Gıda Teknolojisi Bölümü Koleksiyonu

Bu koleksiyon için kalıcı URI

https://hdl.handle.net/20.500.12428/3896

Listeleniyor 1 - 19 / 19

Biochemical compounds of algae: sustainable energy sources for biofuel production
(Elsevier, 2022) Ak, İlknur; Koru, Edis; Türker, Gülen; Çankırılıgil, Ekrem Cem; Dereli, Macide Güneş
Algae are rich in proteins, carbohydrates, lipids, minerals, and vitamins. They are currently used intensively as food, food additives, pharmaceuticals, feeds, fertilizers, and cosmetics on a commercial scale. Algal polysaccharides are exclusive products due to their functional properties as dietary fibers and gelling agents. Nowadays, algae are attracting attention as a new and promising third-generation biofuel feedstock. They may be used to produce several kinds of biofuel, including biodiesel, bio-oil, biogas, bioethanol, bio-coal, and biohydrogen. However, biofuel production depends on the chemical composition of algae, which is affected by many factors. Besides being collected from nature, they are also cultured to enrich biochemical composition via aquaculture techniques. This chapter evaluates the biochemical compounds of micro- and macroalgae and the influence of cultivation conditions on those compounds and biofuel production.
Sürdürülebilir et üretimi
(Gıda Teknolojisi Derneği, 2021) Polat, Havva; Yılmaz Tuncel, Neşe
Et, özgün lezzeti ve besleyici değeri nedeniyle insan soyu tarafından yüzyıllardır önemli miktarda tüketilenbir gıda maddesidir. Son yıllarda dünya nüfusunun artışı ve et endüstrisinin gelişmesine bağlı olarak et tüketimmiktarı da önemli ölçüde artmıştır. Küresel ısınmanın başlıca sebebi olarak gösterilen sera gazı emisyonlarınındikkate değer bir kısmından özellikle canlı hayvan üretimi ve süreçleri sorumlu tutulmaktadır. Artan miktardaet üretimi; zoonoz hastalıklar, antimikrobiyel kalıntılar, hayvan hakları ve hayvan refahı gibi konularda tüketiciendişelerine neden olmakta ve bazı etik sorunları da beraberinde getirmektedir. Çözüm olarak, et veürünlerine alternatif bitki esaslı et benzeri ürünler üretilmektedir. Ayrıca, laboratuvar ortamında in vitroşartlarda et üretiminin ticarileşmesine yönelik çalışmalar da kapsamlı olarak devam etmektedir. Bu çalışmada,et üretiminin geleceği ve sürdürülebilirliğinin yanı sıra hayvansal ete alternatif olarak üretilen et benzeriürünlerin özellikleri ve üretim teknolojileri konuları derlenmiştir.
Detection of einkorn flour adulteration in flour and bread samples using Computer-Based Image Analysis and Near-Infrared Spectroscopy
(Elsevier Ltd, 2021) Ayvaz, Hüseyin; Korkmaz, Fatma; Polat, Havva; Ayvaz, Zayde; Tuncel, Necati Barış
Einkorn (Triticum monocum L.) is an old variety of wheat and is considered an ancient grain. Currently, limited amounts of einkorn are produced within a few regions of Europe and the US, and therefore it is sold at higher prices than common wheat. Either for unfair economic gain (adulteration) or to compensate its weaker gluten structure, einkorn flour tends to be adulterated with bread wheat flour, which is frequently encountered in commercial einkorn flour or einkorn baked products. In this study, einkorn and bread wheat flours were initially analyzed for their common quality properties following the traditional analytical methods. Then, two rapid methods, Computer-Based Image (CBI) Analysis and Near-Infrared Spectroscopy (NIRS), were evaluated to rapidly estimate the % level of bread wheat flour in both einkorn-wheat flour mixtures and the bread made of those mixtures. For this purpose, binary mixtures of einkorn flour and the adulterating bread wheat flour were prepared for calibration (46 samples) and external validation (18 samples) sets, with wheat flour content in the mixtures ranging between 5 and 95% (w/w). Then, for each binary mixture, a loaf of conventional bread was produced. Flour mixtures and loaves of bread samples produced were analyzed by both CBI and NIRS. Our results suggested that CBI could only yield high correlation levels between the wheat flour content and some color properties in bread samples (>0.96), while no sufficient correlations were observed in flour mixtures. Regarding the NIRS, highly accurate models were developed for both flour mixtures (correlation coefficients > 0.99, standard errors < 1.39% and RPD level of 19.3) and bread samples (correlation coefficients > 0.94, standard errors < 2.64% and RPD level of 10.1). Our results indicate that both NIRS and CBI may be implemented in the rapid and easy screening of wheat flour adulteration in einkorn bread, while only NIRS is suggested to be used for the same purpose in flour mixtures.
