Yenilebilir Film ve Kaplamalarda Dut Yapraklarının Kullanımı

Dut yaprakları, gıda endüstrisinde yenilebilir film ve kaplamalar için yeni bir potansiyel kaynak olarak öne çıkmaktadır. Dut yaprakları, içerdiği biyoaktif bileşenler sayesinde antioksidan, anti-inflamatuar, antimikrobiyal ve antikanser gibi çeşitli sağlık faydaları sağlayabilmektedir. Dut yaprağı tabanlı yenilebilir kaplama ve filmler, gıda ürünlerinin kalitesini ve raf ömrünü artırdığı gibi aynı zamanda gıdaların fiziksel ve duyusal özelliklerini koruma potansiyeline sahiptirler. Bu bağlamda, yenilebilir doğal film ve kaplamalar gıda bozulmalarını minimize ederek, gıda endüstrisinde taze, sağlıklı ve kaliteli ürünlerin elde edilmesine olanak sağlayabilir. Bu nedenle yapılan çalışmada dut yapraklarının besinsel bileşimleri, fitokimyasal, biyolojik ve farmakolojik özellikleri, genel kullanım alanları ve gıda endüstrisinde yenilebilir kaplama ve film olarak kullanımları özetlenmiştir.

Anahtar Kelimeler:

Dut yaprağı, Yenilebilir film/kaplama, Antioksidan, Antimikrobiyal

Use of Mulberry Leaves in Edible Film and Coatings

Mulberry leaves are emerging as a new potential source for edible films and coatings in the food industry. Due to their bioactive components, mulberry leaves can offer various health benefits, such as antioxidant, anti-inflammatory, antimicrobial, and anticancer properties. Edible coatings and films based on mulberry leaves have the potential to enhance the quality and shelf life of food products while preserving their physical and sensory attributes. In this context, natural edible films and coatings can minimize food spoilage, enabling the production of fresh, healthy, and high-quality products in the food industry. Therefore, this study summarizes the nutritional composition, phytochemical, biological, and pharmacological properties of mulberry leaves, their general applications, and their use as edible coatings and films in the food industry.

Keywords:

Mulberry leaf, Edible film/coating, Antioxidant, Antimicrobial,

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