BURCU SANCAR BEŞEN, ONUR BALCI, Cem GÜNEŞOĞLU, İ. İrem TATLI, MEHMET ORHAN, A Erdem BEYLİ

Determining the Optimum Application Recipe forMicrocapsules of Ozonated VegetableOils to Save Antibacterial Activity to Textiles

Bu makale, tekstil yüzeylerine antibakteriyel aktivite kazandırılmak için ozonlanmış bitkisel yağ mikrokapsüllerinin aktarılacağı en uygun aplikasyon reçetesini belirlemeyi amaçlamıştır. Bu amaçla zeytin yağı 3 saat ozonlanmış ve ozonlanmış yağ GC ve FTIR analizleri ile karakterize edilmiştir, aynı zamanda yağın antibakteriyel özelliği araştırılmıştır. Karakterizasyon sonrası ozonlanmış yağ, basit koaservasyon yöntemi ile Arap zamkı içine enkapsüle edilmiştir. Hazırlanan mikrokapsüller optik mikroskop ve FTIR analizleri ile karakterize edilmiştir. Son olarak, tekstil yüzeylerine antibakteriyel aktivite kazandıracak optimum aplikasyon reçetesinin belirlenebilmesi amacıyla, farklı aplikasyon çözeltileri hazırlanmış ve hazırlanan çözeltiler pamuklu kumaşlara emdirme yöntemi ile aplike edilmiştir. Aplikasyon sonrası kumaşların SEM görüntüleri incelenmiş ve E.coli bakterisine karşı antibakteriyel etkinliği ASTM E 2149 01 standardına göre kantitatif olarak değerlendirilmiştir. Sonuçlar, ozonun zeytinyağındaki çift bağlarla kolaylıkla reaksiyona girebildiğini ve yağın antibakteriyel aktivitesini geliştirdiğini göstermiştir. Ozonlanmış yağ basit koaservasyon yöntemi ile başarılı bir şekilde kapsüllenebilmiştir. Ayrıca, ozonlanmış bitkisel yağ mikrokapsülleri için optimum aplikasyon reçetesi belirlenebilmiştir

Tekstil Yüzeylerine Antibakteriyel Aktivite Kazandırmak için Ozonlanmış Bitkisel Yağ Mikrokapsüllerinin Aktarılacağı En Uygun Aplikasyon Reçetesinin Belirlenmesi

This paper proposed to determine optimum application recipe for the microcapsules of the ozonated vegetable oils, in order to save the antibacterial activity to the textiles. For this aim, the olive oil was ozonated during three hours and the ozonated oil was characterized via GC and FTIR analyses and antibacterial property of the oil wasalso researched. After characterizing of the ozonated oil, it was encapsulated into Arabicgum by basic coacervation method. The microcapsules were characterized through optical microscope and FTIR analyses. Finally, in order to determine optimum application recipe for saving the antibacterial activity to textile surfaces, different application solutions were prepared and the prepared solutions applied to the cotton fabrics by padding method. After applications,the SEM images of the fabrics were investigated and the antibacterial efficiencies of samples were also quantitatively evaluated by the ASTM 2149 01 against Escherichia coli. The results of the study showed that the ozone could easily react with the double bonds of the olive oils and the antibacterial properties of the olive oil improved. The ozonated olive oil was able to be microcapsulated with basic coacervation method, successfully. In addition, the optimum application recipe for the microcapsules of the ozonated vegetable oils could be determined

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