Biocomposite Films Prepared with Sour Cherry Kernel and Investigation of Some Properties

Yıl 2023, Cilt: 26 Sayı: 1, 469 - 476, 27.03.2023

Ülkü Soydal , Muhammed Melih Bul , Murat Yıldırım

Öz

The main purpose of this study is to obtain a renewable natural biocomposite film with the sour cherry kernel (SCK), a natural waste. Biobased acrylated epoxidized soybean oil (AESO) resin was used as a composite matrix. The effect of additive ratio on antibacterial activity tests, swelling-solubility-water content, and pH properties of the obtained AESO/SCK composite films were
investigated. In addition, the surface morphologies of the film samples were examined by SEM. It has been observed that AESO/SCK films have antibacterial properties. In addition, the swelling ratio of AESO/SCK composite films was found to be between 0.2433% and 4.6343%. The water solubility rate of AESO was determined as 0.1103% by weight. This ratio increased as the SCK ratio increased and reached 0.7380% with a 50% SCK ratio. The water content of AESO/SCK composite films was in the range of 0.660-2.1203%. The pH of all prepared biocomposite films was between 7.18-7.33 after 72 hours, and these values were found to be compatible with skin pH. The water vapor permeability of AESO was measured as 1.382x10-07 g.m/(m2*Pa*s) on average. With 50% SCK by weight, this value decreased to 5.025x10-10 g.m/(m2*Pa*s).

Anahtar Kelimeler

Antibacterial activity, Biocomposite film, Sour cherry

Destekleyen Kurum

SELÇUK ÜNİVERSİTESİ BAP

Proje Numarası

21201072

Teşekkür

Selcuk University BAP Coordinatorship supported this study with project number 21201072 (Sour Cherry Kernel Added Biocomposite Films and Investigation of Their Properties).

Vişne Çekirdeği İçi ile Hazırlanmış Biyokompozit Filmler ve Bazı Özelliklerinin İncelenmesi

Öz

Bu çalışmanın temel amacı, doğal bir atık olan vişne çekirdeği içi (VSK) ile yenilenebilir doğal bir biyokompozit film elde etmektir. Matris olarak akrilatlanmış epoksitlenmiş soya yağı(AESO) kullanılmıştır. Elde edilen AESO/SCK kompozit filmlerin antibakteriyel aktivite testleri, şişme-çözünürlük-su içeriği ve pH özelliklerine katkı maddesi oranının etkisi incelenmiştir. Ayrıca film numunelerinin SEM ile yüzey morfolojileri incelenmiştir. AESO/SCK filmlerinin antibakteriyel özelliğe sahip olduğu gözlenmiştir. Ayrıca, AESO/SCK kompozit filmlerin şişme oranı %0.2433 ile %4.6343 arasında bulunmuştur. AESO’nun suda çözünürlük oranı kütlece %0.1103 olarak tespit edilmiştir. Bu oran SCK oranı arttıkça artmış ve %50 SCK oranı ile %0.7380’e ulaşmıştır. AESO/SCK kompozit filmlerinin su içeriği %0.660-2.1203 aralığında değer almıştır. Hazırlanan tüm biyokompozit filmlerin, pH'ı 72 saat sonunda 7.18-7.33 aralığında olup bu değerlerin cilt pH'ı ile uyumlu olduğu görülmüştür. AESO’nun su buharı geçirgenliği ortalama 1.382x10-07 g.m/(m2*Pa*s) olarak ölçülmüştür. Kütlece %50 SCK oranı ile bu değer 5.025x10-10 g.m/(m2*Pa*s)’ne düşmüştür

Anahtar Kelimeler

Antibakteriyel aktivite, Biyokompozit film, Vişne çekirdeği içi.

