Development and characterization of antimicrobial films from gums obtained from cold-pressed flaxseed oil by-product

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dc.authoridTEKIN CAKMAK, ZEYNEP HAZAL/0000-0002-3369-3128
dc.authorwosidTEKIN CAKMAK, ZEYNEP HAZAL/AGU-6136-2022
dc.contributor.authorKopuz, Seyma
dc.contributor.authorAkman, Perihan Kubra
dc.contributor.authorTekin-Cakmak, Zeynep Hazal
dc.contributor.authorKarasu, Salih
dc.date.accessioned2024-05-19T14:39:04Z
dc.date.available2024-05-19T14:39:04Z
dc.date.issued2024
dc.departmentİstinye Üniversitesien_US
dc.description.abstractIn this study, antimicrobial edible films incorporated with allyl isothiocyanate in free form (FG-EO) and nanoemulsion form (FG-NE) were produced using the gum obtained from a cold-pressed flaxseed oil by-product (FG). All films were characterized in terms of physicochemical, barrier, mechanical, biodegradability, thermal, and molecular properties. The results showed that integrating allyl isothiocyanate into the films improved the thermal and barrier properties of the films and decreased the tensile strength. According to the molecular characterization, the allyl isothiocyanate antimicrobial compound showed a homogeneous distribution in the film. The FG-EO films and FG-NE films provided strong antimicrobial effect against Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus pathogenic bacteria at rates ranging from 42 to 87%. Furthermore, during 15-day storage period of fresh-cut meat samples which were packaged with FG-Control, FG-EO, and FG-NE films, significant (P < 0.05) decrease in the number of total mesophile bacteria (TMB), total psychrophile bacteria, and coliform bacteria compared to control fresh-cut meat samples was observed. As a result, it could be said that allyl isothiocyanate incorporated FG-based edible films have the potential as an alternative packaging material to improve the quality of foods and extend the shelf life of fresh-cut meat.en_US
dc.identifier.doi10.1007/s00289-023-04793-7
dc.identifier.endpage1787en_US
dc.identifier.issn0170-0839
dc.identifier.issn1436-2449
dc.identifier.issue2en_US
dc.identifier.startpage1767en_US
dc.identifier.urihttps://doi.org10.1007/s00289-023-04793-7
dc.identifier.urihttps://hdl.handle.net/20.500.12713/4690
dc.identifier.volume81en_US
dc.identifier.wosWOS:000970390800003en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofPolymer Bulletinen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240519_kaen_US
dc.subjectAntimicrobial Filmen_US
dc.subjectCold Press Linen Oil By-Producten_US
dc.subjectGumen_US
dc.subjectEdible Filmen_US
dc.titleDevelopment and characterization of antimicrobial films from gums obtained from cold-pressed flaxseed oil by-producten_US
dc.typeArticleen_US

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