EFFECT OF ORANGE PEEL ESSENTIAL OIL ON THE PROPERTIES OF CHITOSAN: GELATIN CASTED FILMS PREPARED FOR ACTIVE PACKAGING

Year 2023, Volume: 11 Issue: 3, 668 - 677, 01.09.2023

Fatma Demir , Gülden Gökşen , Didem Demir Karakuş

https://doi.org/10.36306/konjes.1225056

Abstract

Food packaging is a passive barrier that protects food against environmental factors such as ultraviolet light, oxygen, water vapor, pressure, heat, chemical, and microbiological contaminants. In a changing and developing world, consumers now want to reach healthier, fresher, and more diverse foods. In response to consumer demands and expectations, the food sector has focused on developing active and intelligent packaging. The purpose of active packaging is to protect the properties of the food by interacting with the coating material and prolonging the shelf life. In this context, it is aimed to prepare active package films by integrating bioactive agents into films prepared based on biodegradable polymers. It is an important point that is determined how the characteristics of the films such as morphology, molecular structure, surface property, and antimicrobial activity, will shift depending on the type and quantity of bioactive agent addition. Based on this, packaging films loaded with different concentrations of orange peel essential oil (OEO) (25, 50 and 100% of total polymer weight) were produced on the basis of chitosan and gelatin natural polymers. The changes that occur in the active films as a result of the increasing amounts of oil were revealed by determining the molecular structure, surface property, morphological characteristics, solubility quality, and antibacterial activity. The solubility of the films, which is an effective parameter in the evaluation of the environmental impact of the films that will be released as waste after use, varied between 20% and 25% at the end of 48 hours. The 100OEO@CH:GEL film showed the highest antibacterial properties against Escherichia coli and Staphylococcus aureus.

Keywords

Chitosan, Gelatin, Orange Peel Essential Oil, Solvent Casting, Food Packaging

Supporting Institution

(TUBITAK) 2209-A Research Project Support Programme for Undergraduate Students

Project Number

1919B012114370

Thanks

The authors acknowledge the financial support of The Scientific and Technological Research Council of Türkiye under (TUBITAK) 2209-A Research Project Support Programme for Undergraduate Students (Project No: 1919B012114370).

Aktif Paketleme İçin Hazırlanan Kitosan:Jelatin Döküm Filmlerin Özelliklerine Portakal Kabuğu Uçucu Yağının Etkisi

Abstract

Gıda ambalajı, gıdayı ultraviyole ışık, oksijen, su buharı, basınç, ısı, kimyasal ve mikrobiyolojik kirleticiler gibi çevresel faktörlere karşı koruyan pasif bir bariyerdir. Değişen ve gelişen dünyada tüketiciler artık daha sağlıklı, daha taze ve daha çeşitli gıdalara ulaşmak istiyor. Tüketici talep ve beklentilerine yanıt olarak gıda sektörü, aktif ve akıllı ambalajların geliştirilmesine odaklanmıştır. Aktif paketlemenin amacı, kaplama malzemesi ile etkileşime girerek gıdanın özelliklerini korumak ve raf ömrünü uzatmaktır. Bu kapsamda biyobozunur polimerler bazında hazırlanan filmlere biyoaktif ajanlar entegre edilerek aktif ambalaj filmlerin hazırlanması amaçlanmaktadır. Filmlerin morfoloji, moleküler yapı, yüzey özelliği ve antimikrobiyal aktivite gibi özelliklerinin, eklenen biyoaktif ajanın türü ve miktarına bağlı olarak nasıl değişeceğinin belirlenmesi önemli bir noktadır. Buna dayanarak, kitosan ve jelatin doğal polimerleri bazında farklı konsantrasyonlarda portakal kabuğu esansiyel yağı (OEO) yüklü ambalaj filmleri üretilmiştir. Artan yağ miktarı sonucunda aktif filmlerde meydana gelen değişimler moleküler yapı, yüzey özelliği, morfolojik özellik, çözünürlük kalitesi ve antibakteriyel aktivite belirlenerek ortaya konmuştur.

Keywords

Kitosan, Jelatin, Portakal kabuğu yağı, Çözücü döküm, Gıda paketleme

Project Number

1919B012114370

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