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    A Comprehensive Study on Sorption, Water Barrier, and Physicochemical Properties of Some Protein- and Carbohydrate-Based Edible Films
    (Springer, 2021) Gokkaya Erdem, Burcu; Diblan, Sevgin; Kaya, Sevim
    The main aim was to discuss the relation between water vapor transmission rate (WVTR) and moisture sorption isotherms (MSIs) of whey protein (WPI), soy protein isolate (SPI), and carboxymethyl cellulose (CMC) films. MSIs obtained using dynamic vapor sorption (DVS) instrument were fitted to GAB, BET, Oswin, Halsey, and Harkins-Jura models, and examined in detail with Peleg approach. BET and Oswin models had the highest R-2 values (0.999). The MSI's data were used to assess water vapor barrier interactions between permeability (P-calculated using WVTR), diffusivity (D), and solubility (S) properties and to compare their feasibility in P = DS simple equation. D and S were calculated using different approaches of Fick's second law and Henry's law. Calculated, measured, and predicted all different P, D, and S presented good operational interchangeability (r = 0.84-0.95). CMC films had the highest WVTR at 1008.06 g/m(2) day; those of WPI and SPI films were 865.79 and 595.71 g/m(2) day at studied condition. The hydrophilicity of CMC films deduced from its high water vapor adsorption capacity might lead to the lowest D among the studied films. This might result in swelling of film matrix and reduction of film porosity. It was interesting to note that films having the highest S-o (128.8 cm(3)/cm(3) cmHg) presented the lowest diffusivity (2.51 x 10(-11) cm(2)/s) with a highest WVTR. Oxygen barrier, mechanical, thermal, and structural measurements were also applied to characterize the films. SPI film was the finest film in terms of its barrier film properties and good film-forming ability.
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    Changes in bioactive properties of dry bean extracts during enzymatic hydrolysis and in vitro digestion steps
    (Springer, 2022) Aydemir, Levent Yurdaer; Diblan, Sevgin; Aktas, Havva; Cakitli, Gamze
    Due to good protein quality and beneficial nutritional contents, dry beans have potential to be processed as functional food ingredients. Therefore, phenolic content, free radical scavenging (FRSA), iron chelating (ICA), antidiabetic, antihypertensive, and antimicrobial activities of flour (BF), hydrocolloid extract (BHE) and high protein content extracts (BP1 and BP2 - aided dilute salt) of common bean were determined after in vitro digestion (gastric and intestinal) process and Alcalase and Savinase hydrolysis. The highest ICA (27.94 +/- 0.52 mg EDTA/g) and antihypertensive activity (66.8% ACE inhibition) by BP2; antidiabetic activity (between 63.7 +/- 6.0 and 83.5 +/- 1.0% alpha-glucosidase inhibition, 46.2 +/- 2.5 and 46.3 +/- 0.8% alpha-amylase inhibition) by BF and BHE; phenolic content (113 +/- 4 mg GA/g and 96 +/- 1 mg quercetin/g) and FRSA (1807 +/- 150 mu mol Trolox/g) by BP1 and antimicrobial activity (E. coli, S. aureus) by BP1 and BP2 was determined after in vitro digestion. Alcalase enzyme produced dry bean hydrolysates with higher phenolic content, FRSA and ICC but caused in antidiabetic activity during hydrolysis process (except for BHE hydrolysates) while Savinase produced bioactive peptides with high alpha-amylase and alpha-glucosidase inhibition activity. Alcalase also generated antimicrobial peptides against L. monocytogenes, S. aureus, and E. coli. The study showed the high potential of dry bean to be processed for functional food ingredient. It was also stated that the applied extraction method was critical to obtain the bioactive components from dry bean seeds.
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    Characterization of biodegradable films based on guar gum and calcium caseinate incorporated with clary sage oil: Rheological, physicochemical, antioxidant, and antimicrobial properties
    (Elsevier, 2024) Bhatia, Saurabh; Shah, Yasir Abbas; Al-Harrasi, Ahmed; Alhadhrami, Aysha Salim; Alhashmi, Dalal Sulaiman Hamed; Jawad, Muhammad; Diblan, Sevgin
    Clary sage essential oil (CSEO) has been reported for its wide food and pharmaceutical applications. This work aimed to produce biodegradable active guar gum-calcium caseinate (GG-CC) based film incorporated with CSEO and to evaluate its physico-chemical, antioxidant, and antibacterial properties. Solvent casting technique was used to prepare the composite films containing CSEO at 0.1, 0.15, and 0.2% (v/v). The chemical, rheological, morphology, mechanical, thermal, optical, crystalline, biodegradable, water barrier, antioxidant and antimicrobial potential of the samples were assessed by various analytical methods. Rheological findings of filmogenic solution revealed that the viscosity of filmogenic solutions (GCEO2-GCEO4) increased with an increase in the concentration of the CSEO. CSEO addition in GG-CC film exhibited a homogenous structure with low crystallinity, transparency, water vapor permeability, moisture content, and tensile strength values, whereas a rise in elongation at break, thickness, and thermal stability was observed. Fourier transforms infrared (FTIR) results suggested the interaction between CSEO and GG-CC-CSEO films also exhibited satisfactory antioxidant activity against DPPH and ABTS free radicals and higher antimicrobial effect against the Gram-negative bacteria (Pseudomonas aeruginosa). This work revealed that CSEO has the potential to be used as an active ingredient in the development of films for food packaging applications.
