Centrifugally spun micro-nanofibers based on lemon peel oil/gelatin as novel edible active food packaging: Fabrication, characterization, and application to prevent foodborne pathogens E. coli and S. aureus in cheese

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dc.authoridAkgul, Yasin/0000-0001-5643-5968
dc.authoriddogan, nurcan/0000-0001-5414-1819
dc.contributor.authorDogan, Nurcan
dc.contributor.authorDogan, Cemhan
dc.contributor.authorEticha, Andinet Kumella
dc.contributor.authorGungor, Melike
dc.contributor.authorAkgul, Yasin
dc.date.accessioned2024-09-29T15:57:11Z
dc.date.available2024-09-29T15:57:11Z
dc.date.issued2022
dc.departmentKarabük Üniversitesien_US
dc.description.abstractThis study aimed to develop innovative micro-nano fibers loaded with lemon peel essential oil for food packaging via centrifugal spinning. Lemon peel essential oil (LPO) was extracted from dried lemon peel by hydrodistillation. The major one of the 16 components of the extract detected by GS-MS was limonene (60.4%). Gelatin fibrous mats loaded with three different concentrations of LPO were fabricated with centrifugal spinning and then crosslinked. Micro-nanofibers were characterized in encapsulation efficiency, morphological, chemical, thermal, hydrophobicity and microbiological aspects. The in-vitro evaluation showed that the effect of fibers on grampositive Staphylococcus aureus (S. aureus) ATCC 29213, especially due to the antimicrobial activity of limonene, was greater than that of gram-negative Escherichia coli (E.coli) ATCC 35218. This effect was also consistent with the in-situ evaluation in which micro-nano fibers were applied to contaminated cheeses. Moreover, LPOloaded gelatin centrifugal spun positively affected the shelf life by suppressing the growth of aerobic mesophilic bacteria and yeast molds that cause spoilage in cheese.en_US
dc.identifier.doi10.1016/j.foodcont.2022.109081
dc.identifier.issn0956-7135
dc.identifier.issn1873-7129
dc.identifier.scopus2-s2.0-85129915805en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2022.109081
dc.identifier.urihttps://hdl.handle.net/20.500.14619/4653
dc.identifier.volume139en_US
dc.identifier.wosWOS:000804928300007en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Controlen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectActive packagingen_US
dc.subjectCentrifugal spinningen_US
dc.subjectGelatin fibrous matsen_US
dc.subjectLemon peel oilen_US
dc.subjectAntimicrobialen_US
dc.titleCentrifugally spun micro-nanofibers based on lemon peel oil/gelatin as novel edible active food packaging: Fabrication, characterization, and application to prevent foodborne pathogens E. coli and S. aureus in cheeseen_US
dc.typeArticleen_US

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