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    Electro-blown micro-nanofibrous mats with Origanum elongatum essential oil for enhancing the shelf life of tomato (Solanum lycopersicum)
    (John Wiley & Sons, 2024-10-04) Akgül, Yasin; Akhouy, Ghizlane; Eticha, Andinet Kumella; Doğan, Cemhan; Doğan, Nurcan; Çalışır, Mehmet D.; Toptaş, Ali; Aziz, Faissal
    This study aims to develop a novel active food packaging material from hybrid micro-nanofibrous mats fabricated from gelatin (G)–chitosan (Ch)–polyvinyl alcohol (PVA)–Origanum elongatum essential oil (EO), (G-Ch-PVA-EO) through electro-blowing. The fibrous mats were characterised to assess their morphologies, shelf life efficiency, antimicrobial and antioxidant properties, surface-wetting, and thermal, chemical, and physical interactions, among other factors. Results showed that the antioxidant activity was improved with the addition of EO, this enhancement is potentially linked to its rich content of phenolic components; carvacrol and P-cymene. In addition, G-Ch-PVA-EO showed higher firmness measurements compared to the control samples. Herein, low microbial counts were noted for both mesophilic aerobic bacteria (3.76 log CFU g−1) and yeast/mould (3.91 log CFU g−1) even at day 20. To conclude, the G-Ch-PVA-EO microfibrous mat exhibits great promise in preserving the freshness of tomatoes.
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    Mushrooms for mushrooms: a bio-based approach to active food packaging
    (Springer Nature, 2024-11-28) Karanfіl, Mustafa; Doğan, Nurcan; Akgul, Yasin; Doğan, Cemhan; Ahmed, Salih Birhanu
    In this study, carbon dots (CDs) were synthesized from Pleurotus ostreatus liquid culture and incorporated into polyvinyl alcohol (PVA) and chitosan (Chi) nanofibers, fabricated via the electroblowing technique to create an active packaging material. TEM analysis confirmed that the synthesized CDs possessed uniform size and morphology, while UV-Vis spectroscopy validated their optical properties. SEM imaging revealed that the electroblown nanofibers had a smooth surface morphology and uniform distribution of CDs within the PVA-Chi matrix. The nanofibers also exhibited enhanced thermal stability, as determined by thermogravimetric analysis (TGA). The developed CD-PVA-Chi nanofiber packaging was applied to oyster mushrooms, where it significantly reduced weight loss by over 50%, inhibited microbial growth by approximately 60%, and preserved 80% of the mushrooms’ firmness over a 6-day storage period compared to control packaging. The cytotoxicity tests confirmed that the packaging material was non-toxic, making it safe for food contact applications. This study demonstrates that the CD-PVA-Chi nanofiber packaging is a promising, eco-friendly alternative to conventional packaging materials, with potential for extending the shelf life of perishable foods through its bioactive properties and scalability for industrial production.