Electro-blown micro-nanofibrous mats with Origanum elongatum essential oil for enhancing the shelf life of tomato (Solanum lycopersicum)
Küçük Resim Yok
Tarih
2024-10-04
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
John Wiley & Sons
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Chitosan, gelatin, Origanum elongatum, polyvinyl alcohol
Kaynak
International Journal of Food Science and Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
59
Sayı
12
Künye
Akhouy, G., Eticha, A.K., Dogan, C., Dogan, N., Calisir, M.D., Toptas, A., Aziz, F. and Akgul, Y. (2024), Electro-blown micro-nanofibrous mats with Origanum elongatum essential oil for enhancing the shelf life of tomato (Solanum lycopersicum). Int J Food Sci Technol, 59: 9512-9522. https://doi.org/10.1111/ijfs.17600
