Mushrooms for mushrooms: a bio-based approach to active food packaging

Küçük Resim Yok

Tarih

2024-11-28

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Springer Nature

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

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.

Açıklama

Bu araştırma, Yozgat Bozok Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi (YOBUBAP) tarafından FYL-2023-113 hibe numarasıyla desteklenmiştir.

Anahtar Kelimeler

Carbon dots, Electroblowing, Mushroom Preservation, Nanofiber, Packaging

Kaynak

Food Biophysics

WoS Q Değeri

Q2

Scopus Q Değeri

Q2

Cilt

20

Sayı

1

Künye

Karanfіl, M., Doğan, N., Akgul, Y., Doğan, C., & Ahmed, S.B. (2024). Mushrooms for Mushrooms: A Bio-Based Approach to Active Food Packaging. Food Biophysics.