Electro-blown micro-nanofibrous mats with Origanum elongatum essential oil for enhancing the shelf life of tomato (Solanum lycopersicum)

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dc.authoridhttps://orcid.org/0000-0001-5643-5968
dc.authoridhttps://orcid.org/0000-0001-5008-0967
dc.authoridhttps://orcid.org/0000-0001-8401-8125
dc.authoridhttps://orcid.org/0000-0002-9043-0949
dc.authoridhttps://orcid.org/0000-0001-5414-1819
dc.authoridhttps://orcid.org/0000-0002-5916-9666
dc.authoridhttps://orcid.org/0000-0002-1176-0844
dc.authoridhttps://orcid.org/0000-0001-9144-6400
dc.contributor.authorAkgül, Yasin
dc.contributor.authorAkhouy, Ghizlane
dc.contributor.authorEticha, Andinet Kumella
dc.contributor.authorDoğan, Cemhan
dc.contributor.authorDoğan, Nurcan
dc.contributor.authorÇalışır, Mehmet D.
dc.contributor.authorToptaş, Ali
dc.contributor.authorAziz, Faissal
dc.date.accessioned2024-12-27T11:14:32Z
dc.date.available2024-12-27T11:14:32Z
dc.date.issued2024-10-04
dc.departmentMeslek Yüksekokulları, Sağlık Hizmetleri Meslek Yüksekokulu
dc.description.abstractThis 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.
dc.identifier10.1111/ijfs.17600
dc.identifier.citationAkhouy, 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
dc.identifier.doihttps://doi.org/10.1111/ijfs.17600
dc.identifier.endpage9522
dc.identifier.issn0950-5423
dc.identifier.issue12
dc.identifier.other2-s2.0-85205581109
dc.identifier.scopus2-s2.0-85205581109
dc.identifier.scopusqualityQ1
dc.identifier.startpage9512
dc.identifier.urihttps://doi.org/10.1111/ijfs.17600
dc.identifier.urihttps://hdl.handle.net/20.500.14619/14927
dc.identifier.volume59
dc.identifier.wosWOS:001328498800001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakScopus
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherJohn Wiley & Sons
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.ispartofseriesInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectChitosan
dc.subjectgelatin
dc.subjectOriganum elongatum
dc.subjectpolyvinyl alcohol
dc.titleElectro-blown micro-nanofibrous mats with Origanum elongatum essential oil for enhancing the shelf life of tomato (Solanum lycopersicum)
dc.typeArticle
oaire.citation.issue12
oaire.citation.volume59

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