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

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dc.authoridAydogdu Emir, Ayca/0000-0003-3877-9200
dc.authoridYILDIZ, EDA/0000-0002-1018-9930
dc.authoridSumnu, Gulum/0000-0002-2949-4361
dc.contributor.authorEmir, Ayca Aydogdu
dc.contributor.authorYildiz, Eda
dc.contributor.authorAydogdu, Yildirim
dc.contributor.authorSumnu, Gulum
dc.date.accessioned2025-01-27T20:29:15Z
dc.date.available2025-01-27T20:29:15Z
dc.date.issued2023
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractSumac (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.
dc.identifier.doi10.1007/s11947-022-02940-y
dc.identifier.endpage341
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85141636528
dc.identifier.scopusqualityQ1
dc.identifier.startpage327
dc.identifier.urihttps://doi.org/10.1007/s11947-022-02940-y
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22880
dc.identifier.volume16
dc.identifier.wosWOS:000880497800001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood and Bioprocess Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectSumac (Rhus coriaria)
dc.subjectFaba bean (Vicia faba L)
dc.subjectAntimicrobial
dc.subjectAntioxidant
dc.subjectShelf life
dc.subjectActive packaging
dc.titleActive 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
dc.typeArticle

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