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KEKİK ve KAKULE YAĞLARININ TEK ve EŞ EKSENLİ NANOLİF ile ENKAPSÜLASYONU

Year 2016, Volume: 41 Issue: 3, 149 - 154, 01.06.2016

Abstract

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References

  • Benli M, Yiğit N. 2005. Ülkemizde yaygın kullanımı olan Kekik (Thymus vulgaris) bitkisinin antimikrobiyal aktivitesi. Orlab On-Line Mikrobiyol Derg, 3(8), 1-8.
  • Kubo İ, Himejima M, Muroi H. 1991. Antimicrobial activity of flavor components of Cardamom Elattaria cardamomum (Zingiberaceae) Seed. J Agric Food Chem, 39(11), 1984-1986.
  • Bakkali F, Averbeck S, Averbeck D, Idaomar M. 2008. Biological effects of essential oils a review. Food Chem Toxicol, 46(2), 446-475.
  • Augustin M, Hemar Y. 2009. Nano-and micro- structured assemblies for encapsulation of food ingredients. Chem Soc Rev, 38(4), 902-912.
  • Xiao Z, Li W, Zhu G, Zhou R, Niu Y. 2013. The nanocapsulation research progress in food industry. Appl Mech and Mater, 395, 144-148.
  • Subbiah T, Bhat G, Tock R, Parameswaran S, Ramkumar S. 2005. Electrospinning of nanofibers. J Appl Polym Sci, 96(2), 557– 569.
  • Diaz J, Fernandez-Nieves E, Barrero A, Marquez E, Loscertales I. 2008. Fabrication of structured micro and nanofibers by coaxial electrospinning. J Phys: Conference Series, 127(1).
  • Arslan Y. 2007. Elektroeğirme tekniğiyle polimer nano-liflerin memeli hücresi etkileflimlerinin incelenmesi. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Kimya Anabilim Dalı Yüksek Lisans Tezi, Ankara, Türkiye, 51 s.
  • Bhardwaj N, Kundu S. 2010. Electrospinning: a fascinating fiber fabrication technique. Biotechnol Adv, 28(3), 325-347.
  • Okutan N, Terzi P, Altay F. 2014. Affecting parameters on electrospinning process and characterization of electrospun gelatin nanofibers. Food Hydrocoll, 39, 19-26.
  • İkiz Y. 2009. Elektro çekim yöntemi ifllem parametrelerinin PVA nanolif morfolojisine etkileri. Pamukkale Üniversitesi Mühendislik Bilimleri dergisi, 15(3), 363-369.
  • Geng X, Kwon O, Jang J. 2005. Electrospinning of chitosan dissolved in concentrated acetic acid solution. Biomaterials, 26(27), 5427-5432.
  • Nieuwland M, Geerdink P, Brier P, Van Den Eijnden P, Henket J, Langelaan M, Stroeks N., Deventer H., Martin A. 2013. Food-grade electrospinning of proteins. Innov Food Sci & Emerg Technol, 20, 269-275.

UNIAXIAL and COAXIAL NANOFIBER ENCAPSULATION of THYME and CARDAMOM OIL

Year 2016, Volume: 41 Issue: 3, 149 - 154, 01.06.2016

Abstract

Volatile antimicrobial oils like thyme oil or cardamom oil containing bioactive ingredients adversely affectmicroorganism’s cells. Bioactive ingredients should be protected from ambient conditions of processingand storage to exhibit their desired effects during consumption. Therefore, encapsulation of bioactiveingredients plays an important role in terms of their efficiency. Nanofiber encapsulation offers lots ofadvantages compared to the other encapsulation methods. In this study, the objective was to investigatethat whether thyme oil or cardamom oil can be electrospun uniaxially or coaxially. To obtain uniaxialnanofiber, 20% gelatin-acetic (w/v) acid solution was prepared by gelatin dissolved in 20 % acetic acid-watersolvent (v/v). The feed solutions were prepared by mixing of gelatin solution and thyme or cardamomoils (9:1). For coaxial geometry, same antimicrobial oils were encapsulated with 20% gelatin-acetic acidsolution (w/v). The core was only the oil and the shell was the gelatin solution, which each was pumpedby two different micropumps. Nanofiber structure was obtained for the samples containing thyme oilwhereas no fiber formation was attained for the samples with cardamom oil. In the future, differentelectrospinning process parameters may be applied to obtain nanofibers containing cardamom oil. Inaddition, the release kinetics of nanofiber encapsulated oils may be studied at different conditions forvarious objectives. The outcome of this study will help such studies that will be conducted in the future