Levels of PAHs, PCBs, and toxic metals inRuditapes philippinarumandDonax trunculusin Marmara Sea, Turkey
(John Wiley and Sons Ltd, 2021) Künili, İbrahim Ender; Çolakoğlu, Serhat; Çolakoğlu, Fatma
BACKGROUND: The manila clam Ruditapes philippinarum and the wedge clam Donax trunculus are economic bivalve species which constitute an important part of the natural bivalve beds in the Marmara Sea, Turkey. Toxic chemicals such as, dioxins, dioxin-like polychlorinated biphenyls (PCBs), polycyclic hydrocarbons (PAHs), and toxic metals are recognized as important health risk factors that threaten public health via food or directly in the environment. In the present study, we aimed to determine and monitor levels of these toxic chemicals in both clam species, R. philippinarum and D. trunculus, between 2013 and 2017. RESULTS: According to the results, maximum levels of dioxins, PAHs, and toxic metals (lead, cadmium, mercury) during the period were determined as 0.18 pg g−1, 2.43 mg kg−1, and 0.44–0.53-0.1 mg kg−1, respectively. The level of contaminants in both clam species were determined to be below the threshold or tolerable daily intake values established by the European Commission, European Food Safety Authority (EFSA), and Food and Agriculture Organization/World Health Organization (FAO/WHO). Seasonal fluctuations were observed to be similar in both species and also in seasons, but elevated levels of PCBs and PAHs were detected in warmer months during the period. CONCLUSION: As a consequence, toxic chemicals in both clam species were found at low concentrations in this study from the point of view of public health concerns; however, the contaminants should be closely monitored in the future due to their elevated levels in samples.
Seasonal Variations in Proximate and Mineral Compositions of Holothuria (Roweothuria) poli (Delle Chiaje, 1823) Distributed Along the Coasts of Çanakkale, Türkiye
(Çanakkale Onsekiz Mart Üniversitesi, 2022) Künili, İbrahim Ender; Çolakoğlu, Fatma
Sea cucumbers are soft-bodied echinoderms and some species are highly economic thanks to their unique biochemical compositions. Holothuria (Roweothuria) poli is an economically important species in Turkey and has been extensively exploited in the Mediterranean to meet the international market demand in the last decade. In this study, meat yield, proximate and mineral compositions of H. poli from the coasts of Çanakkale,Turkey, were investigated to determine the effect of seasons on food product quality and safety. The lowest meat yield was determined in the autumn samples, whereas the highest levels were in the samples from the spring to summer. The percent levels of moisture, protein, fat, ash, and carbohydrate levels were in the range of 80.8 - 84.0, 7.6 - 10.1, 1.4 - 1.8, 6.2 - 7.1, and 0.2 - 0.8, respectively. The levels of minerals were found in declining order; Na >Ca>Mg> K >S> P>Si> B> Mn> Zn> Fe> Cu> Hg> Pb> Sn> Se> Cr> As> Co> Sb> Ni> Cd> Pt. Apart from macro minerals, Si and B were determined as the most abundant minerals. The important minerals in human nutrition were found to be at desirable levels, whereas toxic minerals were found under the threshold levels. Our findings indicated significant seasonal differences in meat yield, proximate and mineral compositions of H. poli, but more importantly, this species tends to accumulate some minerals regardless of seasons. Further studies to better understand the optimal utilization season by determining the mineral accumulation tendency and product quality will be valuable for future research.
