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APPLYING OF NANOTECHNOLOGY TO EDIBLE FILMS

Yıl 2023, Cilt: 11 Sayı: 1, 411 - 425, 27.03.2023
https://doi.org/10.21923/jesd.1123446

Öz

In recent years, nanotechnological applications on edible films have a lot of interest since they bring specific and functional properties to the products in which they are used. Many studies have been conducted on nanoparticles, which are used to improve physical properties such as thermal, mechanical, and gas permeability, as well as the antimicrobial effects they provide in edible films. Within the scope of the use of nanotechnological methods for the production of edible films; different approaches can be applied such as nanoemulsions, nanocapsules, nanolaminates, nanowires and polymer nanocomposites. Edible films are produced using nanotechnology; due to their biodegradability and eco-friendly properties, also ensure an environmental advantage compared to traditional plastic-based food packaging. Edible films developed using nanotechnology is an innovative approach that has numerous advantages in the food industry. In order for this novel technology to be used more widely in the food industry, large-scale production solutions need to be adapted. Nevertheless, the toxicity of the nanomaterials used and their potential to cause food safety problems should not be neglected and should be thoroughly examined. In this review, a detailed examination of the use of nanotechnology in edible films in recent years has been conducted, and the advantages and disadvantages of this new technology as well as its effects on food systems have been summarized.

Kaynakça

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NANOTEKNOLOJİNİN YENİLEBİLİR FİLMLERE UYGULANMASI

Yıl 2023, Cilt: 11 Sayı: 1, 411 - 425, 27.03.2023
https://doi.org/10.21923/jesd.1123446

Öz

Nanoteknoloji, yenilebilir filmlere spesifik işlevsellik kazandırması nedeniyle son yıllarda oldukça ilgi çekmektedir. Yenilebilir filmlerde sağladıkları antimikrobiyal etkilerin yanı sıra; termal, mekanik ve gaz geçirgenliği gibi fiziksel özellikleri de geliştirmek amacıyla kullanılan nanoparçacıklar, birçok çalışmanın konusu olmuştur. Yenilebilir filmlerin üretiminde nanoteknolojik yöntemlerin kullanımı kapsamında; nanoemülsiyonlar, nanokapsüller, nanolaminatlar, nanoteller ve polimer nanokompozitler gibi farklı yaklaşımlar uygulanabilmektedir. Nanoteknoloji kullanılarak üretilen yenilebilir filmler; biyolojik olarak parçalanabilme ve çevre dostu olma özelliklerinden dolayı, geleneksel plastik bazlı gıda ambalajlarına kıyasla, ekolojik bir avantaj da sağlamaktadır. Nanoteknoloji kullanılarak geliştirilmiş yenilebilir filmler, gıda endüstrisinde pek çok avantajı beraberinde getiren yenilikçi bir yaklaşımdır. Bu yeni teknolojinin gıda sanayinde daha yaygın şekilde kullanılabilmesi için büyük ölçekli üretim yöntemlerine adapte edilmesi ihtiyacı bulunmaktadır. Bununla birlikte, kullanılan nanomateryallerin toksisitesi ve gıda güvenliği ile ilgili sorunlar yaratma potansiyelleri de ihmal edilmemeli ve detaylı olarak incelenmelidir. Bu derlemede, son yıllarda nanoteknolojinin yenilebilir filmlerde kullanımı hakkında detaylı bir araştırma yapılarak bu yeni teknolojinin avantaj ve dezavantajlarının yanı sıra gıdalardaki etkileri de özetlenmiştir.

