimicrobial activity,” Food Hydrocoll., vol. 25, no. 5, pp. 1372–1381, Jul. 2011, doi: 10.1016/J.FOODHYD.2011.01.001.
- A. Rohman and R. Ariani, “Authentication of nigella sativa seed oil in binary and ternary mixtures with corn oil and soybean oil using FTIR spectroscopy coupled with partial least square,” Sci. World J., vol. 2013, 2013, doi: 10.1155/2013/740142.
- T. Liu, J. Wang, F. Chi, Z. Tan, and L. Liu, “Development and Characterization of Novel Active Chitosan Films Containing Fennel and Peppermint Essential Oils,” Coatings 2020, Vol. 10, Page 936, vol. 10, no. 10, p. 936, Sep. 2020, doi: 10.3390/COATINGS10100936.
- Y. Alparslan and T. Baygar, “Effect of Chitosan Film Coating Combined with Orange Peel Essential Oil on the Shelf Life of Deepwater Pink Shrimp,” Food Bioprocess Technol., vol. 10, no. 5, pp. 842–853, May 2017, doi: 10.1007/S11947-017-1862-Y/METRICS.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Mühendislik |
| Bölüm | Araştırma Makalesi |
| Yazarlar | |
| Proje Numarası | 1919B012114370 |
| Yayımlanma Tarihi | 1 Eylül 2023 |
| Gönderilme Tarihi | 29 Aralık 2022 |
| Kabul Tarihi | 10 Mayıs 2023 |
| Yayımlandığı Sayı | Yıl 2023 Cilt: 11 Sayı: 3 |
