TY  - JOUR
T1  - ÇÖREK OTU YAĞI İLE ZENGİNLEŞTİRİLMİŞ JELATİN BAZLI AMBALAJ FİLMİ ÜRETİMİ VE TAVUK ETİ MUHAFAZASINDA KULLANIMI
TT  - BLACK SEED OIL-ENRICHED PACKAGING FILM MADE FROM GELATIN AND ITS APPLICATION IN THE PRESERVATION OF CHICKEN MEAT
AU  - Erge, Aydın
PY  - 2025
DA  - February
Y2  - 2024
DO  - 10.15237/gida.GD24104
JF  - Gıda
JO  - GIDA
PB  - The Association of Food Technology
WT  - DergiPark
SN  - 1300-3070
SP  - 15
EP  - 27
VL  - 50
IS  - 1
LA  - tr
AB  - Son yıllarda dünyada çevresel endişeler nedeniyle petrol türevi ambalaj materyalleri yerine doğal ve yenilenebilir polimer alternatifler üzerine birçok araştırma yapılmaktadır. Bu çalışmada doğal bir polimer olan sığır jelatinine farklı oranlarda (%0-3) çörek otu yağı eklenerek aktif, yenilebilir ve biyobozunur bir ambalaj materyali üretimi amaçlanmıştır. Jelatinin yapısını güçlendirmek amacıyla kafeik asit ve rutin kullanılarak çapraz bağ işlemi uygulanmıştır. Karakterizasyon analizleri yapıldıktan sonra filmler, tavuk göğüs eti muhafazasında kullanılmış, ağırlık kaybı ve lipid oksidasyon özelikleri bakımından test edilmiştir. Sonuçta çörek otu yağı kullanımının film parlaklığını azalttığı, opaklığı ise yükselttiği belirlenmiştir. En düşük suda çözünürlük (%30.75) ve en yüksek gerilme direnci (7.57 MPa) değerlerinin %1 çörek otu yağı içeren örnekte olduğu tespit edilmiştir. Tavuk eti muhafazasında çörek otu yağı kullanımının ağırlık kaybını azalttığı, diğer taraftan lipit oksidasyonunu ise geciktirdiği görülmüştür. Sonuç olarak bu çalışma jelatin ve çörek otu yağı kombinasyonundan doğa dostu ve aktif bir ambalaj filmi üretim potansiyeli olduğunu göstermiştir.
KW  - Biyopolimer
KW  - aktif ambalajlama
KW  - çörek otu yağı
KW  - jelatin
KW  - doğa dostu ambalaj filmi
N2  - In recent years, there has been a significant amount of research conducted on natural and renewable polymer alternatives to petroleum-derived packaging materials in response to environmental concerns. The objective of this investigation was to produce a biodegradable, edible, and active packaging material by incorporating black seed oil into bovine gelatin, a natural polymer, at varying concentrations (0–3%). In order to improve the structure of gelatin, cross-linking process was performed using caffeic acid and rutin. Following the characterization analyses of the films obtained in this study, the film’s ability to preserve chicken meat freshness was evaluated by testing weight loss and lipid oxidation values. The results showed that the use of black seed oil reduced the film lightness and increased the opacity. It was determined that the lowest water solubility (30.75%) and highest tensile strength (7.57 MPa) values were in the sample with 1% black seed oil. It has been observed that the use of black seed oil in chicken meat preservation reduced weight loss and, on the other hand, delayed lipid oxidation. This work has therefore demonstrated that the combination of gelatin and black seed oil has the potential to produce an active and environmentally friendly packaging film.
CR  - Alizadeh Sani, M., Tavassoli, M., Salim, S. A., Azizi-lalabadi, M., McClements, D. J. (2022). Development of green halochromic smart and active packaging materials: TiO2 nanoparticle- and anthocyanin-loaded gelatin/κ-carrageenan films. Food Hydrocolloids, 124(PB), 107324. https://doi.org/10.1016/j.foodhyd.2021.107324
CR  - ASTM. (1990). Standard test methods for water vapour transmission of materials. Designation: E96-90 Annual book of American standards testing methods standard.
