Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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Publisher: search.filters.publisher.ElsevierSubject: search.filters.subject.Edible Film

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  • Article
    3D-Printed Soy Protein and Microalga Films: A Sustainable Approach with Antioxidant Functionality
    (Elsevier, 2026) Barekat, Sorour; Dogan, Buse; Uzuner, Sibel; Ubeyitogullari, Ali
    This study investigated the optimization and fabrication of soy protein isolate (SPI)-green microalga (MA) 3D-printed films. For optimizing 3D printing, the effects of MA concentration, nozzle size (0.52-0.81 mm), and speed (10-20 mm/s) were examined. The printed films were then dried, and color, mechanical properties, water vapor permeability, structure, and antioxidant activity were analyzed. All the formulations showed shear-thinning behavior and rapid recovery. The concentration of 3 % MA, nozzle size of 0.72 mm, and printing speed of 20 mm/s were selected as the optimized conditions for the best 3D printability. Compared with the control, their elongation at break decreased by more than 16 %, while puncture strength increased by over 12 %, and tensile strength rose by more than 40 %. Water vapor permeability decreased by more than 40 % with the addition of MA. The microstructure images and secondary structure confirmed the formation of a less porous and stronger gel network with an increase in MA concentration from 0 to 5 % (w/w). The antioxidant properties of SPI films also increased two-fold with the addition of MA. These findings highlight that the 3D-printed edible films with antioxidant properties could be used as an eco-friendly and nutritious alternative to petroleum-based films in food packaging.
  • Book Part
    Citation - Scopus: 1
    Antimicrobial Edible Films of Emerging Hydrocolloids Extracted From Food Processing Waste
    (Elsevier, 2025) Yemenicioğlu, A.; Gözde Seval, S.; Pelin, B.K.; Elif, Ç.; Miray, B.
    This chapter aims to review recent major developments related to antimicrobial edible packaging based on emerging hydrocolloids extracted from food processing wastes. The chapter consists of antimicrobial packaging examples of the most promising emerging hydrocolloids extracted from processing wastes. The major hydrocolloids discussed include fish and poultry gelatins, mushroom, insect, and snail chitosans, oilseed meal proteins (e.g., proteins from meals of quinoa, flaxseed, hazelnut, cottonseed, sunflower, rapeseed, etc.), citrus alternative pectins (e.g., apple, watermelon, mango, passion fruit, and fig pectins), and nonconventional starches (e.g., banana and taro peel starches, pineapple stem starches, avocado, jackfruit, sugar palm, loquat, and mango seed starches, etc.). A particular emphasis has been put on packaging incorporating natural phenolic antimicrobials that are also mostly extracted from waste. Therefore, a rich content was prepared for those who are interested in developing novel sustainable antimicrobial packaging that contributes to the circular economy and global problems such as climate change and food security. © 2025 Elsevier Inc. All rights reserved.