Meyve Kabuklarının Gıdalar için Antimikrobiyal Madde ve Yenilebilir Film olarak Etkinliklerinin Belirlenmesi

Year 2018, Volume 8, Issue 1, 144 - 157, 18.06.2018

Berna KILINÇ Hüsniye Tansel YALÇIN Göknur SÜRENGİL

https://doi.org/10.31466/kfbd.409052

Cited By: 3

Abstract

Meyve-sebze kabukları sağlığa çeşitli olumlu etkileri bulunan polifenol, karotenoid gibi biyoaktif bileşenler açısından zengindir. Kabukların, meyve-sebzelerin diğer fraksiyonlarından daha fazla biyolojik aktiviteye sahip olmasından dolayı bunların değerlendirilmesi oldukça önemlidir. Çalışmada meyve kabuk artıklarının gıdalarda antimikrobiyal film üretiminde kaplama materyali olarak kullanılması hedeflenmiştir. Bu amaçla limon, portakal, kırmızı elma, yeşil elma kabuk artıklarından elde edilen ekstraktların antimikrobiyal aktivitelerinin belirlenmesi ve en yüksek aktivite gösteren meyve kabuğu ekstrelerinden yenilebilir filmlerin hazırlanması hedeflenmiştir. En yüksek aktivite gösteren portakal ve limon kabuklarından elde edilen doğal antimikrobiyal ekstrakt karagenan, ksantan ve keçiboynuzu içeren yenilebilir filmler oluşturularak antimikrobiyal etkileri incelenmiştir. Çalışma sonuçlarına göre meyve kabuğu ekstraktlarının hepsinin antimikrobiyal etkili olduğu fakat en yüksek aktivitenin limon ve portakal kabuğu ekstrelerinde gözlemlenmiştir. Limon ve portakal kabuklarının ekstrelerinden hazırlanan yenilebilir film sonuçlarına göre oluşturdukları zon çaplarına bakıldığında filmlerden ksantan limon, karagenan portakal, karagenan limon ve keçiboynuzu limonun daha fazla antimikrobiyal etkili olduğu bulunmuştur. Limon ekstrelerinden hazırlanan filmler, portakal ekstrelerinden hazırlanan filmlere göre daha fazla antimikrobiyal etki göstermiştir. Bu bulguların sonucu olarak; gıda ürünleri meyve kabuklarından elde edilen antimikrobiyal yenibilir filmler ile kaplanarak çeşitli fonksiyonel gıda ürünleri üretilebilir.

Keywords

meyve kabukları, antimikrobiyal aktivite, antimikrobiyal madde, yenilebilir film

Determination of the Efficiencies of Fruit Peels as Antimicrobial Agent and Edible Film for Foods

Abstract

Fruits and vegetable peels, which contain bioactive compounds including carotenoids and polyphenols, have positive effects on human health. Additionally, the biological activity in the peels is higher than that in other parts of vegetables and fruits, which makes their assessment of great importance. The current study aimed to produce antimicrobial films as coating materials from fruit crust residues. First, the extracts of peel residues obtained from lemon, orange, red apple, green apple were evaluated for their antimicrobial activity. Later, the peels whose extracts demonstrated the highest antimicrobial activity were used to prepare edible films. All extracts obtained from the fruit peels demonstrated antibiotic activity yet those of lemon and orange were the highest. Therefore, edible films, containing carrageenan, xanthan and carob, were produced from lemon and orange peels. Moreover, higher antimicrobial effect was recorded when orange was used to prepare karagenan film and lemon was used to prepare the xanthan, karajenan and carob edible films. Such results indicate that films prepared from lemon extracts showed more antimicrobial activity than films prepared from orange extracts. As a result these findings; antimicrobial agents which are produced from fruit peels, can be an alternative for using directly as antimicrobial agent and extending the shelf-life of food products.

Keywords

fruit peels, antimicrobial activity, antimicrobial agent, edible film

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