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    Diffusional and antimicrobial behaviors of some antimicrobial agents in active multilayer plastic films
    (Wiley, 2022) Diblan, Sevgin; Kaya, Sevim
    In this study, diffusional and antimicrobial properties of the active-multilayer plastic films (LDPE/polyamide/LDPE-2% antimicrobial agent) were assessed. To understand the diffusion of antimicrobials from the active plastic films containing nisin, potassium sorbate, silver substituted zeolite, or chitosan, the active-multilayer plastic films has been put in different food simulating solutions. The food simulating solutions had various pH (3.0-7.0) and water activity (0.65-0.95) levels and were incubated at various storage temperatures (5-25 degrees C). The release experiments for the combinations of the factors were set according to three factors face-centered central composite design (CCF) of the response surface methodology (RSM). The diffusion rate constant (D) was calculated using Fick's law approach. The D of nisin and silver substituted zeolite was affected by pH or temperature, while a(w) is not a significant factor. However, D-ps was found to be the highest and depended on all factors (4.45-10.04 x 10(-14) cm(2)/s). Furthermore, no chitosan release was detected from the film matrix. The antimicrobial effectiveness of the films against microorganisms that were Staphylococcus aureus, Escherichia coli, Candida albicans, and Aspergillus niger varied according to the film type, which was verified by a challenge test on the kasar cheese surface. Moreover, nisin and silver substituted zeolite incorporated films showed great potential to inhibit bacteria, yeast, and molds. All active films, which were studied, had featured tasks for being active food packaging material and diffused in allowance limits.
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    Gelatin/calcium-caseinate films loaded with petitgrain essential oil for sustainable food packaging
    (Wiley, 2024) Bhatia, Saurabh; Shah, Yasir Abbas; Al-Harrasi, Ahmed; Jawad, Muhammad; Diblan, Sevgin; Khan, Talha Shireen; Koca, Esra
    This research focuses on the development and assessment of films composed of gelatin (GE) and calcium caseinate (CC), loaded with varying concentrations of petitgrain essential oil (PEO). A comprehensive assessment of the resulting films was conducted with a focus on the antioxidant, antibacterial, and physicochemical attributes. GCMS analysis identified the primary constituents of PEO, including linalyl acetate, linalool, alpha-pinene, alpha-terpineol, limonene, beta-myrcene, geranyl acetate, and neryl acetate. The antioxidant capacity of GE-CC films increased significantly with increasing PEO concentration, as evidenced by DPPH and ABTS assays. Simultaneously, increased PEO concentration led to increased thickness, water vapour permeability (WVP), elongation at break (EAB), and water solubility (WS) in the active films while reducing moisture content (MC) and tensile strength (TS). In terms of optical characteristics, the transparency of the films decreased, while the b* (yellowness) and Delta E (total colour variation) values increased upon oil incorporation. The presence of intermolecular interactions between the polymers and the oil was confirmed through FTIR and morphological characteristics studied by SEM. The addition of PEO to the films resulted in improved thermal resistance against degradation, as observed in the thermo-gravimetric analysis (TGA). Moreover, these active films showed potent antimicrobial activity against C. albicans and P. aeruginosa. In summary, this study underscores the suitability of GE-CC films containing PEO for food packaging purposes, highlighting their functional characteristics and environmentally friendly nature. Visual analysis of gelatin and calcium caseinate blank and composite films loaded with and without varying concentrations of petitgrain essential oil. Film samples loaded with and without oil exhibited homogeneous and even structures without any irregularities, demonstrating the good film-forming properties of the biopolymers as well as their compatibility with other components. image
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    Impregnation of Pectin-Sodium Caseinate Films with Lemongrass Essential Oil: Physical-Chemical, Antimicrobial, and Antioxidant Assessment
    (Amer Chemical Soc, 2024) Bhatia, Saurabh; Khan, Talha Shireen; Alhadhrami, Aysha Salim; Shah, Yasir Abbas; Philip, Anil K.; Diblan, Sevgin; Koca, Esra
    Biopolymers derived from natural resources have gained much interest in the past few decades to replace conventional nonbiodegradable petroleum-based packaging. Essential oils and plant extracts are frequently utilized for their antimicrobial and antioxidant properties in the development of edible films and coatings serving as bioactive compounds. The current study investigated the impact of various concentrations of lemongrass essential oil (LEO) on the physical and chemical characteristics as well as the antioxidant capabilities of films made from sodium caseinate and pectin. The addition of LEO led to a decrease in mechanical parameters of film samples like elongation at break (EAB) decreased from 19.73 +/- 0.81 to 4.06 +/- 0.20 and tensile strength (TS) decreased from 11.16 +/- 0.81 to 2.43 +/- 0.08 but a rise in opacity (4.39 +/- 0.14 to 5.60 +/- 0.13), thickness (0.044 +/- 0.005 to 0.078 +/- 0.005), and water vapor permeability (WVP) (0.391 +/- 0.013 to 0.760 +/- 0.035) was observed. The gloss value of the film samples increased from 11.9 +/- 0.1 to 13.1 +/- 0.1, and haziness increased from 45.85 +/- 1.05 to 71.69 +/- 0.25 as the concentration of LEO increased, reducing their transparency (89.22 +/- 0.27-88.24 +/- 0.19). Scanning electron microscopy (SEM) revealed additional microstructural alterations in the films as a result of the addition of LEO. Furthermore, antimicrobial activity was detected in the PSC4 film sample against E. coli. The oil-loaded films showed significantly higher antioxidant activity of 40.41% compared to the control film sample, having 16.57% antioxidant activity. Contact angle measurements demonstrated that the film samples became more hydrophobic with the addition of LEO (55.52 degrees in the maximum LEO concentrated film). This study introduces a promising method for creating active food packaging materials for packaging applications.
