NAR VE VİŞNE ÇEKİRDEĞİ YAĞLARI KULLANILARAK LİPOFİLİK ÖZELLİĞE SAHİP BEZELYE PROTEİNİ BAZLI AMBALAJ MALZEMELERİNİN TASARIMI

Öz

Bu çalışma, biyokompozit filmler oluşturarak sürdürülebilir ve biyoaktif gıda ambalajlarına yönelik artan ihtiyacı karşılamak için yeni bir yöntem sunmaktadır. Bu filmler, %3 (hacim/ağırlık) soğuk preslenmiş nar çekirdeği yağı (PSO) ve vişne çekirdeği yağı (SCSO)'nun hidrofilik bezelye proteini matrisine emülsifiye edilmesiyle üretilmiştir. PSOF ve SCSOF olarak adlandırılan elde edilen aktif ambalaj malzemeleri, yağsız bezelye proteininden (PPF) yapılmış bir kontrol filmiyle kapsamlı bir şekilde karşılaştırılmıştır. Bu hidrofobik lipitlerin eklenmesi, matrisin kalınlığını 0.05 mm'den 0.11 mm'ye önemli ölçüde artırmış ve nem içeriğini de %23.42'den %12.61'e düşürmüştür. Yağ damlacıklarının dağılımı, önemli ölçüde ışık saçılmasına neden olarak opaklığı (1.88-2.45) artırmış ve yüzey parlaklığını (L*: 86.57'den 76.33'e) düşürmüş, bu da fotokoruma özelliğinin geliştiğini göstermiştir. Mekanik olarak, aktif lipitler plastikleştirici görevi görmüştür. Çekme dayanımı (TS) (8.05'ten 5.10 MPa'ya) azalırken, kopma uzaması (EB) %133.47'ye kadar önemli ölçüde artarak esnekliği geliştirdi. Ayrıca, PSOF formülasyonu, su buharı geçirgenliğini 0.22 g·mm/m²·h·kPa'ya düşürerek olağanüstü bariyer etkinliği sergiledi. 30 günlük bir in vitro gıda modeli denemesinde, her iki aktif formülasyon da etkili oksijen bariyerleri olarak işlev görerek, paketlenmiş ayçiçek yağındaki birincil lipid oksidasyonunu belirgin şekilde azalttı. Sonuç olarak, bitki proteinlerinin biyoaktif meyve çekirdeği yağlarıyla entegrasyonu, gelişmiş aktif ambalaj uygulamaları için son derece işlevsel, oksidasyona dayanıklı ve sürdürülebilir bir yaklaşım sunmaktadır.

Anahtar Kelimeler

• Ambalaj malzemeleri
• bezelye proteini
• nar çekirdeği yağı
• vişne çekirdeği yağı

DESIGNING PEA PROTEIN-BASED PACKAGING MATERIALS WITH LIPOPHILIC NATURE USING POMEGRANATE AND SOUR CHERRY SEED OILS

Öz

This study presents a new method to meet the increasing need for sustainable and bioactive food packaging by creating biocomposite films. These films are made by emulsifying 3% (v/w) cold-pressed pomegranate seed oil (PSO) and sour cherry seed oil (SCSO) into a hydrophilic pea protein matrix. The resulting active packaging materials, referred to as PSOF and SCSOF, were thoroughly compared with a control film made of oil-free pea protein (PPF). Adding these hydrophobic lipids notably increased the matrix's thickness from 0.05 to 0.11 mm and also decreased its moisture content from 23.42% to 12.61%. The distribution of oil droplets caused significant light scattering, raising opacity (1.88-2.45) and lowering surface lightness (L*: 86.57 to 76.33), indicating improved photoprotection. Mechanically, the active lipids acted as plasticizers. While tensile strength (TS) (8.05 to 5.10 MPa) decreased, elongation at break (EB) improved drastically to 133.47%, enhancing flexibility. Also, the PSOF formulation exhibited outstanding barrier efficacy, reducing water vapor permeability to 0.22 g·mm/m²·h·kPa. In a 30-day vitro food model trial, both active formulations functioned as effective oxygen barriers, markedly reducing primary lipid oxidation in packaged sunflower oil. Consequently, the integration of plant proteins with bioactive fruit seed oils presents a highly functional, oxidation-resistant, and sustainable approach for advanced active packaging applications.

