BLACK SEED OIL-ENRICHED PACKAGING FILM MADE FROM GELATIN AND ITS APPLICATION IN THE PRESERVATION OF CHICKEN MEAT

Abstract

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.

Keywords

• Biopolymer
• active packaging
• black cumin oil
• gelatin
• environmentally friendly packaging film

Project Number

Bu çalışma herhangi bir proje kapsamında yapılmamıştır

ÇÖREK OTU YAĞI İLE ZENGİNLEŞTİRİLMİŞ JELATİN BAZLI AMBALAJ FİLMİ ÜRETİMİ VE TAVUK ETİ MUHAFAZASINDA KULLANIMI

Abstract

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.

Keywords

• Biyopolimer
• aktif ambalajlama
• çörek otu yağı
• jelatin
• doğa dostu ambalaj filmi

Project Number

Bu çalışma herhangi bir proje kapsamında yapılmamıştır

Ethical Statement

Bu çalışmada etik beyan gerekmemektedir.

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