The Effect of Different Solvents on Antioxidant Properties of Gongolaria barbata (Phaeophyceae)
(Çanakkale Onsekiz Mart Üniversitesi, 2021) Yılmaz, Melis; Türker, Gülen; Ak, İlknur
Bu çalışmada, Gongolaria barbata'dan elde edilen alg ekstraktlarının antioksidan aktiviteleri, toplam fenolik ve flavonoid içerikleri sırasıyla farklı çözücüler kullanılarak incelenmiştir: etil asetat (AcOEt), su(W) ve fosfat tamponu (PH). Sonuçlara göre EtOH, W ve PB çözücüleri, sırasıyla test edilen iki ticari antioksidan olan BHT ve Vitamin C'den önemli ölçüde daha yüksek olduğu ve düşük IC50 değerleri ile orta düzeyde antioksidan potansiyeli gösterdiği kaydedildi. En yüksek toplam flavonoid içeriği W (6.91±0,09 mg/g Ext.) olarak tespit edildi ve PB en yüksek fenolik içeriği (2.29±0.01 mg GAE/g ext.) gösterdi. Klorofil a ve toplam karotenoid değerleri sırasıyla 40,5±1,20 ve 29,13±1,12 (mg/g DW) olarak ölçüldü. Fikoeritrin 0.002±0.001 (mg/g DW) olarak ölçülürken, fikosiyanin içeriği 0.04 ±0.01 (mg/g DW) olarak bulundu. Çalışmamızın sonucuna göre, Gongolaria barbata’nın antioksidan içerikleri, toplam fenolik ve flavonoid içerikleri incelendiğinde, fosfat tamponunun etanolün yerine kullanılabilecek bir çözücü olduğu belirlenmiştir.
Length - Weight Relationships, Meat Yield and Morphometric Indices of Five Commercial Bivalve Species Collected from the Çanakkale Strait (Türkiye)
(Istanbul University Faculty of Aquatic Sciences, 2024) Çolakoğlu, Serhat; Çolakoglu, Fatma; Kunili, İbrahim Ender
This study was conducted to determine the meat yield, morphometric characteristics, length-weight relationships (LWRs) and their correlations with environmental variables of five commercial bivalve species collected monthly between 2014 and 2015 from the coastal waters of the canakkale Strait. A total of 8588 individuals were examined, and different ranges for both shell length (9.00-108.50 mm) and total weight (0.30-234.20 g) were determined according to species. The highest meat yields from Donax trunculus (16.40-23.34%), Mytilus galloprovincialis (14.89-34.35%) and Ostrea edulis (5.91-26.24%) were determined in spring, while Ruditapes philippinarum (10.80-29.53%) and Chamelea gallina (12.26-18.92%) had maximum yield in late summer and early autumn (p<0.05). Elongation index (SH/SL), compactness index (SW/SL), convexity index (SW/SH), and density indexes (TW/SL) were significant (p<0.05) and had high correlation coefficients (r=0.806-0.975). The mean value of the allometry coefficient (b) was 3.257 +/- 0.168, ranging from 2.291 to 4.058. Four species had negative allometries, namely D. trunculus (2.738), C. gallina (2.889), M. galloprovincialis (2.597) and O. edulis (2.728), while R. philippinarum (3.137) displayed positive allometry. The morphometric indices show high morphological resemblances. As a result, it is thought that the data obtained in this study can both provide data in the fields of biology and ecology for current scientific studies on these species, and can be used as a resource for the sustainable production of these commercial species.