References

  • Benli M, Yiğit N. 2005. Ülkemizde yaygın kullanımı olan Kekik (Thymus vulgaris) bitkisinin antimikrobiyal aktivitesi. Orlab On-Line Mikrobiyol Derg, 3(8), 1-8.
  • Kubo İ, Himejima M, Muroi H. 1991. Antimicrobial activity of flavor components of Cardamom Elattaria cardamomum (Zingiberaceae) Seed. J Agric Food Chem, 39(11), 1984-1986.
  • Bakkali F, Averbeck S, Averbeck D, Idaomar M. 2008. Biological effects of essential oils a review. Food Chem Toxicol, 46(2), 446-475.
  • Augustin M, Hemar Y. 2009. Nano-and micro- structured assemblies for encapsulation of food ingredients. Chem Soc Rev, 38(4), 902-912.
  • Xiao Z, Li W, Zhu G, Zhou R, Niu Y. 2013. The nanocapsulation research progress in food industry. Appl Mech and Mater, 395, 144-148.
  • Subbiah T, Bhat G, Tock R, Parameswaran S, Ramkumar S. 2005. Electrospinning of nanofibers. J Appl Polym Sci, 96(2), 557– 569.
  • Diaz J, Fernandez-Nieves E, Barrero A, Marquez E, Loscertales I. 2008. Fabrication of structured micro and nanofibers by coaxial electrospinning. J Phys: Conference Series, 127(1).
  • Arslan Y. 2007. Elektroeğirme tekniğiyle polimer nano-liflerin memeli hücresi etkileflimlerinin incelenmesi. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Kimya Anabilim Dalı Yüksek Lisans Tezi, Ankara, Türkiye, 51 s.
  • Bhardwaj N, Kundu S. 2010. Electrospinning: a fascinating fiber fabrication technique. Biotechnol Adv, 28(3), 325-347.
  • Okutan N, Terzi P, Altay F. 2014. Affecting parameters on electrospinning process and characterization of electrospun gelatin nanofibers. Food Hydrocoll, 39, 19-26.
  • İkiz Y. 2009. Elektro çekim yöntemi ifllem parametrelerinin PVA nanolif morfolojisine etkileri. Pamukkale Üniversitesi Mühendislik Bilimleri dergisi, 15(3), 363-369.
  • Geng X, Kwon O, Jang J. 2005. Electrospinning of chitosan dissolved in concentrated acetic acid solution. Biomaterials, 26(27), 5427-5432.
  • Nieuwland M, Geerdink P, Brier P, Van Den Eijnden P, Henket J, Langelaan M, Stroeks N., Deventer H., Martin A. 2013. Food-grade electrospinning of proteins. Innov Food Sci & Emerg Technol, 20, 269-275.
There are 13 citations in total.

Details

Other ID JA57SR94BB
Journal Section Research Article
Authors

Saide Başak Arıkan This is me

Nagihan Okutan This is me

Filiz Altay This is me

Publication Date June 1, 2016
Published in Issue Year 2016 Volume: 41 Issue: 3

Cite

APA Arıkan, S. B., Okutan, N., & Altay, F. (2016). KEKİK ve KAKULE YAĞLARININ TEK ve EŞ EKSENLİ NANOLİF ile ENKAPSÜLASYONU. Gıda, 41(3), 149-154.
AMA Arıkan SB, Okutan N, Altay F. KEKİK ve KAKULE YAĞLARININ TEK ve EŞ EKSENLİ NANOLİF ile ENKAPSÜLASYONU. The Journal of Food. June 2016;41(3):149-154.
Chicago Arıkan, Saide Başak, Nagihan Okutan, and Filiz Altay. “KEKİK Ve KAKULE YAĞLARININ TEK Ve EŞ EKSENLİ NANOLİF Ile ENKAPSÜLASYONU”. Gıda 41, no. 3 (June 2016): 149-54.
EndNote Arıkan SB, Okutan N, Altay F (June 1, 2016) KEKİK ve KAKULE YAĞLARININ TEK ve EŞ EKSENLİ NANOLİF ile ENKAPSÜLASYONU. Gıda 41 3 149–154.
IEEE S. B. Arıkan, N. Okutan, and F. Altay, “KEKİK ve KAKULE YAĞLARININ TEK ve EŞ EKSENLİ NANOLİF ile ENKAPSÜLASYONU”, The Journal of Food, vol. 41, no. 3, pp. 149–154, 2016.
ISNAD Arıkan, Saide Başak et al. “KEKİK Ve KAKULE YAĞLARININ TEK Ve EŞ EKSENLİ NANOLİF Ile ENKAPSÜLASYONU”. Gıda 41/3 (June 2016), 149-154.
JAMA Arıkan SB, Okutan N, Altay F. KEKİK ve KAKULE YAĞLARININ TEK ve EŞ EKSENLİ NANOLİF ile ENKAPSÜLASYONU. The Journal of Food. 2016;41:149–154.
MLA Arıkan, Saide Başak et al. “KEKİK Ve KAKULE YAĞLARININ TEK Ve EŞ EKSENLİ NANOLİF Ile ENKAPSÜLASYONU”. Gıda, vol. 41, no. 3, 2016, pp. 149-54.
Vancouver Arıkan SB, Okutan N, Altay F. KEKİK ve KAKULE YAĞLARININ TEK ve EŞ EKSENLİ NANOLİF ile ENKAPSÜLASYONU. The Journal of Food. 2016;41(3):149-54.

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