Year 2018, Volume 6, Issue 2, Pages 110 - 128 2018-12-24

Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract

Duygu Alpaslan [1] , Tuba Ersen Dudu [2] , Nahit Aktaş [3]

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A novel and functional Multi-Responsive Hydrogel (MRH) was synthesized form N, N dimethyl acrylamide (DMAAm), gelatin, citric acid (CA) and purple cabbage extract (PCE) to be utilized as smart food packaging material. The MRH, which was p(Gelatin-co-DMAAm)/CA-PCE, was synthesized through redox polymerization technique as film form in petri dishes. Mechanical and water resistances of the MRH was improved by addition of citric acid and N, N, methylenebisacrylamide (MBA) as cross linker. PCE was added to the reaction mixture to obtain antimicrobial, antioxidant and anthocyanin properties. Dynamic and Mechanical Analyzer (DMA), Thermo Gravimetric Analyzer (TGA), Fourier Transform Infrared Spectroscopy (FT-IR) and Scanning Electron Microscopy (SEM) were used for the characterizations. FT-IR revealed the existence of bonding between the functional group of PCE and Gelatin, carbonyl groups of DMAAm and carboxylic acid groups of CA. TGA result represented that MRH was stable up to 527°C. SEM results were proved that PCE improved the thermal stability, flexibility and durability as well as pH sensibility of the MRH. Antimicrobial activity of MRH was observed when it tested against Escherichia coli(ATCC 8739), Bacillus subtilis(ATCC 6633) and Staphylococcus aureus (ATCC 6538). Additionally, total antioxidant and anthocyanin activities of MRH were studied at different pH values for monitoring the color change. Furthermore, MRH was applied to the real samples such as whole pasteurized milk and chicken. It exhibited good color indication and antimicrobial activity on pasteurized whole milk and chicken. It was concluded that MRH was a significant candidate to be used in food packaging.

hydrogels, food pacaging materials, purpal cabbage
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Primary Language en
Subjects Engineering
Journal Section Research Article
Authors

Author: Duygu Alpaslan
Institution: Van Yüzüncü Yıl University, Engineering Faculty, Department of Chemical Engineering, Campus, Van 65080
Country: Turkey


Author: Tuba Ersen Dudu
Institution: Van Yüzüncü Yıl University, Engineering Faculty, Department of Chemical Engineering, Campus, Van 65080
Country: Turkey


Author: Nahit Aktaş (Primary Author)
Institution: Kyrgyz-Turkish Manas University, Faculty of Engineering, Department of Chemical Engineering
Country: Kyrgyzstan


Dates

Publication Date: December 24, 2018

Bibtex @research article { mjen488742, journal = {MANAS Journal of Engineering}, issn = {1694-7398}, eissn = {1694-7398}, address = {Kyrgyz-Turkish Manas University}, year = {2018}, volume = {6}, pages = {110 - 128}, doi = {}, title = {Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract}, key = {cite}, author = {Alpaslan, Duygu and Ersen Dudu, Tuba and Aktaş, Nahit} }
APA Alpaslan, D , Ersen Dudu, T , Aktaş, N . (2018). Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract. MANAS Journal of Engineering, 6 (2), 110-128. Retrieved from http://dergipark.org.tr/mjen/issue/41506/488742
MLA Alpaslan, D , Ersen Dudu, T , Aktaş, N . "Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract". MANAS Journal of Engineering 6 (2018): 110-128 <http://dergipark.org.tr/mjen/issue/41506/488742>
Chicago Alpaslan, D , Ersen Dudu, T , Aktaş, N . "Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract". MANAS Journal of Engineering 6 (2018): 110-128
RIS TY - JOUR T1 - Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract AU - Duygu Alpaslan , Tuba Ersen Dudu , Nahit Aktaş Y1 - 2018 PY - 2018 N1 - DO - T2 - MANAS Journal of Engineering JF - Journal JO - JOR SP - 110 EP - 128 VL - 6 IS - 2 SN - 1694-7398-1694-7398 M3 - UR - Y2 - 2018 ER -
EndNote %0 MANAS Journal of Engineering Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract %A Duygu Alpaslan , Tuba Ersen Dudu , Nahit Aktaş %T Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract %D 2018 %J MANAS Journal of Engineering %P 1694-7398-1694-7398 %V 6 %N 2 %R %U
ISNAD Alpaslan, Duygu , Ersen Dudu, Tuba , Aktaş, Nahit . "Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract". MANAS Journal of Engineering 6 / 2 (December 2018): 110-128.
AMA Alpaslan D , Ersen Dudu T , Aktaş N . Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract. MJEN. 2018; 6(2): 110-128.
Vancouver Alpaslan D , Ersen Dudu T , Aktaş N . Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract. MANAS Journal of Engineering. 2018; 6(2): 128-110.