Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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Subject: search.filters.subject.Food packagingWoS Q: search.filters.wosQuartile.Q2

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  • Article
    Citation - WoS: 76
    Citation - Scopus: 82
    Multicolor Emitting Carbon Dot-Reinforced Pva Composites as Edible Food Packaging Films and Coatings With Antimicrobial and Uv-Blocking Properties
    (American Chemical Society, 2022) Alaş, Melis Özge; Doğan, Gamze; Yalçın, Mustafa Serkan; Özdemir, Sadin; Genç, Rükan
    Active food packaging has become attractive because of the possibility to provide a longer shelf-life by loading functional agents into the packages to maintain the quality of food products. Herein, photoluminescent and transparent polyvinyl alcohol (PVA)-based composites embedding multicolor fluorescent carbon dots (CD/PVA) were prepared by the solvent casting method. The prepared CDs emit a strong and stable fluorescence in solution while the CD/PVA composite films were transparent, flexible, and showed UV-blocking activity with a strong fluorescence emission. Blue color-emitting CDs showed the highest UV blockage at UVA (87.04%), UVB (87.04%), and UVC (92.22%) regions while PVA alone absorbed only less than 25% of the light in all UV regions. UV blockage capacity was shown to be decreased by half, in line with the emission color shift from blue to red. Thermal properties of the PVA film were improved by the addition of CDs to the polymer, and in vitro cell viability tests showed that none of the CDs were cytotoxic against the human lung fibroblast healthy cell line (MRC-F cells) when integrated into the PVA. The antimicrobial activity of CD/PVA nanofilms was qualitatively determined. The prepared films exhibited good antimicrobial activity against both Gram-positive and Gram-negative bacteria with mild antioxidant and metal chelating activity, and significant inhibition of biofilm formation with a strong link with emitted color and the concentration of the composites. Green- and red-emitting CD/PVA with the highest antimicrobial activity were then analyzed and compared with the plane PVA employing their effect on the shelf-life of strawberries as a model for perishable foods. Fresh strawberries dip coated with CD/PVA and PVA were monitored over time, and virtual evaluations showed that CDs/PVA film coating resulted in reduced weight and moisture loss and significantly inhibited the fungal growth and spoiling for over 6 days at RT and 12 days at fridge conditions maintaining the visual appearance and natural color of the fruit. The findings in this work indicated the potential of reported CD as non-cytotoxic, UV-blocking antimicrobial additives for the development of edible coatings and packages for their use in the food industry, as well as pharmaceutical and healthcare applications.
  • Article
    Citation - WoS: 22
    Citation - Scopus: 27
    Layer-By Assembly of Lysozyme With Iota-Carrageenan and Gum Arabic for Surface Modification of Food Packaging Materials With Improved Barrier Properties
    (Elsevier, 2022) Koca, Nazan; Bayramoğlu, Beste
    The study aimed to investigate the surface modification of biaxially oriented polypropylene (BOPP) by layer-by-layer (LbL) assembly of lysozyme (LZ) with two different polysaccharides, iota-carrageenan (IC) and gum arabic (GA), for food packaging applications. The effects of solution pH, adsorption time, elimination of intermediate drying steps were investigated. The LbL film growth was monitored up to 10 deposition steps by UV–Vis spectroscopy and in situ surface plasmon resonance (SPR). The most successful processing conditions for both types of coatings were pH 7–7 combination with intermediate drying and 20 min adsorption time. SPR pointed out a ‘dissolution/reconstruction’ mechanism in film formation. The thickness and surface morphology of the coatings were characterized by Atomic force microscopy (AFM). The surface roughnesses of LZ/IC coatings were higher than that of LZ/GA coatings indicating a denser matrix in the latter. Deposition of 5 bilayers of LZ/IC and LZ/GA on BOPP resulted in 66.15% and 56.89% reduction in oxygen transmission rate (OTR) of the film, respectively. The corresponding reductions in water vapor transmission rate (WVTR) were 28% and 33.52%, respectively. Elimination of intermediate drying steps resulted in less overall deposition, rougher surfaces, diminished oxygen and water barrier properties. The edible LbL coatings obtained in this study possess good gas barrier properties, which is very promising for their use in the preservation of fresh/fresh-cut produce in combination with modified atmosphere packaging applications. The results promise reduced use of plastic films in food packaging.