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    Effect of Adding Nanofibers into Sunflower (Helianthus annuus) Oil on Oil Viscosity
    (Sidas Medya A.S., 2023) Gökşen, Gülden; Tucker, Nick
    The significant effect of the addition of very small proportions of nanofibres and nano-particulates on the physical and mechanical properties of solid materials has been long observed and described. The effect of addition of electrospun fibres on the physical properties of liquid has not been so widely examined. In this paper, the effect of the addition of polyvinyl alcohol (PVOH), and zein nanofibers in sunflower (Helianthus annuus) oil on its viscosity was observed and quantified. For a given amount of material, a trend of increasing effectiveness was found as fibre diameter reduced. The addition of 0.01% (by mass) of fibre increased the kinematic viscosity of oil samples by 15%. The presence of fibre in oil was confirmed by light microscopy whilst the size of the fibres was measured by the analysis of scanning electron microscope images (SEM). This phenomenon of a low concentration of nanofibers significantly increasing viscosity may find practical applications as a foodstuff thickener. © 2023 Sidas Medya A.S.. All Rights Reserved.
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    Effects of Nano-Bentonite Polypropylene Nanocomposite Films and Modified Atmosphere Packaging on the Shelf Life of Fresh-Cut Iceberg Lettuce
    (Mdpi, 2023) Farahanian, Zeynab; Zamindar, Nafiseh; Goksen, Gulden; Tucker, Nick; Paidari, Saeed; Khosravi, Elham
    In this study, the shelf life of fresh-cut iceberg lettuce (Lactuca sativa L.) was evaluated. Lettuce samples were washed with disinfectant agents and sodium hypochlorite and then soaked in an ascorbic acid solution. Next, samples were stored in packaging films containing three levels (1% and 3% and 0% as a control film) of nano-bentonite particles (NBPs) as a filler in a modified atmosphere for 12 days at 4 degrees C. Various physicochemical parameters such as color, texture, pH, titratable acidity, dehydration, moisture, dry matter, chlorophyll content, microbial quality, and sensory properties were investigated. Results indicated that nano-packaging had a significant ability to maintain the sensory physicochemical properties of lettuce at the fifth (1% nano-composite film) and ninth (3% nano-composite film) days of storage when compared to the control films. The greatest growths of molds and yeasts were observed in the control films, which demonstrates the effectiveness of the application of bentonite nanoparticle fillers.
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    Green and smart packaging of food
    (wiley, 2022) Gökşen, Gülden; Boyaci, Derya; Tucker, Nick
    Food packaging materials are generally categorized as either glass, metal, paper or plastic, and of these plastic materials have been researched most intensively to improve sustainability. The concept of green packaging implies that sustainable packaging materials having a minimum impact on the environment, human health and safety. The mechanical properties of biodegradable materials depend on chemical composition, polymer architecture, processing conditions, storage and aging. Barrier properties of food packaging materials are critical if a prolonged shelf life is to be maintained. Green packaging materials with active properties can extend shelf life of the foods by preventing microbial and chemical deterioration. To evaluate the environmental performance of a green packaging material, life-cycle assessment is standardized in ISO 14000 and ASTM D7075. The last category of smart packaging systems is data carriers which are used to improve information transfer efficiency and good communication between the manufacturer and the customer. © 2022 John Wiley & Sons Ltd.