Development of Oleuropein Incorporated Chitosan Films for Antioxidant Active Food Packaging Applications

Ayca Aydogdu Emir, (Çanakkale Onsekiz Mart Üniversitesi, Çanakkale Uygulamalı Bilimler Fakültesi, Gıda Teknolojisi Bölümü, Çanakkale, Türkiye)
Fatmagül KAYA (Çanakkale Onsekiz Mart Üniversitesi, Çanakkale Uygulamalı Bilimler Fakültesi, Gıda Teknolojisi Bölümü, Çanakkale, Türkiye)
Bitlis Eren Üniversitesi Fen Bilimleri Dergisi
3 1
Yıl: 2023 Cilt: 12 Sayı: 1 Sayfa Aralığı: 158 - 165 Metin Dili: İngilizce DOI: 10.17798/bitlisfen.1219638 İndeks Tarihi: 15-06-2023

Development of Oleuropein Incorporated Chitosan Films for Antioxidant Active Food Packaging Applications

Öz:
Oleuropein is the major phenolic component of olive leaf extract. In the present study, oleuropein was incorporated into chitosan films, and the physical properties and antioxidant activity of the films were determined. The chitosan-to-oleuropein ratio was arranged as 1:1, 1:0.5, 2:1, and 2:0.5. Physical properties including moisture content, density, solubility, water vapor permeability, color, and opacity were measured. The results showed that the addition of oleuropein improved the water vapor barrier and decreased the solubility of chitosan films. The oleuropein-added films had the same density and moisture content as chitosan films. Oleuropein incorporation resulted in higher opacity and b* values, whereas a* and L* values decreased. Chitosan films with oleuropein showed strong antioxidant activity. Films at chitosan/oleuropein ratio as 1:1 could be good candidate for active packaging material due to exhibiting good water vapor barrier, opacity, and antioxidant property.
Anahtar Kelime: oleuropein chitosan water vapor permeability antioxidant activity opacity

