DEVELOPMENT OF ANTIBACTERIAL AND ANTIOXIDANT EDIBLE POLYMERIC FILMS AND INVESTIGATION OF THEIR APPLICATIONS IN THE FOOD INDUSTRY


Kaya S., Yiyit Doğan S., Kondolot Solak E., Taşkın Çakıcı G., Kişial A., Tuna L., ...Daha Fazla

Ankara International Congress on Scientific Research VII, Ankara, Türkiye, 2 - 04 Aralık 2022, ss.17-18

  • Yayın Türü: Bildiri / Özet Bildiri
  • Basıldığı Şehir: Ankara
  • Basıldığı Ülke: Türkiye
  • Sayfa Sayıları: ss.17-18
  • Gazi Üniversitesi Adresli: Evet

Özet

With the increasing population, there are important studies in food packaging so as to provide efficient use of food sources, to meet customers' needs, and to prevent environmental pollution. Edible films and coatings are biocompatible polymeric materials, which offer solution to the problems caused by synthetic packaging. They are used to increase shell life and to prevent quality loss in food. Herbs, which are natural antioxidant sources due to their high phenolic compounds, are often preferred as additives in polymeric film production. Laurel (Laurus nobilis), besides its widespread use as a spice, is one of the most beautiful characteristic plants of places with Mediterranean vegetation, whose native land is Anatolia. It also has antibacterial, antiviral, insectiside, antiseptic and antioxidant properties. Carboxymethyl cellulose is one of the most commonly used cellulose derivatives in the food industry due to its thickener, gelling, stabilizer, emulsifier and bulking properties in the GRAS (generally recognized as safe) status. Due to its high molecular weight and viscosity, it was preferred in the preparation of films in our study. In this study, carboxymethylcellulose (2% w/v) based edible films containing laurel leaf extract were prepared by solvent casting method. The dried and ground laurel leaves were extracted with the Soxhlet Apparatus for 6 hours in a mixture of ethanol: water (80:20,v/v) and then their solvents were removed by rotary evaporator. Total phenolic contents and antioxidant capacity of the films were determined using Folin-Ciocalteu and 2,2-Diphenyl-2-picrylhydrazil (DPPH) radical scavenging methods, respectively. Antimicrobial activity was determined by agar diffusion method on Staphylococcus aureus (ATCC 25923), Escherichia coli (ATTC 25922) and Candida albicans (ATTC 10231). The minimum inhibition concentration value (MIC) of the films was found to be 313 μg/ml. Additionally, the thickness, solubility, water vapor permeability and % swelling ratio of edible films were investigated. The functional groups of the prepared films were characterized by Fourier Transform Infrared Spectroscopy (FTIR), their thermal properties by Differential Scanning Calorimetry (DSC), and their surface properties by Scanning Electron Microscopy (SEM). As a result, it has been found that CMC edible films containing laurel extract with antioxidant and antimicrobial properties have a great potential to reduce food waste and environmental pollution, and to increase food quality and safety.