CR  - ASTM. (2002). Standard test methods for tensile properties of thin plastic sheeting. Standard designation: D882 Annual Book of American Standards Testing Methods.
CR  - Azizi-Lalabadi, M., Alizadeh-Sani, M., Divband, B., Ehsani, A., McClements, D. J. (2020). Nanocomposite films consisting of functional nanoparticles (TiO2 and ZnO) embedded in 4A-Zeolite and mixed polymer matrices (gelatin and polyvinyl alcohol). Food Research International, 137(August), 109716. https://doi.org/10.1016/ j.foodres.2020.109716
CR  - Benbettaïeb, N., Gay, J. P., Karbowiak, T., Debeaufort, F. (2016). Tuning the Functional Properties of Polysaccharide–Protein Bio-Based Edible Films by Chemical, Enzymatic, and Physical Cross-Linking. Comprehensive Reviews in Food Science and Food Safety, 15(4), 739–752. https://doi.org/10.1111/1541-4337.12210
CR  - Bhatia, S., Al-Harrasi, A., Jawad, M., Shah, Y. A., Al-Azri, M. S., Ullah, S., Anwer, M. K., Aldawsari, M. F., Koca, E., Aydemir, L. Y. (2023). A Comparative Study of the Properties of Gelatin (Porcine and Bovine)-Based Edible Films Loaded with Spearmint Essential Oil. Biomimetics, 8(2). https://doi.org/10.3390/biomimetics8020172
CR  - Binsi, P. K., Ravishankar, C. N., Srinivasa Gopal, T. K. (2013). Development and Characterization of an Edible Composite Film Based on Chitosan and Virgin Coconut Oil with Improved Moisture Sorption Properties. Journal of Food Science, 78(4). https://doi.org/10.1111/1750-3841.12084
CR  - Cao, C., Feng, Y., Kong, B., Xia, X., Liu, M., Chen, J., Zhang, F., Liu, Q. (2021). Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods. Meat Science, 176(June 2020), 108483. https://doi.org/10.1016/j.meatsci.2021.108483
CR  - Choi, I., Lee, S. E., Chang, Y., Lacroix, M., Han, J. (2018). Effect of oxidized phenolic compounds on cross-linking and properties of biodegradable active packaging film composed of turmeric and gelatin. Lwt, 93(December 2017), 427–433. https://doi.org/10.1016/j.lwt.2018.03.065
CR  - Erge, A., Eren, Ö. (2021). Chicken gelatin modification by caffeic acid: A response surface methodology investigation. Food Chemistry, 351(December 2020), 129269. https://doi.org/10.1016/j.foodchem.2021.129269
CR  - Erge, A., Güler, B. Z., Eren, Ö. (2024). Optimization and characterization of biodegradable films from chicken gelatin crosslinked with oxidized phenolic compounds. Food Chemistry, 438(July 2023). https://doi.org/ 10.1016/j.foodchem.2023.137923
CR  - Erge, A., Zorba, Ö. (2018). Optimization of gelatin extraction from chicken mechanically deboned meat residue using alkaline pre-treatment. Lwt, 97(June), 205–212. https://doi.org/10.1016/j.lwt.2018.06.057
CR  - Etxabide, A., Leceta, I., Cabezudo, S., Guerrero, P., De La Caba, K. (2016). Sustainable fish gelatin films: From food processing waste to compost. ACS Sustainable Chemistry and Engineering, 4(9), 4626–4634. https://doi.org/10.1021/ acssuschemeng.6b00750
CR  - Fathiraja, P., Gopalrajan, S., Karunanithi, M., Nagarajan, M., Obaiah, M. C., Durairaj, S., Neethirajan, N. (2022). Response surface methodology model to optimize concentration of agar, alginate and carrageenan for the improved properties of biopolymer film. Polymer Bulletin, 79(8), 6211–6237. https://doi.org/10.1007/ s00289-021-03797-5
CR  - Forouzanfar, F., Fazly Bazzaz, B. S., Hosseinzadeh, H. (2014). Black cumin (Nigella sativa) and its constituent (thymoquinone): A review on antimicrobial effects. Iranian Journal of Basic Medical Sciences, 17(12), 929–938.