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
  • [1] H. B. Malayoğlu and B. Aktaş, “Zeytin Yağı İşleme Yan Ürünlerinden Zeytin Yaprağı ile Zeytin Karasuyunun Antimikrobiyal ve Antioksidan Etkileri,” Hayvansal Üretim, vol. 52, no. 1, pp. 49–58, 2011.
  • [2] S. Şahin and M. Bilgin, “Olive tree (Olea europaea L.) leaf as a waste by-product of table olive and olive oil industry: a review,” J. Sci. Food Agric., vol. 98, no. 4, pp. 1271–1279, 2018, doi: 10.1002/jsfa.8619.
  • [3] I. Mourtzinos, F. Salta, K. Yannakopoulou, A. Chiou, and V. T. Karathanos, “Encapsulation of olive leaf extract in β-cyclodextrin,” J. Agric. Food Chem., vol. 55, no. 20, pp. 8088–8094, 2007, doi: 10.1021/jf0709698.
  • [4] R. González-Ortega, M. Faieta, C. D. Di Mattia, L. Valbonetti, and P. Pittia, “Microencapsulation of olive leaf extract by freeze-drying: Effect of carrier composition on process efficiency and technological properties of the powders,” J. Food Eng., vol. 285, 2020, doi: 10.1016/j.jfoodeng.2020.110089.
  • [5] A. N. Sudjana et al., “Antimicrobial activity of commercial Olea europaea (olive) leaf extract,” Int. J. Antimicrob. Agents, vol. 33, no. 5, pp. 461–463, May 2009, doi: 10.1016/j.ijantimicag.2008.10.026.
  • [6] A. T. Serra et al., “In vitro evaluation of olive- and grape-based natural extracts as potential preservatives for food,” Innov. Food Sci. Emerg. Technol., vol. 9, no. 3, pp. 311–319, 2008, doi: 10.1016/j.ifset.2007.07.011.
  • [7] L. Sun, J. Sun, L. Chen, P. Niu, X. Yang, and Y. Guo, “Preparation and characterization of chitosan film incorporated with thinned young apple polyphenols as an active packaging material,” Carbohydr. Polym., vol. 163, pp. 81–91, 2017, doi: 10.1016/j.carbpol.2017.01.016.
  • [8] Y. Peng, Y. Wu, and Y. Li, “Development of tea extracts and chitosan composite films for active packaging materials,” Int. J. Biol. Macromol., vol. 59, pp. 282–289, 2013, doi: 10.1016/j.ijbiomac.2013.04.019.
  • [9] A. Mojaddar, L. Amene, and N. Mehran, “Chitosan coating incorporated with grape seed extract and Origanum vulgare essential oil : an active packaging for turkey meat preservation,” J. Food Meas. Charact., vol. 15, no. 3, pp. 2790–2804, 2021, doi: 10.1007/s11694-021-00867-0.
  • [10] C. Wang et al., “Preparation and characterization of chitosan-based antioxidant composite films containing onion skin ethanolic extracts,” J. Food Meas. Charact., vol. 16, no. 1, pp. 598–609, 2022, doi: 10.1007/s11694-021-01187-z.
  • [11] X. Yao, H. Hu, Y. Qin, and J. Liu, “Development of antioxidant, antimicrobial and ammonia-sensitive films based on quaternary ammonium chitosan, polyvinyl alcohol and betalains-rich cactus pears (Opuntia ficus-indica) extract,” Food Hydrocoll., vol. 106, no. March, 2020, doi: 10.1016/j.foodhyd.2020.105896.
  • [12] L. Sánchez-gonzález, C. González-martínez, A. Chiralt, and M. Cháfer, “Physical and antimicrobial properties of chitosan – tea tree essential oil composite films,” J. Food Eng., vol. 98, no. 4, pp. 443–452, 2010, doi: 10.1016/j.jfoodeng.2010.01.026.
  • [13] Y. Peng and Y. Li, “Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films,” Food Hydrocoll., vol. 36, pp. 287–293, 2014, doi: 10.1016/j.foodhyd.2013.10.013.
  • [14] S. C. Lourenço, M. Mold, and V. D. Alves, “Antioxidants of Natural Plant Origins : From Sources to Food Industry Applications,” Molecules, vol. 24, no. 22, p. 4132, 2019.
  • [15] A. A. Kadam, S. Singh, and K. K. Gaikwad, “Chitosan based antioxidant films incorporated with pine needles (Cedrus deodara) extract for active food packaging applications,” Food Control, vol. 124, no. June 2020, p. 107877, 2021, doi: 10.1016/j.foodcont.2021.107877.
  • [16] M. Kurek, I. Elez, M. Tran, M. Šč, V. Dragovi, and K. Gali, “Development and evaluation of a novel antioxidant and pH indicator film based on chitosan and food waste sources of antioxidants,” Food Hydrocoll., vol. 84, pp. 238–246, 2018, doi: 10.1016/j.foodhyd.2018.05.050.
  • [17] A. Aydogdu, E. Kirtil, G. Sumnu, M. H. Oztop, and Y. Aydogdu, “Utilization of lentil flour as a biopolymer source for the development of edible films,” J. Appl. Polym. Sci., vol. 135, no. 23, p. 46356, Jun. 2018, doi: 10.1002/app.46356.
  • [18] A. Aydogdu, E. Yildiz, Y. Aydogdu, G. Sumnu, S. Sahin, and Z. Ayhan, “Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material,” Food Hydrocoll., vol. 95, no. April, pp. 245–255, 2019, doi: 10.1016/j.foodhyd.2019.04.020.
  • [19] H. Wang, L. Hao, P. Wang, M. Chen, S. Jiang, and S. Jiang, “Release kinetics and antibacterial activity of curcumin loaded zein fibers,” Food Hydrocoll., vol. 63, pp. 437–446, Feb. 2017, doi: 10.1016/J.FOODHYD.2016.09.028.
  • [20] K. Rambabu, G. Bharath, F. Banat, P. Loke, and H. Hernández, “Mango leaf extract incorporated chitosan antioxidant fi lm for active food packaging,” Int. J. Biol. Macromol., vol. 126, pp. 1234–1243, 2019, doi: 10.1016/j.ijbiomac.2018.12.196.
