Potansiyel Gıda Ambalajı Uygulamaları İçin Çörekotu Yağı ile Zenginleştirilmiş Kitosan Bazlı Yenilebilir Filmler

Bu çalışmada çörekotu yağı eklenerek kitosan bazlı yenilebilir filmler hazırlanmıştır. Elde edilen filmler, yüzey morfolojisi ve mekanik mukavemeti açısından karakterize edilmiştir. Filmlerin yüzey ve kesit özellikleri taramalı elektron mikroskobu ile analiz edilmiştir. Uçucu yağ eklenmiş filmlerin yüzeyi pürüzsüz ve kesiti plakalı yapıdadır. Filmlerin ortalama kalınlığı 4-8 m arasındadır. Uçucu yağ eklemek film opaklığını arttırmıştır. Filmlerin mekanik özellikler tekstür analiziyle belirlenmiştir. Uçucu yağ ilavesi kitosan filmlerin mekanik özelliklerini geliştirmiştir. Elde edilen filmlerin fonksiyonel özelliklerinin ortaya konulması için çörekotu yağının antioksidan ve antimikrobiyal aktivitesi belirlenmiştir. Çörekotu yağının trolox eşdeğer antioksidan kapasitesi 0.552 μM trolox/g olarak bulunmuştur. Çörekotu yağı Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus ve Staphylococcus epidermidis üzerine antimikrobiyal aktivite göstermiştir. % 1'lik çörekotu yağı ile zenginleştirilmiş filmler hem antioksidan aktivite hem de test mikroorganizmaları üzerine antimikrobiyal aktivite ortaya koymuştur. Bu sonuçlar göre, uçucu yağ ile zenginleştirilmiş fonksiyonel yenilebilir filmlerin gıdayı mikrobiyal bozulmalardan ve oksidasyondan koruyabileceği düşünülebilir.

Chitosan Based Edible Films Enriched with Black Cumin Oil for Potential Food Packaging Applications

In this study, chitosan based edible films were prepared by incorporation of black cumin oil. The resultant films were characterized in terms of their surface morphology and mechanical strength. The surface and cross-sectional properties of the films were analyzed by scanning electron microscopy. Essential oil incorporated films had the smooth surface and plate structure at the cross-section. The average thickness of the films was 4-8 m. Adding essential oil increased film opacity. The mechanical properties of films were determined by texture analyzer. Addition of essential oil improved the mechanical property of chitosan film. Antioxidant and antimicrobial activity of black cumin oil were determined to put forward the functional property of resultant films. The trolox equivalent antioxidant capacity of black cumin oil was found as 0.552 μM trolox/g. Black cumin oil showed antimicrobial activity against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Staphylococcus epidermidis. Chitosan based films enriched with 1% black cumin oil revealed both the antioxidant activity and the antimicrobial activity on test microorganisms. Regarding to these results, it has been considered as a functional edible film enriched with essential oil that can protect the food from microbiological deterioration and oxidation.

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