Interaction of dietary garlic (Allium sativum), onion (Allium cepa), and probiotic on the growth performance and health status of juvenile rainbow trout (Oncorhynchus mykiss)
(Springer Science and Business Media Deutschland GmbH, 2024) Güroy, Derya; Emre, Nesrin; Yalım, Fatma Banu; Karadal, Onur; Kaya, Doğukan; Arifoğlu, Nazan
Eight-week feeding trial was conducted to estimate the effects of dietary probiotic (P), garlic (G), and onion (O) powders on growth, hematology, and serum parameters in the juvenile rainbow trout (Oncorhynchus mykiss). Seven practical diets were formulated to be isonitrogenous (49% protein) and isolipidic (20% lipid) and the diets included the P, O, and G at the concentrations of 0.1, 1, and 1%, respectively, at the replace of wheat flour. Rainbow trout fed the G supplemented diet displayed a higher specific growth rate (SGR) when compared with fish fed the P and the mix of probiotics and onion (PO) (P < 0.05). The feed conversion ratio (FCR) of the fish fed the G diet was lower than the P diet (P < 0.05). Net protein utilization (NPU) of the juveniles fed the O and PO diets was higher than the other experimental groups, except the G (P < 0.05). The group fed the G diet exhibited significant differences in the packed cell volume (PCV) and hemoglobin (Hb) levels of groups fed the P and PO (P < 0.05). There were no significant differences in terms of white blood cell (WBC) and red blood cell (RBC) counts (P > 0.05). Significant differences were recorded among the serum alkaline phosphatase (ALP), while juveniles fed the G and PG diets were higher than the P and O groups (P < 0.05). The results of this study demonstrated that supplementing diets with garlic can improve some growth parameters such as SGR and PER for rainbow trout.
The effect of different pre-treatments on unformulated pulse-based milk analogs: physicochemical properties and consumer acceptance
(Springer, 2024) Tuncel, Neşe Yılmaz; Andaç, Ali Emre; Kaya, Havva Polat; Korkmaz, Fatma; Tuncel, Necati Barış
This is the first part of a study on developing pulse-based milk analogs using chickpea, faba bean, and cowpea as raw materials. The objectives of the present study were to determine the processing conditions for pulse-based milk analog production at laboratory-scale and to investigate the effects of some pre-treatments such as dry milling (control), soaking and wet milling, blanching, blanching and dehulling, vacuum, and germination on lipoxygenase (LOX) activity of the raw material and some physicochemical and sensory properties of the final products. Dry milling provided the lowest LOX activity and the highest yield while soaking and wet milling resulted in a substantial increase in LOX activity, lower product yield, and a final product with lower whiteness value, regardless of the pulse type. Germination caused a significant decrease in LOX activity in all pulse types, while milk analogs produced from germinated pulses received the lowest acceptability scores from consumers.
Evaluation of the Current State and Trends for the Sustainable Development of the Agri-Food Sector of the South-Central Region of Bulgaria
(Springer Nature, 2023) Arifoğlu Şen, Nazan; Ivanova, Mariana; Dimitrova, Svetla
The South-Central region of Bulgaria, that comprises the districts Pazardzhik, Plovdiv, Smolyan, Haskovo and Kardzhali, is characterized with favorable climatic, relief and landscape conditions that foster the cultivation of various agricultural crops as well as livestock breeding. Therefore, nowadays the region comes out as one of the most well-developed in terms of agri-food activities. The South-Central region of Bulgaria is one of the leading regions in the production of milk, vegetables, wine, etc. and has a great potential for developing environmentally friendly agricultural activities such as organic farming. Sustainable regional development might be achieved by elaborate evaluation of the specific characteristics of a region in terms of social, natural and economic development aspects. Special attention is given to the transportation of the agricultural production and how it impacts the sustainability in the region. Therefore, in the present study, the current state of the agri-food sector in terms of production rates as well as the measures for the sustainable development of the sector in the region is outlined.