Kaynakça

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  • Li, Y., Rokayya, S., Jia, F., Nie, X., Xu, J., Elhakem, A., Almatrafı, M., Benajiba, N., Helal, M., 2021. Shelf-life, quality, safety evaluations of blueberry fruits coated with chitosan nano-material films. Scientific Reports, 11(1), 1-10.
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  • Mallakpour, S., Dinari, S., 2012. Treated montmorillonite: structural and thermal properties of chiral poly(amide-imide)/organoclay bionanocomposites containing natural amino acids. J. Inorg. Organomet. Polym. 22, 929–937.
  • Maneerat, C., Hayata, Y., 2006. Antifungal activity of TiO2 photocatalysis against Penicillium expansum in vitro and in fruit tests. International Journal of Food Microbiology, 107(2), 99-103.
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  • Momin, J. K., Jayakumar, C. Prajapati, J. B., 2013. Potential of nanotechnology in functional foods. Emir J Food Agric, 25 (1): 10-19.
  • Moore, M. N., 2006. Do nanoparticles present ecotoxicological risks for the health of the aquatic environment. Environ Int, 32, (8): 967-976.
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  • Nasab, M. S., Tabari, M., Bidarigh, S., 2019. Antifungal activity of nano-composite films-based poly lactic acid. Nanomedicine Research Journal, 4(3), 186-192.
  • Nile, S. H., Baskar, V., Selvaraj, D., Nile, A., Xiao, J., Kai, G., 2020. Nanotechnologies in food science: applications, recent trends, and future perspectives. Nano-Micro Letters, 12(1), 1-34.
  • Pathakoti, K., Manubolu, M., Hwang, H. M., 2017. Nanostructures: current uses and future applications in food science. Journal of Food and Drug Analysis, 25(2), 245-253.
  • Pirsa, S., Farshchi, E., Roufegarinejad, L., 2020. Antioxidant/antimicrobial film based on carboxymethyl cellulose/gelatin/TiO2-Ag nano-composite. Journal of Polymers and the Environment, 28(12), 3154-3163.
  • Primožič, M., Knez, Ž., Leitgeb, M., 2021. (Bio)nanotechnology in food science-food packaging. Nanomaterials, 11(2), 1-31.
  • Qiao, G., Xiao, Z., Ding, W., Rok, A., 2019. Effect of chitosan/nano-titanium dioxide/thymol and tween films on ready-to-eat cantaloupe fruit quality. Coatings, 9(12), 828.
  • Qin, Y., Zhang, S., Yu, J., Yang, J., Xiong, L., Sun, Q., 2016. Effects of chitin nano-whiskers on the antibacterial and physicochemical properties of maize starch films. Carbohydrate Polymers, 147, 372-378.
  • Radusin, T., Ristic, I., Pilic, B., Novakovic, A., 2016. Antimicrobial nanomaterials for food packaging applications. Food and Feed Research, 43(2), 119-126.
  • Rahman, P. M., Mujeeb, V. M. A., Muraleedharan, K., 2017. Flexible chitosan-nano ZnO antimicrobial pouches as a new material for extending the shelf life of raw meat. International Journal of Biological Macromolecules, 97, 382-391.
  • Ramasamy, M., Lee, J., 2016. Recent nanotechnology approaches for prevention and treatment of biofilm-associated ınfections on medical devices. BioMed Research International, 2016, 17.
  • Ren, G., Hu, D., Cheng, E., W., C., Vargas-Reus, M., A., Reip, P., Allaker, R., P., 2009. Characterisation of copper oxide nanoparticles for antimicrobial applications. International Journal of Antimicrobial Agents, 33(6), 587-590.
  • Ribeiro, A. M., Estevinho, B. N., Rocha, F., 2021. Preparation and ıncorporation of functional ıngredients in edible films and coatings. Food and Bioprocess Technology, 14(2), 209-231.
  • Roy, S., Rhim, J. W., 2020. Effect of CuS reinforcement on the mechanical, water vapor barrier, UV-light barrier, and antibacterial properties of alginate-based composite films. International Journal of Biological Macromolecules, 164, 37-44.
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  • Salami-Kalajahi, M., Haddadi-Asl, V., Roghani-Mamaqani, H., 2012. Study of kinetics and properties of polystyrene/silica nanocomposites prepared via in situ free radical and reversible addition-fragmentation chain transfer polymerizations. Sci. Iran. 19(6), 2004-2011.
  • Sami, R., Almatrafi, M., Elhakem, A., Alharbi, M., Benajiba, N., Helal, M., 2021. Effect of nano silicon dioxide coating films on the quality characteristics of fresh-cut cantaloupe. Membranes, 11(2), 1-10.
  • Sani, I. K., Pirsa, S., Tağı, Ş., 2019. Preparation of chitosan/zinc oxide/Melissa officinalis essential oil nano-composite film and evaluation of physical, mechanical and antimicrobial properties by response surface method. Polymer Testing, 79, 106004.
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  • Xing Y, Li W, Wang Q, Li X, Xu Q, Guo X, Bi X, Liu X, Shui Y, Lin H, Yang H., 2019. Antimicrobial nanoparticles ıncorporated in edible coatings and films for the preservation of fruits and vegetables. Molecules, 24(9):1695.
  • Yemmireddy, V., K., Hung, Y., C., 2015. Effect of binder on the physical stability and bactericidal property of titaniumdioxide (TiO2) nanocoatings on food contact surfaces. Food Control,57, 82-88.
  • Yin, H., Tsai, W., 2015. Advances of nanomaterials for food processing. Cheung, P. C. K., Mehta B. M. (Ed.) Handbook of Food Chemistry içinde (pp. 1137-1159). Berlin, Heidelberg: Springer.
  • Yoksan, R., Chirachanchai, S., 2010. Silver nanoparticle-loaded chitosan-starch based films: fabrication and evaluation of tensile, barrier and antimicrobial properties. Materials Science & Engineering C, 30(6), 891-897.
  • Youssef, A. M., El-Sayed, S. M., 2018. Bionanocomposites materials for food packaging applications: concepts and future outlook. Carbohydrate Polymers, 193(February), 19-27.
  • Zambrano-Zaragoza, M. L., González-Reza, R., Mendoza-Muñoz, N., Miranda-Linares, V., Bernal-Couoh, T. F., Mendoza-Elvira, S., Quintanar-Guerrero, D., 2018. Nanosystems in edible coatings: a novel strategy for food preservation. International Journal of Molecular Sciences, 19(3).
  • Zhang, R., Wang, X., Wang, J., Cheng, M., 2019. Synthesis and characterization of Konjac glucomannan/Carrageenan/nano-silica films for the preservation of postharvest white mushrooms. Polymers, 11(1), 6.
Toplam 105 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derleme Makaleler \ Review Articles
Yazarlar

Kadriye Şen 0000-0002-9946-917X

Kadir Gürbüz Güner 0000-0002-6676-560X

Yayımlanma Tarihi 27 Mart 2023
Gönderilme Tarihi 30 Mayıs 2022
Kabul Tarihi 14 Kasım 2022
Yayımlandığı Sayı Yıl 2023 Cilt: 11 Sayı: 1

Kaynak Göster

APA Şen, K., & Güner, K. G. (2023). NANOTEKNOLOJİNİN YENİLEBİLİR FİLMLERE UYGULANMASI. Mühendislik Bilimleri Ve Tasarım Dergisi, 11(1), 411-425. https://doi.org/10.21923/jesd.1123446