Chemical Engineering / Kimya Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/14

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Institution Author: search.filters.institutionAuthor.Oymacı, Pelin

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  • Article
    Citation - WoS: 187
    Citation - Scopus: 266
    Improvement of Barrier and Mechanical Properties of Whey Protein Isolate Based Food Packaging Films by Incorporation of Zein Nanoparticles as a Novel Bionanocomposite
    (Elsevier Ltd., 2016) Oymacı, Pelin; Alsoy Altınkaya, Sacide
    In this study, whey protein isolate (WPI) based bio-nanocomposite films embedded with zein nanoparticles (ZNP) were prepared by solution casting. Nanoparticles were coated with sodium caseinate to obtain a uniform distribution in the films. The mechanical, water vapor barrier, surface wetting, morphological and viscoelastic properties of the films were investigated. The addition of ZNP significantly improved the water vapor barrier and mechanical properties of the WPI without adversely affecting the elongation of the films. Dynamical mechanical analysis and contact angle measurements revealed that upon addition of the nanoparticles, the fractional free volume and hydrophilicity of the WPI films decreased. Sodium caseinate containing both hydrophilic and hydrophobic groups created an efficient interface between the hydrophobic ZNP and hydrophilic WPI matrix, allowing for a homogeneous distribution of nanoparticles even at very high loading levels as evidenced by the scanning electron microscope (SEM) and atomic force microscopy (AFM) images. The WPI/ZNP nanocomposite films can potentially become effective food packaging materials.
  • Article
    Citation - WoS: 44
    Citation - Scopus: 60
    Development of a Novel Strategy for Controlled Release of Lysozyme From Whey Protein Isolate Based Active Food Packaging Films
    (Elsevier Ltd., 2016) Pekşen Özer, Bahar Başak; Uz, Metin; Oymacı, Pelin; Alsoy Altınkaya, Sacide
    The purpose of this study is to develop a novel controlled release system based on pH-responsive polyacrylic acid (PAA)/lysozyme (LYS) complexes incorporated within a hydrophilic whey protein isolate (WPI) film matrix for active food packaging applications. Complex formation is simple under benign conditions that are suitable for preserving antimicrobial activity of the lysozyme. In addition, the pH-dependent charge density of complexes allowed a uniform distribution in the matrix. The properties of the complexes such as size, surface charge and hydrophilicity were varied by changing PAA/LYS ratio (0.1 and 0.3 w/w) and PAA molecular weight (2 kDa and 450 kDa). The effects of complex properties as well as mode of lysozyme incorporation into the films (100%-free, 50%-free+50%-PAA/LYS complex and 100%-PAA/LYS complex) on the LYS release rate, activity and antimicrobial efficacy of the films were investigated. The results have shown that ∼100% LYS loading into the complexes is possible regardless of PAA molecular weight or PAA/LYS ratio. Incorporating lysozyme into the film in complexed form extended its release time from less than 24 h up to 500 h and reduced its diffusivity from ∼10−9 to ∼10−13 cm2/s. The films including 50%-free-LYS+50%-PAA/LYS complex showed a 5.7 log reduction in bacterial population within 72 h whereas 100%-free-LYS containing film could not suppress Listeria innocua growth after 24 h. Overall, the results suggest that complexation of lysozyme with weak polyelectrolytes can be used as an effective strategy to achieve a long-lasting antimicrobial effect and that films prepared with such complexes have great potential as food packaging materials.