Yıl 2018, Cilt 43, Sayı 4, Sayfalar 624 - 634 2018-06-15

CHARACTERIZATION OF CHITOSAN BASED FILMS INCORPORATED WITH ESSENTIAL OILS
UÇUCU YAĞ İÇEREN KİTOSAN BAZLI FİLMLERİN KARAKTERİZASYONU

ECE SÖĞÜT [1] , Atıf Can SEYDİM [2]

75 102

In this study, thyme oil (TO, 2%), grape seed oil (GSO, 2%), and pomegranate seed oil (PSO, 2%) added chitosan (CH) films were prepared. Film samples were characterized by scanning electron microscopy (SEM), water vapor permeability (WVP), tensile, and optical properties. The antimicrobial activity and release behavior of films were also studied. SEM images showed that CH-TO films were more homogeneous when compared to CH-GSO, and CH-PSO films. The elasticity of films was improved upon the addition of oils while there was no significant change in tensile strength. The incorporation of oils significantly reduced thickness, WVP and water-uptake values of films (p<0.05) while the solubility did not change significantly. The optical properties of films were not significantly affected by the addition of oils. The highest release rate was observed in CH-TO film samples (p<0.05). All film samples showed antimicrobial activity against Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Pseudomonas aeruginosa

Bu çalışmada, kekik yağı (TO, %2), üzüm çekirdeği yağı (GSO, %2) ve nar çekirdeği yağı (PSO, %2) eklenmiş kitosan (CH) filmler hazırlanmıştır. Film örnekleri, taramalı elektron mikroskobu (SEM) ile elde edilen görüntüler, su buharı geçirgenliği (WVP), mekanik testler ve optik özellikler ile karakterize edilmiştir. Antimikrobiyel aktivite ve filmlerin salım davranışı da incelenmiştir. SEM görüntüleri, CH-TO filmlerin, CH-GSO ve CH-PSO filmlerle karşılaştırıldığında daha homojen bir yapıya sahip olduğunu göstermektedir. CH filmlerin elastikiyeti yağ ilavesiyle geliştirilirken, filmlerin gerilme kuvvetinde önemli bir değişiklik gözlenmemiştir. CH filmlere esansiyel yağ ilavesi, filmlerin kalınlık, WVP ve su tutma kapasitesi değerlerinde önemli ölçüde azalışa neden olurken (p<0.05), filmlerin çözünürlük değerleri etkilenmemiştir. CH filmlere esansiyel yağ ilavesi, filmlerin optik özelliklerini etkilememiştir (p>0.05). En yüksek salım hızı, CH-TO film örneklerinde gözlenmiştir (p<0.05). Tüm film örnekleri, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes ve Pseudomonas aeruginosa’ya karşı antimikrobiyel aktivite göstermiştir. 

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Birincil Dil tr
Konular Fen
Yayımlanma Tarihi 2018
Dergi Bölümü Makaleler
Yazarlar

Yazar: ECE SÖĞÜT (Sorumlu Yazar)
Kurum: Süleyman Demirel University
Ülke: Turkey


Yazar: Atıf Can SEYDİM
Kurum: Süleyman Demirel University

Bibtex @araştırma makalesi { gida409468, journal = {GIDA / THE JOURNAL OF FOOD}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2018}, volume = {43}, pages = {624 - 634}, doi = {10.15237/gida.GD18040}, title = {UÇUCU YAĞ İÇEREN KİTOSAN BAZLI FİLMLERİN KARAKTERİZASYONU}, key = {cite}, author = {SÖĞÜT, ECE and SEYDİM, Atıf Can} }
APA SÖĞÜT, E , SEYDİM, A . (2018). UÇUCU YAĞ İÇEREN KİTOSAN BAZLI FİLMLERİN KARAKTERİZASYONU. GIDA / THE JOURNAL OF FOOD, 43 (4), 624-634. DOI: 10.15237/gida.GD18040
MLA SÖĞÜT, E , SEYDİM, A . "UÇUCU YAĞ İÇEREN KİTOSAN BAZLI FİLMLERİN KARAKTERİZASYONU". GIDA / THE JOURNAL OF FOOD 43 (2018): 624-634 <http://dergipark.gov.tr/gida/issue/37107/409468>
Chicago SÖĞÜT, E , SEYDİM, A . "UÇUCU YAĞ İÇEREN KİTOSAN BAZLI FİLMLERİN KARAKTERİZASYONU". GIDA / THE JOURNAL OF FOOD 43 (2018): 624-634
RIS TY - JOUR T1 - UÇUCU YAĞ İÇEREN KİTOSAN BAZLI FİLMLERİN KARAKTERİZASYONU AU - ECE SÖĞÜT , Atıf Can SEYDİM Y1 - 2018 PY - 2018 N1 - doi: 10.15237/gida.GD18040 DO - 10.15237/gida.GD18040 T2 - GIDA / THE JOURNAL OF FOOD JF - Journal JO - JOR SP - 624 EP - 634 VL - 43 IS - 4 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18040 UR - http://dx.doi.org/10.15237/gida.GD18040 Y2 - 2018 ER -
EndNote %0 GIDA / THE JOURNAL OF FOOD UÇUCU YAĞ İÇEREN KİTOSAN BAZLI FİLMLERİN KARAKTERİZASYONU %A ECE SÖĞÜT , Atıf Can SEYDİM %T UÇUCU YAĞ İÇEREN KİTOSAN BAZLI FİLMLERİN KARAKTERİZASYONU %D 2018 %J GIDA / THE JOURNAL OF FOOD %P 1300-3070-1309-6273 %V 43 %N 4 %R doi: 10.15237/gida.GD18040 %U 10.15237/gida.GD18040
ISNAD SÖĞÜT, ECE , SEYDİM, Atıf Can . "UÇUCU YAĞ İÇEREN KİTOSAN BAZLI FİLMLERİN KARAKTERİZASYONU". GIDA / THE JOURNAL OF FOOD 43 / 4 (Haziran 2018): 624-634. http://dx.doi.org/10.15237/gida.GD18040