Anahtar Kelimeler

• Packaging materials
• pea protein
• pomegranate seed oil
• sour cherry seed oil

Kaynakça

1. Acquah, C., Zhang, Y., Dubé, M. A., & Udenigwe, C. C. (2020). Formation and characterization of protein-based films from yellow pea (Pisum sativum) protein isolate and concentrate for edible applications. Current Research in Food Science, 2, 61-69. https://doi. org/10.1016/j.crfs.2019.11.008
2. Ahmad, M., Benjakul, S., Prodpran, T., & Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28(1), 189-199. https://doi.org/10.1016/j. foodhyd.2011.12.003
3. Akay, K. B., Başyiğit, B., & Karaaslan, M. (2024). Fatty-acid incorporation improves hydrophobicity of pea protein based films towards better oxygen/water barrier properties and fruit protecting ability. International Journal of Biological Macromolecules, 276, 133965. https://doi.org/10.1016/j.ijbiomac.2024.133965
4. Ayazi, D., Zandi, M., Ganjloo, A., & Dardmeh, N. (2024). Biodegradable active composite film based on pea protein isolate, sage seed gum, and cumin essential oil: Fabrication and characterization. Reactive and Functional Polymers, 204, 106033. https://doi.org/10.1016/j. reactfunctpolym.2024.106033
5. Başyiğit, B., Sağlam, H., Kandemir, Ş., Karaaslan, A., & Karaaslan, M. (2020). Microencapsulation of sour cherry oil by spray drying: Evaluation of physical morphology, thermal properties, storage stability, and antimicrobial activity. Powder Technology, 364, 654-663. https://doi.org/10.1016/j.powtec.2020.02.035
6. Başyiğit, B., Yücetepe, M., Karaaslan, A., & Karaaslan, M. (2021). High efficiency microencapsulation of extra virgin olive oil (EVOO) with novel carrier agents: Fruit proteins. Materials Today Communications, 28, 102618. https://doi.org/10.1016/j.mtcomm.2021.102618
7. Bayrak Akay, K., Alaşalvar, H., Başyı̇ ğı̇ t, B., & Karaaslan, M. (2025). Design and characterization of a pea protein/nucleic acid-based biopolymeric film for strawberry preservation. Food Packaging and Shelf Life, 50, 101557. https://doi.org/10.1016/j.fpsl.2025.101557
8. Bhatia, S., Shah, Y. A., Al-Harrasi, A., Jawad, M., Khan, T. S., Alam, T., Dıblan, S., Koca, E., & Aydemir, L. Y. (2024). Pectin/sodium alginate films tailored with Acetyl-11-keto-beta-boswellic acid for active packaging. International Journal of Biological Macromolecules, 261, 129698. https://doi.org/10.1016/j.ijbiomac.2024.129698