Development of simultaneous antioxidant and visual pH-sensing films based on guar gum loaded with Aronia melanocarpa extract
(John Wiley and Sons Inc, 2023) Aydoğdu Emir, Ayça; Yıldız, Eda; Öz, Emel; Amarowicz, Ryszard; Proestos, Charalampos; Khan, Mohammad Rizwan; Elobeid, Tahra; Öz, Fatih
Anthocyanins have attracted increasing attention for different packaging systems due to having functional features such as biocompatibility, antioxidative activity, visible colour response at varying pH values. In this study, the extract of Aronia melanocarpa as anthocyanins source was incorporated into guar gum films to take advantage of both antioxidant and pH responsive attributes. Aronia addition did not affect the thermal stability of guar gum films. Radical scavenging activity of the films (%) was measured by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assay, and aronia added films exhibited very strong antioxidant activity (up to 85%). The colour of aronia solution varied from pink to brown with pH ranging from 1 to 13. Similarly, when the films were immersed in buffer solutions at different pH values, the visual colour varied from pink to brownish yellow. ΔE values of GR_AR_3 (guar gum films having the highest aronia concentration) ranged between 23.31 and 40.62 at pH 1–13. This result proved colour change of the films can be even detected by untrained consumers. Furthermore, the films were found to be very sensitive to ammonia vapour. Aronia incorporated guar gum films could be suggested as both antioxidant films to prevent foods oxidation from oxidation and promising intelligent films to monitor the deterioration of foods.
Stabilization of Rice Bran: A Review
(MDPI, 2023) Yılmaz Tuncel, Neşe
One of the major problems in food science is meeting the demand of the world’s growing population, despite environmental limitations such as climate change, water scarcity, land degradation, marine pollution, and desertification. Preventing food from going to waste and utilizing nutritive by-products as food rather than feed are easy and powerful strategies for overcoming this problem. Rice is an important staple food crop for more than half of the world’s population and substantial quantities of rice bran emerge as the main by-product of rice grain milling. Usually, rice bran is used as animal feed or discarded as waste. Although it is highly nutritious and comprises many bioactive compounds with considerable health benefits, the rapid deterioration of bran limits the exploitation of the full potential of rice bran. Hydrolytic rancidity is the main obstacle to using rice bran as food, and the enzyme inactivation process, which is termed stabilization, is the only way to prevent it. This study reviews the methods of stabilizing rice bran and other rice-milling by-products comprising rice bran in the context of the efficiency of the process upon storage. The effect of the process on the components of rice bran is also discussed.
Effect of mastic gum integration on improvement of polylactic acid biodegradable films
(John Wiley and Sons Inc, 2023) Aydoğdu Emir, Ayca; Akgün, Mert; Kırtıl, Emrah
Currently, 90% of all packaging films are composed of non-renewable, petroleum-based materials. However, these materials have a significant environmental footprint. Polylactic acid (PLA) is a well-known biodegradable thermoplastic polymer. However, the use of PLA poses some inherent challenges, like the brittleness of PLA films. For this study, with the objective of overcoming the shortcomings of PLA films, mastic gum (MG), which is an under-utilized hydrophobic polymer, was incorporated into PLA, and the resultant films were characterized for their chemical (x-ray diffraction [XRD], Fourier-transform infrared [FTIR]), thermal (thermogravimetric analysis [TGA], dynamic mechanical analysis [DMA]), optical (optical microscope, color, and opacity), and barrier properties (water vapor permeability [WVP]). MG addition yielded films with much higher opacities and decreased WVPs up to 80%. Optical microscope images revealed the presence of some defects for films with MG concentrations above 1% g/g solvent, which also decreased the film's tear resistance. Glass transition temperature (Tg) values are reduced with MG addition, resulting in less rigid films at room temperature. In the end, MG incorporation yielded more flexible films with much better water barrier properties. In addition, all other properties of the films were drastically modified with MG addition. Hence, MG/PLA is demonstrated to be a promising biopolymer combination for the preparation of biodegradable films as a food packaging material.