Proje Numarası

21201072

Kaynakça

• [1] Salam, H., Dong, Y., “Theoretical modeling analysis on tensile properties of bioepoxy/clay nanocomposites using epoxidised soybean oils,” Journal of Nanomaterials, 2019, 1-20.(2019)
• [2] Işıtan, A., Gök, C., Sulak, M., Kırmızı, F., Onar, V., Kutlubay, R.Ç., “Bioplastics / biopolymers: How aware are we?, ”European Journal of Science and Technology, Özel Sayı, 37, 36, 41, (2022).
• [3] Ammar, A., Iling, A.W.M., Ramesh, K., Ramesh, S., “Development of fully organic coating system modified with epoxidized soybean oil with superior corrosion protection performance,” Progress in Organic Coatings, 140, 105523, (2020).
• [4] Park, S. J., Jin, F. L., Lee, J. R., “Synthesis and thermal properties of epoxidized vegetable oil,” Macromolecular Rapid Communications, 25(6), 724- 727, (2004).
• [5] Uyama, H., Kuwabara, M., Tsujimoto, T., Nakano, M., Usuki A., Kobayashi, S., “Organic-inorganic hybrids from renewable plant oils and clay,” Macromolecular Bioscience, 4, 3, 354-360, (2004).
• [6] Ge, X., Yu, L., Liu, Z., Liu, H., Chen, Y., Chen, L., “Developing acrylated epoxidized soybean oil coating for improving moisture sensitivity and permeability of starch-based film,” International Journal of Biological Macromolecules, 125, 370-375, (2019).
• [7] Tanrattanakul, V., Saithai, P., “Mechanical properties of bioplastics and bioplastic-organoclay nanocomposites prepared from epoxidized soybean oil with different epoxide contents,” Journal of Applied Polymer Science,114(5), 3057-3067, (2009).
• [8] Zhang, C., Yan, M., Cochran, E.W., Kessler, M.R., “Biorenewable polymers based on acrylated epoxidized soybean oil and methacrylated vanillin,” Materials Today Communications, 5, 18-22, (2015).
• [9] Baştürk, E., Inan, T., Güngör, A., “Flame retardant uvcurable acrylated epoxidized soybean oil based organic– inorganic hybrid coating,” Progress in Organic Coatings, 76, 985-992, (2013).
• [10] Carrillo, L.Q., Duart, S., Montanes, N., Giner, S. T., Balart, R., “Enhancement of the mechanical and thermal properties of injection-molded polylactide parts by the addition of acrylated epoxidized soybean oil,” Materials and Design, 140, 54-63, (2018).
• [11] Hu, Y., Jla, P., Shanq, Q., Zhang, M., Feng, G., Lıu, C., Zhou, Y., “Synthesis and application of UV-curable phosphorous-containing acrylated epoxidized soybean oil-based resins,” Journal of Bioresources and Bioproducts,4(3), 183-191, (2019).
• [12] Geethamma, V. G., Kalaprasad, G., Groeninckx, G., Thomas, S., “Dynamic mechanical behavior of short coir fiber reinforced natural rubber composites,” Composites Part A: Applied Science and Manufacturing, 36(11),1499-1506, (2005).
• [13] Atik, I., Sevik, R., Karasu, S., “Characterization of Some Physicochemical Properties of Cold Press Sweet Cherry (Prunus avium) Seed Oil,” European Journal of Science and Technology, 17, 959-965, (2019).
• [14] USDA, “United States Department of Agriculture. National Agricultural Statics Service,” Noncitrus Fruits and Nuts, (2012).
• [15] Yılmaz, C., Gökmen, V., “Compositional characteristics of sour cherry kernel and its oil as influenced by different extraction and roasting conditions,” Industrial Crops and Products, 49, 130-135, (2013).
• [16] Ferretti, G., Bacchetti, T., Belleggia, A., Neri, D., “Cherry antioxidants: from farm to table,” Molecules, 15, 6993-7005, (2010).
• [17] Saponjac, V.T., Etkovic´, G.C., Brunet, J.C.A., Djilas, P.S., Petrovic´J., Arevic´, I.L., Stajcˇic´, S., Vulic, J., “Sour cherry pomace extract encapsulated in whey and soy proteins: Incorporation in cookies,” Food Chemistry, 207, 27-33, (2016).
• [18] Chandra, A., Rana, J., Li, Y., “Separation, identification, quantification, and method validation of anthocyanins in botanical supplement raw materials by HPLC and HPLC-MS,” Journal of Agricultural and Food Chemistry, 49, 3515-3521, (2009).
• [19] Simunic, V., Kovac, S., Gaso-Sokac, D., Pfannhauser, W., Murkovic, M., “Determination of anthocyanins in four Croatian cultivars of sour cherries (Prunus cerasus),” European Food Research Technology, 220, 575-578, (2005).
• [20] Capanoglu, E., Boyacioglu, D., R.C. de Vos, Hall, R.D., & Beekwilder, J., “Procyanidins in fruit from sour cherry (Prunus cerasus) differ strongly in chainlength from those in Laurel cherry (Prunus lauracerasus) and Cornelian cherry (Cornus mas),” Journal of Berry Research, 1(3), 137-146, (2011).
• [21] Friedman, M., Henika, P.R., Mandrell, R.E., “Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes and Salmonella enterica,” Journal of Food Protection, 65,1545-1560, (2002).
• [22] Proietti, S., Moscatello, S., Villani, F., Mecucci, F., Walker, R.P., Famiani, F., Battistelli, A., “Quality and nutritional compounds of Prunus cerasus L. austera fruit grown in central Italy,” HortScience, 54(6), 1005- 1012, (2019).