9. Cerqueira, M. A., Souza, B. W. S., Teixeira, J. A., & Vicente, A. A. (2012). Effect of glycerol and corn oil on physicochemical properties of polysaccharide films - A comparative study. Food Hydrocolloids, 27(1), 175-184. https://doi.org/10.1016/j.foodhyd.2011.07.007
10. Ceylan, H. G., & Atasoy, A. F. (2023). Synbiotic edible films enriched with probiotics and prebiotics: A novel approach for improving the quality and shelf life of sliced cheese. Packaging Technology and Science, 36(12), 1005-1019. https://doi.org/10.1002/pts.2771
11. Costa, M. J., Cerqueira, M. A., Ruiz, H. A., Fougnies, C., Richel, A., Vicente, A. A., Teixeira, J. A., & Aguedo, M. (2015). Use of wheat bran arabinoxylans in chitosan-based films: Effect on physicochemical properties. Industrial Crops and Products, 66, 305-311. https://doi. org/10.1016/j.indcrop.2015.01.003
12. Dutta, D., & Sit, N. (2024). A comprehensive review on types and properties of biopolymers as sustainable bio‐based alternatives for packaging. Food Biomacromolecules, 1(2), 58-87. https://doi. org/10.1002/fob2.12019
13. Efthymiou, M.-N., Tsouko, E., Papagiannopoulos, A., Athanasoulia, I.-G., Georgiadou, M., Pispas, S., Briassoulis, D., Tsironi, T., & Koutinas, A. (2022). Development of biodegradable films using sunflower protein isolates and bacterial nanocellulose as innovative food packaging materials for fresh fruit preservation. Scientific Reports, 12(1), 6935. https://doi.org/10.1038/s41598-022-10913-6
14. Erdem, B. G., & Kaya, S. (2022). Characterization and application of novel composite films based on soy protein isolate and sunflower oil produced using freeze drying method. Food Chemistry, 366, 130709. https://doi.org/10.1016/j.foodchem.2021.130709
15. Evcil, M. (2024). Production of a novel biodegradable film made from chitosan and pomegranate (Punica granatum L.) seed essential oil. International Journal of Agriculture Environment and Food Sciences, 8(2), 261-272. https://doi.org/10.31015/jaefs.2024.2.3
16. Galus, S. (2018). Functional properties of soy protein isolate edible films as affected by rapeseed oil concentration. Food Hydrocolloids, 85, 233-241. https://doi.org/10.1016/j.foodhyd.2018.07.026
17. Glicerina, V., Siroli, L., Gottardi, D., Ticchi, N., Capelli, F., Accorsi, R., Gherardi, M., Minelli, M., Fiorini, M., Andrisano, V., Colombo, V., Manzini, R., Lanciotti, R., & Romani, S. (2023). Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage. Applied Food Research, 3(2), 100313. https://doi.org/10.1016/j.afres.2023.100313
18. Günal-Köroğlu, D., & Capanoglu, E. (2025). Plant protein-based edible films and the effect of phenolic additives. Critical Reviews in Food Science and Nutrition, 65(11), 2155-2175. https://doi.org/10.1080/104 08398.2024.2328181
19. Hadidi, M., Jafarzadeh, S., Forough, M., Garavand, F., Alizadeh, S., Salehabadi, A., Khaneghah, A. M., & Jafari, S. M. (2022). Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications. Trends in Food Science & Technology, 120, 154-173. https://doi.org/10.1016/j.tifs.2022.01.013
20. Hafsa, J., Smach, M. ali, Ben Khedher, M. R., Charfeddine, B., Limem, K., Majdoub, H., & Rouatbi, S. (2016). Physical, antioxidant and antimicrobial properties of chitosan films containing Eucalyptus globulus essential oil. LWT - Food Science and Technology, 68, 356-364. https://doi.org/10.1016/j.lwt.2015.12.050
21. Haghighatpanah, N., Omar-Aziz, M., Gharaghani, M., Khodaiyan, F., Hosseini, S. S., & Kennedy, J. F. (2022). Effect of mung bean protein isolate/pullulan films containing marjoram (Origanum majorana L.) essential oil on chemical and microbial properties of minced beef meat. International Journal of Biological Macromolecules, 201, 318-329. https://doi.org/10.1016/j.ijbiomac.2022.01.023
22. Hamed, Y. S., Bakry, A. M., El-Sayed, A. M., Swailam, H. M., Ahsan, H. M., Wang, J., Zou, X.-G., Bu, T., Zhang, H., Rayan, A. M., Yang, K., & Eid, W. A. M. (2024). Development of soy protein isolate-based films containing omega rich oil from purslane seed for beef burger patties packaging. Journal of Food Measurement and Characterization, 18(6), 4012-4025. https://doi.org/10.1007/s11694-024-02472-3
23. Hosseini, S. F., Rezaei, M., Zandi, M., & Farahmandghavi, F. (2015). Bio-based composite edible films containing Origanum vulgare L. essential oil. Industrial Crops and Products, 67, 403-413. https://doi. org/10.1016/j.indcrop.2015.01.062