Preparation of cypress (Cupressus sempervirens L.) essential oil loaded poly(lactic acid) nanofibers
(De Gruyter Open Ltd, 2021) Argui, Hayfa; Suner, Salih Can; Periz, Çagdaş Deniz; Türker, Gülen; Oral, Ayhan; Coşkun, Yalçın; Said, Hechmi
This study investigated the production of poly(lactic acid) (PLA) nanofibers containing cypress (CUP) essential oil (EO) via electrospinning. The nanofibers were produced from polymer solution prepared with different percentages of cypress EO. Cypress EO-containing PLA nanofibers were characterized and some mechanical and thermal properties were examined using thermogravimetric analysis, scanning electron microscopy, Fourier-transform infrared spectroscopy, and dynamic mechanical analysis. The thermal stability of the nanofibers was reduced depending on the percentage of the cypress EO. As the ratio of the cypress EO to polymer matrices was increased, it was observed that the glassy transition temperatures of the nanofibers decreased and their flexibility increased. The Tg value was determined to be 53.74°C for the neat PLA nanofiber, while 51.83°C for the PLA-CUP nanofiber (containing 15% cypress EO). According to the results of releasing trial, the increased amount of cypress EO resulted in less cypress EO releasing from polymer matrices. The nanofibers were observed to exhibit antibacterial activity against Escherichia coli and Staphylococcus aureus. The inhibition zone diameter of the nanofibers containing 10% cypress EO was 20 mm for S. aureus and 16 mm for E. coli, while 10 mm in the presence of Kanamycin.
Assessment of light intensity and salinity regimes on the element levels of brown macroalgae, Treptacantha barbata: Application of response surface methodology (RSM)
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2021) Ak, İlknur; Cankırılıgil, Ekrem Cem; Türker, Gülen; Sever, Onur
In this research, the effect of light intensity and salinity regimes on the element levels of Treptacantha barbata (formerly Cystoseira barbata) was studied, and the elemental compositions of this brown alga collected from wild stocks also compared with cultured ones. In culture trials, 11 different experiments that have ranges of light intensity as 50 to 150 µmol photon m-2s-1 and salinity as 24 ‰ to 42 ‰ were designed according to response surface methodology (RSM). Our results show that the element accumulation with changes of light intensity and salinity on the T. barbata was modeled. Most of the elements were affected by the salinity instead of light intensity. All macro and microelements were detected within the recommended dosages and exposure limits. In toxic elements, the least accumulations of Al, As, Cd, and Pb were observed in low light and salinity. Also, the levels of all toxic elements, including trace elements that exceed limits, can be reduced with using these models. The most effective experiment was found as 52.0001 µmol photon m-2s-1 light and 24.086 ‰ salinity for minimized toxic element accumulation on T. barbata with 0.869 desirability.
Isolation, Chemical Composition, Physicochemical Properties, and Antibacterial Activity of Cupressus sempervirens L. Essential Oil
(Taylor and Francis Ltd., 2021) Argui, Hayfa; Youchret-Zalleza, Oumayma Ben; Suner, Salih Can; Periz, Çagdas Deniz; Türker, Gülen; Oral, Ayhan; Coskun, Yalçin
This study was carried out to examine some of the biological activities and physicochemical properties of the Cupressus sempervirens L. essential oil (EO). C. sempervirens L. EO was isolated by hydrodistillation. GC-MS was used to identify the compounds of the EO. The results revealed that the major compounds identified in the EO showed a predominance of alpha-pinene (42 %), followed by delta-3-carene (21.26 %) and limonene (5.96 %). The antioxidant activities of the EO were measured with DPPH tests and beta-carotene bleaching. Four bacterial strains, i.e., Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Enterococcus faecalis, were used to assess the antibacterial properties. The C. sempervirens L. EO had remarkable antibacterial activity against S. aureus, E. faecalis and E. coli. It had a contact toxic effect on and manifested a repellent activity against adults of Sitophilus granarius. The latter were optimized at a dose of 0.16 mu l/cm(2).
