Expanding the shelf life of chicken fillets by the use of polylactic acid (PLA) active films: An investigation of orange oil antibacterial potential

Basit Öğe Kaydı
dc.authoridAydoğdu Emir, Ayça / 0000-0003-3877-9200
dc.contributor.authorYıldız, Eda
dc.contributor.authorAydoğdu Emir, Ayça
dc.date.accessioned2025-01-27T20:14:21Z
dc.date.available2025-01-27T20:14:21Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, orange oil was incorporated into biodegradable polylactic acid (PLA) at various concentrations (1.25%, 1.875%, 2.5%, and 3.75% w/v) to develop potential antimicrobial food packages. Increasing orange oil concentration caused a gradual increase in the films' opacity values, making them more appropriate for packaging of foods having a potential to be affected from UV-light. Independent of orange oil concentration, the water vapor permeability of the films decreased. While orange oil incorporation did not alter thermal stability of the active films, a slight reduction in glass transition and melting temperature values was observed. The antimicrobial activity of the films was examined on the most common food-borne pathogens (E. coli, S. aureus), and it is only the film containing 3.75% w/v (PLA_3) that showed an inhibitory activity on both microorganisms. Finally, the shelf life of the chicken fillets packed with neat PLA (PLA_0) and PLA_3 films was compared, and PLA_3 increased the shelf life up to day-9.
dc.identifier.doi10.1002/pen.26710
dc.identifier.endpage2578
dc.identifier.issn0032-3888
dc.identifier.issn1548-2634
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85188468611
dc.identifier.scopusqualityQ2
dc.identifier.startpage2569
dc.identifier.urihttps://doi.org/10.1002/pen.26710
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21056
dc.identifier.volume64
dc.identifier.wosWOS:001186204000001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofPolymer Engineering and Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectantimicrobial package
dc.subjectchicken fillets
dc.subjectorange oil
dc.subjectpolylactic acid (PLA)
dc.subjectshelf life
dc.titleExpanding the shelf life of chicken fillets by the use of polylactic acid (PLA) active films: An investigation of orange oil antibacterial potential
dc.typeArticle

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