24. Kazempour-Samak, M., Rashidi, L., Ghavami, M., Sharifan, A., & Hosseini, F. (2021). Sour Cherry (Cerasus vulgaris Miller) Kernel Oil as the Novel Functional Edible Oil: Sensory Evaluation and Antioxidant and Physicochemical Properties. Journal of Food Quality, 2021, 1-9. https://doi.org/10.1155/2021/5529613
25. Kong, J., & Yu, S. (2007). Fourier Transform Infrared Spectroscopic Analysis of Protein Secondary Structures. Acta Biochimica et Biophysica Sinica, 39(8), 549-559. https://doi.org/10.1111/j.1745-7270.2007.00320.x
26. Kowalczyk, D., Kazimierczak, W., Zięba, E., Lis, M., & Wawrzkiewicz, M. (2024). Structural and Physicochemical Properties of Glycerol-Plasticized Edible Films Made from Pea Protein-Based Emulsions Containing Increasing Concentrations of Candelilla Wax or Oleic Acid. Molecules, 29(24), 5998. https://doi.org/10.3390/molecules29245998
27. Kurt, A., & Kahyaoglu, T. (2014). Characterization of a new biodegradable edible film made from salep glucomannan. Carbohydrate Polymers, 104, 50-58. https://doi.org/10.1016/j.carbpol.2014.01.003
28. Lei, M., Jiang, F.-C., Cai, J., Hu, S., Zhou, R., Liu, G., Wang, Y.-H., Wang, H.-B., He, J.-R., & Xiong, X.-G. (2018). Facile microencapsulation of olive oil in porous starch granules: Fabrication, characterization, and oxidative stability. International Journal of Biological Macromolecules, 111, 755-761. https://doi.org/10.1016/j.ijbiomac.2018.01.051
29. Linares-Castañeda, A., Sánchez-Chino, X. M., Yolanda de las Mercedes Gómez y Gómez, Jiménez-Martínez, C., Martínez Herrera, J., Cid-Gallegos, M. S., & Corzo-Ríos, L. J. (2023). Cereal and legume protein edible films: a sustainable alternative to conventional food packaging. International Journal of Food Properties, 26(2), 3197-3213. https://doi.or g/10.1080/10942912.2023.2267785
30. Liu, C., Huang, J., Zheng, X., Liu, S., Lu, K., Tang, K., & Liu, J. (2020). Heat sealable soluble soybean polysaccharide/gelatin blend edible films for food packaging applications. Food Packaging and Shelf Life, 24, 100485. https://doi.org/10.1016/j.fpsl.2020.100485
31. Liu, Q., Han, R., Yu, D., Wang, Z., Zhuansun, X., & Li, Y. (2024). Characterization of thyme essential oil composite film based on soy protein isolate and its application in the preservation of cherry tomatoes. LWT, 191, 115686. https://doi.org/10.1016/j. lwt.2023.115686
32. Liu, Y., Zhang, Y., Zhen, M., Wu, Y., Ma, M., Cheng, Y., & Jin, Y. (2023). Effect of catechin and tannins on the structural and functional properties of sodium alginate/gelatin/ poly(vinylalcohol) blend films. Food Hydrocolloids, 135, 108141. https://doi.org/10.1016/j. foodhyd.2022.108141
33. Mao, S., Li, F., Zhou, X., Lu, C., & Zhang, T. (2023). Characterization and sustained release study of starch-based films loaded with carvacrol: A promising UV-shielding and bioactive nanocomposite film. LWT, 180, 114719. https://doi.org/10.1016/j.lwt.2023.114719
34. Matta, E., Tavera-Quiroz, M. J., & Bertola, N. (2019). Active edible films of methylcellulose with extracts of green apple (Granny Smith) skin. International Journal of Biological Macromolecules, 124, 1292-1298. https://doi.org/10.1016/j.ijbiomac.2018.12.114
35. Melikoğlu, A. Y., Hayatioğlu, N., Hendekçi, M. C., Tekin, İ., & Ersus, S. (2022). Development and characterization of edible films based on carboxymethyl cellulose enriched with pomegranate seed oil and the coating of strawberries. Journal of Food Processing and Preservation, 46(7). https://doi.org/10.1111/jfpp.16607
36. Mirpoor, S. F., Giosafatto, C. V. L., Di Girolamo, R., Famiglietti, M., & Porta, R. (2022). Hemp (Cannabis sativa) seed oilcake as a promising by-product for developing protein-based films: Effect of transglutaminase-induced crosslinking. Food Packaging and Shelf Life, 31, 100779. https://doi.org/10.1016/j.fpsl.2021.100779
37. Moghadas, H. C., Chauhan, R., & Smith, J. S. (2024). Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review. Foods, 13(7), 997. https://doi.org/10.3390/foods13070997
38. Mohammadi, M., Rastegar, S., & Aghaei Dargiri, S. (2024). Enhancing Shelf-Life Quality of Mexican Lime (Citrus Aurantifolia) Fruit Using Gelatin Edible Coating Incorporated with Pomegranate Seed Oil. Applied Fruit Science, 66(1), 121-132. https://doi.org/10.1007/s10341-023-01014-3
