Yenilebilir Kaplama Filmlerinin Oluşturulması ve Karakterizasyonu: Portakal ve Limon MeyvelerindeUygulanması

Bu araştırmada limon ve portakal meyvelerinin yenilebilir kaplamalar ile raf ömürlerinin değişimiincelenmiştir. Çalışmada karnauba vaks bazlı, karnauba vaks-şellak bazlı ve şellak bazlı üç farklı türde dört farklıkaplama formüle edilerek meyvelere uygulanmıştır. Kaplamalar oluşturulurken manyetik karıştırma hızı 400rpm’de ve sıcaklık 85°C’de tutulmuştur. Kaplamaların sudaki çözünürlükleri, nem içerikleri ve disk difüzyonyöntemi ile antimikrobiyal aktiviteleri incelenmiştir. Çalışma kapsamında hazırlanan kaplamalar meyvelerekaplanarak fiziksel ve kimyasal analizler uygulanmıştır. Meyveler 12 gün boyunca +4 °C buzdolabında ve odakoşullarında gözlemlenmiştir. Kaplamaların nem içerikleri, sudaki çözünürlükleri, anti-mikrobiyal aktiviteleri vekütle kaybı analizleri yapılmıştır. Formül 1,2 ve 3 ile oluşturulan kaplamaların sudaki çözünürlüklerinin, Formül4 ile oluşturulan kaplamalara göre daha düşük olduğu belirlenmiştir. Hem buzdolabı hem de oda sıcaklığındagözlemlenen, kaplama yapılmış, meyvelerde en iyi sonuçlar Formül 1 ile elde edilmiştir. Oluşturulan kaplamalarhem gram pozitif hem de gram negatif bakterilere karşı antimikrobiyal aktiviteye sahip olduğu tespit edilmiştir.

Creation and Characterization of Edible Coating Films: Application on Orange and Lemon Fruits

In this study, the variation of the shelf life of lemon and orange fruits with edible coatings wasinvestigated. In the study, four different coatings were created with three different type ingredients as carnaubawax-based, carnauba wax-shellac-based and shellac-based and applied to fruits. While the preparation ofcoatings, the magnetic stirring speed was kept at 400 rpm and the temperature were kept at 85 ° C. The watersolubility and moisture content of created formulations were investigated. Antimicrobial activities of the coatingswere investigated by disk diffusion method. The coatings prepared within the scope of the study were coated onthe fruits and physical and chemical analyzes were applied. Fruits were observed for 12 days at +4 ° C refrigeratorand room conditions. It has been determined that the solubility of the coatings formed by Formula 1, 2 and 3 inwater is lower than the coatings formed by Formula 4. It has been determined that coatings formed with formulascontaining carnauba wax have lower water solubility than dry films formed with formulas containing shellac. Thebest results were obtained with Formula 1 in coated fruits, observed at both refrigerator and room temperature.The coatings formed have been found to have antimicrobial activity against both gram positive and gram negativebacterias.

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