Uçucu Yağlar İçeren Kitosan Bazlı Filmlerin Antimikrobiyal Aktivitelerinin İncelenmesi

Year 2023, , 143 - 151, 01.03.2023

Sevim Feyza Erdoğmuş , Özlem Erdal Altıntaş

https://doi.org/10.21597/jist.1200424

Abstract

Bu çalışmada, kitosan bazlı film üretilerek bu filmlerin yüzey özellikleri incelenmiş ve en uygun
formülasyon belirlenmiştir. Film yapısının karakterizasyonu, taramalı elektron mikroskobu,
fourier dönüşümlü kızılötesi spektroskopisi, x-ışınları difraksiyonu analizleri yapılarak
değerlendirilmiştir. Bu formülasyon farklı konsantrasyonlarda çay ağacı ve\veya melisa uçucu
yağı ilavesi yapılarak antimikrobiyal etkinlikleri karşılaştırılmıştır. Filmler mikroyapı açısından
değerlendirildiğinde homojen ve esnek bir yüzey yapısı oluşturmuştur. Film yapılarının
antimikrobiyal aktivitesi Listeria monocytogenes ATCC 19115, Staphylococcus aureus ATCC
25923, Klebsiella pneumoniae NRRLB 4420, Enterococcus faecalis ATCC 51289, Escherichia
coli ATCC 35218, Bacillus subtilis NRS 744, Staphylococcus aureus ATCC 6538, Escherichia
coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853, Staphylococcus aureus ATCC
12600, Pseudomonas aeruginosa ATCC 11778 ve Candida albicans ATCC 10231 üzerinde test
edilmiştir. Test edilen film yapıları patojen mikroorganizmalar üzerinde antimikrobiyal etki
göstermiştir. Uçucu yağların antimikrobiyal aktiviteyi arttırdığı belirlenmiştir.

Keywords

Antimikrobiyal aktivite, Kitosan film, Uçucu yağ

Investigation of Antimicrobial Activities of Chitosan Based Films That Contain Esential Oils

Abstract

In this study, chitosan based films were produced and the most suitable formula in terms of
surface properties was determined. The characterization of the film layer was evaluated by
scanning electron microscopy, Fourier transform infrared spectroscopy, x-ray diffraction
analyses. Different concentrations of tea tree and/or lemon balm essential oil were added to this
formula and their antimicrobial activities were compared. When the films were evaluated in
terms of microstructure, they formed a homogeneous and flexible surface structure.
Antimicrobial activities of films were tested on Listeria monocytogenes ATCC 19115,
Staphylococcus aureus ATCC 25923, Klebsiella pneumoniae NRRLB 4420, Enterococcus
faecalis ATCC 51289, Escherichia coli ATCC 35218, Bacillus subtilis NRS 744,
Staphylococcus aureus ATCC 6538, Escherichia coli ATCC 25922, Pseudomonas aeruginosa
ATCC 27853, Staphylococcus aureus ATCC 12600, Pseudomonas aeruginosa ATCC 11778 and
Candida albicans ATCC 10231. The tested film structures showed an antimicrobial effect on the
pathogenic microorganisms. It has been determined that essential oils increase the antimicrobial
activity.

