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    Active Films Based on Faba Bean (Vicia faba L.) Flour Incorporated with Sumac (Rhus coriaria): Assessment of Antioxidant and Antimicrobial Performances of Packaging for Shelf Life of Chicken Breast
    (Springer, 2023) Emir, Ayca Aydogdu; Yildiz, Eda; Aydogdu, Yildirim; Sumnu, Gulum
    Sumac (Rhus coriaria) cultivated mainly in the Mediterranean region, Eastern and Western North America, South Africa, and Asia is rich in phenolic compounds, especially tannins, anthocyanins, and flavones. For this reason, the sumac extract has the potential to be incorporated in the films that could be used as active packaging material. For that purpose, this study aimed to develop the best biodegradable and eco-friendly active food package made from faba bean flour and sumac extract. To evaluate the films, the physical (moisture content, solubility, water vapor permeability, mechanic, opacity, and color), antioxidant, and antimicrobial properties and the chemical and thermal characteristic of films were investigated. While sumac incorporation decreased the water vapor permeability (WVP) of films, the opacity, tensile strength, and elongation at break of films increased. The potential radical scavenging activities of the films were tested with two different methods (2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2MODIFIER LETTER PRIME-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS)), and the results proved the films' enhanced antioxidant activity, especially the highest sumac concentrations. The addition of sumac extract also increased the thermal stability of the films. Antimicrobial activity of the films was also tested on Gram (-) Escherichia coli (ATCC 11229), and Gram ( +) Staphylococcus aureus (ATCC 43300) bacterial cultures, and the film with the highest sumac concentration (FB_S_4) had inhibitory activity on S. aureus showing 26-mm clear zone. To illustrate the effect of active packaging on real food systems, the chicken breast was packaged with FB_S_4 film at refrigerator storage (4 degrees C). Although chicken meat packed with faba bean film without sumac extract (FB) spoiled within 3 days, chicken packed in FB_S_4 film exceeded the microbial threshold at the end of day 7. Therefore, sumac extract-incorporated films can be suggested as a potential food package to extend the shelf life of perishable foods.
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    Öğe
    Citric acid cross-linked curcumin/chitosan/chickpea flour film: An active packaging for chicken breast storage
    (Elsevier, 2022) Yildiz, Eda; Emir, Ayca Aydogdu; Sumnu, Gulum; Kahyaoglu, Leyla Nesrin
    Since there has been an increasing interest in natural, non-toxic, and biodegradable food packages instead of plastic ones, scientists put great effort into eliminating the potential drawbacks of these biodegradable films. In this study, citric acid (CA) was utilized as a crosslinker for the films produced by chitosan (CS), chickpea flour (CF), and active agent curcumin (CUR) by a solvent casting technique. CA was introduced into the film for-mulations at different concentrations (0, 0.5%, 1%, 1.5% w/v), and the influence on the functional film char-acteristics were extensively analyzed.Increasing CA concentration in formulation caused a reduction in water vapor permeability (WVP) of the films such that the film with the highest CA concentration (1.5-CUR/CF/CS) was 62.6% more resistant to water vapor than film without CA (0-CUR/CF/CS). When CA concentration in the film formulation was increased, elongation at break (EAB) value increased from 1.64% +/- 0.13%, to 11.1%+/- 1.21% whereas tensile strength (TS) value decreased from 7.83 +/- 0.08 MPa to 3.58 +/- 0.20 MPa. Contrary to expectations, antioxidant activity of the films decreased with increasing CA concentration. X-Ray Diffraction (XRD) patterns of the films proved the amorphous nature and inhibitory characteristic of CA against retrogradation. In addition to all these, CA concentration significantly influenced Thermogravimetric analysis (TGA) pattern of the films with the increasing number of degradation stages. Besides the cross-linker characteristic of CA, it also extensively enhanced the antibacterial characteristic of the films. Films formulated with 1.5% (w/v) CA (1.5-CUR/CF/CS) showed antibacterial effect against both Escherichia coli (E.coli) (ATCC 11229) and Staphylococcus aureus (S.aureus) (ATCC 43300). Finally, chicken breast packed with 1.5-CUR/CF/CS films remained below unacceptable microbial threshold limits even at the end of the 9th-day of storage compared to samples packaged with the film with no antibacterial activity.
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    Öğe
    Utilization of Lentils in Different Food Products
    (wiley, 2023) Emir, Ayca A.; Yildiz, Eda; Sumnu, Gulum
    [No abstract available]