  • [21] U. Siripatrawan and B. R. Harte, “Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract,” Food Hydrocoll., vol. 24, no. 8, pp. 770–775, 2010, doi: 10.1016/j.foodhyd.2010.04.003.
  • [22] U. Siripatrawan and W. Vitchayakitti, “Improving functional properties of chitosan films as active food packaging by incorporating with propolis,” Food Hydrocoll., vol. 61, pp. 695–702, 2016, doi: 10.1016/j.foodhyd.2016.06.001.
  • [23] C. K. da Silva, D. J. da S. Mastrantonio, J. A. V. Costa, and M. G. de Morais, “Innovative pH sensors developed from ultrafine fibers containing açaí (Euterpe oleracea) extract,” Food Chem., vol. 294, pp. 397–404, Oct. 2019, doi: 10.1016/J.FOODCHEM.2019.05.059.
  • [24] G. Yuan, H. Lv, B. Yang, X. Chen, and H. Sun, “Physical Properties, Antioxidant and Antimicrobial Activity of Chitosan Films Containing Carvacrol and Pomegranate Peel Extract,” Molecules, vol. 20, pp. 11034–11045, 2015, doi: 10.3390/molecules200611034.
  • [25] X. Wang, H. Yong, L. Gao, L. Li, M. Jin, and J. Liu, “Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract,” Food Hydrocoll., vol. 89, no. October 2018, pp. 56–66, 2019, doi: 10.1016/j.foodhyd.2018.10.019.
  • [26] A. Riaz et al., “Preparation and characterization of chitosan-based antimicrobial active food packaging film incorporated with apple peel polyphenols,” Int. J. Biol. Macromol., vol. 114, pp. 547–555, 2018, doi: 10.1016/j.ijbiomac.2018.03.126.
  • [27] J. Thielmann, S. Kohnen, and C. Hauser, “Antimicrobial activity of Olea europaea Linné extracts and their applicability as natural food preservative agents,” Int. J. Food Microbiol., vol. 251, pp. 48–66, 2017, doi: 10.1016/j.ijfoodmicro.2017.03.019.
APA Aydogdu Emir A, kaya f (2023). Development of Oleuropein Incorporated Chitosan Films for Antioxidant Active Food Packaging Applications. , 158 - 165. 10.17798/bitlisfen.1219638
Chicago Aydogdu Emir Ayca,kaya fatmagül Development of Oleuropein Incorporated Chitosan Films for Antioxidant Active Food Packaging Applications. (2023): 158 - 165. 10.17798/bitlisfen.1219638
MLA Aydogdu Emir Ayca,kaya fatmagül Development of Oleuropein Incorporated Chitosan Films for Antioxidant Active Food Packaging Applications. , 2023, ss.158 - 165. 10.17798/bitlisfen.1219638
AMA Aydogdu Emir A,kaya f Development of Oleuropein Incorporated Chitosan Films for Antioxidant Active Food Packaging Applications. . 2023; 158 - 165. 10.17798/bitlisfen.1219638
Vancouver Aydogdu Emir A,kaya f Development of Oleuropein Incorporated Chitosan Films for Antioxidant Active Food Packaging Applications. . 2023; 158 - 165. 10.17798/bitlisfen.1219638
IEEE Aydogdu Emir A,kaya f "Development of Oleuropein Incorporated Chitosan Films for Antioxidant Active Food Packaging Applications." , ss.158 - 165, 2023. 10.17798/bitlisfen.1219638
ISNAD Aydogdu Emir, Ayca - kaya, fatmagül. "Development of Oleuropein Incorporated Chitosan Films for Antioxidant Active Food Packaging Applications". (2023), 158-165. https://doi.org/10.17798/bitlisfen.1219638
APA Aydogdu Emir A, kaya f (2023). Development of Oleuropein Incorporated Chitosan Films for Antioxidant Active Food Packaging Applications. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi, 12(1), 158 - 165. 10.17798/bitlisfen.1219638
Chicago Aydogdu Emir Ayca,kaya fatmagül Development of Oleuropein Incorporated Chitosan Films for Antioxidant Active Food Packaging Applications. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi 12, no.1 (2023): 158 - 165. 10.17798/bitlisfen.1219638
MLA Aydogdu Emir Ayca,kaya fatmagül Development of Oleuropein Incorporated Chitosan Films for Antioxidant Active Food Packaging Applications. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi, vol.12, no.1, 2023, ss.158 - 165. 10.17798/bitlisfen.1219638
AMA Aydogdu Emir A,kaya f Development of Oleuropein Incorporated Chitosan Films for Antioxidant Active Food Packaging Applications. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi. 2023; 12(1): 158 - 165. 10.17798/bitlisfen.1219638
Vancouver Aydogdu Emir A,kaya f Development of Oleuropein Incorporated Chitosan Films for Antioxidant Active Food Packaging Applications. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi. 2023; 12(1): 158 - 165. 10.17798/bitlisfen.1219638
IEEE Aydogdu Emir A,kaya f "Development of Oleuropein Incorporated Chitosan Films for Antioxidant Active Food Packaging Applications." Bitlis Eren Üniversitesi Fen Bilimleri Dergisi, 12, ss.158 - 165, 2023. 10.17798/bitlisfen.1219638
ISNAD Aydogdu Emir, Ayca - kaya, fatmagül. "Development of Oleuropein Incorporated Chitosan Films for Antioxidant Active Food Packaging Applications". Bitlis Eren Üniversitesi Fen Bilimleri Dergisi 12/1 (2023), 158-165. https://doi.org/10.17798/bitlisfen.1219638
Sayfa Oluşturulma Tarihi
24-04-2024 6:23

İLETİŞİM

TÜBİTAK ULAKBİM TR Dizin

Yüzüncüyıl, İşçi Blokları Mahallesi

Muhsin Yazıcıoğlu Caddesi No:51/C

06530 Çankaya / ANKARA +90 (312) 298 92 00

trdizin@tubitak.gov.tr

TÜBİTAK ULAKBİM Ulusal Akademik Ağ ve Bilgi Merkezi Cahit Arf Bilgi Merkezi © Tüm Hakları Saklıdır. Gizlilik Politikası Kullanım Şartları