39. Niknam, R., Ghanbarzadeh, B., Ayaseh, A., & Hamishehkar, H. (2019). Plantago major seed gum based biodegradable films: Effects of various plant oils on microstructure and physicochemical properties of emulsified films. Polymer Testing, 77, 105868. https://doi.org/10.1016/j.polymertesting.2019.04.015
40. Okutan, G., Koç, G., Cansu, Ü., & Boran, G. (2025). Edible Films Based on Plant and Animal Origin Proteins: Comparison of Some Mechanical and Physicochemical Characteristics. Food Science & Nutrition, 13(3). https://doi.org/10.1002/fsn3.4712
41. Park, S.-Y., Kim, H.-L., & Her, J.-Y. (2024). Isolation of microcrystalline cellulose (MCC) from pistachio shells and preparation of carrageenan-based composite films. Carbohydrate Polymer Technologies and Applications, 7, 100423. https://doi.org/10.1016/j.carpta.2024.100423
42. Paul, A., & Radhakrishnan, M. (2020). Pomegranate seed oil in food industry: Extraction, characterization, and applications. Trends in Food Science & Technology, 105, 273-283. https://doi.org/10.1016/j. tifs.2020.09.014
43. Pedro, S., Pereira, L., Domingues, F., Ramos, A., & Luís, Â. (2023). Optimization of Whey Protein-Based Films Incorporating Foeniculum vulgare Mill. Essential Oil. Journal of Functional Biomaterials, 14(3), 121. https://doi.org/10.3390/jfb14030121
44. Sharma, L., & Singh, C. (2016). Sesame protein based edible films: Development and characterization. Food Hydrocolloids, 61, 139-147. https://doi.org/10.1016/j.foodhyd.2016.05.007
45. Sogut, E., Ili Balqis, A. M., Nur Hanani, Z. A., & Seydim, A. C. (2019). The properties of κ-carrageenan and whey protein isolate blended films containing pomegranate seed oil. Polymer Testing, 77, 105886. https://doi.org/10.1016/j.polymertesting.2019.05.002
46. Song, X., Zuo, G., & Chen, F. (2018). Effect of essential oil and surfactant on the physical and antimicrobial properties of corn and wheat starch films. International Journal of Biological Macromolecules, 107, 1302-1309. https://doi.org/10.1016/j.ijbiomac.2017.09.114
47. Soydal, Ü. B. M. M. Y. M. (2023). Biocomposite films prepared with cherry seed oil and the investigation of some of their properties. Journal of Polytechnic, 26(1), 469-476.
48. Tao, R., Sedman, J., & Ismail, A. (2022). Characterization and in vitro antimicrobial study of soy protein isolate films incorporating carvacrol. Food Hydrocolloids, 122, 107091. https://doi.org/10.1016/j. foodhyd.2021.107091
49. Valenzuela, C., Abugoch, L., & Tapia, C. (2013). Quinoa protein-chitosan-sunflower oil edible film: Mechanical, barrier and structural properties. LWT - Food Science and Technology, 50(2), 531-537. https://doi.org/10.1016/j.lwt.2012.08.010
50. Yavari Maroufi, L., Shahabi, N., Fallah, A. A., Mahmoudi, E., Al-Musawi, M. H., & Ghorbani, M. (2023). Soy protein isolate/kappa-carrageenan/cellulose nanofibrils composite film incorporated with zenian essential oil-loaded MOFs for food packaging. International Journal of Biological Macromolecules, 250, 126176. https://doi. org/10.1016/j.ijbiomac.2023.126176
51. Yılmaz, E. K. O. O. S. (2020). Valorization of Sour Cherry and Cherry Seeds: Cold Press Oil Production and Characterization. Journal of Agroalimentary Processes and Technologies, 26(3), 229-240.
52. Yılmaz, F. M., Görgüç, A., Karaaslan, M., Vardin, H., Ersus Bilek, S., Uygun, Ö., & Bircan, C. (2019). Sour Cherry By-products: Compositions, Functional Properties and Recovery Potentials - A Review. Critical Reviews in Food Science and Nutrition, 59(22), 3549-3563. https://doi.org/10.1080/10408398.2018.1496901
53. Yücetepe, M., Başyiğit, B., & Karaaslan, M. (2021). Design of novel nutritious microcapsules comprising ω-5 fatty acids and essential amino acids by assembling pomegranate seed derived macromolecules. LWT, 143, 111162. https://doi.org/10.1016/j.lwt.2021.111162
54. Zhao, Y., Ren, Z., Shi, L., & Weng, W. (2023). Effect of W/O pre- emulsion prepared with different emulsifiers on the physicochemical properties of soy protein isolate-based emulsion films. Food Hydrocolloids, 139, 108440. https://doi.org/10.1016/j.foodhyd.2022.108440
55. Zheng, K., Xiao, S., Li, W., Wang, W., Chen, H., Yang, F., & Qin, C. (2019). Chitosan-acorn starch-eugenol edible film: Physico-chemical, barrier, antimicrobial, antioxidant and structural properties. International Journal of Biological Macromolecules, 135, 344-352. https://doi.org/10.1016/j.ijbiomac.2019.05.151