Keywords

Antimicrobial activity, Chitosan film, Esential oil

References

• Anis, A. (2022). Essential oils and chitosan based polymeric edible films and coatings as alternative to chemical preservatives. Polymer Plastıcs Technology and Materials, 61 (10), 1130-1152.
• Agullo, E., Rodriguez, M., Ramos, V. & Albertengo, L. (2003). Present and future role of chitin and chitosan in food. Macromoleculer Bioscience, 3, 521-530.
• Ahmad, M., Benjakul, S., Prodpran, T. & Agustini, T.W. (2012). Physio-mechanical andantimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporatedwith essential oils. Food Hydrocolloids, 28(1), 189-199.
• Aslan, R., Taşkın Kafa, A.H., Hasbek, M. ve Çelik, C. (2021). Farklı esansiyel yağların in vitro antimikrobiyal etkinliğinin değerlendirilmesi. Türk Hijyen ve Deneysel Biyoloji Dergisi, 78(4), 525-534.
• Beverlya, R.L., Janes, M.E., Prinyawiwatkula, W. & No, H.K. (2008). Edible chitosan films on ready-toeat roast beef for the control of Listeria monocytogenes. Food Microbiology, 25(3), 534-537.
• Çakır, N.T., Kaleağası, S. ve Kökdil, G. (2005). Umut vaat eden bir antimikrobiyal: Tea tree oil (çay ağacı yağı). Ankara Eczacılık Fakültesi Dergisi, 34 (4), 315-327.
• Dhanapal, A., Sasikala, P., Rajamani, L., Kavitha, V., Yazhini, G. ve Banu, M.S. (2012). Edible films from polysaccharides. Food Science and Quality Management, 3, 9-18.
• Dursun, O.S. (2012). Dumanlanmış Balıkların Kalite ve Raf Ömrü Üzerine Yenilebilir Protein Film Kaplamanın Etkisi. Doktora Tezi, İstanbul Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Avlama ve İşleme Teknolojisi Anabilim Dalı, İstanbul.
• Dutta, P.K., Tripathi, S., Mehrotra, G.K. & Dutta, J. (2009). Perspectives for chitosan based antimicrobial films in food applications. Food Chemistry, 114, 1173e1182.
• Feyzioğlu, G.C. (2016). Satureja hortensis L. uçucu yağı yüklenmiş kitosan nanopartiküllerinin ve kitosan filmlerin üretimi ve karakterizasyonu, Yüksek Lisans Tezi, Yıldız Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, İstanbul.
• Hosseini, M., Razavi, S. & Mousavi, M. (2009). Antımicrobial, physical and mechanical properties of chitosan based fılms incorporated with thyme, clove and cınnamon essentıal oils. Journal of Food Processing and Preservation, 33 (6), 727-743.
• Han, Y., Yu, M. & Wang, L. (2017). Physical and antimicrobial properties of sodium alginate/carboxymethyl cellulose films incorporated with cinnamon essential oil. Food Packaging and Shelf Life, 15, 35-42.
• Jayakumar, R., Menon Manzoor, D.K., Nair, S.V. & Tamura, H. (2010). Biomedical applications of chitin and chitosan based nanomaterials-a short review. Carbohydrate Polymers, 82, 227-232.
• Jeihanipour, A., Karimi, K. & Taherzadeh, M.J. (2007). Antimicrobial properties of fungal chitosan. Research Journal of Biological Sciences, 2(3), 239-243.
• Lee, J.Y., Coralia, V., Garcia Shin, G.H. & Kim, H.T. (2019). Antibacterial and antioxidant properties of hydroxypropyl methylcellulose-based active composite films incorporating oregano essential oil nanoemulsions. LWT Food Science and Technology, 106, 164-171.
• Ma, Q., Zhang, Y., Critzer, F., Davidson, P.M., Zivanovic, S. & Zhong, Q. (2016). Physical, mechanical, and antimicrobial properties of chitosan films with microemulsions of cinnamon bark oil and soybean oil. Food Hydrocolloids, 52, 533-542
• Moradi, M., Tajik, H., No, H.K., Razavi Rohani, S.M., Oromiehie, A.R. & Ghasemi, S. (2010). Potential inherent properties of chitosan and its applications in preserving muscle food. Journal of Chitin and Chitosan, 15, 35e45
• Mujtaba, M., Morsi, R.E., Kerch, G., Elsabee, M.Z., Kaya, M., Labidi, J. & Khawar, K.M. (2019). Current advancements in chitosan-based film production for food technology; A review. International Journal of Biological Macromolecules, 121, 889-904.
• Noshirvani, N., Ghanbarzadeh, B., Gardrat, C., Rezaei, M.R., Hashemi, M., Coz, C.L. & Coma, V. (2017). Cinnamon and ginger essential oils to improve antifungal, physical and mechanical properties of chitosan-carboxymethyl cellulose films. Food Hydrocolloids, 70, 36-45.
• Polat, H. (2007). İşlenmiş et ürünlerinde yenilebilir filmler ve kaplamaların uygulamaları. Afyon Kocatepe Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Afyonkarahisar.
• Pranoto, Y., Rakshit, S.K. & Salokhe, V.M. (2005). Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin. LWT Food Science and Technology, 38, 859-865.
• Sagoo, S., Board, R. & Roller, S. (2002). Chitosan inhibits growth of spoilage micro‐ organisms in chilled pork products. Food Microbiology, 19, 175-82.
• Salmieri, S., İslam, F., Khan, R.A., Hossain, F.M., Haytham, M.M.I., Miao, C., Hamad, W.Y. & Lacroix M. (2014). Antimicrobial nanocomposite films made of poly(lactic acid)–cellulose nanocrystals (PLA–CNC) in food applications-part B: effect of oregano essential oil release on the inactivation of Listeria monocytogenes in mixed vegetables. Cellulose, 21(6), 4271-4285.
• Sarengaowa Wang, L., Liu,Y., Yang, C., Feng, K. & Hu, W. (2022). Screening of essential oils and effect of a chitosan‐based edible coating containing cinnamon oil on the quality and microbial safety of fresh‐cut potatoes. Coatings, 12, 1492. https://doi.org/10.3390/coatings12101492.
• SantiagoSilva, P., Soares, N.F.F., Nóbrega, J.E., Júnior, M.A.W., Barbosa, K.B.F., Volp, A.C.P., Zerdas E. & Würlitzer, N.J. (2009). Antimicrobial efficiency of film incorporated with pediocin (ALTA 2351) on preservation of sliced ham. Food Control, 20, 85-89.
• Söğüt, E. ve Seydim, A.C. (2018). Uçucu yağ içeren kitosan bazlı filmlerin karakterizasyonu. GIDA, 43(4), 624-634.
• Tajdini, F., Amini, M.A., Nafissi-Varcheh, N. & Faramarzi, M.A. (2010). Production, physiochemical and antimicrobial properties of fungal chitosan from Rhizomucor miehei and Mucor racemosus. International Journal of Biological Macromolecules, 47(2), 180-183.
• Tan, L.F., Elaine, E., Pui, L.P., Nyam, K.L. & Yusof, Y.A. (2021). Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil. Acta Scientiarum Polonorum, Technologia Alimentaria, 20(1), 55-66.
• Tokatlı, K. ve Demirdöven, A. (2015). Kitosan ve kitosan bazlı yenilebilir film uygulamaları. Akademik Gıda, 13(4), 348-353.
• Torlak, E. ve Nizamlıoğlu, M. (2011). Uçucu yağ içeren yenilebilir kitosan filmlerinin Staphylococcus aureus ve Escherichia coli O157:H7 üzerine etkinlikleri. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 17 (Suppl A), S125-S129.
• Tural, S., Sarıcaoğlu, F.T. ve Turhan, S. (2017). Yenilebilir film ve kaplamalar: üretimleri, uygulama yöntemleri, fonksiyonları ve kaslı gıdalarda kullanımları. Akademik Gıda, 15(1), 84-94.
• Venkatachalam, K. & Lekjing, S. (2020). A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage. RSC Advances, 10, 17777-17786.
• Zivanovic, Z., Chi, S. & Draughon, A.F. (2005). Antimicrobial activity of chitosan films enriched with essential oils. Journal of Food Sciences, 70 (1), 45-51.