CR  - Gökalp, H. Y., Kaya, M., Zorba, Ö. (2010). Et ve Ürünlerinde Kalite Kontrolü ve Laboratuvar Uygulama Kılavuzu (5th ed.). Atatürk Üniversitesi Yayınları no 751.
CR  - Güler, K., Yanık, T., Alak, G. (2024). Investigations on the shelf life of rainbow trout fillets covered by quinoa biofilms enriched with different essential oils (Nigella sativa and Mentha piperita). Food Science and Technology International, 30(3), 251–259. https://doi.org/10.1177/ 10820132221145973
CR  - Haghighi, H., Biard, S., Bigi, F., De Leo, R., Bedin, E., Pfeifer, F., Siesler, H. W., Licciardello, F., Pulvirenti, A. (2019). Comprehensive characterization of active chitosan-gelatin blend films enriched with different essential oils. Food Hydrocolloids, 95(February), 33–42. https://doi.org/10.1016/j.foodhyd.2019.04.019
CR  - Jia, N., Lin, S., Yu, Y., Zhang, G., Li, L., Zheng, D., Liu, D. (2022). The Effects of Ethanol and Rutin on the Structure and Gel Properties of Whey Protein Isolate and Related Mechanisms. Foods, 11(21). https://doi.org/10.3390/ foods11213480
CR  - Kaewprachu, P., Ben Amara, C., Oulahal, N., Gharsallaoui, A., Joly, C., Tongdeesoontorn, W., Rawdkuen, S., Degraeve, P. (2018). Gelatin films with nisin and catechin for minced pork preservation. Food Packaging and Shelf Life, 18(September), 173–183. https://doi.org/ 10.1016/j.fpsl.2018.10.011
CR  - Karim, A. A., Bhat, R. (2009). Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids, 23(3), 563–576. https://doi.org/ 10.1016/j.foodhyd.2008.07.002
CR  - Kılıç, C., Arabacı, O. (2016). Çörek otu ( Nigella sativa L .)’ nda farklı ekim zamanı ve tohumluk miktarının verim ve kalite ve kaliteye etkisi. Journal of Adnan Menderes University Agricultural Faculty, 13(2), 49–56.
CR  - Li, X., Tu, Z. C., Sha, X. M., Ye, Y. H., Li, Z. Y. (2022). Flavor, antimicrobial activity and physical properties of gelatin film incorporated with of ginger essential oil. Journal of Food Science and Technology, 59(2), 815–824. https://doi.org/ 10.1007/s13197-021-05080-x
CR  - Nilsuwan, K., Guerrero, P., Caba, K. de la, Benjakul, S., Prodpran, T. (2019). Properties of fish gelatin films containing epigallocatechin gallate fabricated by thermo-compression molding. Food Hydrocolloids, 97(May), 105236. https://doi.org/10.1016/j.foodhyd.2019.105236
CR  - Nunes, J. C., Melo, P. T. S., Lorevice, M. V., Aouada, F. A., de Moura, M. R. (2021). Effect of green tea extract on gelatin-based films incorporated with lemon essential oil. Journal of Food Science and Technology, 58(1), 1–8. https://doi.org/10.1007/s13197-020-04469-4
CR  - Núñez-Flores, R., Giménez, B., Fernández-Martín, F., López-Caballero, M. E., Montero, M. P., Gómez-Guillén, M. C. (2013). Physical and functional characterization of active fish gelatin films incorporated with lignin. Food Hydrocolloids, 30(1), 163–172. https://doi.org/10.1016/ j.foodhyd.2012.05.017
CR  - Nur Hanani, Z. A., Aelma Husna, A. B. (2018). Effect of different types and concentrations of emulsifier on the characteristics of kappa-carrageenan films. International Journal of Biological Macromolecules, 114, 710–716. https://doi.org/ 10.1016/j.ijbiomac.2018.03.163
CR  - Nur Hanani, Z. A., McNamara, J., Roos, Y. H., Kerry, J. P. (2013). Effect of plasticizer content on the functional properties of extruded gelatin-based composite films. Food Hydrocolloids, 31(2), 264–269. https://doi.org/10.1016/ j.foodhyd.2012.10.009
