Production and characterization of chitosan based edible films from Berberis crataegina's fruit extract and seed oil

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dc.authoridMujtaba, Muhammad -- 0000-0001-8392-9226; Labidi, Jalel -- 0000-0002-8382-9492
dc.contributor.authorKaya, Murat
dc.contributor.authorRavikumar, Preethi
dc.contributor.authorİlk, Sedef
dc.contributor.authorMujtaba, Muhammad
dc.contributor.authorAkyüz, Lalehan
dc.contributor.authorLabidi, Jalel
dc.contributor.authorSalaberria, Asier M.
dc.contributor.authorÇakmak, Yavuz S.
dc.contributor.authorErkul, Seher Karaman
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-29T19:26:37Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-29T19:26:37Z
dc.date.issued2018
dc.departmentSabire Yazıcı Fen Edebiyat Fakültesi
dc.description.abstractChitosan-based edible films were prepared by supplementing Berberis crataegina DC.'s seed oil and fruit extract into chitosan matrix. The produced films have characterized both physiochemically (SEM, DSC, FT-IR, UV-vis, contact angle and mechanical analysis) and biologically (anti-quorum sensing, antimicrobial and antioxidant). Chitosan-fruit extract film revealed higher thermal stability, antioxidant, antimicrobial and anti-quorum sensing activity compared to other films. Addition of B. crataegina's seed oil and fruit extract into the chitosan film notably decreased the UV-vis transmittance but ameliorate the tensile strength values. Hydrophobicity of the chitosan-seed oil film was observed to be higher (92.64 +/- 4.17) than chitosan-control film (84.67 +/- 1.50) while chitosan-fruit extract film exhibited slightly lower hydrophobicity (73.82 +/- 7.42) than chitosan film. The overall high thermal stability, antioxidant and antimicrobial activity of chitosan-fruit extract film revealed that B. crataegina's fruit extract can be used as an effective ingredient for the production of the edible film with enhanced physicochemical and biological properties.
dc.identifier.doi10.1016/j.ifset.2017.11.013
dc.identifier.endpage297en_US
dc.identifier.issn1466-8564
dc.identifier.issn1878-5522
dc.identifier.scopusqualityQ1
dc.identifier.startpage287en_US
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2017.11.013
dc.identifier.urihttps://hdl.handle.net/20.500.12451/5657
dc.identifier.volume45en_US
dc.identifier.wosWOS:000425202600033
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInnovative Food Science and Emerging Technologies
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectBiodegradable Film
dc.subjectBerberis Crataegina
dc.subjectAntimicrobial Film
dc.subjectAntioxidant Activity
dc.titleProduction and characterization of chitosan based edible films from Berberis crataegina's fruit extract and seed oil
dc.typeArticle

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