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