CR  - Ojagh, S. M., Rezaei, M., Razavi, S. H., Hosseini, S. M. H. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120(1), 193–198. https://doi.org/10.1016/ j.foodchem.2009.10.006
CR  - Parsaei, E., Mohammadi Nafchi, A., Nouri, L., Al-Hassan, A. A. (2022). The effects of tannic and caffeic acid as cross-linking agents on the physicochemical, barrier, and mechanical characteristics of cold-water fish gelatin films. Journal of Food Measurement and Characterization, 16(5), 3926–3934. https://doi.org/10.1007/ s11694-022-01495-y
CR  - Rahman, M. H., Alam, M. S., Monir, M. M., Ahmed, K. (2021). Comprehensive effects of black cumin (Nigella sativa) and synthetic antioxidant on sensory and physicochemical quality of beef patties during refrigerant storage. Journal of Agriculture and Food Research, 4(January), 100145. https://doi.org/10.1016/ j.jafr.2021.100145
CR  - Said, N. S., Sarbon, N. M. (2022). Physical and Mechanical Characteristics of Gelatin-Based Films as a Potential Food Packaging Material: A Review. Membranes, 12(5). https://doi.org/ 10.3390/membranes12050442
CR  - Sakib, R., Caruso, F., Aktar, S., Belli, S., Kaur, S., Hernandez, M., Rossi, M. (2023). Antioxidant Properties of Thymoquinone, Thymohydroquinone and Black Cumin (Nigella sativa L.) Seed Oil: Scavenging of Superoxide Radical Studied Using Cyclic Voltammetry, DFT and Single Crystal X-ray Diffraction. Antioxidants, 12(3). https://doi.org/10.3390/antiox12030607
CR  - Santos, J. P., Esquerdo, V. M., Moura, C. M., Pinto, L. A. A. (2018). Crosslinking agents effect on gelatins from carp and tilapia skins and in their biopolymeric films. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 539(September 2017), 184–191. https://doi.org/ 10.1016/j.colsurfa.2017.12.018
CR  - Shekar, F., Javadi, A., Azadmard-Damirchi, S., hamishehkar,  hamed. (2024). Characterization of biocomposite films made from carboxymethyl cellulose, okra mucilage, and black cumin seed (Nigella sativa) oil by Response Surface Methodology. Next Materials, 5(June), 100264. https://doi.org/10.1016/j.nxmate.2024.100264
CR  - Song, X., Zuo, G., Chen, F. (2018). Effect of essential oil and surfactant on the physical and antimicrobial properties of corn and wheat starch films. International Journal of Biological Macromolecules, 107(PartA), 1302–1309. https://doi.org/ 10.1016/j.ijbiomac.2017.09.114
CR  - Tavassoli-Kafrani, E., Goli, S. A. H., Fathi, M. (2017). Fabrication and characterization of electrospun gelatin nanofibers crosslinked with oxidized phenolic compounds. International Journal of Biological Macromolecules, 103, 1062–1068. https://doi.org/10.1016/j.ijbiomac.2017.05.152
CR  - Wang, X., Xue, Z., Sun, Y., Peng, B., Wu, C., Kou, X. (2024). Chitosan-ginger essential oil nanoemulsions loaded gelatin films: A biodegradable material for food preservation. International Journal of Biological Macromolecules, 280(P2), 135791. https://doi.org/10.1016/ j.ijbiomac.2024.135791
CR  - Yavari Maroufi, L., Ghorbani, M., Tabibiazar, M., Mohammadi, M., Pezeshki, A. (2021). Advanced properties of gelatin film by incorporating modified kappa-carrageenan and zein nanoparticles for active food packaging. International Journal of Biological Macromolecules, 183, 753–759. https://doi.org/10.1016/ j.ijbiomac.2021.04.163
UR  - https://doi.org/10.15237/gida.GD24104
L1  - https://dergipark.org.tr/en/download/article-file/4296166
ER  -