EFFECT OF ORANGE PEEL ESSENTIAL OIL ON THE PROPERTIES OF CHITOSAN: GELATIN CASTED FILMS PREPARED FOR ACTIVE PACKAGING

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dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authoriddemir, didem/0000-0002-2977-2077
dc.contributor.authorDemir, Fatma
dc.contributor.authorGoksen, Gulden
dc.contributor.authorDemir Karakus, Didem
dc.date.accessioned2025-03-17T12:25:12Z
dc.date.available2025-03-17T12:25:12Z
dc.date.issued2023
dc.departmentTarsus Üniversitesi
dc.description.abstractFood packaging is a passive barrier that protects food against environmental factors such as ultraviolet light, oxygen, water vapor, pressure, heat, chemical, and microbiological contaminants. In a changing and developing world, consumers now want to reach healthier, fresher, and more diverse foods. In response to consumer demands and expectations, the food sector has focused on developing active and intelligent packaging. The purpose of active packaging is to protect the properties of the food by interacting with the coating material and prolonging the shelf life. In this context, it is aimed to prepare active package films by integrating bioactive agents into films prepared based on biodegradable polymers. It is an important point that is determined how the characteristics of the films such as morphology, molecular structure, surface property, and antimicrobial activity, will shift depending on the type and quantity of bioactive agent addition. Based on this, packaging films loaded with different concentrations of orange peel essential oil (OEO) (25, 50 and 100% of total polymer weight) were produced on the basis of chitosan and gelatin natural polymers. The changes that occur in the active films as a result of the increasing amounts of oil were revealed by determining the molecular structure, surface property, morphological characteristics, solubility quality, and antibacterial activity. The solubility of the films, which is an effective parameter in the evaluation of the environmental impact of the films that will be released as waste after use, varied between 20% and 25% at the end of 48 hours. The 100OEO@CH:GEL film showed the highest antibacterial properties against Escherichia coli and Staphylococcus aureus. .
dc.description.sponsorshipScientific and Technological Research Council of Tuerkiye under (TUBITAK) [1919B012114370]
dc.description.sponsorshipThe authors acknowledge the financial support of The Scientific and Technological Research Council of Tuerkiye under (TUBITAK) 2209-A Research Project Support Programme for Undergraduate Students (Project No: 1919B012114370) .
dc.identifier.doi10.36306/konjes.1225056
dc.identifier.issn2667-8055
dc.identifier.issue3
dc.identifier.scopusqualityN/A
dc.identifier.trdizinid1195891
dc.identifier.urihttps://doi.org/10.36306/konjes.1225056
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1195891
dc.identifier.urihttps://hdl.handle.net/20.500.13099/1549
dc.identifier.volume11
dc.identifier.wosWOS:001312960100006
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherKonya Teknik Univ
dc.relation.ispartofKonya Journal of Engineering Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectChitosan
dc.subjectGelatin
dc.subjectOrange Peel Essential Oil
dc.subjectSolvent Casting
dc.subjectFood Packaging
dc.titleEFFECT OF ORANGE PEEL ESSENTIAL OIL ON THE PROPERTIES OF CHITOSAN: GELATIN CASTED FILMS PREPARED FOR ACTIVE PACKAGING
dc.typeArticle

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