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    Pectin/sodium alginate films tailored with Acetyl-11-keto-beta-boswellic acid for active packaging
    (Elsevier, 2024) Bhatia, Saurabh; Shah, Yasir Abbas; Al-Harrasi, Ahmed; Jawad, Muhammad; Khan, Talha Shireen; Alam, Tanveer; Diblan, Sevgin
    The present study aimed to develop food packaging films by using a combination of pectin (PE) and sodium alginate (SA) enriched with Acetyl-11-keto-beta-boswellic acid (AKBA) as a functional or active ingredient. The fabricated films underwent comprehensive evaluation of their morphological, chemical, mechanical, barrier, optical, thermal, antioxidant, and antimicrobial properties. SEM and FTIR analysis showed that AKBA had good compatibility with film-forming components. The AKBA-loaded film samples exhibited a decrease in their barrier properties and tensile strength, but enhancements in both elongation at break and thickness values was observed. With the addition of AKBA, a significant increase (p < 0.05) in the ultraviolet barrier properties of the films and total colour variation (Delta E) was observed. TGA analysis of the films unveiled an improvement in thermal resistance with the incorporation of AKBA. Moreover, the films loaded with AKBA exhibited potent antioxidant activity in the ABTS and DPPH assay methods. Disk diffusion analysis showed the antimicrobial activity of AKBAloaded films against P. aeruginosa, highlighting the potential of AKBA as a natural antimicrobial agent for the safety of food products. The results demonstrate the practical application of PE and SA active films loaded with AKBA, particularly within the food packaging industry.
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    Shelf life modelling of kas , ar cheese packaged with potassium sorbate, nisin, silver substituted zeolite, or chitosan incorporated active multilayer plastic films
    (Elsevier Sci Ltd, 2023) Diblan, Sevgin; Kaya, Sevim
    The effects of active films on the stability of kas , ar cheese stored at 5 degrees C, 15 degrees C, and 25 degrees C were investigated regarding microbial quality, physicochemical, and textural properties. The antimicrobials incorporated into the films (LDPE/polyamide/LDPE+2% antimicrobials) were potassium sorbate (PS-film), nisin (N -film), chitosan (CTS-film), or silver substituted zeolite (AgZeo-film). Shelf life, activation energy, and temperature quotient were also calculated. According to total mesophilic aerobic bacteria (TMAB) count, active films successfully inhibited microbial growth. The lowest growth rate for TMAB count of the samples was found in AgZeo-film, followed by N-film. CTS-film was more effective in controlling total yeast and mould count. PS-film showed some inhibition ability in both counts, but not as much as the other active films. Hence, antimicrobial agents incorporated into active films should be chosen consid-ering main deteriorative microorganism in food being packaged. The active films improved shelf life of kas , ar cheese by lasting the lag times of microorganisms.(c) 2023 Elsevier Ltd. All rights reserved.
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    The Applications of Lime (Citrus aurantifolia) Essential Oil as a Functional Ingredient in Gelatin/Kappa-Carrageenan Composite Films for Active Packaging
    (Amer Chemical Soc, 2024) Shah, Yasir Abbas; Bhatia, Saurabh; Al-Harrasi, Ahmed; Naseer, Aaisha; Jawad, Muhammad; Khan, Talha Shireen; Diblan, Sevgin
    Gelatin and kappa-carrageenan (GEKC) composite films were developed by incorporating lime essential oil (LEO). GCMS analysis revealed the primary constituents within the LEO, which included limonene, gamma-terpinene, cyclohexene, terpineol, beta-pinene, and geranyl acetate. The oil-loaded films exhibited antimicrobial activity against foodborne pathogens such as Candida albicans and Staphylococcus aureus. DPPH and ABTS assays confirmed the enhanced antioxidant properties of the films. It was observed that the inclusion of LEO led to an increase in film thickness and water permeation, while the mechanical characteristics including tensile strength and elongation decreased with LEO addition. The compatibility of LEO with the film matrix was confirmed via scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR). Furthermore, the films exhibited improved thermal resistance upon the addition of LEO. This research highlights the potential of LEO as a natural and sustainable antimicrobial and antioxidant agent, paving the way for its application in active packaging.