• [23] Sokół-Łętowska,A., Kucharska, A.Z., Hodun, G., Gołba, M., “Chemical composition of 21 cultivars of sour cherry (Prunus cerasus) fruit cultivated in Poland,” Molecules, 2020, 25(19),4587, (2020).
• [24] Razavi, R., Kenari, R.E., “Antioxidant evaluation of Fumaria parvifora L. extract loaded nanocapsules obtained by green extraction methods in oxidative stability of sunflower oil,” Journal Food Measurement and Characterization,15,2448- 2467, (2021).
• [25] Polatoğlu, K., Demirci, B., Demirci, F., Gören, N., Başer, K.H.C., “Biological activity and essential oil composition of two new Tanacetum chiliophyllum chemotypes from Turkey,” Industrial Crops and Products, 39,97- 105, (2012).
• [26] Coccia, A., Carraturo, A., Mosca, L., Masci, A., Bellini, A., Campagnaro, M., Lendaro, E., “Effects of methanolic extract of sour cherry (Prunus cerasus L.) on microbial growth,” International Journal Food Science Technology, 47(8),1620-1629, (2012).
• [27] Başyiğit, B., Sağlam, H., Kandemir, Ş., Karaaslan, A., Karaaslan, M., “Microencapsulation of sour cherry oil by spray drying: Evaluation of physical morphology, thermal properties, storage stability, and antimicrobial activity,” Powder Technology, 364, 654-663, (2020).
• [28] Oancea, A.M, Hasan, M., Vasile, A.M, Barbu, V., Enachi, E., Bahrim, G., & Stănciuc, N., “Functional evaluation of microencapsulated anthocyanins from cherry peels in whey protein isolate,” Lwt: Food Science and Technology, 95, 129-134, (2018).
• [29] Hosseini, S., Parastouei, K., Khodaiyan, F., “Simultaneous extraction optimization and characterization of pectin and phenolics from sour cherry pomace,” International Journal of Biological Macromolecules, 158, 911-921, (2020).
• [30] Cerit, A., Kocaman, S., Soydal, U., “UV-cured coatings based on acrylated epoxidized soybean oil and epoxy carboxylate,” International Journal of Chemical, Molecular, Nuclear, Materials and Metallurgical Engineering, 10(4), 447-450, (2016).
• [31] Medina, E., Romero, C., Brenes, M., Antonio, C., “Antimicrobial activity of olive oil, vinegar, and various beverages against foodborne pathogens,” Journal of Food Protection, 70(5),1194-1199, (2007).
• [32] Feily A, Namazi, M.R., “Aloe vera in dermatology: a brief review,” Giornale Italiano di Dermatologia e Venereologia, 144, 85-91, (2009).
• [33] Soles, C. L., Chang, F. T., Bolan, B. A., Hristov, H. A., Gidley, D. W., Yee, A. F., “Contributions of the nanovoid structure to the moisture absorption properties of epoxy resins,” Journal of Polymer Science Part B: Polymer Physics, 36(17),3035-3048, (1998).
• [34] Adamson, M. J., “Thermal expansion and swelling of cured epoxy resin used in graphite/epoxy composite materials,” Journal of Materials Science, 15(7),1736- 1745, (1980).
• [35] Kocaman, S., Ahmetli, G., “A study of coating properties of biobased modified epoxy resin with different hardeners,” Progress in Organic Coatings, 97,53-64, (2016).
• [36] Hassan, A., Niazi, M. B. K., Hussain, A., Farrukh, S., Ahmad, T., “Development of anti-bacterial PVA/starch based hydrogel membrane for wound dressing,” Journal of Polymers and the Environment, 26, 235-243, (2018).
• [37] Zarandona, I., Minh, N.C., Trung, T.S., Caba, K., Guerrero, P., “Evaluation of bioactive release kinetics from crosslinked chitosan films with aloe vera,” International Journal of Biological Macromolecules, 182, 1331-1338, (2021).
• [38] Ghasemlou, M., Aliheidari, N., Fahmi, R., ShojaeeAliabadi, S., Keshavarz, B., Cran, M. J., Khaksar, R., “Physical, mechanical and barrier properties of corn starch films incorporated with plant essential oils,” Carbohydrate Polymers, 98(1), 1117-1126, (2013).
• [39] Barbut, S., “Methods of testing protein functionality”, Blackie Academic and Professional, Springer, New York, 186-225, (1999).
• [40] Cheftel, J.C., Cuq, J.L., Lorient, D., Amino acids, peptides and proteins. Ch. 5 in Food Chemistry O.R. Fennema (Ed.), Marcel Dekker Inc., New York, 246- 369, (1985).
• [41] Devi, N., Dutta, J., “Preparation and characterization of chitosan-bentonite nanocomposite films for wound healing applications,” International Journal of Biological Macromolecules, 104, 1897-1904, (2017).
• [42] Thongsrikhem, N., Taokaew, S., Sriariyanun, M., Kirdponpattara, S., “Antibacterial activity in gelatinbacterial cellulose composite film by thermally crosslinking with cinnamaldehyde towards food packaging application,” Food Packaging and Shelf Life, 31, e100766, (2022).
• [43] Pavlath, A.E., Orts, W., “Edible Films and Coatings: Why, What, and How?”, Edible films and coatings for food applications, Springer, New York, 9-13, (2009)