Gallic acid encapsulated pea flour-based nanofibers produced by electrospinning as a potential active food packaging material
(John Wiley and Sons Inc, 2021) Aydoğdu Emir, Ayca; Yıldız, Eda; Aydoğdu, Yıldırım; Sumnu, Gülüm; Şahin, Serpil
The main aim of the article was to produce gallic acid-loaded pea flour/polyethylene oxide (PEO)-based nanofibers through the electrospinning method as an alternative active packaging material. Incorporation of gallic acid caused significant changes in both solution properties and fiber morphology. Increasing gallic acid concentration resulted in increasing conductivity and decreasing consistency index, by the way decreasing average fiber size diameter. In thermogravimetric analysis (TGA), gallic acid addition resulted in a decrease in thermal degradation value of nanofibers. In addition to these changes, new chemical bands formed were an indicator of the successful encapsulation of gallic acid in Fourier-transform infrared (FTIR) spectra. Nanofibers also showed promising results in terms of encapsulation of bioactive compounds. Therefore, gallic acid-loaded pea flour/PEO-based nanofibers might be considered as a promising active packaging material.
Assessment of the performance of several novel approaches to improve physical properties of guar gum based biopolymer films
(Elsevier Ltd, 2021) Kırtıl, Emrah; Aydoğdu, Ayça; Svitova, Tatyana; Radke, Clayton J.
Biopolymer-based films are natural, renewable, nontoxic and biodegradable alternatives to plastic packaging. Despite years of ongoing research, biopolymer films still lag much behind plastic films in mechanical and barrier properties. In this study, guar gum (GG) based films were prepared to evaluate the potential of some novel applications in enhancing films physical properties. For this purpose, GG and glycerol based films were prepared with varying amounts of orange peel oil (1%, 2% v/v), and/or reinforced with halloysite nanotubes (HNT), and crosslinked with sodium trimetaphosphate (STMP). Oil incorporation, despite weakening films’ mechanical strength, increased film hydrophobicity and enhanced its water barrier properties. Crosslinking, decreased films’ relatively high solubility while also improving other film properties. Orange peel oil preserved its antimicrobial activity and HNT stabilized GG films provided controlled release of volatile essential oil. Findings indicated the possibility of improving physical properties of GG films with the methods employed.
Synthesis of thermally protective PET–PEG multiblock copolymers as food packaging materials
(SAGE Publications, 2021) Güngör Ertuğral, Tuğba; Alkan, Cemil
One of the storage conditions affecting quality of food stuffs due to short shelf life is temperature. Thermal insulation can be achieved by adding phase change materials (PCMs) to packaging materials. PCMs store and release latent heat of phase change during melting and crystallization operations, respectively. Thus, they can provide thermal protection for packaged foods. The aim of this study is to prepare new food packaging materials poly (ethylene terephthalate)–poly (ethylene glycol) (PET–PEG) multiblock copolymers as solid–solid phase change materials (SSPCM) as potential food packaging materials with thermal energy storage (TES) property. Polyesterification was carried out with PEG at different average molecular weights (1000, 4000 and 10,000 g/mol), ethylene glycol (EG) and terephthaloyl chloride (TPC). Synthesized PET–PEG multiblock copolymers were characterized using Fourier transform infrared (FT-IR) spectroscopy and differential scanning calorimetry (DSC) methods. The crystal structures of PET–PEG multiblock copolymers were characterized by polarized optical microscopy (POM) and their surface properties were determined by performing contact angle tests. TES capacity of the PET–PEG multiblock copolymers was found in range of 26.1–150.5 J/g. Consequently, this study demonstrates the potential of PET–PEG multiblock copolymers suitable for effective thermal preservation in packaging material applications to maintain the quality of packaged food stuffs.

Güncel Gönderiler