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

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dc.authoridhttps://orcid.org/0000-0001-5643-5968
dc.authoridhttps://orcid.org/0000-0001-5414-1819
dc.authoridhttps://orcid.org/0000-0001-5643-5968
dc.authoridhttps://orcid.org/0000-0002-9043-0949
dc.authoridhttps://orcid.org/0000-0002-3791-2439
dc.contributor.authorKaranfіl, Mustafa
dc.contributor.authorDoğan, Nurcan
dc.contributor.authorAkgul, Yasin
dc.contributor.authorDoğan, Cemhan
dc.contributor.authorAhmed, Salih Birhanu
dc.date.accessioned2025-01-13T12:02:51Z
dc.date.available2025-01-13T12:02:51Z
dc.date.issued2024-11-28
dc.departmentFakülteler, Mühendislik Fakültesi, Makine Mühendisliği Bölümü
dc.descriptionBu araştırma, Yozgat Bozok Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi (YOBUBAP) tarafından FYL-2023-113 hibe numarasıyla desteklenmiştir.
dc.description.abstractIn 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.
dc.description.sponsorshipFunding agency : Yozgat Bozok University Scientific Research Project Coordination Unit (YOBUBAP) Grant number : FYL-2023-113
dc.identifier.citationKaranfіl, M., Doğan, N., Akgul, Y., Doğan, C., & Ahmed, S.B. (2024). Mushrooms for Mushrooms: A Bio-Based Approach to Active Food Packaging. Food Biophysics.
dc.identifier.doi10.1007/s11483-024-09913-y
dc.identifier.issn1557-1858
dc.identifier.issn1557-1866
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85210593626
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1007/s11483-024-09913-y
dc.identifier.urihttps://hdl.handle.net/20.500.14619/14978
dc.identifier.volume20
dc.identifier.wosWOS:001367126700002
dc.identifier.wosqualityQ2
dc.indekslendigikaynakScopus
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherSpringer Nature
dc.relation.ispartofFood Biophysics
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectCarbon dots
dc.subjectElectroblowing
dc.subjectMushroom Preservation
dc.subjectNanofiber
dc.subjectPackaging
dc.titleMushrooms for mushrooms: a bio-based approach to active food packaging
dc.typeArticle
oaire.citation.issue1
oaire.citation.volume20

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