Elektrospinleme yöntemi ile gıdalara uygulanabilen yenilebilir film eldesi
[ X ]
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Hitit Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Yenilenebilir nanolif malzemeleri üretimi ile ilgili yapılan çalışmalar gıdaların ambalajlanmasında ve raf ömürlerinin uzun olması bakımından önemlidir. Yenilenebilir nanolif çalışmalarının artması ve uygulama alanın geliştirilmesi ile gıda endüstrisinde ambalaj malzeme çeşitliliğinin artmaktadır. Ayrıca, yenilebilir filmler ve kaplamalar gıdaların kaliteli olmasını, bozunma olayının engellenmesini, raf ömrünün uzamasını sağlayan gıdanın içinde ya da gıdanın yüzeyinde bulunan protein, lipit ve polisakkarit yapılı polimerik malzemelerdir. Gıdaların ambalajlanmasında daha çok petrokimyasal kaynaklı ürünlerin tercih edilmesi oluşan atıkların çevresel sorunlara neden olmaktadır. Doğa dostu olarak kabul edilen ambalajlama malzemelerinin biyobozunur ve biyouyumlu özellikte olması doğa ve çevre açısından çok önemlidir. Bu tez çalışmasında, belli oranlarda polivil alkol (PVA), kitosan (CS) ve zeytinyağı maddelerinden polimerik, biyouyumlu ve biyoçözünür çözelti hazırlanarak elektrospinleme yöntemiyle yenilebilir nanolif elde edilmeye çalışılmıştır. Zeytinyağının ve kitosanın viskozite seviyeleri yüksektir. Bu bileşenler, PVA/CS (70:30) çözeltisine %1'lik ve %2'lik oranlarda zeytinyağı ilave edilerek biyopolimer çözeltileri hazırlanmış nanolifler elde edilmiştir. Elde edilen nanoliflerin yapısal karakterizasyonunda yapıda bulunan organik yapılı fonksiyonel gruplar Infrared Spektropisi (FTIR) ile yüzey yapısının aydınlatılması ise Taramalı Elektron Mikroskobu (SEM) ile yapılmıştır. Nanoliflerin sıcaklığa bağlı termal karakterizasyonu Diferansiyel Taramalı Kalorimetre (DSC) ile aydınlatılmıştır. Nanoliflerin tektsür analizi ile yapısal özellikleri ve nem tayini ile yapılarındaki su miktarı ölçülmüştür. Su miktarı, malzemenin raf ömrünü etkilemektedir. Nem miktarına göre gıda malzemesinin işlenebilirliği, raf ömrü, kullanabilirliği ve ürün kalitesi tespit edilmektedir. Peroksit analizi ile nanoliflerin yapısında bulunan aktif oksijenin tespit edilmiştir. Aktif oksijen miktarı nanolifin bozunmuşluk miktarını tespit edilmesini sağlar. Nanoliflerin üç Gram-pozitif, üç Gram-negatif ve iki fungus tipi ile antibakteriyel ve antifungal aktivite çalışmaları ile antimikrobiyal aktiviteleri incelenmiştir. Elde edilen nanoliflerin gıda analizleri ve antimikrobiyal çalışmaları ile gıdaların ambalajında yenilebilir bir malzeme olabileceği önerilmektedir.
Studies on producing renewable nanofibre materials are essential in terms of the packaging of foods and long shelf life. With the increase in renewable nanofibre studies and the development of the application area, the variety of packaging materials in the food industry is increasing. In addition, edible films and coatings are polymeric materials with protein, lipid, and polysaccharide structures in the food or on the surface of the food, which ensure the quality of food, the prevention of degradation, and the prolongation of shelf life. The preference for petrochemical-derived products in the packaging of foods causes environmental problems. It is essential for nature and the environment that packaging materials, considered environmentally friendly, are biodegradable and biocompatible. In this thesis, polymeric, biocompatible, and biodegradable solutions were prepared from polyvolatile alcohol (PVA), chitosan (CS), and olive oil in certain ratios, and edible nanofibres were obtained by electrospinning. Olive oil and chitosan have high viscosity levels. These components were added to the PVA/CS (70:30) solution at %1 and %2 ratios of olive oil, and nanofibres were obtained by preparing biopolymer solutions. In the structural characterization of the obtained nanofibres, the organic functional groups in the structure were investigated by Infrared Spectrophotography (FTIR), and the surface structure was investigated by Scanning Electron Microscopy (SEM). The temperature-dependent thermal characterization of the nanofibres was investigated by Differential Scanning Calorimetry (DSC). The structural properties of nanofibres were analyzed using texture analysis, and the amount of water in their structure was measured using moisture determination. The amount of water affects the shelf life of the material. The amount of moisture determines the food material's processability, shelf life, usability, and product quality. The active oxygen in the structure of nanofibres was determined by peroxide analysis. The amount of active oxygen allows the amount of degradation of the nanofibre to be determined. The antimicrobial activities of nanofibres were investigated by antibacterial and antifungal activity studies with three Gram-positive, three Gram-negative, and two fungal types. It is suggested that the obtained nanofibres can be an edible material in food packaging, based on food analyses and antimicrobial studies.
Studies on producing renewable nanofibre materials are essential in terms of the packaging of foods and long shelf life. With the increase in renewable nanofibre studies and the development of the application area, the variety of packaging materials in the food industry is increasing. In addition, edible films and coatings are polymeric materials with protein, lipid, and polysaccharide structures in the food or on the surface of the food, which ensure the quality of food, the prevention of degradation, and the prolongation of shelf life. The preference for petrochemical-derived products in the packaging of foods causes environmental problems. It is essential for nature and the environment that packaging materials, considered environmentally friendly, are biodegradable and biocompatible. In this thesis, polymeric, biocompatible, and biodegradable solutions were prepared from polyvolatile alcohol (PVA), chitosan (CS), and olive oil in certain ratios, and edible nanofibres were obtained by electrospinning. Olive oil and chitosan have high viscosity levels. These components were added to the PVA/CS (70:30) solution at %1 and %2 ratios of olive oil, and nanofibres were obtained by preparing biopolymer solutions. In the structural characterization of the obtained nanofibres, the organic functional groups in the structure were investigated by Infrared Spectrophotography (FTIR), and the surface structure was investigated by Scanning Electron Microscopy (SEM). The temperature-dependent thermal characterization of the nanofibres was investigated by Differential Scanning Calorimetry (DSC). The structural properties of nanofibres were analyzed using texture analysis, and the amount of water in their structure was measured using moisture determination. The amount of water affects the shelf life of the material. The amount of moisture determines the food material's processability, shelf life, usability, and product quality. The active oxygen in the structure of nanofibres was determined by peroxide analysis. The amount of active oxygen allows the amount of degradation of the nanofibre to be determined. The antimicrobial activities of nanofibres were investigated by antibacterial and antifungal activity studies with three Gram-positive, three Gram-negative, and two fungal types. It is suggested that the obtained nanofibres can be an edible material in food packaging, based on food analyses and antimicrobial studies.
Açıklama
Hitit Üniversitesi, Fen Bilimleri Enstitüsü
Anahtar Kelimeler
Nanoteknoloji, Yenilebilir film, Elektrospinleme, Kitosan, Zeytinyağı, Nanotechnology, Edible film, Electrospinning, Chitosan, Olive oil
